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The defining choice here — a crimson, numbing Sichuan broth built on dried chilies and Sichuan peppercorns that delivers genuine mala heat without being one-dimensional
Delicate ribbons of beef that cook in seconds in the bubbling broth, picking up the full mala punch before being dunked in sesame-soy sauce
Thinly cut lamb that pairs particularly well with the spicy broth, lending a slightly gamey richness that holds up to the bold seasoning
Self-serve station with sesame paste, soy, chili oil, scallions, and garlic — building the right dip is half the experience and regulars have their own ratios locked in