I was not expecting to find an authentic Szechuan dish here but I saw some tables had this large bowl of red coloured soup that reminded me of the excellent "boiled beef". When I asked the waiter she said it was on the menu plastered on the wall and it read in English letters "boiled fish fillet" or something close to that. The broth definitely had the required red oily colour and a good amount of heat from the peppercorns but not numbingly hot. It really brought out the flavor of the broth instead of searing your mouth. The pieces of fillets of white fleshed fish were fresh tasting and boneless. I felt safe eating this dish without worries of the little bones. It also had these translucent soft and thin plates of noodle? Some beansprouts also were added. Just great mix of ingredients. For only $5.99, it is one of the great dish at this place. However, it is best to reserve this near the end of the meal ro preserve the tastebuds.
I also had chicken in a gingery dark soy sauce cooked in a claypot. It had good flavor but there were too many little bones (sharp contrast to the fish dish above) and I will not reorder this.
This place still surprises me and many more items to explore still. As with all restaurants, you just need to know which dish to eat and avoid.
If we have a chowdown here, I doubt it will exceed $7-10 per person. It will be a low-end-homestyle-cooking chowdown. It is just so inexpensive and the portion is not skimpy at all here. Those who are interested can just email me. I will tentatively set the date on Friday, January 16 or maybe at a later date (must be Fridays) after the Chinese New Year.