This was always considered the weak sister among the Szechuan restaurants that dominate Flushing's Prince Street. But after a Manhattan location opened, a favorable review in a local newspaper catapulted it to the attention of the dining community. They do a good job with things like braised lamb and pork belly, as well as seafood and tofu soup. One reviewer told us, "They use heat to enhance, rather than to kill dishes," which makes them stand out from the swarm of Szechuans populating New York City.