Following some early very positive reports:
a group of us headed to the new Hunan Taste last night to check things out for ourselves and explore a bit more of the menu, which is long (perhaps too long, and certainly not English-friendly, as it lacks much in the way of description of ingredients or heat levels).
This is not a menu for the squeamish - pig /fish/fowl intestines, duck feet, hen's blood, fish skins, etc. will be found on each of the many pages. If you're out for some chow mein, perhaps it would be best to look at the other Chinese restaurant in the same strip mall.
We started by diving into a very good rendition of cold beef tendon (which, while quite tasty, doesn't hold a candle to the stellar Triple-T at Grace Garden).
Cred established, we then ordered the Tea Tree Fungus dish suggested by Warthog, which was indeed delicious, and came out hot-pot style still cooking over the flame, We moved on to the highly recommended:
*clam soup with white gourd. The gourd is similar to winter melon in taste and texture. A mild light broth complemented it perfectly. Nice to have it served with Chinese soup spoons too.
* a fiery fish in hot oil (don't recall the menu name or number). Lots of mung beans, garlic and ginger and cilantro made this my favorite dish of the evening.
*Chairman Mao's favorite pork belly. Whole garlic cloves, chiles, soy, wine, sugar, star anise and cinnamon (thanks 1000yregg) and cabbage made this a thick and satisfying and unctous stew. Highly recommended if you love pork belly. A much better description can be found here: http://thisisgonnabegood.blogspot.com...
Good tea, rice in individual covered bowls, attentive service and pleasant surroundings. The menu appears to be a work in progress, but they are off to a great start.
I am certain that the local newspaper critics will be there soon for their own reviews -(ELarge, RGorelick, I'm looking at you!) but don't wait for them - this is already getting the Chowhound stamp of approval.
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