This Chinatown restaurant has earned a reputation for cooking some of the most inventive Chinese food in the city, bringing with it a steady stream of curious first-time and returning customers. Located near the bustling epicenter of Chinatown, the storefront restaurant has a warm and welcoming decor, offsetting the handful of white cloth-covered tables in its tight dining area.

You’ll find the staples of casual Szechwan cuisine here, but it's the dishes you'd think twice about trying that truly stand out. Lamb with cumin hot pot comes in a heated stone bowl and provides plenty of spice and heat for the palate. Organ delicacies abound, like duck tongue with green beans and Szechwan tripe, both braised in some of the hottest Szechwan oil you'll ever encounter. Two quick favorites of both regulars and newcomers is the black pepper beef tenderloin and the twice-cooked pork belly (boiled, then wok-fried). Management at Double Li is friendly and helpful, always accommodating with a dish recommendation or suggestion. With prices in the $7-$10 range, it's very affordable.

Centerstage Reviewer: Chuck Sudo