Five Spices House

Dry pots can be built from scratch or chosen pre-made, loaded with options like beef, chicken, or brown beech mushrooms and seasoned with peppercorns and garlic at heat levels ranging from mild to intensely spicy. The rest of the menu covers classic Sichuan standards like twice-cooked pork, Dan Dan noodles, stir-fried green beans, and boiled fish in spicy broth. Seating extends to an upstairs dining room, which helps absorb the busy lunch rush for multi-item specials served with soup and rice.