Probably will return. We made a wrong turn from going to Beijing House, so ended up here. No frill decor, decent food and good service, with one young man serving. Per the Michelin guide, this restaurant operates by husband & wife team, Hongfeng Li and Ling Wu who are from Shenyang 沈阳, the provincial capital of Liaoning, one of three northeast provinces that collectively called Dongbei 东北, the rust belt. Xinjiang, in the northwest, has sandstone hills, named Flaming Mountains 火焰山. Not sure they've any relation. But skewers 烤串 are popular in both regions. The kitchen seems to extends to the front. I hear the clunking of the wok but don't smell any cooking fragrance - good ventilation. We've A4 Malatang 麻辣烫 E22 Grilled eggplant 蒜蓉茄子 D3 Chongqing spicy chicken 重庆辣子鸡 A4 is way too salty, even for me, a salt lover. Three whole shrimps (with heads and tails) have thick black veins, are over cooked. Eggplant and chicken are very flavorful. Initially we ordered Spicy noodles 鱼香面 The chef yelled from the kitchen that he doesn't have it, in Chinese. So both I and the server laughed, who doesn't have to relay it to me. "What doesn't he have?" I asked "The spice." The server said. They serve beers. read more