A long-standing restaurant in the Orlando area, Taste of Chengdu promises exactly that, as the expansive menu is singularly focused on Sichuan specialties. Chef Xiong "Tiger" Tang shows restraint in his use of spices, instead opting for depth and balance; dishes like their pork wontons arrive in chili oil that carries real flavor, not just heat, and mapo tofu is soft, silky and generously portioned. The cucumber salad offers a refreshing counterpoint, lightly sweet with a welcome vinegar snap, while cumin lamb brings a different kind of warmth, fragrant and earthy.

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