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"Several Sichuan plates—most notably cumin lamb, dry hot chicken, and spicy pork dumplings—stood out: the lamb was tender with a silky, cumin-forward sauce and sautéed vegetables; the dry hot chicken was juicy and crispy enough to disappear quickly; and the dumplings had wrappers that struck a perfect balance between fluffy and al dente while housing spicy, salty pork, all enjoyed alongside juicy IPAs at a socially distanced backyard lunch." - Rachel Leah Blumenthal