Fire eaters flock to this authentic Sichuan joint, where half the menu items are emblazoned with a chili pepper warning. Most tables order the house specialty: slices of whitefish, napa cabbage, leeks and bean sprouts poached in a blistering chili-packed broth. Silky ma po tofu is flavoured with fistfuls of garlic and lemony Sichuan pepper, though it suffers under an Exxon Valdez of chili oil. Verdant green beans arrive glistening and puckered from the deep fryer, tossed with crispy bits of garlic, ginger, pork and dried shrimp. While limited to three brands, ice-cold beer soothes seared lips.