Spicy Sichuan knows how to handle the heat. There's a version in Glebe already but this one, which you'll find on Cunningham Street in the CBD, is far superior. The waitstaff are incredibly friendly and no one tells you you've ordered too much food or anything's ‘too spicy' (code for the good stuff they don't want you to order). And chefs Zhang Xinrong and Li Xian are doing some incredibly spicy food. Their version of ma po tofu is a lifechanger - absolutely riddled with Sichuan pepper that's so fresh it fizzes. That old favourite of cubed-then-deep-fried chicken bits nested in a sea of dried chilli and Sichuan peppercorns is on the menu too, the almost-druggy effect of the pepper combined with the whole dried chillies and little pieces of chicken hidden like jewels means it's all about picking through that hot and numbing danger for the tasty (and surprisingly, not very hot) chicken bits.
