Success! @Ike, @DaveCook and I had lunch here today and shared two of the soups: Signature Sauerkraut (spicy) and Green Sichuan Pepper. Each came with add-ins; we chose vermicelli, enoki mushroom, seaweed knots (excellent), lotus root, wood ears and tofu skin (not a good version). I preferred the Sichuan, Dave liked the Signature, and I’m not sure which was Ike’s fave! The Sichuan had a nice amount of heat, and mala from the peppercorns. But the pickled flavor that I was most interested in obviously came through more in the milder dish, which had pieces of cabbage. Note that these are supposedly single servings, and you could take a bath in them.
