"For starters the name of the place drew me in, totally not Americanized. Turns out the clientele is about the same which is always a good sign. Nothing held back in the interest of not being too spicy . This is a new place opened during the pandemic lockdown, so it 's been in business about two years. The previous restaurant had been mainly dim sum, not sure it was even open for dinner. So with that emphasis, it closed of necessity at the lockdown. This is a much superior restaurant in all ways, especially if you like spicy . Great extensive menu with plenty of weird items, which I gauge by whether or not intestines and pig blood are offered. Without a doubt one of the best Sichuan offerings in town. Bakery next door has so-so for baked nai wong bao (hard to find these days), but char siu bao is much better. Does mainly local business for dinner, but deserves wider audience. Nice to add this one to my regular haunts."
