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Jonathan Gold | Restaurant review: Hunan Mao for fish heads and fire
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.
By Jonathan Gold
March 9, 2013