Fans of spicy Szechuanese fare don't need to troll the back streets of Sydney's Chinatown to get their fix; they can simply pop on over to this Inner West eatery. Dabbling in all things culinary from the Szechuan province, this eatery pleases with dishes such as black-eared fungus with chilli and spring onions, braised tripe in spicy sauce, and for those who want something a little less spicy, smoked duck. However, chilli fans who love their duck with a little bit of heat can utilise this restaurant's house-made chilli sauce.
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Breakfast
Lunch
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Dinner
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Late
Daily noon-10pm
Chinese and Sichuan
Mains: $7.80-$35
Payment accepted: MasterCard and Visa
Licensed. Wine is available by the glass. BYO (wine only) $2.50 corkage per person.
This venue accepts bookings. Group bookings are supported.
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