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Not sure if this is on anyone's radar, but I discovered this place through another website that shall remain nameless (begins with a Y), but even there, it seems to be flying under the radar except for people of Chinese extraction. Anyway, I decided to check it out last weekend. Here is a synopsis of what I have posted elsewhere: My server seemed eager for me to try some of the Szechuan specialties which are printed in English on both the eat-in menu and take-out menu, rather than the Chinese American menu items (maybe it was because I expressed interest in the crispy pork intestines). Anyway, the menu has a section with "Szechuan and Country Style Entrees" and "Szechuan Chef's Specials, Appetizers and Cold Dishes". I stuck with the appetizers: String Beans in Ginger Sauce, Shrimp with Scallion Sauce, Dan Dan Spicy Noodle with Minced Pork, Steam Dumplings in Red Hot Sauce, and Sauteed Duck Eggs with Green Pepper. I definitely got the lip and tongue numbing sensation caused by Szechuan peppercorns. Personally, I thought the steamed dumplings were the tastiest of the lot. The dumplings themselves were a slightly thinner versions of pot stickers/gyoza. The duck eggs were what are sometimes known as thousand-year-old-eggs, century eggs, etc. and the green pepper was actually jalapenos. Although I didn't try any of the mains from the Szechuanese menu, it included such Szechuan staples as Double Cooked Pork and Ma Po Tofu in addition to more interesting sounding items such as Lamb with Cumin and Shredded Duck with Szechuan Sauce. But, to add another twist, there is yet another menu of specialties (on a separate menu) from Xi'an called Rouga Mo. These are like muffins/biscuits/flat bread split down the middle and filled with pork that's been cooked with five spice powder. According to my waiter this is what a lot of what the Chinese clientele (the majority of the diners) come to order. That and Chengdu Spicy Noodles. He was kind enough to offer me one on the house, and it certainly would make for a great lunch/snack.