Some of DC’s best Chinese food is in a . . . Days Inn? In fact, the oddball locale has become part of the charm for Szechuan heat-seekers. Fish filet with silky tofu hides under a cover of chilies and numbing peppercorns, while bright chili oil punctuates dumplings and dan-dannoodles. But spice isn’t the only trick in the kitchen. The Chinese beef “burger” is enlivened with cumin that you’ll smell before it even hits the table. Also good: Pita soaked in lamb soup; cold wood-ear mushrooms; cold steamed noodles with sesame sauce.