Hearty's Chinese Restaurant

We came twice, one dining in, one take-out. We tried the specials (not on English menu): 什锦炒河粉three meat fried with veggies and wide rice noodles; 盐酥鸡便当fried popcorn chicken bento; 夜市炒花枝night market squid soup; 三文鱼炒饭salmon fried rice. The most recommended dish is the fried wide rice noodle, very good portion, good amount of protein and veggies. My second favorite goes to squid soup, comfort food, squid is fresh, good nutrition balance! It's good to have a restaurant offers family style food nearby.

The food was fine. The menu was standard cuisine that you'll find in every town in the U.S. I make special note of this since I was specifically looking for a restaurant specializing in Sichuan Styles and this is not one that does. The servers were very nice amd I have no complaints about the food, except that I didn't need to drive for an hour to have the same menu I have least 6 of in my own town. I'm guessing from pictures on Google that the owners changed hands in the somewhat recent past.

Come here for delicious food! This place has been a delight to my family when we come here. My mother and I were able to share this dish on a Tuesday. Everything from the sticker decorated walls, the pillows on the seats, the restrooms and especially the managers were extremely incredible. Highly recommend!

We decided to give Sichuan Cuisine a try during our mandated stay-cation recently and, much to our surprise, we enjoyed the food very much. Steamed dumplings, spicy wontons, Mongolian lamb, beef chow-fun, Ma-po tofu, and hot & sour soup was on the menu. Overall the flavors were good, the dumplings and wonton texture first-rate, and the meats were very tender. Our main criticism would be that the intensity of the flavors could have been kicked up a notch (imagine the difference between a single stroke of a red pencil and a dozen strokes). The Ma-po tofu, for example, was hardly the exquisite tastebud torture that we have come to expect from a Ma-la-style dish. We are, of course, quite aware of the technical difficulties that most restaurants are facing right now and we are willing to give the benefit of the doubt for any culinary shortcoming. (Unless we are talking about egregious mess-ups and lazy cooking). This operation will remain on our radar for another go during these trying times and afterwards, as well.