Sichuan Spicy Chicken – My favorite out of the dishes ordered, but poorly portioned. There were far more dried chili peppers than there were pieces of chicken. And the chicken pieces were cut so small, you could almost call it “ground”. Nevertheless, the chicken was golden crisp and heated by peppers. It was salty and crunchy, just the way I like it.
Dry Sautéed Green Beans – The beans were not fried to the point where they maintained their crunch, but I did like that they were at least flavored generously. I would have liked it more if chili oil or red chili peppers were mixed in to give it heat.
Dry Hotpot – This was the spiciest dish of the night, a mish mosh of meats and vegetable in a hot chili oil-dominant sauce. The hot pot comes with foundation ingredients that includes scallions, bok choy, mushrooms, etc. with the option for you to choose from a list of ingredients for which you have to pay extra. If you’ve never had dry hotpot, it’s basically a pot filled with whatever you like, stir-fried in a spicy mix of chili oil, salt, pepper, and other fine spices typically found in Sichuan fair. While I liked this rendition over the one I had in Flushing, I do wish there was more room for customization. I could do without all the scallions and lettuce that wilt into very soft, darkened greens.
Hotpot (soup based) – In addition to dry hotpot, they do have the cook-it-yourself version that involves a pot filled with broth over a burner. Since I can’t recall much about the time we had hotpot here, I’ll just recommend that you go to the other hotpot restaurants if that’s your fancy. Hou Yi or 99 Favor Taste are good bets.
*Overall, this place is satisfactory. The staff is very friendly and will softly urge you into the restaurant if they find you questioning whether or not you should go in. Most everything is a safe choice. Just don’t get the Dan dan noodles if you liked them elsewhere.
© kimpenguin 2015