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Fat-threaded slabs of pork simmered in soy, Shaoxing wine, and sugar until collapse-tender with a lacquered, rust-colored glaze — the defining dish of Hunan cooking
Whole fish blanketed in a glistening mound of fermented red chilies that steam into the flesh, delivering sharp, vinegary heat in every bite
Thin-sliced cured pork with a pronounced smokehouse character, stir-fried with young garlic shoots that cut through the richness
Blistered and chewy string beans tossed with minced pork and preserved vegetables — the benchmark version of a dish done everywhere but rarely this well