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If you're looking for authentic (and delicious) Chinese food go find Fuschia Dunlop's cookbooks, especially Land of Plenty. She was the first foreign student to enroll at the Sichuan Institute of Higher Cuisine. That book is worth its weight in gold. I might be biased, Sichuan cuisine is my favorite, but if you like spicy and flavorful Chinese food this is the way to go.

The best dish by far in the book is "gong bao ji ding" aka kung pao chicken, but trust me you've never had it like this. The sauce is so rich and flavorful! Do you best to get your hands on the Sichuan peppercorns it requires, it's essential to the dish. If you absolutely cannot find them I'd use Tellicherry peppercorns or another peppercorn with a robust, fruity and spicy flavor.

As far as the peppers go in the dish, dried "facing heaven" chilis are nearly impossible to find in my area, but if you can find them, use them! If not use standard dried chilies you find in the Hispanic section of your grocery store. Whatever you do, DO NOT use dried Thai chilies. They're far too hot for this dish!

For side dishes don't skip past the stir fried garlic zucchini.

I have a fantastic recipe for hot and sour soup. The one in the book is nearly as good. Let me know if you want it and I'll send it to you.

If you'd like a full menu based off that book I can sit down and write one up for you.