Hunanslurp.com Website Review

A CONTEMPORARY CHINESE EATERY SERVING HUNAN RICE NOODLES AND PLATES.. FLAVORS ARE DE*PLY ROOTED IN THE EVERYDAY MEAL OF HUNAN PEOPLE. Grew up in the epicurean city Hengyang of Hunan, Chao Wang has an understanding of food that is de*ply rooted in the slurping sound-filled little alleys and what his grandmother has cooked. After 25 years of living as an oil painting artist, Wang set down his brushes and opened Hunan Slurp. To him, food is an extension of his At Hunan Slurp, Wang aims to present Chinese gras*roots’ everyday meal in artistic forms, while keep the flavors true to the region’s While the word “slurp” sounds applicable to all soup noodles, it is translated directly from the Hunan dialect “suō” when they Hunan rice noodle has a distinguished, well-rounded flavor. The noodles are not veiled by heavy flavors, and instead complements the The most signature rice noodle would be the Fish Fish Fillet Mifen. Wang slow simmers pork bone overnight and adds in wok-fried fish, boil until the soup turns milky white. Then he lets customers plunge mifen and raw fish fillets into the soup with seasonal greens on the side. Contrary to what one might as*ume, Hunan Slurp is not just a noodle shop. The plates also play a lead role on the menu.  Try the Hunan Charcuterie, the Stir-Fried Young Chicken, or the Hunan Salad, and you will understand what a simply yet profoundly a taste Other signature dishes such as Frog, Smoked Pork, and Skewed Beef perfectly inherited the Hunan's essence: layers of different chili peppers. You would first smell the spice in the air; and as you dig into the dish, the heat slowly builds up yet the dish becomes more