From Fodor's:
"This restaurant's signature dish features sliced fish cooked in broth brimming with scarlet chili peppers and piquant peppercorns. The fish is impossibly delicate, melting in your mouth like butter, while the chilies and peppercorns tingle the lips. It's an overwhelming experience that you'll want to repeat over and over. Red-faced diners test the limits of their spice-tolerance over dandan noodles and koushuiji chicken."
Serving lunch and dinner daily.
"Here's a restaurant that might tempt you to call out the fire brigade, serving Sichuan food in all its overheated glory. The signature dish, "boiled fish, north Sichuan style," appears at the table in a huge stewing pot so filled with dried red chilies and oil that you have to perform a mining expedition to extract the fish meat—an expedition that's well worth the trouble. The fried bean curd with spicy sauce is as good as the classic "ma po dofu" gets."
— Stan Sesser, The Wall Street Journal
ADDRESS
2 Xizhimen Nandajie, 2nd Fl, Chengming Dasha,
Beijing, China 100044
DESCRIPTION
From Fodor's:
"This restaurant's signature dish features sliced fish cooked in broth brimming with scarlet chili peppers and piquant peppercorns. The fish is impossibly delicate, melting in your mouth like butter, while the chilies and peppercorns tingle the lips. It's an overwhelming experience that you'll want to repeat over and over. Red-faced diners test the limits of their spice-tolerance over dandan noodles and koushuiji chicken."
Serving lunch and dinner daily.
"Here's a restaurant that might tempt you to call out the fire brigade, serving Sichuan food in all its overheated glory. The signature dish, "boiled fish, north Sichuan style," appears at the table in a huge stewing pot so filled with dried red chilies and oil that you have to perform a mining expedition to extract the fish meat—an expedition that's well worth the trouble. The fried bean curd with spicy sauce is as good as the classic "ma po dofu" gets."
— Stan Sesser, The Wall Street Journal