In a town where the newest fried chicken tender joint or pizza place or dumb chain is greeted with fanfare from the student population, we are truly lucky to have a handful of very good Sichuan places to choose from.
Last night was the makeup date for our Sichuan jour fixe I had to postpone last week due to my PIC’s crud and small numbers. We came back with a vengeance and had 17 hongry eaters — roughly half of my chile head group 
As per usual, I took care of ordering for everyone:
Garlic cukes with a nice whisper of heat, but not even close to my gold standard;
very cuminy cumin lamb (coulda used a bit more salt for this fiend here);
everyone’s favorite, velvety, magma-hot garlic eggplant;
Chongqing chicken aka house spicy chicken (very good, very hot);
dry-fried green beans (lovely);
spicy shredded beef (kinda chewy and very salty, but also very hot);
vegetarian mapo tofu due to 2 vegans in our group, also nice n spice 
;
and fish dry pot everyone loved.
One head requested a diced chicken dish with 3 peppers I omitted to photograph. It was also not a particularly interesting dish, TBH.
It was a LOT of food, but there were no leftovers to take home. Savages!
