This is one of the best and most authentic Szechuan restaurants in Boston. Every single dish I've had here is amazing, and the service is great too even though the restaurant is a bit small. The braised pork trotters is a must try - but it's large so only get it if you have a big group. The lamb bone marrow soup is out of this world.

The Pickle Fish Filet in Broth was the standout dish. The pickled vegetables elevated the dish with their slight tartness. It was also very comforting. The Vegetarian Mapo Tofu was also pretty good. However, the Chendgu Cold Skin Noodle was disappointing as the thick slippery noodles lacked flavor despite being drenched in chili oil and other spices.

Food is decent. A little hole in the wall but the hong shao beef noodle soup was decent. Wish it actually gave me the brisket and not the shank, so it was a little misleading. The pork belly soup noodle broth barely had noodles. Overall, I’d visit again to try the other stuff. But maybe not the pork belly soup.

A warm, ‘kozy’ restaurant that I would absolutely recommend for authentic Chinese food! This no-frills restaurant was still busy with deliveries when I arrived with my party, but the person working (which we learned was the owner) there was so welcoming and friendly. When we arrived at around 7 at night, it was pretty easy to find street parking on the side streets. When my table with some elderly had some trouble with the QR code scanning for menus, she handed us actual menus without asking which I was very grateful for as many places don’t do paper menus anymore. We ended up ordering the beef noodle soup, cumin lamb, juicy pork buns aka soup dumplings, chive and pork pan fried dumplings, fish filet with sour napa, and chive pockets. All of these items arrived so quickly and were so delicious! One of my friends said it was the first time he had something this good since he left home. The 红烧牛肉面 beef noodle soup came steaming hot with chewy 好弹牙 ‘QQ’ texture noodles and the beef had the perfect amount of chew and soft tenderness. The 孜然羊肉 cumin lamb was amazingly spicy with all the classic garnishes including onion and cilantro, while the 韭菜水饺 pan fried (pan fried is an extra +$1) chive dumplings and 韭菜盒子chive pockets were crowd favorites for sure! When we were chatting with the owner, she was so sweet and let us know that all the noodles, dumpling wrappers, and baos are handmade! The pan fried chive dumplings and chive pockets had that perfect 酥皮 flakey crispy outside but super flavorful, fragrant, steamy hot inside. The 小笼包 juicy pork buns is now one of my favorites in the Boston area as the skin was thin but buns were super juicy and meaty. Tip—ask for their homemade chili oil for an extra kick on all your dishes. I personally am not a big fish fan, but I tried a bit of the 东北酸菜鱼 fish filet with sour Napa and as a new dish to me, I would describe it as tasty but quite sour. My table found the fish quite good and the sour Napa to be fresh especially as soup with white rice. We also tried their handmade buns at the end of dinner and it was the perfect end to a 10/10 dinner. Our total came to around $80 dollars before tip. I will definetly be back to try out the rest of their extensive menu—which has something for everyone from lo mein to dumplings to fried rice!

We went to Victoria with some friends for dinner. It was REALLY cold outside so we sat in the back of the restaurant away from the window area. The restaurant serves very good Cantonese food. I was really happy to have a nice warm Chinese meal during our travels. Over-all, I was very happy with the food and service. Would I eat there again ? Yes ! The food was delicious.

We had preserved meat claypot, plus a squid dish with vegetables. The former was excellent, the latter very good but the squid was a little tough. The portions were huge! It's not a fancy place but it's very clean. It was pretty crowded and noisy. Service was excellent. We would return and we recommend it.

I was raised in Changsha so I've been searching for an authentic Hunan restaurant for years and years in both New York and Boston, and I have to say this restaurant is the real deal. They had a great selection of Hunan dishes and a lot of things I've never seen anywhere else in the States. Of the food we ordered, the eggplant with pi dan, the la rou, and the lotus root were all standouts. The flavors were great and really brought me back to Changsha. Can't speak for some of the things on the menu that other reviewers are saying weren't good but would recommend ordering more Hunan specialty dishes at this place. The service wasn't bad for us either- they served our table of 4 pretty quickly and food didn't take long either. Overall would definitely come back and would highly recommend!!

A very nice and flavourful chinese restaurant! The fried chicken was bursting with flavour, almost too much since it was a tiny bit too salty. But it was so so good! Crunchy, umami, and spicy perfection! The noodles were a bit disappointing, the broth didn’t have too much flavour and the peppers didn’t really mesh well with the rest of the dish. They were just interrupting my flow of chewing, if that makes sense. The broth wasn’t too flavorful, it was just spicy for no reason. That being said, the noodles weren’t that flavorful either. Finally, the cauliflower dish was great, no complaints. The cauliflower was crunchy, spicy, and flavorful. Great food overall. The only thing that I’m actually not that happy about was the wait time. But, they did mention that their internet service was down at the moment, so because we didn’t place our order through the online ordering method which is what they usually accept, they probably forgot about our order because I waited about an HOUR for my food. Which is a very very long time. I was starving and other people who sat down after me got their food before me. I just wish they had a server come and help us because the internet being down made our experiences much longer than needed and much more of a hassle. I hope it doesn’t happen again.

Food is good but parking is very difficult. The restaurant isn't crowded on a Friday night. I think it is because of the parking situation. We spent a good half an hour looking for parking and ended up parking somewhere a 8 minutes walk away. I advise people take public transportation or walk. Food was unique in their flavor of compared to other run of the mill Sichuan restaurants. Portions are huge and they make food tailored to your party's liking.

Good service. Excellent value. My death row meal is the double cooked bacon and garlic bak choy… seriously. Bone-in spicy chicken dish with potatoes but I understand that’s the style. Making this place a staple!

The food is... bad. Nearly all dimsum items, including this durian dessert and fried dough, were reheated from frozen packages like you buy from the supermarket. And then they didn't really reheat it right. It was just so bad that we laughed off the situation. The dandan noodle was not remotely close either. We were served with boiled noodle with sesame paste, soy sauce, some pickles and cilantro. Please don't insult our intelligence with whatever this is. If you're the owner, look at the picture. This is what the customers are being served. Would you eat that? You can't possibly let us eat the reheated frozen food from the supermarket, and then expect to make a profit right? A good business starts from not thinking the customer is stupid.

I have been eating at Beijing for more than 40 years. During that time, I believe the establishment has changed ownership once or twice, but the menu and quality of food remained much the same. I always order shrimp and broccoli, which came with fried rice. It was a great lunch, very tasty and filling. Things have changed drastically and not for the better. You now order online and food is brought to you. You can't ask anyone any questions, such as please make my dish medium spicy. There is no longer a pot tea available for the table. The establishment used to have an outer door, so that the inside stayed moderately warm. That outer door no longer exists and even though our table was far away from the door, our entire party kept their coats on and our food chilled quickly. Most exasperating was the food, which has gone way downhill. I could not order shrimp and broccoli, the broccoli has been replaced with peppers and the fried rice was tasteless. I won't be going back until the ownership changes and they bring back waitstaff and a menu resembling what was served for more than 40 years. During that time the dinning area was full and you had to get there early to find a seat. There's no issue with finding seating now... I wonder why that is?

I like Panda. But this new kiosk system allows for orders to stack up to a ridiculous point. I ordered and saw that the wait time was 70 mins and of course there’s no warning so if don’t see the time before you ordered I hope you don’t have class soon. Plus the quantity of food you receive is abysmal. I paid $7-8 for a bowl and received 4 pieces of chicken

THERE FOOD IS NASTY! I ordered beef teriyaki and chicken and that tasted like jail food. I almost threw up in my own mouth.