Did you feel that the sterno was sufficient to add a sear to any of the items in the pot? I got the Sichuan sauce, spicy, dry pot at Celestial Flame in the inner Richmond last week and suspect my selection of add-ons caused there to be too much moisture in the pot for searing. All of the items were cooked to the right texture as they were served, but the flame underneath didn’t do anything to build more flavor. The base was still tasty – –I think we ordered cabbage, tofu knots, tofu bamboo, squid, quail eggs (unpickled), lotus root, Rice cakes, and Choy sum.
