Sunday, February 1, 2015

Burn Notice

Philly import Han Dynasty will make you cry with joy, but also pain


Vegetarians and the spice-averse, please stand to the left.

It's nothing personal. Han Dynasty just has nothing for you. Now move along.

The rest of you? Brace yourselves for this unflinchingly numbing-hot Sichuan cuisine, where chili peppers are, well, peppered into every dish like they ain't no thang.

Luckily for you, dishes are conveniently scored on a scale of 1 to 10 indicating degrees of heat.

But we're not gonna mince words — this kind of spice can wreak havoc on the human body, unless properly prepared. So we've broken down a few suggested menus based on the steeliness of your stomach:

Newbies: wontons in chili oil, double-cooked pork belly, salt and pepper fried shrimp.

Asking for it: dan dan noodles and the dry-fried beef: a dish of triple-flash-fried meat mixed up with dry chilies and Sichuan peppercorns.

Call in sick tomorrow: cold rabbit with peanuts in chili oil and the dry pot lamb, served in a sizzling mini wok with black mushrooms, bamboo shoots, bell peppers, and more Scovilles than you can count.

Don't worry. We cried, too.

Han Dynasty
90 3rd Ave. (E. 12th St.), East Village
(212) 390-8685

Price: 2 (out of 4)
Noise: 2 (out of 4)
Subway: L to 3rd Ave.
Scene: Americans asking for more water, please, now, please.
Best bets: Wontons in chili oil; dan dan noodles; dry-fried beef
Nearby: Booker & Dax; The Beagle; Webster Hall

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