New York | Hunan Tapas: Xiangxi Miao Family Pickled Delights! 🌟

“Because it’s easily mistaken for a school, the restaurant changed its name from Prof Chan’s to Hunan Tapas.” Hahaha. 😂 Still didn’t have the courage to try the pounded pepper and century egg with burrata, but the Xiangxi pickled dishes are really unique! 🦐rimp Three shrimp, two abalone, a few slices of sashimi and Arctic scallops—sour, salty, and slightly spicy. It’s refreshing and delicious without being exotic, perfect for a Chinese palate. 🌟 🥚 Xiangxi Golden Eggs: Whether eaten alone, mixed with rice, or even spread on the soles of your shoes (just kidding!), they’re super fragrant! The tiger-skin texture, soy sauce flavor, and the savory, sandy yolk texture got a thumbs-up from the whole table. 😍 🫑 Professor’s Stir-Fried Pork: It would be even better if it were a bit more caramelized with some Maillard reaction. It’s a bit greasy but pretty standard. 🍖 🥘 Phoenix Tail Flower Kidney: Waited quite a while, but it came out steaming hot. The offal was well-handled without any gamey taste. The kidney slices were small but there was plenty of them. Dig in and enjoy! 🍖 Almost every dish had the same type of green pepper as a side. 😂 No other Hunan restaurant in LIC can beat this place when it comes to satisfying cravings! The golden eggs are just too good, and I went back the next day to order more. 🥡 📍 Hunan Tapas #NewYorkEating #NewYorkFoodGuide 🌆✨