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  • I born in Sichuan and come to US about 5 years ago. Currently going to ASU. Thanks to my friend Kevin brings me and friends to miu's. the food is excellent. The best for miu's is acturally the red chill oil. This is not oil. A lot of people think it is grease and oil in the Sichuan plates. That is Hugh mistake. The redness come from the Sichuan peppercorn. When Sichuan peppercorn overcooked inside wok, the redness will come come out as liquid. It looks like oil but it is actually the flavored liquid..extremely spicy!!! Most Chinese restaurants don't do such sauce because the high cost of labor and the cost of the pepper. My family been cook food using this method for years. About 2 pounds of peppercorn can produce about 1 teacup of the sauce. Miu's red "oil" is made this way. And we ordered about 10 Sichuan dishes the total for all that is only 130 !! Tips in there also! That is unbelievable! Highly recommended place!
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