Chengdu Taste
Chef and food writer J. Kenji López-Alt once called this chain "the best Sichuan restaurant in America." The menu features dishes like Sichuan-style mung bean jelly with chili sauce (which López-Alt likened to a "lighter, fresher, and more flavorful version" of dan-dan noodles), mapo tofu, and sliced beef with green pepper. Later on, Seattle-specific dishes with local ingredients will get incorporated into the menu, too.
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