About Big Wang’s
The dish you’ll find on nearly every table at this Szechuan-centric restaurant: dry hot pot. Build your own bowl from a menu of 40 proteins and veggies—we like the pork-stuffed fish balls and the beef, but you can also opt for pork kidneys or boneless duck web. The ingredients are stir-fried with chilies and spices rather than simmered in a broth. Equally fragrant and complex is the Szechuan-style fish filet, which hides a mound of sprouts, wood-ear mushrooms, and slippery rice noodles under its lagoon of chili oil. Also good: Cucumber salad; cold steamed chicken with spicy oil.