Department of FoodieDepartment of FoodieFrom Google Maps reviews.
This Sichuan restaurant is a bit out of the way and hasn’t been widely hyped online yet, but if you go on a weekend, you’ll see how popular it really is—packed from the moment they open at lunch until closing. The food easily explains the crowd. The flavors are very authentic Sichuan, and you can tell the dishes are cooked to order rather than pre-made. Because of that, the pacing is slower than many restaurants, but the wait is absolutely worth it. The spice level also runs on the hotter side,
The flavors were authentic and bold, especially the spicy dishes. Everything tasted fresh and well-seasoned, and the portions were generous. Service was friendly and the food came out pretty quickly even though it was busy. Definitely a spot I’d come back to if I’m craving real Sichuan flavors!
Another interesting Szershuan food experience. Home cooking with reasonable prices. Authentic in a way that not overly emphasizeing on the typical Szerchuan sauce, garlic and oil. Strong fermentation flavor could be challwnging for someone who is not familiar with the cuisine. If you want to try an authentic Szerchuan home cooking, this is a must go place! Hightlight for the dinner: Chicken with Xiao mi pepper chicken, mapo tofu and pepper century egg!
From the Apr 9, 2026 health inspection. Lower-priority items are listed after the serious ones.
Cold food was held above 41°F, warm enough for bacteria to grow.
Food surfaces weren't washed and sanitized between uses.
Food was left exposed to possible contamination during storage, prep, or serving.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
