I returned again to Chengdu Style and regretfully forgot to take photos.
A fun dish to share is Boboji, a Sichuan roulette game in which a variety of treasures, attached to skewers, are submerged in a bath of spiced oil. I enjoyed the chicken gizzards, tofu bamboo, cauliflower, rolled up seaweed, and quail eggs during the meal, and was happy to find a bunch of tripe in the leftovers.
Dan Dan Mian had the requisite ya cai to add fermented flavors and a good amount of greenery, but an abundance of sesame paste or peanut butter dominated. Looking back, I didn’t care for the version at their Berkeley location either, though it was very different.
The beef and pepper (jalapeño?) dry pot was a winner, and had the obscene portion size you’d expect in a college town, with fragrant cumin and chili spicing up beef and spring bamboo.
