Description
"Do you like whole fish?" "How about fatty pork?" These are the questions you'll get when you start asking your server about the non-translated menu at Chef Liu's; ultimately, it might just be easier to ask that server to put together a feast for you and not to skimp on the Szechuan specialties. Liu Zeng Qun, the former head chef at Imperial Chinese, opened his own place in October 2010 in a modest strip-mall space, but there's nothing modest about either menu. From the twice-cooked pork on the English menu to the mouth-numbing beef and the lamb in cumin sauce on the Chinese-only menu, this fare offers a foray into the food of southern China that you won't find at any other restaurant in Denver -- complete with blistering chiles and tingle-inducing Szechuan peppers.
