Aichan “Wendy” Weng knows the average American walking into a Sichuan restaurant probably doesn’t actually want their food served Sichuan-level spicy.

When Weng opened up her first restaurant, Ichiban on South Park Street, “we always make it very spicy, very traditional, very spicy, very ma,” she said, using the Mandarin word for numbing.

Now she’s helping out family friend Yingxiong Wu and acting as manager at his new restaurant, Taste of Sichuan at 515 State St., and she’s taken her hard-won lessons to heart. While many of the current customers are international students from China and Korea, Weng wants Taste of Sichuan to be accessible to all.