The smoker is no longer on a trailer in front of the restaurant and it is not clear where the smoking is now done.

I started with a dan dan noodle appetizer. The noodles are topped with mixture of chili oil, Sichuan pepper, minced pork, and scallions, garlic and ginger. I liked this dish, but would like a little higher ratio of topping to noodles.

The Chung King Chili Shrimp also had the Sichuan pepper and chili oil, so the flavor was similar. In addition there was onion, celery, sweet peppers and some other hot pepper. It tasted wonderful and made my scalp sweat. This is one of the hottest dishes at Szechuan Dynasty and I would rate it somewhere around Thai medium hot.

Chung King Chili Shrimp

I feel that they have become much more polished in the past year. They now have several of the BBQ sauce flavors available for sampling, the fries are improved and the pork ribs were better than I remember.

The serving was huge and could easily have served two people, but it was good enough that I still ate almost all of it. After two tries, I like the Szechuan Dynasty traditional dishes a lot. There is a bit of an aftertaste that isn't exactly what I would choose. I assume it is from the Sichuan pepper and I hope to become more accustomed to it after a few more meals.

A number of the dishes on the main menu are only available on Saturday & Sunday, but there was a second smaller list of items available on weekdays. We sampled two fried seafood dishes, steak and pork. They were all good, but none so special that this small restaurant will go on our Unique Kansas Restaurants page, so I won't bother describing the dishes at great length.

The tables and booths were a bit cramped, though I did appreciate that the booths had been made by the man who had operated the coffee house.

The dining room is designed to noisy and the noise level made it hard to have a conversation.

We tried the smoked pulled pork, brisket, honey glazed pork ribs and the smoked & grilled chicken. The pulled pork and ribs were our favorites, but the ribs were trimmed and cut down to the point that there wasn't much meat on a rib.

The spice on the spicy onion straws didn't quite work for me, but dipping them in the sauce which came with them (and probably had much the same spices) made them very good.

The brisket looked good, but was dry and had little flavor.