Mao Hunan Restaurant

Hunan cuisine is one of the eight major cuisines in China. The famous chopped pepper fish head is a classic Hunan dish and a must-order for many people when they go to a Hunan restaurant.

Five characteristics of Hunan cuisine. 1. Hunan cuisine emphasizes heavy oil and rich color when making it. The price of dishes is economical and affordable. In terms of taste, it focuses on sour and spicy, fragrant and fresh, tender and tender. It pays attention to the flavor of the raw materials. The seasoning process is sublimated with the quality and freshness of the raw materials. It is mainly spicy, with sour in it. The good use of vegetable oil is also a major feature of Hunan cuisine. In terms of preparation methods, it is known for stewing, braising, steaming and stir-frying. 2. Stir-frying emphasizes freshness, tenderness, fragrance and spiciness. Small-shaped food, small portions, no blanching, no oil, no thickening, no fancy, and try the best to keep the original flavor of the dishes. The dishes are made once or twice, with rich dry fragrance and full of pot flavor, which is well known in the market.

Hunan cuisine is not as red and greasy as Sichuan cuisine. It is generally light in color and uses fresh peppers. The colors are also diverse, usually red, yellow and green. It looks bright and appetizing. Many people think Hunan cuisine is not spicy at first glance, but after a few bites, their mouths start to burn. They are so spicy that they can't help themselves and even have to take a break.

The spicy dishes here are really good. When I went there again last time, I brought a Korean girl with me. She likes spicy food and she was so happy! The cold dishes of pounded peppers, preserved eggs and eggplants are super tasty. The fried dumplings are broken, but the filling is still good. The red oil wontons were eaten up by Korean friends and friends. Do we have to rely on snatching for food in the future? The spiciest dish is the big plate of BT chicken. At first, my tongue was really numb. My friend likes the beef with hot peppers (I think it’s called that), which is better than the potato beef we ordered before. Finally, I ate the fish skin without fishy smell and large pieces of pickled fish. The pickled cabbage is great. After the soup, I ate a lot of rice. I said that I would eat less rice for dinner, but I forgot about it. Bread crumb fried shrimp, this non-spicy dish is a bit ordinary. When I took out, I also ordered sour soup beef, 2 large bowls, sour and spicy soup with beef tender slices, mixed rice is so delicious. I also ordered happy clams. The portion was a bit smaller than other restaurants, but there were a lot of fans below. I felt the price of this dish was a bit high.

It is rare to find a fairly authentic Sichuan restaurant here. The dishes are naturally spicy, but because they have been modified to suit the local tastes, the dishes that look very spicy are not particularly spicy when you eat them. The business is also very good, and most of the customers are Chinese.