Soft but still very slightly firm lotus root, stuffed with tender glutinous rice, with a coat of a sweet and mildly savoury sauce, comes across as fairly enjoyable, even if it wasn't world changing.
Smoky spicy chilli, pungent garlic, savoury and salty black beans lend their flavours to excellent stir fried strips of pork stomach, brilliantly textured -- meaty but also the nuanced bouncy quality of the fatty layer, ripping rapidly rather than resilient.
Remarkable knifework in the fish, boned and slices into bite sized curls, great texture control, steamed just right. Fragrant with golden brown garlic and chilli. Superb, and superior to the version that was presumable under the previous chef.
The mixture of steamed smoked meats (chicken, fish, pork) was on the dry side, and nowhere as good as the version I had on our first trip there last year. It's possible that their smoked meats are no longer as good...htey don't seem to have the smoked meat with white pepper and leeks anymore.
Apparently the chef change occurred a while ago; the new chef is also from Hunan. menu is slightly different. Love to hear more experiences.
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