bbq fish basket Behold the Bobbing Fish Head
Sam SIFTONFEB.2011. Jerry Tang, son of the late Chinese chef, is talking about running a Chinese restaurant business in New York.This is last week, during the Chinese New Year, drinking coffee in Brooklyn.Mr.Tang, 55, worked for a long time at a Chinese restaurant in the city.His father and great restaurant owner David Kai worked together and his boss was Aunt yuan, a Hunan restaurant on the First Avenue of the Upper East Side.In the 1970 s, the family owned Huayuan on East Broadway in Manhattan's Chinatown."I will never open a Chinese restaurant in Manhattan again ."Tang said."My father will never open in Manhattan now.No way.Cooking is an art, it is a balance.Because you were in Manhattan and paid the rent, it was not fighting the city.You want to eat Chinese food, just like we did before, you have to go to Queens.”So stipulated.It's like 1973 outside.Let’s go!Dachuan Hunan Kitchen is a casual and modern new restaurant on Flushing's main street, located north of Long Island highway, six blocks south of the last stop of train 7.Although the name of the restaurant is very strange, it is completely dedicated to Hunan cooking. Hunan is a small inland province of China and the birthplace of Mao Zedong.There are only a few tables in the advertising restaurant, most of which are large and packed from around 7 in the evening.m.Sometimes it's lunch.(Booking is recommended but not always on time.) A portrait of the chairman hanging on the wall;Not politically, but the popular Mao Zedong.The lights are bright and the service is between Brussels and amiable.It is clean and beautiful, although not a restaurant. if you like soda, you will be asked.AdvertisementHunan cooking is more smoky than Sichuan cooking and more confident in preparation and taste, which is often compared.It evokes the life of mountain basins and tributaries of the Yangtze River.In Dachuan's Hunan Kitchen, it comes to New York for about $25 a head.Those who recall the importance of Chinese food originally here, when it is a pleasure to go to Chinatown to find the original authenticity and the great taste, will find similar happiness here, although traveling from Manhattan for a while.Chef and boss Chen Gangyi did not bend over to conquer.Scallions cucumber can start your meal, refreshing and sweet before a small plate of smoked duck, fungus mushrooms in spicy vinegar sauce, sweet hacker chicken with scallions and chili oil --or all three.A basket of "pumpkin cakes" brought four small balls of pumpkin mashed and fried crispy: basically Changsha latkes.There is a light yellow fish soup that evokes health and vitality with light, fully cooked tilapia fish and sauerkraut.There is also a pork broth with red beans and yam, which can be eaten without eating.These two flavors live under warm blankets with sleet outside.Many tables have huge hot pot, each with a carp head as big as a pillow.The fish is bathed in Pepper and sparkling broth, which is the essence of its main ingredients."What fish is that?Asked one night.The waitress paused.“Big-She said, and then turned and left.The new experience is suspended and blank diners, trying to bite a bite and will soon be won.In the process of trying to eat meat, there is a significant taste.Soft lamb cooked with cumin and pepper, as delicious as eating in a cottage on the mountainside, is better than what you can find in some Sichuan restaurants;Less salty and more tasty.Sliced marinated pork with frying pan-Cooked with dried radishes, a slice of nut cabbage and green beans, served with bacon and pepper spots.Advertise the chicken with red pepper, the meat is small, whether on the bone or on the bone (state your preference with the waiter), with the breath of pepper 'heat steaming.It tastes exactly the same: in contrast to the sweet taste of ginger, with a faint sour flavor, which makes it difficult for the dish not to hoard.Please click on the box to verify that you are not a robot.The email address is invalid.Please re-enter.You must select the newsletter you want to subscribe.View all New York Times newsletters.Braised pork "hair style" is a classic in the region, stewed thick shoulders with caramel and Shaoxing wine into a sense of meat, and stewed with simple steamed baby bok choyOctagonal and fiveSpices make the taste stronger.Mao Zedong reportedly enjoyed the dish and had his chef prepare it for him in Beijing.You just going to QueensThe legs of a strong frog are in hot weather.and-It doesn't belong to the hot and sour sauce of neon lights, it doesn't belong to vinegar and pepper, and it's as beautiful as a velvet dish.White-Fried beef with pepper-Fried beef jerky with pepper sauce-Dish taken out of the pantry, not freshfood market.Very powerful and good.(Bowl saladFried spicy smoked pig ears come from the same script, but the texture is about what you run football through a shredder.Not for new students.) Fried pot with green beans-Stir-fry with minced pork"Stir-fry" on the menu "--It was very well done, neither crispy nor soft, and the taste was good.The best is the "BBQ fish" in the restaurant, a whole piece of tilapia fish, crispy under a pile of yam and white potatoes, celery, peanuts, peppers and green beans, bathed in a hot sweet sauce hooked out of octagonal.There is a coriander thatch on top.This dish is placed in a baking tray, about the size of a disposable lasagna tray, on a portable Ding benzene heating element, so when guests scoop vegetables onto the plate, when placing large pieces of fish on a plate, the iron plate and stew on the table are attractive.You can replace it with a duck or a pig's hoof.The last item is a lip.The scary sexy smacker is very rich.) The beer was well matched with this food, and it was fun to watch the waiter take out a box after box of Qingdao beer from the kitchen and return to the people who had eaten in slake.Tea is also fast.) The dessert is a bunch of old orange slices, the same as ever.After the heat and salt, they taste great.Go out and see for yourself.Hunan Kitchen★42-47 Main Street (Franklin Avenue) in Flushing, Queens;(718) 888-0553.The atmosphere is modern.Level of dialogue and pleasant voice.Recommended dish Fungus Mushroom, pumpkin pie, onion sauce cucumber, fish silk sauerkraut soup, hot pot fish head, BBQ fish, pig feet, braised pork "hair style", cumin-flavored mutton, sliced roast pork with dried radish, WhiteSmoked beef with pepper, fried vegetables and dried beans.Wine list of Qingdao and Coca-Cola.The price of appetizers and soups is $3.95 to $8.95;entrees, $9.95 to $22.95.Advertise at 11 every day.m.to 2 a.m.Recommended but not accurate booking.Ready to wait for a while.Major credit cards.Wheelchair access Therestaurant is on the street and can be accessed through the foyer.The bathroom is very large in the back of the restaurant.The star means a rating from zero to four stars and reflects the reviewer's reaction to food, atmosphere and service, taking into account the price.Menu lists and prices may change.42-47 Main Street (Franklin Avenue)888-0553 atmospheric modernism.Good conversation and pleasant.Menu single page.com/hunan-kitchen-of-grand-Sichuan recommends Fungus Mushroom, pumpkin pie, onion sauce cucumber, fish silk sauerkraut soup, hot pot fish head, BBQ fish, pig feet, braised pork "hair style" and cumin-flavored mutton, sliced roast pork with dried radish, WhiteSmoked beef with pepper, fried vegetables and dried beans.Drinks and wines from Qingdao and Coca-Cola.Price $ (medium) open at 11: 00 per daym.to 1:30a.m.Recommended but not accurate booking.Ready to wait for a while.The restaurant is on the street and can be accessed through the foyer.The bathroom is very large in the back of the restaurant.The star means from zero to four stars.Zero is poor, fair or satisfactory.One star, good.Two stars, very good.Three stars. great.Four stars, extraordinary.The information updated last time was: November.The 27, 208A versions of this review were printed on February 9, 2011, and on page 6 of the New York edition, the title is: look at the swing of the fish head.Order reprint | today's newspaper | subscribe we are interested in your feedback on this page.Tell us what you think.