The team is not from Hunan, but has been planted by friends around Hunan, and has been known by their teammates for a long time. They finally found a time to go with a group of Hunanese once. The advantage of eating Chinese food with a group of people is that you can taste many kinds of dishes at once, but for Hunanese, a plate of fish head or a bowl of cauliflower in Maojia cuisine may bring happiness and comfort. the same. The author is a carnivorous animal. Generally, when I go to Hunan restaurant, I must order some Mao's braised pork or pork with pork. Hunan friends ordering food, they order the local features, and they are better than me. Although it is not the first one, I want to talk about this famous Hunan dish first. Fish head with chopped pepperEveryone knows, but have you heard of it?Fish Head with Pickled Peppers? The Hunanese gave the author a science popularization: everyone who knows the red one is chopped pepper; the one that is blue is called pickled pepper. Fish head has always been practiced with chopped fish head and pickled fish head. This time we are half and half. This recipe can be said to have no problem at all, but unfortunately, the fish head is frozen and fresh, but the soup is still delicious because of the roasting method and ingredients. After eating the fish, it ’s a fish. Head soup and rice noodles or something, drooling when you think about it! Wait, because the pickles are marinated in vinegar, so the soup is not only spicy but also sour! Students who are not sour and hot, don't touch the soup, or just take the fish head with chopped peppers. How can Hunan cuisine not come to Lawei? Not really, fragrant dried bacon. The fragrant and dry flavor is enough, and the smoky flavor of bacon fills the whole dish with rustic flavor immediately. This dish is highly recommended by a Changsha Yin who often comes to Maojia cuisine. It is not a Hunan dish in the traditional sense. Well, the lotus root slices are refreshing and crisp, and the braised beef is also delicious~ it is a good innovative dish:) Hunan flavor Fried rice-actually fried rice with dried plum and egg. More general. The rice tastes like you're fried at home, but the mold and dried vegetables do not show their domineering. I wonder if the dried vegetables in Hunan do not have the mold (plum) in Jiangsu and Zhejiang? But you can go home and try the Jiangsu and Zhejiang version ~ fried pork feet. I used to have this dish in Hunan restaurant before, but the taste is quite different. The Mao version is more refined, thinner and more chewy. Hunan Restaurant's version is even more sloppy. Griddle bullfrog. But it can only be said to be ordinary, the bullfrog is not very tasty, the whole dish does not have much characteristic, and the quantity is relatively small.Big bowl of cauliflower.An annoying chopsticks couldn't hold back and appeared in the camera>. This bowl of cauliflower seems ordinary, but it has received the most uniform praise.The cauliflower skin is slightly burnt, a bit like the flavor after it is put in a dry pan until the soup is dried. When fried with pork belly, the cauliflower is coated with a layer of lard aroma, which makes people unconsciously grilled. Several bites of rice.The Hunan girl said, "It has the taste of my mother at home~" :) Fried lamb. I am a carnivorous animal, I think the lamb slices are so small! Then silently chopped the parsley straight to take the lamb, and saw a certain Yueyang male chopsticks go down and pulled out a lot of parsley entrance. Therefore, the person who loves the whole dish loves, and the author who does not eat coriander teaches, can't wait to turn all coriander into meat-the mutton tastes similar to the small fried lamb eaten in China. Yun'er Yam. This is not a strictly Hunan dish-the Hunan dish paired with red pepper and coriander is really small and fresh. The crispy flavor of Yun'er is complementary to the sticky yam, but the author is actually fascinated by the smell of onion.

Finally, the author forced a few Hunanese to make a summary.Cauliflower, fragrant dried, and fried lamb are considered unanimously praised. In addition to the limited ingredients, the fish head can be used for high scores; the braised beef with lotus root slices and cloud ear yam are also good ideas.The advantage of eating local dishes with locals is that you can get a lot of insiders to have an interesting comparison with a restaurant in Los Angeles.For example, the dishes in a small restaurant are more "earth"; the owner of a certain king is from Hengyang, and Hengyang pepper is famous, so the spicy pepper in this dish is actually very upright.To be a digression, the owner of Maojiacai once opened the Daxiangyuan, and by the way, the owner of Maojiacai took care of the needs of the masses of people in Hunan, so he opened a restaurant to eat Changsha. Rice noodleKing of face.

Mao Mao Restaurant yelp click here
8728 Valley Blvd Ste 101 Rosemead, CA 91770