"Opening in Flushing in 1985, Szechuan House is possibly the oldest continuously operating Sichuan restaurant in New York, although ownership has changed several times over the years. One of the main draws here is the thinly sliced beef tendon with red chili vinaigrette, a perfect appetizer for anyone who likes slick, soft textures and a hot tangy sauce. Equally spicy are the dan dan noodles, which seem innocuous at first because of the little amount of sauce used compared to what you’ll find at other restaurants - until you realize much of the heat is in the crushed red chili paste dolloped on top. To bring a little balance, mix in some sweets with dinner, like the pan-fried sweet potato cakes, instead of saving them for the end. The sweetness and starch will help cool things down between bites of the fiery dishes." - Diana Kuan
