This is the best Szechuan food I ever had in Rochester. Possibly also the best Chinese food I had here.
The menu is really impressive and covers all the essentials of Szechuan cuisine. From garlic sauce, to dry pot, to soupy style. They even cook and serve the whole fish. It has only been open bit more than a week but I have been there five times already. I have tried almost all items from each category and I have not been disappointed. Let me just point out some must-not-misses.
Chicken in Chili Sauce: this is the appetizer that I always try to judge a Szechuan restaurant. Really well done. The chicken meat is tender. And they de-boned (or used boneless) chicken so you don't need to worry about them. There is also fried soy beans that add a crispy texture to the dish (I see chopped peanuts more often so this is an interesting and nice alternation). If I have to pick on this it is not spicy enough for my taste, and I'd also like more Chinese peppercorn. I assume they don't want to go full on Szechuan on customers in case they don't like it.
Szechuan Beef Stew Noodle Soup: I really like beef noodle soup and I give it a try. Really well cooked beef, the meat just falls apart in your mouth instantly. Really hearty food for, say, a rainy day. Don't get scared by the red broth, it is spicy but there's also tomato in it to give it some sweetness as well as some acidity.
Garlic Sauce Pork: I was a bit hesitant but it was also listed alongside Americanized Chinese dishes. I took my risk and was not disappointed. They again did it the authentic Szechuan way. A nice mixture of salty, sweet, and a tad spicy. The meat is very tender. Bamboo shoots and wood ear (a fungus) add some nice crunchy texture to it. Really authentic and really good.
Diced Chicken with Pepper: It is hands down tasty. Breaded chicken deep fried and stirred fried with lots of chili pepper. Spicy but not over the top. Chicken is crispy on the outside and tender inside. I have mixed feelings about this dish, however. In China, this dish will come with a lot more pepper to the extend that one is like looking for chicken from among the pepper. And the chicken is not breaded. And it is usually more spicy (I had it three times so far, and the last time I had it, it got more spicy with more Chinese peppercorn, and I really enjoyed it). I happened to talk to the staff/owner? and he did acknowledge that that's how he'd have cooked the dish in China. I think they are trying to strike a balance between the canonical version and what locals are familiar with. I actually think it is quite a success. Although I do want to do the chicken scavenger hunt.
Other dishes I've tried including Double Cooked Pork, Wonton in Chili Oil, Dry Pot Tofu, Soupy Style Beef. No regrets. All authentic, all taste good. (I like my soupy style beef to have less breading but I think I need to try their soupy style fish before I judge).
Good taste is not the only thing that this place offers. They really put a lot of thoughts into the interior decoration. Dark wooden tables with Chinese calligraph, opera masks hanging on the wall, all feeling really nice and cozy. Definitely come in and feel the atmosphere. It is an unique experience.
Last but not least, the Chinese name of this restaurant is, I think, at least a triple-layered pun. You might want to ask the owner about it. read more