"It’s fun to see a true Sichuan restaurant open within the heart of the city, one offering bowls of peppery broth and tender bullfrog, savory-spicy dry pot with prawns, or piles of seafood and offal under a handful of sesame seeds, cilantro, and chiles. Any of the frog dishes here are stellar, springy and tender but not rubbery, as well as the eggplant with the satisfying funk of century egg." - Rebecca Roland, Eater Staff
