Just got back from a couple day trip to SF where I had two doses of my favorite Chinese regional cuisine. Upon returning to my beloved NYC, I was lamenting the absence of good Hunan in Manhattan (at least I haven't found it yet). Am I missing something? Does anyone know why certain regional cuisines don't seem to make it in a city that otherwise supports so many varieties of delicious and authentic ethnic places? I am getting so tired of the ever-ubiquitous General Tso.