I love real Szechwan cuisine. Unfortunately, most restaurants in Chicago that claim to serve Szechwan food, don't even come close. It is mostly stock Mandarin-American fare with a few extra peppers added. Real Szechwan cooking uses hundreds of different spices, many of which are unique to that cuisine. There used to be a great place near Loyola University, I can't remember the name of it. The Chef was actually from Cheng Du. He prepared very authentic (and tasty) Szechwan dishes, including such delicacies as lung slices (which is actually a very pretty and delicate dish). I heard he moved to Szechwan Palace in Evanston, which has since closed. Anyhow, my search for real Szechwan cooking has yielded pretty disappointing results. A few restaurants have one or two decent szechwan style dishes, such as the eggplant at Tien Tsin in Rogers Park. However, I have not been able to find another truly authentic restaurant where the chef is actually from the province. Any suggestions would be appreciated.