Had a great lunch with my folks before the lunch crowd hit. The mapo tofu is soft with a gravy which packs a punch and goes so so well with the soft grain rice. The Dan Dan mian is al dente in a fragrant peanut gravy, though I prefer my mom’s dry version. However, the side dish of Sichuan chicken has gotten all our thumbs up for its crispiness yet not being oily. Well the sichuan seasoning is on point too:)