West Miami-Dade's Lung Gong Restaurant has long been adored for its blue menu, which proffers palate-searing Sichuan-style cuisine. While the squeamish can dine on all the General Tso's chicken they like, enthusiasts can select from plates of shredded pig ear in black bean sauce ($12.95) and claypot pork braised with chestnuts ($13.95). The place recently got a new owner, but don't fret. Manager Jim Liu, husband of owner Yingxi Wang, says longtime favorites such as whole snapper cooked in a numbing combination of dried peppers and Sichuan peppercorns ($16.98) will stick around.
Readers' choice: Tropical Chinese