
Based on 834 reviews
Silken tofu in a properly numbing mala sauce — closer to the Sichuan original than most Toronto kitchens dare to go, with real tingle and heat
Hand-pulled noodles in a complex sauce — the uneven, chewy pull that factory noodles never replicate, dressed with enough chili and sesame to carry the dish alone
Rotating seasonal cold preparations — typically a smashed cucumber or marinated vegetable that cleans the palate before the heavier courses arrive