That Year China Restaurant (located on Capstan Way in Richmond) is a captivating destination specializing in authentic Sichuan Jianghu cuisine—a bold, rustic, and spirited sub-style of Sichuan cooking known for its intense flavors. The restaurant’s design concept creates a nostalgic atmosphere reminiscent of ancient Chinese taverns, utilizing traditional materials such as bamboo, straw, stone tiles, and glowing hemp lanterns to conjure a lively yet relaxed environment. According to its presence on platforms like Fantuan, Zomi, and local design portfolios, the kitchen is highly regarded for its commitment to "tradition reimagined," providing a soulful dining space where family and friends can gather for celebratory meals centered around deep regional spices and artistic décor. Signature specialty dishes include their renowned Sichuan Boiling Fish (Shuizhuyu)—celebrated for its tender fillets and aromatic chili-infused broth—and the spicy Ginger Bullfrog (Zigong Bullfrog). Patrons also highly recommend the Spicy Prawn Tower, the Sliced Beef with Chili Sauce, and the classic Signature Fried Pork (Guo Bao Rou). For those seeking unique regional bites, the Ma Pao Eggplant, Spicy Chicken Knuckles, and traditional Fried Rice Balls are standout favorites frequently praised for their authentic seasoning. With its focus on meticulous craftsmanship, immersive cultural aesthetics, and a menu that balances fiery heat with nostalgic comfort, That Year China Restaurant provides a satisfying and poetic journey into the heart of traditional Sichuan gastronomy.