Vancouver's Must-Try Sichuan Spot (Worth the Wait!)

This Toronto-born Sichuan restaurant has conquered Vancouver with its fiery flavors—only downside? Be prepared to queue! Pro tip: Arrive after 8 PM for shorter waits (or be like my hero friend who braved a 1.5-hour lineup so we could feast). 🌶️ Why It’s Legendary Free dried fruit platter to snack on while waiting Hearty portions, fair prices—no skimpy meat here! 🔥 Signature Dishes 🫛 Dry-Fried String Beans ($17.99) Crispy fried beans + savory pork bits = ultimate rice thief 🥩 Couple’s Beef Slices Tender beef & tripe swimming in aromatic chili oil—not too spicy, just deeply fragrant (FYI: Save the oil for noodles later—next-level hack!) 🐔 "Pao Ge" Spicy Chicken Hotpot Braised taro soaks up the broth like a sponge + firm chicken chunks—a reunion with the legendary "yuer ji" we thought was gone forever! 🌶️ Crispy Intestines with Erjingtiao Peppers Not the fresh green chilies you’d expect—dry peppers wok-fried with golden-brown intestines (zero funk, all crunch)! 🥘 Ma Po Tofu (Beef & Blood Pudding Edition) Soft tofu + minced beef + silky blood cubes = 3-bowl rice requirement 🍧 Ultimate Ice Jelly ("Da Man Guan") A fruit carnival in a bowl: red beans, popping boba, raisins, watermelon, haw flakes, fermented rice, and mochi balls (share with 4 people—it’s massive!) 🍚 Rice Note Ordered 3 bowls for 4 people—their portions are generous AF (2 guys: 1 bowl each; 2 girls: split 1). 🏆 Vs. Banbuxian (Vancouver’s Other Sichuan Star) Banbuxian: Heavier on oil, nuclear spice levels This spot: "Drier" wok hei, balanced heat Both tie for #1 Sichuan in my heart 📍 Cheng Du Street Food #SichuanSurvivalGuide #NoodleSlurpingTherapy #VancouverSpiceQuest