I think I am the last person on this message board to go to Spicy and Tasty. I went this afternoon for the very first time. (I used to go to nearby Golden Monkey years ago.) It's been talked about in great detail (see link below to previous posts), and all I can add are two suggestions.
1) Go early. I went at 5:30 PM. Except for a few Chinese families from the area, the place was empty. The waiters had plenty of time to answer all my questions. In fact, they were happy to do so, since the alternative was to stand around being bored.
2) Order "ma la" La means hot, hot with capsicain, hot with hot peppers (la-dz). But the ideal in Sichuan cuisine is a symphonic blend of many different heats, and the Sichuanese call this "ma la" I figured out from the menu which Chinese characters represent this. They are the first two characters in items 9 through 11, the beef tender, kidney and rabbit tender appetizers. I pointed to those two characters and asked the waiter to recommend a pork dish that was "ma la". I ordered the first item he recommended, which was sauteed pork kidney (#72). It was wonderful, truly "ma la" At least three different heats: the numbing effect (ma) of Sichuan peppercorns, which can be, since May of this year, legally imported, the slightly hot whole chillies marinated in a sour vinegar, and the white-hot sliced, unmarinated chilies. Hot, hot, HOT! It was wonderful, the best Sichuan dish I have had outside of China.
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