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Chung king style spicy chicken at Lucky Noodle King.
Need a visual aid for your print edition? Jonathan Gold visits Lucky Noodle King. ("And within a few seconds, I was looking down at a magnificent bowl of dan dan mian -- the very bowl I'd been yearning for, but even better, because it was made with what seemed to be fresh noodles instead of dried, a bowl whose slippery, living texture was finally as intriguing as its 220-volt taste.") Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, "Many Spicy Returns: A Sichuan staple resurfaces at Lucky Noodle King."