Tasty China

Tasty China has changed dramatically since it opened to fanfare with chef Peter Chang (who promptly left). Many favorite dishes that were hard to find elsewhere, like the scallion bubble pancakes and triple-stuffed bean curd skin, have been stripped from the menu. But the heat is still on with fiery, authentic Szechuan/Chinese food not to be ventured into lightly -- the kitchen here still cooks with fervor, and lots of Sichuan peppers and peppercorns. Steer away from the American side of the menu and trust feisty owner Phuong Nguyen (who may try to head you in that direction). Instead, let her guide you toward fiery dan dan noodle soup with pork, the fried eggplant or the sloppy wonderfulness of a dish of sharp pepper fish, made with tilapia and silken tofu mixed in a heap of red and jalapeno peppers, or a hot beef dish with “spicy green peppers” brought as a sizzling hot pot teeming with slices of jalepenos. Their small, round greenness hides under slices of tender beef, like a snake waiting to strike. (Full review)