Less quantity 😭 but delicious Boston Sichuan restaurant 🤨🌶

🌶️SiChuan Taste: Boston’s Sichuan Spot—2 Years Later, What’s Changed? It’s been two years since I last visited this Sichuan staple, so I had to check if it still hits the spot. Spoiler: The flavors are mostly there, but portions have shrunk—here’s the breakdown. 🌟 Still Worth Ordering Sweet-Skinned Duck 🦆 • A standout: Crispy, glossy skin with a light sweetness that balances the richness of the duck. • Mild enough for non-spice lovers, making it the perfect palate cleanser between spicy dishes. Taro Chicken 🐔 • Still in my top 3 here! Tender chicken and soft taro in a savory, slightly spicy sauce—ideal for sopping up with rice. • Only downside: Portions are noticeably smaller than before, but the flavor hasn’t faded. Sour Cabbage with Duck Blood 🦆 • The duck blood is thinner and scarcer now, but the sour cabbage is on point—sizzled in a wok for that smoky, tangy kick. • So addictive with rice, I almost didn’t mind the skimpier blood. 🥢 Mixed Bags Spicy Boiled Fish 🐟 • The sauce is still bold and numbing (good!), but the fish cuts are thick and slightly tough. • Would be better with thinner, flakier black fish fillets—here’s hoping they switch it up. Chilled Seafood in Sour-Spicy Sauce🐚 • Refreshingly cold and zesty (great for hot days), with a nice numbing kick. • But like other dishes, portions are much smaller than I remember—more sauce than seafood. Bamboo Shoot Beef 🐂 • Smoky bamboo shoots steal the show—fragrant and full of depth. • The beef? Tender, but there’s barely enough to notice. 📍 The Verdict Flavor: Still solid Sichuan fare—spicy, numbing, and satisfying. Portions: A letdown—definitely smaller than 2021. Pro Tip: Check 🐼 (Panda Express app) for solo-friendly combos, like the taro chicken rice bowl—great for a quick, spicy lunch. #BostonSichuan #SpicyFood #BostonEats #ChineseFood