Menu Revisions at Taste of Hunan

Yes, I know, I just a post on Taste of Hunan back in May. But, since our first revisit in years back in April, it's been a favorite of the Missus, and we've been returning every other week or so. And, in July, I went to do a takeout order and noticed that the menu had been revised, there were several new dishes added, and several, like the "Stir Fried Pork Lard with Green Pepper" were no longer on the menu.

So, I thought I might as well do another post before the menu changes again and highlight some of our favorite newer menu items.

Let's begin things with what happened on that takeout visit. I went and ordered the Minced Pork with Pickled String Beans as part of my order. When I got home and the Missus opened the container She looked at me angrily and said "why did you order the sliced chicken gizzards with pickled string beans, you know I don't like that, I specifically told you to get the pork!" I told Her that I ordered the pork, but She didn't believe me. 

Anyway, on our next visit, we decided to dine in and I pointed out the item on the menu. It was the only one with pickled string beans.

The Missus looked at me and said; "see, it says chicken gizzard!" I told Her no, it says minced pork. Well, apparently it says chicken gizzards in Chinese....but I don't read Chinese! Sigh.

Anyway, from that point on we've basically dined in at Taste of Hunan, ordering 3-4 dishes and taking the leftovers home where I stir fry veggies on the Big Kahuna.

Here are a few of our favorites, along with some ordering notes when applicable.

My favorite dish is the Xiangxi Style Beef Entrails.

  Man, when the tripe is right it is so buttery as is the tendon. The other cuts of cow are so beefy. This has some decent spice. The key is to eat it at the restaurant and let it sit over the heating element for a while before giving it a good mix. It'll sizzle away and the onions at the bottom will get soft and creamy and absorb all the beefy-spicey goodness.

The Stir Fried Chicken with Pickled Radish is another favorite of ours.

The key here is to get it with boneless chicken, it's more meaty and tasty, and you can put it away faster without getting slinters of bone stuck in your gums. You can order the chicken without bones. Also, be aware of the large slices of ginger. You might think that's some pickled radish and you'll be in for a surprise. Funny thing is; I've gotten used to eating large chunks of ginger and kind of enjoy it now! Decent spice, nice sour-acidity.

If you want to get "Wild" (Cherry) and "Play that Funky Music", definitely get the Braised Pork Intestines.

On occasion it's been quite buttery and tender.

Even when it's not super tender, it's "offal-y" good. 

The Missus likes the Braised Pork with Quail Eggs.

She loves those little molten orbs of lava which are the quail eggs which have been slightly boiled, the yolks are usually soft, and then fried. Be careful!

This really isn't Hunan as it lacks spice. The pork belly is very swiney and it's on the sweeter end of the scale almost Su Cai. It's great as leftovers on a bowl of rice.

Of course not everything was a hit with us. The Beef Brisket with Sweet Potato Noodle was so-so.

The meat was very beefy, but too chewy, the noodle sheets mushy, and the broth on the bland-sweeter side of things.

The Steamed Tofu and Fish Filet with Chilies was ok. The tofu was nice and silken, but the fish was mushy.

And sometimes, even our standbys miss the mark. On this visit, the Tea Smoked Duck was quite good.

But on our most recent visit; the duck was dry, tough, and rubbery. And the skin was like eating saran wrap. 

We did notice that we don't find the dishes here to be overly salty. And our new favorite dishes above have always been good the 3-4 (or more) times we've had them. Though it's always been for dining in.

And while I do miss the stir fried pork lard, the beef entrails have always been good. It's our new favorite. Hope you enjoy Taste of Hunan!

Taste of Hunan
9880 Hibert St.
San Diego, CA 92131

Comments

[kat]

seems hit or miss but at least you have some favorites

[Som Tommy]

Looks very spicy

[Kenneth]

You're lucky the Missus didn't mince your gizzard over that mistake! LMAO.

[Kirk]

Yes, it's the Missus's favorite Chinese restaurant in San Diego right now Kat!

Compared to other Hunan fare we've had it's not particularly spicy ST.

And have it with fava beans and a nice Chianti Kenneth? Sorry, couldn't help myself!

[Dereck]

It's funny, I stopped by a few weeks ago and planned to get the stir fried lard, but it was gone. I do like most of the dishes there though, and glad it has lasted as long as it has.

[Kirk]

Yes, they stopped serving the pork fat dish Dereck! But there's some pretty good stuff on the new menu!

[Sandy]

Still need to visit! Talk about lost in translation; I also depend on the English text and would have no idea of the Chinese words.

[Kirk]

Yes, I'd certainly say there's some difference between chicken gizzards and minced pork Sandy! ;o)