How does the Hunan take on spicy stack up against Szechuan (also Sichuan)? Let us be blunt: Most Hunanese dishes make their Szechuan counterparts seem like child’s play.
For example, the cooks at Hunan House (137-40 Northern Boulevard) are significantly heavier-handed with the fresh chilies and supplementing cumin. Translation? Land—er, dish—mines everywhere. Meanwhile, Hunan cooks typically omit the numbing peppercorns you’ve come to depend upon in your favorite Szechuan dishes. So, there will be no softening the blow of each chili bomb to your hapless taste buds.
Flushing Food especially stands behind two of Hunan House’s “top ten” dishes: sliced fish in hot chili sauce ($16.95); and red-braised pork ($12.95). Outside the top ten, a popular dish that is better left to the heat veterans is the steamed fish head with chopped chilies ($24.95). To sum things up, Ouch!
The décor at Hunan House is tasteful.* Plates are served family style, and servers have the reserved but prompt professionalism commonly in higher-end Chinese restaurants.
But why take our word for how hot things are? Give Hunan House a go, and have your taste buds go out with a blast at Hunan House.
May Flushing Food suggest: visiting when you have plenty of time to play minesweeper with your dinner.
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* http://www.yelp.com/biz/hunan-house-flushing
Picture credits: Helen Y.
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