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Now, it's been an amazing 12 years since we first opened our doors. We're still serving up classic, traditional Sichuan dishes, along with some creative and proprietary creations that capture the bold and authentic flavors of Sichuan. Thank you for being a part of our journey, and we can't wait to continue sharing the real taste of Sichuan with you!

As you can imagine, I was pretty homesick and really missed the incredible food from my hometown. To my surprise, I couldn't find authentic Sichuan cuisine anywhere, and even Chinese food seemed to be adapted to suit Western tastes. What's more, the Sichuan peppercorns I needed to create that unique and potent "mala" flavor were virtually non-existent in the US.

So, believe it or not, my family and I decided to take matters into our own hands. We personally brought Sichuan peppercorns in our luggage all the way from China, just so we could cook our favorite dishes at home. It turns out that at that time, there was a ban on Sichuan peppercorns imposed by the US agriculture department. This ban was only lifted in 2007, and even then, good quality Sichuan peppercorns were hard to come by.

I was born and raised in Chengdu, Sichuan, China, and came to the United States when I was just 12 years old.

Fast forward a bit, not long after I graduated from college, I saw an opportunity to open a Sichuan restaurant. That's when I made it my mission to introduce authentic Sichuan cuisine to everyone here, just like the food I grew up eating.

Along this journey, as we served more people with our passion and enthusiasm we got media attention, awards and recognitions from all over the place (people in the industry who are chefs and own restaurants and bars, grassroot foodies, food bloggers editors and writers, and even museums). which brought peoples attention to Sichuan cuisine for the first time in Houston.

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