Chances are excellent that, if you’re dining at a restaurant with “Hunan” in its name, you’re not eating food anyone born in Hunan province would recognize. Four decades after Americans fell for this ...

Hunan chicken is traditionally spicy but Barbara's version is pleasantly mild. The sauce is tangy with a little bit of a sweet taste and a hint of heat. Garlic and ginger add a ton of fresh flavor to ...

A plate of chicken with chile, Hunan-style, comes to the table with glistening whole garlic cloves and thick ginger slices that dot a sea of deep red whole chiles burying a mound of crisp, fried ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. I ate pork in Shanghai with these Hunan flavours and they work really well with chicken, giving an ...

One year ago, Congress defunded public media. Now that we're 100% community funded, please become a sustaining member or increase your existing membership today. What's hotter than Sichuan cuisine?

Among International cuisines, we hold Chinese the closest to our hearts. Little wonder, we have had so many interpretations of popular Chinese recipes, so much so that we don’t even shy away from ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. As New York City and its surrounding regions begin to reopen, I’ve been ...

The word “Hunan” has appeared in the names of Chinese restaurants in the United States, and in the names of dishes on their menus, for decades, without many Americans knowing what it meant exactly.

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. The house-smoked Hunan bacon at Blue Willow, a new restaurant a brick’s ...