De Hunan Restaurant

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这道石锅包菜一级棒！每到必点之一，还要加大，不然不够吃^_^还有一个辣椒鸡丁也是一绝，也要加辣才行，虽然看到很多辣椒干，可是别被它骗了，其实不太辣啦是同事介绍的，虽然价钱有点小贵，但是出粮了可以尝一尝无妨，真的非常棒棒哟

Well if you can’t handle too much spicy flavour,since most of their dishes would be fiery hot then try the Stir fried Beijing Cabbage which is also mildly spicy but not as fiery as most of the other dishes that I have tried. Selling at RM 30, it is rather expensive for vegetables. Don’t be deceived by the name thinking that this would be a simple stir fried dish. Hunan dishes doesn’t stray far from the usage of chili as their ingredient.

Frogs were served as well on top of all other poultry, fishes and seafood. It was indeed fresh like the name of the dish. The sweetness of the meat was still within the meat itself hence the bites were pretty succulently tender and juicily fresh and sweet in taste This dish sells at RM 60 and notice how their dishes somewhat have the word chili, hot and spicy in it. They all have strong chili flavoured, with fiery hot sensation. Which is pretty exciting.

The Claypot Spicy Mutton with Chinese Wine at RM 45, which inevitably also didn’t wonder far from fiery hot. The Chinese wine has great aroma when cooked with the mutton, just enough to stifle the distinctive flavour of muttons. This is suitable for those who doesn’t like the flavour of mutton.If mutton has too strong of a flavour then they have chicken as well. like I’ve mentioned, they have almost everything and anything that is spicy. The Deep Fried Spicy Chicken is this cutlets of chicken al

Looking at this hot chili dish doesn't really look appealing, as check out the chili oil. But do not freak. The Hunanese loves chilies in their dishes. Here you can see Red hot chili, dried chili flakes, chili paste, and chili oil. Which in the broth there are some fermented bean which added to the tinted salty taste. The fish is fresh and steam in the right heat and timing, therefore the meat is still soft and taste good. At the side, it is served together with Ramen at the same plate. I would

Home made Potato Pancake. 香甜土豆饼Pumpkin and Sago Dessert Soup. 黄金珍珠露Finally, we had some traditional chinese dessert to end our meal..The homade potato pancake were like flat glutinous 'kuih', it was deep fried and then dip with condensed milk to add the additioinal sweet taste to it. Nothing special i would say..Whereas the pumpkin soup is something extraordinary because usually chinese people will serve red bea , or honey dew sago as desserts...instead, it was pumpkin with sago ... with some pu

Baked Pumpkin with Salted Egg Yolk. 咸蛋黄焗南瓜 Oily, greasy, and salty. This is how I can describe the pumpkin. Loads of calories and fats.Glutton would certainly love this because delicious foods usually are unhealthy. . . I personally don't quite like this because it's overly coated , and soaked in oil... although the sinful delicious salted egg does successfully tempted me to eat one or two slice, but somehow my mind were afraid to go for more... ;) Not bad I would say if you exclude the fats..

Spicy Skewered Prawns In 'Hunan' Special Style. 道地湖南串烧虾Taa-daa. Deep fried prawn until crispy , so that you can swallow the entire prawn without peeling the exoskeleton of the prawns.Topped with Hunan Special style sauce.It was sweet,teeny-weeny sourish and tiny hint of spiciness.... Oh man , we love this very much. I think I accidentally observed all of us licked the skewers at the end . . . Hmmm... It's lip-smacking good....

Stewed Beancurd with Green Chives. 韭菜焖豆腐Another soup that made me fell in love. It was so authentic and flavorsome. It's either you hate it or love it.The tofu were extraordinarily silky and smooth..it's like zero friction to your tongue and throat, it just...slip into your tummy~Wow, i love my description because this is how it exactly taste like!!The soup were somehow like miso soup (the one you get to taste in japanese restaurant), with lots of chivesAhh... I just can't get enough of it. Simp

Sauteed Prawns in Hunan Claypot Style. 干锅馋嘴虾Next, we had prawns! Too bad... too bad... everyone were fighting for this .All of us couldn't have enough of these little prawns... It was so big and juicy, succulent precisely... Tthe gravy were sweetened with sugar, and a lil hint of dry chili to enhance the flavor .. I think it's best to go with a bowl of hot steamed rice...

Pork Spare Ribs and Corn Soup. 玉米炖排骨瓦罐炜汤Very nutritious soup indeed. I shouldn't judge by the pale whitish look before having a sample of this. Trust me, the corn flavor indeed infuse entirely in the bowl of hot soup, with the sweet taste contributed from the spare ribs, it was so milky and sweet, and tasty....Just like my mom's cooking! The soup warmed up my jittery tummy after the spicy meal..I love the kernals of the corn at the bottom too! It still taste sweet and succulent! LOLThe ribs were

A milder in taste dish. Instead of chili, they uses black pepper. Sizzling in flat hot pot to ensure the temperature is maintain as long as it can be. The beef was tender and chew-able, chunky onions were added to give a contradicting texture. I like this very much . ;DDespite , this dish were actually laden with oil... I can see oil floating at the bottom of the sizzling plate...the amount of oil was, terrifying. Anyway, I think you would definitely appreciate this on a cold rainy weather.

Hunan 'Yuen & Yang' Style Fish Head. 招牌鸳鸯鱼头The Hunanese incorporate chilies into their dishes in the form of dried chili flakes, fermented bean and chili paste, and chili oil. The most common one is the duolajiao(剁辣椒), a coarsely chopped and pickled red chili. The peppers are a completely edible component of the dish, rather than a mere flavorizing ingredients, but you have to make sure you have a glass of milk with you or else don't act like a hero. The fish was already taste good on its own ,i

Hot Spicy Fresh Frog on Sizzlng Stone ''Hunan'' Style. 石锅生猛鲜田鸡Little musculine frog was cooked in the lavish use of bird's eye chili . It's as clear as you can see, hot and spicy. I think that spiciness level had already reach my maximum extent. One more level in advance and I'll be having pain in the hole when I pass my 'ahem' motion.. Haha, but still with a glass of ice cold tea I still managed to enjoy it that very night.I really enjoy polishing the bones of the amphibians.. it taste exactly

Shredded seaweed and beancurd skin.Hunan cuisine has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn (花椒).. even their appetizer, be prepared that you might get your tongue burnt. Not joking.... The rubbery and crunchy texture of the black fungus taste a lil bit spicy, but at the same time, savory... Same goes to the bean curd, it's soft and soaked up with the sweet and spicy sa