Little pepper - dish recs?
If you like lamb with cumin, consider that 纸报羊肉 from the wall. It looks like a burrito.
Also, their take on 水煮鱼 shouldn't be missed. Please discuss with Ms Wu what kind you want: they make it several ways, but the name evades me. But my point is, as a real Sichuan cook, the chef is masterful in creating a subtle, sophisticated, multi-layer broth.
They are one of very *few* places that make a real Sichuan-style 豆苗 (the difference is in the broth and how garlic is sliced: bold cuts as opposed to Cantonese crushed garlic). The texture is great: the stem is al dente, while the sweet, greasy leaf is velvet-tender, so you for the area when the stem goes in.
Dan-san noodles are OK, so I'd go for cold hot ones. :-) Their cucumber salad is a classic but somehow most people with Southern tastes are indifferent to it.
You may want to ask Ms Wu what kind of appetizers with 皮蛋 she can recommend: if they have very fresh tofu that's the best, otherwise they make it with hot chillies. That's one of the dishes where a choice of hot pepper can make a difference, and it never hurts to ask if they have 指天椒
Sliced pork with tree mushroom is wonderful.
So is the cucumber with mashed garlic sauce.
I did a full report earlier this month.