Months of talking about visiting "Ri Ri Hong Mala Xiang Guo" finally came to pass last evening. I joined the long but fast-moving queue to pick out the ingredients for two portions (to be shared among 3 of us) and asked to have one cooked "少辣" or lowest level of spiciness (top bowl in pic) and the other, the highest (bottom bowl). Also, I requested for both to be fried "wetter" as I had never had this dish that way before.
The distinction between the two bowls, which came to about $21 with two bowls of rice included, were apparent. I much preferred the spicier one as it was more fragrant. In future though, I shall stick with the drier style of stir-fry as it seems to accentuate the aroma of the Szechuan spices better.