Because of This Restaurant, I’d Forgive All Other Chinese

I heard this restaurant might be sold, so I’m rushing to write this post to hype up what I think is the most authentic Chongqing Jianghu cuisine/Sichuan restaurant in the entire U.S. If this place really closes someday, I’ll be absolutely heartbroken—because I truly don’t know where else in Seattle serves better Sichuan food (some say it’s comparable to Chef Xu in NYC, but I honestly think this place is even better!!).😜👨‍🍳 What makes this restaurant so good is that its flavor is incredibly close to what you’d get in China—authentic, with no adaptations for local tastes. In the U.S., I’ve had too many Chinese restaurants (especially Sichuan ones) that tone down the spice or skip essential ingredients to cater to locals. Real Sichuan cuisine needs ample pickled chili, ginger, spicy peppers, Sichuan peppercorns, and that fresh wok hei (breath of the wok)—and this place nails it all. Even dishes with different names don’t taste similar; each has its own distinct spicy profile! For example:😜👨‍🍳 Yaqian Yangrou (Toothpick Lamb) is dry-fried, fragrant, and leans toward a dry chili aroma. Paojiao Yaohua (Pickled Chili Pork Kidney) brings a tangy, pickled chili heat. Xiangshui Niurou (Perfume Beef) feels like it’s made with house-infused spiced oil, similar to shuizhu (water-boiled) style. You can always ask the server before ordering to avoid overlapping flavors. Must-try: Toothpick Lamb, Pickled Chili Pork Kidney, Chives with Crispy Tripe, Tender Tofu with Beef 🔥 Super delicious: Sour & Spicy Cabbage, Sour & Spicy Shredded Potatoes 😋 Pretty good: Perfume Beef, Stir-fried Cured Pork with Green Chili, Snails, Chongqing Mini Hotpot 👍 Just okay: Sichuan Peppercorn Chicken 😌 Not recommended: Chongqing Cold Noodles (this one really isn’t good 😅) Disclaimer: If you don’t like Sichuan cuisine, you probably won’t like this place. Sichuan food tends to be spicy—I love spice and usually order it extra hot, since I feel it loses its soul without the heat. It’s also quite bold and salty. Some people who’ve been abroad for a while may find their spice tolerance lower or prefer lighter flavors, so keep that in mind. Also, the chef might vary day to day, so flavors can shift slightly. I’ve heard some dishes (like the ribs) aren’t great—do a little research online before ordering and stick to meats/flavors you already enjoy. And finally, I wouldn’t travel to Seattle just for this—NYC or other big cities might have their own top-tier Sichuan spots too. #ChongqingMalaCity #LocalsFavoriteEats #OasisInAFoodDesert #MissingFoodBackHome #Seattle #SeattleFood #SeattleArea #BestSichuanInSeattleIMO #IfItsNotGoodTheChefProbablyChanged