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The food at Sichuanese Cuisine is pleasantly spicy in the tradition of this region of China, renowned for its hot peppers and fiery, independent tempers. There's no fusion here, just modest, homestyle Chinese food, oil and all (the same could be said of the decor). Kung pao shrimp and fish with pickled peppers are favorites. Diners who want to pass a few leisurely hours around the table should order the Sichuan hot pot (tip: pay $2 per person extra for the lamb). There are two sides to the dented pot you'll be simmering your selection of raw meats and veggies in: A hearty but mild beef broth bubbles away in one half, while in the other, a layer of bright red chile oil promises something more . . . exciting.
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