"This Hunan-inspired restaurant uses pickled chilies in contrast to the dry chilies synonymous with the numerous Sichuan restaurants in the area. Mortar and pestle-pounded eggplant with bell pepper and century egg is a must-order, as are the customizable dry pots with a wide variety of meats and vegetables. Smoky plum juice is a nice pairing to the sourness, salt, and spiciness of the food." - Jay Friedman
