Chengdu Impression Edgewater 成都印象
Coleman Balogh · 242 Google reviewsChengdu Impression Edgewater 成都印象 — a food spot in Edgewater. Casual, established, and unapologetic about it. Flavors that haven't been adjusted for mass appeal. [$$]
What 217 diners keep saying
What 217 diners keep saying
verbatim, from Google
“We always order for take out mostly, but today is a good time for dine in. Jose is a good service with us and attentive. The spicy chicken is taste better when you dine in, I love that. and cold noodle also good too.”
“Chengdu Impression is a great spot if you’re craving authentic Sichuan flavors. The food is packed with bold spices, rich sauces, and that signature numbing heat that Sichuan cuisine is known for. The Kung Pao chicken and General Tso’s chicken were some of the best I’ve ever had—perfectly cooked with great flavor and just the right balance of spice and sweetness. The crab rangoon and wonton soup were also very good. Unfortunately, the egg rolls and pot stickers seemed like the frozen kind rather than homemade, which was a bit disappointing compared to the rest of the meal. One thing I found a bit strange is that, like some other places lately, they don’t include white rice with the dishes, so you have to order it separately. Overall, the main dishes were excellent and full of flavor. If you enjoy authentic Sichuan cuisine and bold spices, Chengdu Impression is definitely worth a visit.”
“I can only talk about their take-out, but it was great, I ordered the Dan Dan noodles and while I can tell they toned down the spice for the American palate, the flavor is still there and it's good. My only complaint would be that the actual protein in the noodles was not that generous. I will brace for their Mapo Tofu which is the real jewel of a Szechuan restaurant and will update my review accordingly, for now, it's pretty good. UPDATE, tried the Mapo Tofu and found it lacking, I got no numbing and not really much spice, so they certainly tone it down for Americans. However that's not really why I'm disappointed, it's the sauce, I didn't really get the complexity of flavors from it, it was just oily and slightly spicy.”
“Very good, very spicy (for me at least with low spice tolerance), and very painful (during and before eating if you know what I mean). Lots of food choices from Xichuan, ranging from fried, noodles, soups, and more. While not my favorite kind of food, it was very tasty and would always bring friends who love spice to this place. The parking is horrendous though so definitely think about that. And the location is so busy, and we walked in and wait a good 15 minutes or so before our table was ready.”
“The chili wontons were absolutely delicious and definitely the highlight of the meal. Unfortunately, the rest of the dishes didn’t quite hit the spot. The sake we ordered was harsh, more like drinking straight ethanol than something smooth or balanced. On the positive side, service was attentive and courteous throughout the evening, which we really appreciated. However, something seemed off with the HVAC system, as there was a noticeable smoky haze in the air when walking through the space, which was distracting from the overall experience.”
“The food here is honestly a mixed bag. I heard about their Zhong's dumplings and had to agree that these were quite tasty. The wrappers were thick just enough to deliver a great chew without overshadowing the filling. The star of the dish was the aromatic savory-sweet soy sauce - so delicious I could drink it! Beijing style stewed eggplant, however, was a waste of money. This so-called "stewed" dish came in a tiny portion, swimming in oil, and tasted lackluster. My friend loved the dry chili chicken. I wanted to get the smoked tea duck but they ran out so I opted for the fresh chili fish. The texture of the fish was extremely tender and silky. The dish, though undersalted, had a nice kick of spice as well as the numbing sensation from the Sichuan peppercorns. They charged $1.50/bowl of white rice, which was quite ridiculous. Service was subpar. Our waiter was not able to answer any simple questions about the food, making the experience quite frustrating.”
“**★★☆☆☆ – A Mind-Numbing Experience (Literally!)** I genuinely appreciate local, regional, and authentic cuisines, and *Chengdu Impression* certainly claims to be one. But whether it was the server’s lack of enthusiasm in guiding us or simply our own blissful ignorance, we walked straight into a culinary ambush. We kicked things off with **Zhong’s Dumplings**—Sichuan-style pork dumplings bathed in a red chili sauce with a hint of sweetness. Not bad, not great—just a solid 6/10, the kind of dish that neither wows you nor offends you, like elevator music for the taste buds. Next up, the **Combo Fried Noodle**—a mix of veggies, chicken, beef, and shrimp. Easily the best dish of the night, though that’s not saying much. It started out promising but got progressively greasier until we felt like we were panning for oil at the bottom of the plate. Now, onto the main event—our two *accidentally* chosen entrees, which turned our mouths into war zones. Enter **Chengdu Style Dry Chili Chicken** and **Mala Fish Fillet**, both featuring an ingredient we later discovered to be Sichuan peppercorns. Now, when I saw the word *numbing* on the menu, I (foolishly) assumed it was a playful exaggeration—like calling a drink "explosive" or a sauce "fire." Oh, how wrong I was. This wasn’t just numbing; this was a full-scale mutiny on my nervous system. Water tasted like a camel’s pee (not that I’ve done a taste test, but you get the idea). My tongue? Useless. My taste buds? Gone. My ability to form coherent words? Severely compromised. And here’s where the real issue lies—the server. I specifically asked which chicken dish to order, and he recommended *this one* without so much as a friendly warning: *Hey, just a heads-up, this dish will erase your sense of taste and make you question your life choices.* Nothing. Not a peep. It’s as if he was secretly entertained by our suffering. Maybe they take bets in the back on which unsuspecting customer will tap out first. Look, I respect Sichuan cuisine—it’s bold, complex, and exciting. The numbing peppercorns do serve a purpose, creating a tingling sensation that enhances other flavors and balances the heat. But that’s assuming you *know* what you’re getting into and *want* that experience. We, on the other hand, were flying blind and crash-landed into an edible electric fence. At the very least, it was an *interesting* adventure—like bungee jumping without checking the cord. But would I do it again? Absolutely not. If you’re new to Sichuan cuisine, enter at your own risk—just don’t count on the staff to throw you a life raft.”
“I came to pick up my order and asked one of the workers if it was ready. She did not respond properly, gave back answers, and was very disrespectful. She also wasn’t answering the phone calls when I tried to check earlier. This was a really disappointing and unprofessional experience at this restaurant might be she is tried of her job or what I don’t know”
“We tell everyone about the string beans! And we always get the twice-cooked pork and dried chili chicken. Delicious in-restaurant or as delivery!”
“First time trying this place. I ordered the sautéed lamb and it was excellent! Just the right amount of heat and lots of flavor.”
“Mouthwatering food that I end up craving. They have some unique and tasty dishes you can't find everywhere. Highly recommend trying. I usually get the numbing peppercorn dishes (AMAZING), but everything we've had here has been good.”
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