Dishes on the original menu (aka the one with English), are more accessible, while still embodying the fiery spiced flavors that the Sichuan province has come to be known for, especially in the United States in recent years. There’s the mung bean jelly noodle with chili sauce ($7.99) and flavored chicken with chili sauce ($12.99)—you’re going to see “chili sauce” a lot on the menu—the noodles cool and slippery, the chicken velvety, soft counterparts to the prickly and tangy sauce they’re doused in.