Be warned: Sichuan spices can be addictive. This restaurant's signature dish is shuizhuyu, sliced fish cooked in an oily broth brimming with scarlet chili peppers and piquant peppercorns. The impossibly delicate fish melts in the mouth like butter, while the chilies and peppercorns tingle the lips. It's a sensory experience that heat-seekers will want to repeat over and over. Red-faced diners test the limits of their spice tolerance over dandan noodles and
koushuiji ("mouthwatering") chicken, a salad dish of tender meat tossed with cilantro in spicy oil. The service is unfriendly but efficient.
1 Gongti Beilu, (Chunxiu Lu), Beijing, 100027, China