"Founded in 2005, this long-standing favorite was once located on Flushing’s main drag but relocated to College Point in 2012. It’s still one of the city’s best and least expensive Sichuan restaurants but is now a little harder to get to. The menu favors appetizers in chile oil, dumplings, Sichuan classics including hot pots, and lots of offal. French fries dusted with Sichuan peppercorns are a cross-cultural wonder, and the vegetable and tofu section of the menu is formidable, much of it vegetarian." - Robert Sietsema, Serena Dai