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"Growing up eating tang yuan, I hadn’t known to expect fried glutinous rice balls until I tried them at Albany’s Wojia Hunan: the rice balls are fried until the exterior crisps, then tossed with chiles, garlic, and salty fermented black beans for a dazzling combo of salty, sweet, spicy, crunchy, chewy, and sticky that made me rethink the dish." - Eater Staff
Fiery Hunanese dishes like Chairman Mao pork, fried rice, and glutinous rice balls