I had heard the name Szechuan Wu Chao Shou for years and knew it was a Michelin-recommended spot, yet I never had the chance to visit. At first, it was the nightmare of getting a reservation; later, it was simply the struggle of finding dining companions. Being a "loner" can be tough—it’s hard to sync schedules when everyone is so busy. But family time is non-negotiable, so I finally made it happen by bringing my family along.
The beauty of visiting a department store on a weekday, especially before the post-work rush, is that it’s pure heaven. You skip the crowds and enjoy a spacious, comfortable atmosphere. The only real constraint, however, came from my family—they aren’t big on spicy food and have a very average tolerance for the "numbing" sensation (m麻). When ordering, I had to steer clear of anything too intense, though they could handle a dish or two.
Personally, I left feeling both satisfied and a bit regretful. The regret stems from not being able to experience the original, unadulterated flavors since we had to adjust the spice levels. Still, it was acceptable; I could only imagine how much more vibrant the flavors would be with that extra kick of heat or numbness. For the dishes that did have that signature spice, I found them incredibly satisfying. That numbing sensation requires a bit of a transition—those who haven’t tried it before might not get used to it right away. It’s a completely different world from just "spicy."
Overall, the flavors are bold and heavy, making white rice an absolute must—it’s the perfect companion. Of course, the recipes here have been localized; if they served the original, authentic levels of Szechuan numbness and heat, most people in Taiwan probably couldn't handle it. A bit of adaptation is necessary.
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