This cheap and rapid-fire resto serves spicy Sichuan and Chengdu dishes in dark wooden surroundings and to the soundtrack of cheery proletariat warbling. Huy and I were closeted in a teeny corner table and chowed down on some naughty carbs - large egg and pork baozi (steamed buns), dragon pork dumplings with chilli and garlic sauce, dan dan noodles and a spicy beef noodle soup. All that food, plus two soya bean milks, was £21.40.
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