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.
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