Original Cuisine

The House Special Grilled Fish Skewers were very good. The name is misleading as the pieces of fish appear more like they were fried rather than grilled. They were delicious nonetheless. It's served hot pot style in a light broth that had a very faint taste of sichuan peppercorns. It also had kelp knots & cauliflower; not spicy at all. The squid was a little chewy but had good flavor. The eggplant was good too. I've heard many times that they offer chow fun, and influencers show them in their videos but this is the 2nd time I've been here asking for them. First time they said it was only available at night bc only their evening shift chef makes them. This time we dined during the 8pm hour and they acted like they had no idea what I was talking about. Our server was very confused as she seemed to have never heard of this dish?! The staff was nice and attentive otherwise.

Authentic Sichuan cuisine with large portions and fresh, high-quality ingredients. Nothing on the menu has been disappointing, and I recommend trying the authentic dishes and specials. The cold sliced beef and ox tounge in chili sauce (夫妻肺片) is amazing and everything you could ask for if you're looking for a ton sichuan peppercorn flavor. The salty chili and peppercorn oil pairs beautifully with the chinese celery and tender meat. It is a must try for people wanting an explosion of flavor. Another amazingly fragrant dish was the stir-fried green beans (干煸四季豆). This had an intense savory and acidic flavor from the zha cai (preserved mustard stems). The beans also have a perfectly even char giving it a wrinkly texture to hold onto more sauce while keeping the beans crispy. Ending on an approachable yet beloved dish, the twice-cooked pork is well-executed. It is thinly sliced stir-fried pork belly with a more firm texture. It utilizes the two Sichuan ingredients that make the cuisine unique: Doubanjiang (frememted broad beans) and Douchi (fermented black soybeans). Both flavors are present in this rendition, but they are not as prominent as they could be, and I felt especially as though the doubanjiang was lacking. Additionally, the pork was not crispy, so there was no textural contrast. It is still worth trying and reasonably priced. Finally, the service is extraordinarily quick and the staff are friendly.

This place has the best authentic Sichuan style Chinese food in Phoenix! The dry pot is amazing which I recommend the most and the string beans and chili chicken were spicy enough to my liking. Only thing I didn't like too much was the shredded potatoes because they added too much vinegar making it more sour than spicy. Still the rest of the dishes make up for it. Food is reasonably priced, much more compared to SoCal. Plenty of parking outside and the staff are friendly.