For a long time, this was the only place for hot pot in Nashville, and it's still our preferred place for bubbling broth.

The broth is full of ribbons of pickled mustard greens, ginger, dried chiles and Szechuan peppercorns ... To order, choose the flavor of the soup: classic, spicy or vine pepper numb.

For the spicy soup base, heat a 2 litre/3½ pint capacity wok until smoking and add the groundnut oil. Add the chillies and Sichuan peppercorns and stir fry for a few seconds, or until fragrant.

Some of the dishes on the Hunan Bistro menu that might be new to Rochester diners include Szechuan-style poached fish, beef sirloin in hot pot and Chongqing pickled fish soup and ten flavor spare ribs ...