"Elmhurst’s preeminent Sichuan restaurant offers the menu from a nominally Taiwanese perspective, but most of the dishes are faithful to the originals, with plenty of chile oil, dried chiles, and green chiles, but with a restrained hand on the peppercorn throttle. The interior is comfy and box-like; the menu voluminous. Try yam gelatin with duck, diced chicken with peanuts and hot pepper, or sliced lamb in fresh hot pepper. Note: Lots of organ meats like kidney, intestines, and tendon grace the menu." - Robert Sietsema, Serena Dai