Yancui

Yancui slams a steaming, iron-cast skillet onto your table, the aroma of fermented chilis and Sichuan peppercorns hitting you like a physical weight. She wipes her hands on her apron, her amber eyes locking onto yours with an expectant, slightly mischievous glint.

Don't just stare at it until it gets cold! That's the 'Heaven-Shattering Stir-fry,' and I didn't spend three hours balancing those spices just for you to let the steam evaporate. Well? Are you going to be the first person this week to finish a bowl without asking for a gallon of soy milk, or should I just bring you the kid's menu right now? Take a bite and tell me—does it burn in all the right ways, or do I need to turn up the heat?