20-course tasting at the newest location of Han Dynasty, a Sichuan restaurant formerly confined to the Philly suburbs but now open in the city. They explicitly offer "americanized" and "authentic" menus, and this was the latter. This order is only roughly accurate, but here they were in delicious, spicy glory: Quick Stir Fried Cucumber Tripe in Chili Oil Pork Belly with Fresh Garlic Sauce Green Bean Noodle in Chili Oil (Wide) Green Bean Noodle in Chili Oil (Narrow) Taiwanese Sausage Wonton in Chili Oil Wonton in Chili Oil (flatter in shape with less filing, sweeter and with sesame seeds) Sesame Cold Noodles Cold Noodles in Chili Oil Red Braised Pork Belly (Hong Shao Rou) Double Cooked Pork with Wood Ear Mushroom Lamb in Cumin Honey Walnut Shrimp Boiled Fish in Hot Sauce Diced Chicken with Pickled Chili Twice Cooked Chicken Stir Fried String Beans with Minced Pork Boiled Beef in Hot Sauce Bok Choy with Black Mushrooms The owner, Han, is a real character - always very honest, direct and funny. He swooped around the dining room beer in hand, visiting our table occasionally to liven things up with such reflections as, "In most Chinese restaurants this dish is usually accompanied with broccoli. This isn't because... I fucking hate broccoli." "You'd better finish or take this home, or else I'll cram it down your throats." "This is the last dish of the night. Enjoy, thanks for coming, now get the fuck out of here." [after a 3 and half hour dinner with at least 60 people attending] All said with a smile. On previous visits he's been happy to tell us when our menu choices were bad, which dishes the chef at this particular one of his restaurants do well and which are mediocre. Well worth a visit.