Hope N.
Yelp
I now have a favorite Chinese (Szechuan to be exact) restaurant in Tucson! Everything was perfection-from the pork dumplings with chili oil (one of their signature appetizers according to our fine server) to the vegetable hot pot, complete with a flame underneath to keep the broth simmering the multitude of veggies like mushrooms, cabbage, peppers, and tofu to name a few - and two kinds (that I counted) of flavorful noodles: one had a long, thin soft texture and the other was broad and flat. Our waitress was at our table within seconds of my arrival. I met my friend there about 4:15 so it was deceptively quiet inside - fast forward to 6 pm as we left a bustling, packed restaurant. She was already seated a few minutes earlier enjoying her Arnold Palmer (chocked full of fresh lemon slices and ice). I wasn't sure if the iced milk tea would be too sweet so I asked for a sample and she brought it, fast. It was a definite yes, as it had that delicate balance between sweet and bold black tea flavor. I wanted to try other options from the vast menu but settled on my old stand by, Kung Pao chicken. The thin, juicy slices of chicken, carrots and red and green pepper had just enough peanuts sprinkled throughout a spicy yet delicate sauce the Sichuan region is known for. According to a quick search, Sichuan cuisine relies heavily on ingredients like garlic, dried chilies, and Sichuan peppercorns to create its signature "mala" (numbing and spicy) sensation, whereas "Chinese food" can encompass many other regional styles that are often less spicy. I experienced this fun numbing effect while sampling her vegetable hot pot - and my chili oil dressed, tender pork dumplings. I'll go back for the Xinjiang Beef she mentioned was a speciality. They also have a meat version of the Spicy Hot Pot that has everything from beef to seafood to pork belly. I'm already looking forward to it.