Very few English speaking servers (they speak Mandarin), very few Caucasian customers and spicy Szechuan cuisine are at the heart of this San Gabriel Valley restaurant's popularity.

Sure, there's kung pao chicken and lamb with cumin, but there's also pickled pig ears, tongue, gizzards and other things the nonadventurous might think a little too, um, exotic to taste. For those who love authentic Chinese cuisine, this is one of the best in the area, and worth the trip even from the Westside.