“$22 and easily easily one of the worst takes on the dish that I’ve ever had. Tiny container, mostly filled with bell pepper and onion.”
H3
5.5/10Chinese
AI-generated summary
Get the . People call it the best they've had and say it's consistent every visit. The dry pepper wings and are the next picks. Plenty of people also say the Sichuan cooking here is Americanized and toned down for western palates, and that it costs more than it should.
“$22 and easily easily one of the worst takes on the dish that I’ve ever had. Tiny container, mostly filled with bell pepper and onion.”
H3
“I actually really like the chicken version here, bc they cut it super thin.”
H3
“Yeah this wasn’t it for me. Pretty expensive for a very American take on it. More bell peppers an onions than anything else in the container and barely any chilis or peanuts.”
H3
“But eventually, they became wildly inconsistent. Old nasty rice, mapo tofu was inedible, fish in black bean sauce that tasted wonky.”
H3
“Dan dan noodles at Handy Nasty.”
H2
“Order the dry pepper style tofu/chicken/beef from Han dynasty!”
H2
“Han Dynasty has a yummy version.”
H2
“Han Dynasty is somewhat Americanized compared to other Sichuan restaurants in NYC. It’d probably be one of my last choices for this dish.”
H2
“Han Dynasty's dan dan noodles really are excellent. Anyone downvoting this either hasn't tried them or has an issue with a Philadelphia-based restaurant making some of NYC's best dan dan.”
H2
“I like the Han Dynasty on the UWS— spacious so you can talk without hearing your neighbors conversation, yummy food, good drinks”
H2
“Salt & Pepper Shrimp @ Han Dynasty”
H2
“They’re not the most authentic, but damn they’re delicious”
H2