That makes it the default pre-show dinner for a lot of Uptown, and the menu is the same encyclopedic Sichuan run that made the Chinatown original famous in 1998. The menu runs into the hundreds of numbered dishes, so steer by the chef's recommendations. Chef's Special Dry Chili Chicken is very spicy and mostly chiles, which is the point. Tony's Three Chili treatment comes on shrimp and fish fillet as well as chicken. The Szechuan smoked tea duck is smoked over tea leaves, and the twice-cooked pork belly is very spicy.
Mapo tofu is the vegetarian heat check. A bowl of spicy cabbage lands while you decide, and the Chengdu-style hot pots ($18.95) are made for cold nights. The real deal is ordering direct through the restaurant's own site or app, which adds a free dish at every spend tier: spicy cabbage at $30, spring rolls at $40, chicken egg rolls at $50, crab rangoon at $60, pork potstickers at $70 and mapo tofu at $90. It's open 11:30am to 10pm daily, for dine-in, pickup or delivery.
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