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  • Great concept for Sichuan, but very poor execution. Like the vast majority of Chinese restaurants in Pittsburgh and in the US, they have fallen into the trap of serving greasy, highly sweetened food drowned in soy sauce base. If they just drop the greasy horrid common entrees like General Tso, moo goo gai pan, etc, then Chinese cuisine has a chance to be truly enjoyable outside the Chinatowns of SF, NYC, or LA. Their Peking Duck is close to one I savored in Beijing. The Green Tea Smoked Duck and Braised Rabbit are excellent. Hence, this is a restaurant with great potential that could truly highlight the delicate tastes of China.
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