I’m personally not a huge sweet and sour fan, and this version of pork yu xiang, or “fish fragrance” pork, leaned a little too sweet for my tastes, I like the more spicy-sour versions. However, my lunch companion loved it, and felt the balance with the sweet really made the dish.

And, another spot offering up my personal favorite Szechuan dish – spicy Szechuan peppercorn chicken. Instead of the more common crispy fried chicken, this one goes for a more gooey, cornstarch and sesame crust that’s golden brown, but soft. It’s loaded with chilies, and garlic, and plenty spicy for my tastes, though I thought it could have used more of the signature Szechuan peppercorns and a bit more green onion. I’d happily eat it again, though there are better versions of the dish in town.