L.A. Times - Food & Dining: Jonathan Gold | Restaurant review: Hunan Mao for fish heads and fire

L.A. Times - Food & Dining Headlines from latimes.com

Jonathan Gold | Restaurant review: Hunan Mao for fish heads and fire Mar 9th 2013, 00:00 The authentic menu and even the TV are tuned to Hunan tastes. Bring a sense of adventure and keep the water glass handy. When you tell somebody about a Hunan restaurant, always begin with the steamed fish head. The fish head will be large, probably from an enormous carp or similar freshwater species, thus comical, and it will be frosted with the chopped blend of dried, fresh and fermented chiles that give Hunanese cooking its reputation for head-snapping heat. Media files: 16x9

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