Time Out says
As the name suggests, this East India Dock Road Chinese restaurant specialises in food from the Sichuan province of south-west China. It's a region famous for its tongue-numbing chillies and for getting the very most out of the animals it uses in its cooking - so don't be surprised to see tripe and pig's trotters.
And while Sichuan authenticity plays an important part, there are plenty of recognisable dishes to complement the more adventurous options. Expect, then, to also see kung po chilli chicken, lamb in black pepper sauce, won ton soups and sliced beef with green pepper and black bean sauce.
But if you want to do as they do in Sichuan? Try one of the traditional hot pots - they're a speciality here. You can add your choice of meat or vegetable to a broth made from oil, wine, sugar, spices and something called 'Chinese prickly ash'. (It's another name for those chillies - you have been warned.)