The San Gabriel Valley is filled with magnificent Szechuan cooking. Why, then, do people wait hours for a table at Chengdu Taste? Perhaps it’s because of the creeping heat of “water-boiled” fish with pickled green peppers that tantalizes rather than obliterates, or the poppable nubs of cumin-rubbed mutton. Most likely, however, they’re waiting to experience the electricity of Szechuan chili oil in a bowl of wontons. Your tongue will be numb for at least a minute—when feeling returns is when addiction sets in.