"Szechuan, of course, specializes in Sichuan cuisine: glassy dumplings swimming in chili oil; beef with Sichuan bean curd and peppercorns; dry pot with squid and vegetables. But it also serves Cantonese and Mandarin dishes, plus some Chinese American appetizers like cream cheese wontons. The dan dan noodles are especially popular. Szechuan’s sister restaurant, Jun, helmed by chef Jessie Wong, is another great stop for fiery Sichuan fare." - Eater Staff
