David Lin
Google
Excited to try a new Sichuan restaurant and this one is mostly great. Stopped by for a very late weekday lunch, so only a handful of other parties. Ordered the spicy pork hock, mapo tofu, Sichuan spicy boiled fish fillet, Sichuan string bean w. minced pork and Chongqing Chili Chicken.
The fish was probably not what I was expecting. They were probably using pickled chilis? It had a very strong acidity to it that wasn't what I was expecting. The fish was still good, but the broth it was cooked it wasn't for my taste.
Chongqing chili chicken was boneless, was expecting bone-in. Also the amount of chilis (not hat you eat them) was probably a fifth of what it should have been. Other than that, generous portion and excellent flavor.
Onto the standouts, Mapo Tofu here is the most traditional and best I've had in Denver. Plenty of spicy, soft tender tofu and plenty of chili oil.
Sichuan string beans, another incredible job. They really seared those beans, which added that wok hei, depth of flavor and another level of complexity. Most other places seem to just throw string beans in the fryer and call it a day, but not here.
The spicy pork hock was on the hand written board by the entrance and worth ordering. Never had pock hock prepared this way, but braised, then fried or dried and then stir fried? So much texture and flavor, from the slightly chewy skin to the crunch of the meat and the joy of having it served on the bone.
Overall, highly impressed with my first visit and need to make a return trip soon. One of the very few places with dry pot, which I will need to get next time. On the spice level, all the dishes were ordered without modifications and felt the spice level was on the medium low side. Will need to order the extra spicy next time.
