Lonely Planet review
Fire fiends love Sìchuān cooking, where the sophistication goes far beyond merely smothering everything with hot peppers. The telltale blend of chillies and peppercorns is best summed up in two words: là (spicy) and má (numbing). Even though Pǐnchuān has hit the upscale button repeatedly in the past few years, this is still a fine place to experience the tongue tingling. Try the sliced beef in spicy sauce, baked spare ribs with peanuts or làzi jī (spicy chicken). The duck with sticky rice will help mitigate the damage to your tastebuds. Reserve.