Baozi Inn - courtesy of www.worldfoodieguide.com
The ‘gruff’ service experienced by some readers can be a little scary, & the quality of the food wavers (the eponymous steamed buns themselves are nothing special), but Baozi Inn is always busy with punters clamouring for a quick, chilli-doused bite. The best advice is to bypass the doughy little ‘baozis’ in favour of crescent-shaped Cheng Du dumplings doused in chilli oil, a plate of noodles (perhaps spiced beef or dan-dan), or one of the cold vegetable dishes such as a salad of spinach & beans or spicy cucumber. Garlanded with Mao-era bric-a-brac, the two low-ceilinged rooms are dim & atmospheric in regulation ‘Chinese inn’ style. It may no longer be the only Szechuan joint in town, but Baozi Inn is still a welcome change from the tired Cantonese fare served in many joints nearby.
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