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Dishes include chile-reddened "fagara pot" of fish, beef and shrimp that cry for more Sichuan pepper, and a plate of cold, poached chicken with enough Sichuan pepper to stun a water buffalo; a spicy dish of shredded pork stir-fried with batons of dried tofu, and a mild dish of garlic tops sauteed with salty, house-smoked Chinese bacon; Sichuan wonton scarlet with chile oil, and slithery, translucent Chengdu-style rice noodles with sour pickled cabbage.
Are you looking for dan dan mian? Because everybody knows where to get the best dan dan mian — or at least they did until Chuan Yu Noodle Town, the tiny, sticky-table dive that specialized in the stuff, abruptly shut down around the first of the... More »
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