Dishes layered with Sichuan peppercorns and dried chilies define the menu, from mapo tofu bubbling in spicy sauce to cumin lamb with crispy edges. The kitchen reinterprets regional favorites with bold ma la numbness and heat that builds gradually. Proteins like fish or beef arrive slicked in oil and aromatics, paired with vegetables for balance. Enthusiasts highlight the authentic spice profiles that set it apart from milder Americanized versions.