This place is adding new dishes to the menu seemingly every day in the post-Peter Chang era. Some are Szechuan dishes and some aren't. Today the specials board had red-cooked pork, dumplings in red oil, shanghai soup dumplings, beef with cumin, "triple spicy" chicken and all kinds of stuff I can't even remember from all over China. The owner said many of these specials will make there way onto the regular menu. She is extremely proud of these new dishes.
I tried the "triple spicy" chicken and soup dumplings at the owners' urging. The chicken was a dish I feel like I've had before, I just don't remember the Chinese name-- lightly sauced white meat chicken (possibly fried) with some szechuan peppercorns, copious amounts of whole dried chilies, scallions, and fresh bamboo shoots. It was well executed for what it was but wasn't spicy at all.
I'm not a soup dumpling expert, having only had them twice before. These were served with a sweet and sour gingery brothy, which I don't think is traditional at all. Nevertheless, they tasted fresh and were full of porky, fatty goodness. I think they were homemade and I'd be interested to see if any area soup dumpling aficionados have tried them and could say how they stack up to the real deal ones.
***whoops...this is supposed to be on the mid-atlantic board. my bad. i can't change it.