Nian Yi Kuai Zi — Restaurant in Toronto

As soon as I stepped into Nian Yi Kuai Zi, I was transported back to the olden days in China, thanks to the rustic wooden benches, poles, and tables. The red lanterns cast a warm, inviting glow, contributing to the restaurant's bustling interior. After a short wait, I was seated for a promising dining experience ahead. The language barrier was noticeable, and I had a hard time communicating. However, I could tell that the servers were all eager to provide excellent service, and they delivered for the most part. Please note that most dishes are very spicy. For new visitors, I suggest starting with a low or medium spice level. Dining Highlights: Sichuan Boiled Beef Tongue with Sichuan Peppercorn: I was scared by the amount of chilli oil and peppercorns in this dish, but it turned out to be a flavour-packed surprise. Tender slices of beef tongue and fresh bean sprouts were bathed in the spicy oil. Using the slotted spoon to skim off the excess oil, I savoured the tender beef and sprouts combining with heat to create a great flavour. I managed the heat with some white rice and the soup that we ordered. Loofah Omelette Soup: Everyone seemed to order this, looking like a fire extinguisher for the restaurant’s other spicy items. It was on the saltier side and I wasn’t sure if I enjoyed it a lot, but I came back to it in between bites to cool off my mouth. Mapo Tofu: A classic Sichuan dish, this dish was as aromatic as it was flavourful. We opted out of the specialty duck blood, as I thought it would still be a thrilling dish without it. The strong smell of ground pepper and sesame oil was unmistakable, and the tofu carried the savoury and deep flavours of Doubanjiang well. It was another excuse to dig into some more white rice. I thought about how to rate this restaurant, and I settled on a high score for its authentic and vibrant flavours. It will not cater to everyone, especially those unfamiliar or sensitive to heat. This place used the same plastic bowls for all dishes ordered, which meant mapo tofu’s serving seemed small, while the soup looked like a bucketful. Also, the men’s room could be cleaner. Overall, I had a very authentic time. I’ll certainly return to explore more of their menu. However, I advise prospective visitors to do some research...

TL;DR: Insanely good Chinese food that will make you cry real tears. Your dignity might take a hit but your taste buds will thank you. Just don't have any important meetings the next day. Or maybe do - nothing breaks the ice in a Zoom call like visibly sweating from leftover spice.

Rolled up to Nian Yi Kuai Zi last weekend for some takeout when the fridge was giving me nothing but condiment packets and disappointment. 4.8/5 stars, would absolutely destroy my intestines again.

First off, whoever named "Perfume Fish" deserves a marketing award because there's nothing perfumey about it - unless Chanel No. 5 has pivoted to "face-melting spice" as their new signature scent. Even at medium heat, this dish had me questioning my life choices while simultaneously reaching for more. It's that toxic relationship you keep going back to.

Then came the pig intestines. Look, I'm not saying I'm brave, but ordering intestines while sitting in my car wearing sweatpants I've had since college feels like peak adulting. These were surprisingly amazing - tender, flavorful, and absolutely determined to make me sweat through my t-shirt even though I specifically requested "medium" spice. Either the chef misheard me or "medium" at Nian Yi is Scarborough slang for "make this man regret having taste buds."

My apartment smelled like their food for three days. My neighbors probably think I've pivoted to a career as a Sichuan chef. Not complaining though - beats the usual eau de gym socks.

Pro tip: Have a dairy product within arm's reach when you eat here. I panic-chugged some questionable milk from my fridge that was definitely approaching its expiration...

Rating: ⭐⭐⭐⭐⭐

Without a doubt, this establishment is a hidden treasure when it comes to Szechuan cuisine - unquestionably the best in town!

One of the standout aspects of this place is the friendly and welcoming nature of all the servers. They consistently provide top-notch service, ensuring a delightful dining experience. A special mention goes to the manager, Rachel, who goes above and beyond to deliver high-quality service to every customer.

If you're a fan of authentic Szechuan food, look no further! This restaurant serves up a remarkable menu that will transport your taste buds straight to the heart of Szechuan province. The flavors are rich, bold, and truly authentic, delivering an unparalleled culinary experience.

From the first bite to the last, every dish showcases the skill and dedication of the chefs, who have masterfully captured the essence of Szechuan cuisine. Whether you're craving the fiery heat of the mapo tofu or the numbing sensation of the Szechuan peppercorns, this place has got you covered.

I wholeheartedly recommend this restaurant to anyone in search of genuine Szechuan flavors. Prepare to embark on a remarkable culinary journey that will leave you wanting to...