Reviews on Hunan Kitchen of Grand Sichuan

Bloggers
- "Along with the stir-fried cumin lamb, we tried the BBQ fish. Sifton called it one of the best dishes at Hunan Kitchen of Grand Sichuan. Basically it's fried fish with a sweet potato hash on top. In the hash, there's some celery and peanuts as well. It's an imposing dish that requires the diner to dig beneath the mountain of hash to find the fish."
  — Food in Mouth

Print Media
- "There is lamb cooked soft in cumin and pepper, as gamy as if eaten in a mountainside hut and as glorious, better than the dry sautéed version of this dish you can find in some Sichuan restaurants; less salty, more fully flavored."
  — The New York Times
- "Many of these principles come together in steamed fish head with pickled chili sauce ($18.95), a dish I’ve been told Hunan expats crave above all others. It’s more than a head, really the anterior end of the fish, and you can pull copious flesh from the collar, cheeks, and forehead as the creature stares pitifully up at you."
  — Village Voice

Food in Mouth