Mrs. Unterman fuels her love for Chinese food at month-old Sichuan Home in the Richmond. "Word has spread quickly about the luscious and original food here" from "boyish [China-trained] chef, owner Liu Hong." His "meticulous Sichuan cooking radiates vitality and personality." Unterman likes Red Chili Oil Won Tons, Mutton Soup, House Special Chicken, and she finds "ravishing dishes" in the "Chef’s Recommendations" menu section. Friendly female servers "make Sichuan Home feel like home." [Examiner]
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