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Long the East Bay's foremost purveyor of authentic Sichuan fare — a cuisine of fiery chilies and tongue-numbing Sichuan peppercorns — China Village returned from a 2012 fire with an attractively remodeled dining room and the same great food. Highlights from chef-owner John Yao's menu include wok-charred cabbage, mapo tofu with a whole Dungeness crab, and the restaurant's signature West-style 1,000 chili-pepper fish fillet soup. Expect a long wait if you haven't made a reservation, especially during peak weekend dinner hours.

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