MILLFIELD — An ambitious Italian-Chinese mashup became a gastrointestinal supernova Tuesday when Mama Chang’s kitchen staff simultaneously folded mid–“Szechuan Surprise.” Head chef Giuseppe Marcelli, 54, was hospitalized with four sous chefs after what inspectors called “the most acoustically impressive kitchen evacuation in county history.” The trouble began at 6:30 p.m. as Marcelli attempted mapo tofu with ricotta, pancetta, and “Italian fermented black beans,” later identified as month-old olives. “Madonna mia, the wok, she no agree with my nonna’s stomach,” Marcelli groaned, gripping a rosary and Pepto. Health inspector Patricia Wong cited swaps including Sambuca-soaked red pepper flakes for Szechuan peppercorns and Parmigiano-Reggiano for “ancient Chinese cheese.” Diners were evacuated after operatic gut-sounds rippled through the dining room. Busboy Tony Ricci collapsed muttering, “Mamma mia, the General Tso, he fights back!” Robert Chen called it “two beautiful languages conversing through a broken telephone.” Officials found “dangerous culinary confusion,” including seventeen cheeses sharing a wok and “Italian-style century eggs” made from mozzarella buried in espresso. The place is closed for decontamination. Recovering on toast and ginger tea, Marcelli vowed a pivot. “Next time, I stick to what I know. Pizza, she never betray you.”