Yes, I know, I just a post on Taste of Hunan back in May. But, since our first revisit in years back in April, it's been a favorite of the Missus, and we've been returning every other week or so. And, in July, I went to do a takeout order and noticed that the menu had been revised, there were several new dishes added, and several, like the "Stir Fried Pork Lard with Green Pepper" were no longer on the menu.
So, I thought I might as well do another post before the menu changes again and highlight some of our favorite newer menu items.
Let's begin things with what happened on that takeout visit. I went and ordered the Minced Pork with Pickled String Beans as part of my order. When I got home and the Missus opened the container She looked at me angrily and said "why did you order the sliced chicken gizzards with pickled string beans, you know I don't like that, I specifically told you to get the pork!" I told Her that I ordered the pork, but She didn't believe me.
Anyway, on our next visit, we decided to dine in and I pointed out the item on the menu. It was the only one with pickled string beans.
The Missus looked at me and said; "see, it says chicken gizzard!" I told Her no, it says minced pork. Well, apparently it says chicken gizzards in Chinese….but I don't read Chinese! Sigh.
Anyway, from that point on we've basically dined in at Taste of Hunan, ordering 3-4 dishes and taking the leftovers home where I stir fry veggies on the Big Kahuna.
Here are a few of our favorites, along with some ordering notes when applicable.
My favorite dish is the Xiangxi Style Beef Entrails.
Man, when the tripe is right it is so buttery as is the tendon. The other cuts of cow are so beefy. This has some decent spice. The key is to eat it at the restaurant and let it sit over the heating element for a while before giving it a good mix. It'll sizzle away and the onions at the bottom will get soft and creamy and absorb all the beefy-spicey goodness.
The Stir Fried Chicken with Pickled Radish is another favorite of ours.
The key here is to get it with boneless chicken, it's more meaty and tasty, and you can put it away faster without getting slinters of bone stuck in your gums. You can order the chicken without bones. Also, be aware of the large slices of ginger. You might think that's some pickled radish and you'll be in for a surprise. Funny thing is; I've gotten used to eating large chunks of ginger and kind of enjoy it now! Decent spice, nice sour-acidity.
If you want to get "Wild" (Cherry) and "Play that Funky Music", definitely get the Braised Pork Intestines.
On occasion it's been quite buttery and tender.
Even when it's not super tender, it's "offal-y" good.
The Missus likes the Braised Pork with Quail Eggs.
She loves those little molten orbs of lava which are the quail eggs which have been slightly boiled, the yolks are usually soft, and then fried. Be careful!
This really isn't Hunan as it lacks spice. The pork belly is very swiney and it's on the sweeter end of the scale almost Su Cai. It's great as leftovers on a bowl of rice.
Of course not everything was a hit with us. The Beef Brisket with Sweet Potato Noodle was so-so.
The meat was very beefy, but too chewy, the noodle sheets mushy, and the broth on the bland-sweeter side of things.
The Steamed Tofu and Fish Filet with Chilies was ok. The tofu was nice and silken, but the fish was mushy.
And sometimes, even our standbys miss the mark. On this visit, the Tea Smoked Duck was quite good.
But on our most recent visit; the duck was dry, tough, and rubbery. And the skin was like eating saran wrap.
We did notice that we don't find the dishes here to be overly salty. And our new favorite dishes above have always been good the 3-4 (or more) times we've had them. Though it's always been for dining in.
And while I do miss the stir fried pork lard, the beef entrails have always been good. It's our new favorite. Hope you enjoy Taste of Hunan!
Taste of Hunan
9880 Hibert St.
San Diego, CA 92131
The tacos were served on blue corn tortillas, that were very dry, tough, and really didn't add anything to the dish. Likewise the sweet chili sauce provided. 
thru nicely. I believe the the version from Soup du Jour (funny, I thought I did a post on the place, but I guess not?) is better both in texture and flavor.
Well, the flavor was on the milder side. The skin kind of rubbery. It did better brushed with the jus and put into our air fryer. It was, as with many versions of roast duck these days, very meaty, but quite dry. 
The dan bing, the pancakes to wrap the duck in was really good, great texture, nice and warm.
I appreciated the way things were packed though I told the woman I'd be eating this close by. There were containers of spicy vinegar and a decent chili oil (which I used) included in my package.
Which led to an interesting concoction. The duck was breast, quite lean, a bit more chewy then I enjoy, with a touch of five spice seasoning, not bad at all. The fried shallots added a nice savory and crunchy texture. The broccoli really gave off "Panda Express" vibes but at least I got some veggies.
