Beijing's Hunan cuisine restaurant Kuxiang has launched a new menu to bring authentic Hunan flavors to the capital.
The decor of the restaurant brings to Beijing an atmosphere of Jiangnan — the area south of the Yangtze River — with its bamboo forest and lotus pond.
Born and raised in Hunan, chef Fu Jianhua aims to bring high-end Hunan-style dishes to diners all around China.
A must try is the spicy and sour beef, a dish where homemade Hunan-style pickles cooked with beef marbled with fat achieve a perfect balance between the two opposing flavors.
The steamed fish head with diced red peppers is another highlight. Fish head weighing around 3 kilograms gets steamed with four types of minced peppers as well as a homemade chili sauce.
