The spicy pickled mustard fish filet hot pot at Szechuan Heat in Cary, is a dish where the “spicy” is moderate and “pickled mustard” is a green leafy vegetable that adds a welcome brassy tang to the broth. It is an attractive presentation - in a modern asymmetrical white ceramic bowl, rather than the traditional Sterno-fueled metal cooker - and is further evidence of Szechuan Heat’s efforts to broaden its appeal.
The spicy pickled mustard fish filet hot pot at Szechuan Heat in Cary, is a dish where the “spicy” is moderate and “pickled mustard” is a green leafy vegetable that adds a welcome brassy tang to the broth. It is an attractive presentation - in a modern asymmetrical white ceramic bowl, rather than the traditional Sterno-fueled metal cooker - and is further evidence of Szechuan Heat’s efforts to broaden its appeal. Juli Leonard jleonard@newsobserver.com
The spicy pickled mustard fish filet hot pot at Szechuan Heat in Cary, is a dish where the “spicy” is moderate and “pickled mustard” is a green leafy vegetable that adds a welcome brassy tang to the broth. It is an attractive presentation - in a modern asymmetrical white ceramic bowl, rather than the traditional Sterno-fueled metal cooker - and is further evidence of Szechuan Heat’s efforts to broaden its appeal. Juli Leonard jleonard@newsobserver.com

Dining review: Szechuan Heat brings fiery Asian cuisine, if you want to dial up heat

August 03, 2017 7:00 AM

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