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招牌菜
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
繼續閱讀
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.
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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 prefer the ramen not too long in the broth, otherwise the dish may be too piping hot. @@
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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 pumpkin flesh in it... the sweetness level were just nice too! ;) Indeed a place I would re-visit!
繼續閱讀
Upon stepping into the restaurant, I saw much family crowd dining there during a weekday evening. The brightly lit setting, when complemented with the cheerful orange painted walls, gives me a very warm, homey feel.Hunan "Yin Yang" Style Fish Head (招牌鸳鸯鱼头)Here comes the very much anticipated dish, the fresh catch of the day! The "Yin" and "Yang" Hunan style fish head is drenched in the chilli oil bath, topped with sour yellow ginger and vegetables on one side, and spicy hot chopped chillies on another side. Resulting in a tangy, spicy, savoury taste, nevertheless the freshness of the fish is simply overwhelming."Uncle Mao's" Special Braised Pork (毛家红烧肉)The elegantly plated dish tastes as good as it looks. I poke a form through the meat, and it unravels almost instantly to reveal tender juicy goodness. I enjoy the good ratio of greasy fat and lean meat as it is moistened with salty dark sauce with hints of sweetness.
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