Authentic Szechuan food, period. I miss the various regional cuisines I got to taste when I lived in mainland China, and this place is a hidden gem that delivers the same flavors and textures I tasted there. We tried chef’s special roasted fish, eggplants with fish flavored sauce, and shredded potatoes with vinegar, steamed rice, and hot tea, which was a nice variety of spiciness, sweetness, savoriness, and sourness. All of them were done well. The eggplants especially were done in perfection with just the right amount and level of everything that goes in to this seemingly humble dish. Portions are generous. One thing to note about this place is that, as the name suggests, it specializes in Szechuan cuisine that is known for its use of the numbing, spicy peppercorns. For instance, the “general” (which may seem to mean “mild”) version of the roasted fish is actually the default version of deep fried fish in rich broth with spicy chili oil. It still has higher levels of spiciness available. Same with the potato dishes—although it may look pale, it still carries a hint of the numbing flavor and sensation of the Szechuan peppercorns. The dining atmosphere can definitely be improved—it is very much a hole-in-the-wall place. Might be better for a take-out.

Do not judge a book by its cover because while this place looks run down the food is directly opposite. Visiting from new york, I can confidently say that this authentic place is on par with some of the best chinese restaurants there. Do not hesitate to come try!