"Prepare for the barrage of numbing-spicy dried red chillies, a Sichuan speciality that’s featured on the majority of items on the menu. This no-frills east London restaurant is loud and occasionally questionable, but packs a punch in heat and flavour. The slide-right-off meat skewers, mapo tofu and mountains of hot, steaming dumplings are the real MVPs here. But, for the adventurous, there are off-cuts of various animals, too: the likes of deep-fried intestine, duck tongue, pig’s liver and sliced lung." - Angela Hui, Jonathan Nunn, James Hansen
