Eleven Chowhounds ordered quite a few dishes at this Sichuan restaurant with plenty of depth on the menu. We had:
Tendon and tripe
peanuts with anchoives
Dan Dan Noodles
Bean Jelly Salad
Intestines in Hot Pot
Minced Chicken ya cai
pork belly and sausage
flounder and vegetables in spicy soup
salty crispy eggplant
beef with fresh hot pepper
vegetabels over rice cakes
creamy custard shrimp
The creamy custard shrimp was simply a dry-fried shrimp with preserved black beans, so not a good translation, but a very tasty dish.
The best thing about the meal was the variety of flavors and textures. The next best thing was that everything was very agreeable, even the intestines and the gizzards- actually two wonderful dishes.
The intestine hot pot had a thick brown gravy, enough heat, and Yibin pickled peppers to make it all go down smoothly. And they didn't skimp on the blood chunks! The gizzards were super-crispy and had a very satisfying garlicky aftertaste.
The tendon and tripe dish, kind of the classic husband-and-wife Sichuan cold plate, was the best of its kind I've had at any restaurant. The bean jelly salad was cool and refreshing - not as spicy as the menu indicates, the lotus root was deliciously crunchy, and the smokiness of the bacon/sausage dish was a delight. The rice cakes came out nice and toasty - so easy to love. The fish was very good but they went easy on the hot and numbing.
The only serious disappointment was the salty crispy eggplant which was neither.
All told, this is a great place to explore Sichuan food.
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