Chef Christopher Lin's menu, rife with traditional Taiwanese and Sichuanese ingredients and techniques, has just kept getting better since Q House opened on East Colfax Avenue two years ago. You can experience the "ma-la" balance of numbing heat in dishes as deceptively simple as bang bang chicken salad or as challenging as beef tongue and tripe with Chinese celery or a fiery bowl of Chong Qing chicken, bristling with toasted chiles and hiding crunchy bits of fried chicken skin. Q is the Taiwanese way of describing food with the perfect bite, and that's exactly what you'll find in a Q House pick-up order.
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