This is one of those places you can't belive the reviewers keep passing over. It's so fantastic and obviously very authentic. The other Sichuanese restaurants in NY can't hold a candle to this place. Try: the dan dan noodles, sesame noodles, kung pao chicken or shrimp (the dish originates in sichuan), mao po tofu, spicy shrimp with capsicum, or any of the dishes in the front of the menu. Also good: cabbage and fish soup -- it's not spicy and should be eaten after your spicy entrees.
Note: Hello, this is not the place to get an eggroll or ask for crunchy noodles for your soup. It's amazing how ignorant some people can be even about the concept of regionally authentic food.
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