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This exceedingly exciting offshoot of the Grand Sichuan chain is only the second restaurant in Flushing to offer authentic Hunanese food, said to be the spiciest in China. Main courses at Hunan Kitchen often involve pickled, dried, or smoked meats and vegetables, such as the wonderful smoked bamboo, a vegetarian entrée that might be mistaken for Texas barbecued brisket. Though you can find Sichuan peppercorns in some dishes, pickled and dried red chiles are more commonly used, and both appear in fish head with pickled chile, a dish that Hunanese expats are particularly fond of. Other recommendations include dong an chicken, anything with lamb in it, and braised pork Mao's style--acknowledging that the province is where the Chairman was born.