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Hunan Seafood

Hunan Seafood

WHY To spice up your seafood restaurant list. WHAT The Hunan province may be inland, but the restaurant’s name isn’t an oxymoron. The vast Dong Ting Lake and Yangtze River tributaries supply fish, shrimp, frogs and turtle, all of which are on the menu at this modern chrome-and-glass spot. Also here is Chairman Mao’s favorite [...]

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April 4, 2013 | Posted in Discoveries | Read More »

Hunan Style

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WHY Our vote for the best Hunanese cooking in Southern California. WHAT A chile-emphatic menu offers carefully cooked Hunan dishes without the usual vats of oil. The toss-fried lamb, glowing like an electric-powered Christmas tree, is a powder keg of a dish lit up with a quartet of chile styles: fresh diced, dried whole, flaked [...]

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November 24, 2012 | Posted in Discoveries | Read More »

Xiang Wei Lou

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WHY Among the best Hunanese food in the San Gabriel Valley. WHAT There’s considerable talent behind the stoves at this plain but spiffy café next to the San Gabriel Hilton. The dishes showcase a multiplicity of chile types and styles: dried to an almost black-red or sun-bleached; whole or crushed into flakes; soft and almost [...]

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August 22, 2012 | Posted in Discoveries | Read More »

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