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You’re bound to get Spicy Face (flushed cheeks, tingling mouth, sweaty temples) after dining at this Sichuan restaurant in the East Village. For the best action, order the Chengdu-style hot pot. Reserve ahead, because only a few tables accommodate this do-it-yourself dining experience. If sticking to the regular menu, heed the suggested specials, marked with a pink dot, or opt for any of the "spicy and aromatic dishes," which are amped up with chiles and peppercorns. Top picks include the hot-and-sour sweet-potato noodles, spicy Sichuan dumplings, any of the dishes “in spicy broth,” and the dry-fried mei shan beef. But do take a pass on the American-Chinese entrées (General Tso's chicken, etc.).
Oily all over, white and fluffy on the inside, a deep-fried mantou is hard to come by in the East Village. This was in the appetizer section of Hot Kitchen and disguised under the label "fried littl... More »
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