So today I grabbed my notebook and headed to China One Lafayette because honestly, people keep asking me – how spicy is their stuff really? I’m terrible with chili peppers myself, but my buddy Dave sweats just thinking about jalapeños, so this one’s for him.
My tasting mission step-by-step
First, I marched straight to the counter and asked for their bestsellers. The cashier looked kinda confused when I said “Bring anything that’ll make my tongue regret this.” Got six different dishes takeout-style:
- Kung Pao Chicken (duh)
- Sichuan Beef Noodles
- Mapo Tofu
- Sweet & Sour Pork
- Vegetable Fried Rice
- Wonton Soup
Back home, I lined ’em up like spice suspects. Took tiny bites with milk on standby – zero heroics here. Made notes immediately after each taste:
- Kung Pao: Immediate chili kick! Tongue tingled for 30 seconds. Had to sip milk.
- Sichuan Noodles: Numb lips alert! That Sichuan peppercorn buzz hits weirdly fast.
- Mapo Tofu: Slow burn that creeps up. Sweaty forehead after 3 bites.
- Sweet & Sour Pork: Zero heat. Tasted like candy sauce.
- Veg Fried Rice: Mild warmth near the end. Probably wok char, not spice.
- Wonton Soup: Comfort broth with zero spice. Good for crying over Mapo Tofu regrets.
The stupid-simple heat scale I made
Based on my dying tastebuds, here’s how I rank heat now:
- Level 0: Grandma-safe (wonton soup)
- Level 1: “Is this spicy?” debate (fried rice)
- Level 2: Noticeable warmth (Sweet & Sour Pork)
- Level 3: Definite kick, needs water (Kung Pao)
- Level 4: Mouth on fire, regrets happening (Mapo Tofu)
- Level 5: Chemical warfare (Sichuan noodles)
Conclusion? China One Lafayette plays both sides. Half their menu won’t bother spice-haters, but anything labeled “Sichuan” or “Kung Pao” brings serious heat. Told Dave to order fried rice – dude texted me “survived dinner” later. Mission accomplished.
