(This venue is closed.) In Hunan, the waiter said, we would use a lake fish. He'd already confirmed that our sliced fish with red pepper soup ($22.95) featured long li, a name that in local Chinese restaurants seems to denote a flatfish of any sort. Most species, however, confine themselves to ocean water; Hunan is landlocked. True, the flesh of long li is mild, especially when burdened with many chiles, but I wonder: How would a lake fish affect the flavor?
For more photos from our Hunanese lunch, see the EIT page on Facebook.
Wangxianglou
135-25A 40th Rd. (Prince-Main Sts.), Flushing, Queens
(just to the left of where the "liquors" sign was)
718-321-7388
