Hunan House (flushing) - been recently?
- 2slices Feb 23, 2010 08:05 AM
Mainly wondering if anyone had fish head. When I first went a couple weeks after they opened I was a bit disappointed to see they cut it into large chunks instead of splaying it. Otherwise the taste was great. Sounds nit picky but it's so much nicer to be able to pick meat off the whole head, saving the best parts for last.
Has anyone had those wild chinese mushrooms there? No idea what they are, but they're brown and string and a bit chewy. Dryer than a standard mushroom.
Any other favs there? I'm gonna head back soon.
Was there with a group yesterday - had a spectacular meal - so much so that after we left to go shopping at the Great Wall supermarket across the street (love it there too) we went back and had more of their pickled cabbage, the tea-smoked duck which was the best I've ever had outside Asia, and the slippery tofu - 2" squares of fresh doufu in a thin spicy red sauce with scallions. More on the main event later. The place is not only not slipping, I think it's even better than it was last summer.
i went there recently and had a blow out dinner. The ginger scallion lobster was very good.. The fried crab was awesome..They have this eggplant dish that comes with pork and a little egg.. The eggplant is covered in a miso glaze or something sweet.. it might have been better than the lobster and crab.. Fish heads were wonderful.. Another dish I had only recently was the wate spinach bottoms with dried shrimp heads.. This was a wonderful dish that went well in an omelette the next day.. I think this place is just awesome.
A recent post Lunar new year visit to Hunan House revealed that Alan Li and his crew continue to deliver excellent food. A small group of us settled into one of the large round tables and ordered seven dishes.
The top two were Beef with Crisp Pepper and Cabbage in Fry Wok. XLB are not as good as found elsewhere. Last December, Joe DiStefano wrote about the Beef with Crisp Pepper Dish. In Chinese on their menu it is 黃飛鴻椒炒牛肉－Huáng Fēihóng jiāochǎo niúròu – Beef with Crisp Pepper. Joe so liked the dish he ordered it twice. I'll do the same next time.
The name is from a popular figure in contemporary Chinese culture named Huang Feihong. Today it is a popular after school snack: peanuts and hot dried peppers. In 2009, the former M&T Qingdao restaurant on Kissena first incorporated this snack into two dishes there – a fish dish and a chicken one.
Huang Feihong Snack Pack:
Chopsticks and Marrow – Joe DiStefano