It's not just hot. It's built.
We're named for the Sichuan peppercorn — 花椒 — because the tingle it leaves is the point. Heat is one layer. Underneath it: numbing, sour, aromatic, fermented, deep.
Má is not hotter. It's a different sensation entirely — and it's the one most people have never had named for them.
Sichuan cooking is famous for 麻辣 (má là). Two characters, two separate things. Most "spicy" restaurants only do one of them. We build both, then layer sour, aromatic, and fermented notes on top so a dish keeps changing as you eat it.
Là — chili heat
The burn you know: dried chilies, chili oil, fresh chili. Warming, forward, familiar.
Má — numbing
The tingle of Sichuan peppercorn. A buzzing, cooling numbness that makes the heat bearable and the flavors pop. Not "spicier" — different.
The flavor map.味
Forget "chicken / beef / pork." Pick the flavors you're in the mood for and see which dishes deliver them. Tap more than one to narrow it down.
Heat is shown as a label, dots, and text — never color alone. Prices are demonstration content. Some dishes have a fixed preparation; where we can adjust heat, your server will say so. Tell us about allergies — we cook with peanut, sesame, soy, wheat, shellfish, and egg.
Build a dry pot.
Not a soup — a wok-tossed, chili-laden dry braise you order to your table's size. Pick a protein, add vegetables, set the heat. Great for four or more.
- 1Choose a base protein
Chicken, sliced beef, pork belly, shrimp, or mushroom & tofu (veg).
- 2Add vegetables
Lotus root, potato, cauliflower, wood-ear, celery, tofu skin.
- 3Set the heat
Chili-forward or full mala. We can pull the peppercorn back for the table if you ask.
- 4Size it
Small (2–3) or large (4–6). Priced by protein — ask your server.
Five things that make it Sichuan.
The flavor doesn't come from turning up the heat — it comes from these.
Sichuan peppercorn
The numbing 麻. Toasted and ground fresh.
Doubanjiang
Fermented broad-bean & chili paste. The savory backbone.
Chili oil
Our own blend, infused low and slow.
Fermented black bean
Funky, salty depth in braises and sauces.
Book a table, or bring the whole crew.
Reservations through our booking partner; walk-ins welcome, with a wait at peak. Sichuan food is best with a crowd — for parties of 8+ or a private area, send an inquiry and we'll set a family-style spread.
Booking opens our reservation partner (Resy-style) in a new tab.
- ✓ Tables for 1–7 online; 8+ via the form
- ✓ Family-style set menus for groups, any heat level
- ✓ Semi-private area for ~20
240 Foundry Rd
Corner of Foundry & 9th
Lunch 11:30–2:30
Dinner 5–10
Fri–Sat till 11
Reservations + walk-ins · family-style · semi-private area · step-free entrance
(000) 555‑0142
eat@huajiao.example
Hours & location are demonstration content.