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2022-04-10
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I haven’t had such memorable Chinese food for awhile. All the chilis, spices and @secret sauces” totally woke my senses (dine-out limitations made me get stuck at home, with my poor cooking). All the dishes made me go for bowls and bowls of rice.Highlight: a warm appetizer and I call it the “Hunan Guacamole” - 擂椒皮蛋 century eggs with green chili pepper, sesame oil, vinegar & a bunch of other sauces. The complexity of the sauce shunted out the unpleasant ammonia taste of the eggs. Creamy, slightly
Highlight: a warm appetizer and I call it the “Hunan Guacamole” - 擂椒皮蛋 century eggs with green chili pepper, sesame oil, vinegar & a bunch of other sauces. The complexity of the sauce shunted out the unpleasant ammonia taste of the eggs. Creamy, slightly spicy and I even ordered another one for takeout.
Here was our list. All saucey but not salty. You can ask for “more spicy” if you want to real local on the Hunan cuisine.
擂椒皮蛋 / 红油爽鱼皮 / 土匪猪肝 / 酸菜鱼 / 香辣虾 / 孜然吋骨 / 手撕包菜 / 红糖糍粑
擂椒皮蛋
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红油爽鱼皮
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土匪猪肝
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酸菜鱼
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香辣虾
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香辣虾
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手撕包菜
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孜然吋骨
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红糖糍粑
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