The Best Sichuan restaurants in Seattle | Eater Seattle
"This Chinatown-International District shop seems to be straying from its initial identity by recently adding dry pots (with wheat noodles) and malatang to its menu, but the best reason to go is for the namesake rice noodle soup bowls. Each bowl has a medley of ingredients ranging from minerally lobes of pork liver to oceanic strands of seaweed. From the variety of broth options, recommended is the pickled pepper version for its spicy and vinegary notes, with thick noodles over thin to maintain chewiness while soaking in the soup." - Jay Friedman
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