One thing’s certain: You will be skeptical the first time you visit Panda Gourmet. It’s located on the ground floor of a Days Inn along New York Avenue in an area littered with pawn shops and strip clubs. It’s in a parking lot whose fountains dribble out decidedly unclean water, and in a lobby of decidedly unclean furniture. But, alas, you didn’t come for the fountain or the furniture; you came for Sichuan and Shaanxi food. And that, my friend, will not disappoint here. The Rouga Mo burger, with its spice-rubbed beef slipped into a house-made bun, is one of the fieriest items on a menu whose foundation is a lava red chili oil, which is saying a lot, while the biang biang noodles with toasted spices and scallions offers a variety of textures, with porous tofu and crunchy mung-bean sprouts, and should certainly be part of your meal.