The sizzling Szechwan cuisine Han Chiang cooks at Han Dynasty appears to be wearing off a little on Amis chef Brad Spence. For tonight’s red hot installment of the restaurant’s monthly industry night, which has Chiang as guest of honor, Spence is serving szechuan pepper luganega sausage, spaghetti with garlic and fresh chilis, and “general Sal’s” meatballs. Chiang is firing back with tea smoked duck, dan dan noodles, spicy cucumbers, and pig intestines with pigs blood soup. Things start heating up at 10 p.m. A recent restaurant pay stub gets you in.
