Ma Po Tofu. One of our very favourites, the versions of this classic dish at Little Szechuan and Grand Szechuan alike have always disappointed; in fact, the missus claims the version I make at home is better (and while I’m an above average cook that’s not how it should be). This was really very good. Deep, earthy flavour and the hot bean sauce was clinging just perfectly to the tofu. My one complaint is that they used a very light hand with the Sichuan peppercorns with barely any of the numbing sensation coming through. This, by the way, was one of the dishes that was not marked as hot on the menu. We’d asked for it to be made extra spicy and it came out just right.