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Sze-Chuan's Restaurant Review: This Chinese restaurant was originally a quarter of its present size --- with only 12 tables. Now, with seating for more than 150, the menu continues to bring in new converts. Fried or steamed dumplings are pleasing starters, served with soy-rice vinegar sauce and --- on request --- a ladle of fiery red pepper sauce. Menu listings in red come in three heat levels, and if you order “full strength,” be prepared. The standby General Tso’s chicken is concocted with a rich, tangy red sauce that clings to the poultry. Other house specialties, “two tastes in one,” mild chicken and spicy beef in combo, or sze wei shrimp, with baby corn, straw mushrooms and broccoli, also are standouts. Vegetarians have more than a dozen choices. Muted wall treatments and off-white linen tablecloths match the good service.