"The celebrated Sichuan chain from Southern California opened its first Seattle location in the Chinatown-International District in 2020, serving popular specialties such as toothpick lamb with cumin, mung bean jelly noodles drenched in chile sauce, and a cold spring onion chicken in pepper sauce. Boiled beef in hot sauce offers a double whammy of chiles and chile paste, and mapo tofu aficionados should definitely give Chengdu Taste’s version a try. If dining in, boboji is a fun cold dish comprised of chicken and vegetable skewers in either a red chilie or green pepper sauce. This is also a great place to try maoxuewang. Sometimes called duck blood casserole, it actually has a wide variety of ingredients including fish, ham/spam, organ meats, and more in a spicy broth." - Jay Friedman
