Szechuan. That song-of-the-Chinese-south spice that simultaneously soothes while it singes, sending numbing shockwaves across all your senses.
When I see Szechuan, I see Toothpick Lamb. There's nothing like gnawing juicy little niblets of fire-game straight off the spear.
A real Szechuan dry pot is a very rare delight, and the Wok-Fried Spicy Pot Intestines are savory and supple, with an alluring afterburn.
Garlicky green leaves of A-choy are a break from the burn, and they make their veggies well.
Don't pass up on the noodle soups just because it's take-out. These Wok-Fried Gizzard Noodles are cleverly packed so the soup steam warms the noodles from below without soaking them soggy. Here the dry-fried gizzard adds the texture to a radiant, red-hot soup.
I'm surprised this place doesn't have more reviews. The food is fantastic, and it has a more home-made feel. I'm from the no-fun north when it comes to Szechuan spice, but the fiery flavors from Xiang La Hui are ones I will always crave.
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