Snazz Sichuan

Szechuan food is an acquired taste. Forget the mild garlic & ginger overtones of Cantonese cooking, this cuisine is marked by serious amounts of chilli & obscure cuts of meat. Snazz Sichuan’s lengthy menu makes no bones about it, spelling out dishes such as hot-&-numbing boiled fish, sliced pig’s kidney in red-hot sauce, & chilli-spiked intestines with vermicelli. Those lacking asbestos tongues or who can’t stomach miscellaneous body parts will be relieved to find a few milder, less challenging alternatives such as steamed sea bass with black fermented beans (luckily the menu rates dishes in terms of spiciness). The main dining room looks a little dated (there’s more modern, booth-style seating at the back), but you’re here for the fiery taste of regional China, not the aesthetics. Lunch specials offer one dish with rice for £9.