"You can’t do better, organ-wise, than visiting a Sichuan restaurant. In addition to entrée hot pots and stir fries, the menus often offer apps rife with offal, usually slicked with chile oil and dotted with cracked Sichuan peppercorns, making them hot and tingly. At Flaming Kitchen, the slippery and translucent beef tendon is so prepared, and constitutes one of the menu’s standout dishes." - Robert Sietsema
Eater
