When people think of spicy Chinese food, thoughts first turn to Sichuan. But, while often overshadowed by its fiery neighbouring province, Hunan cuisine can pack a more powerful punch. Get your chili kicks by visiting this eatery off Chaowai where hordes of hungry businessmen descend at lunchtime. Those who land a table are indeed lucky birds, just as the translation of the restaurant’s name suggests.

Hunan province’s best-known export is Chairman Mao, and you’ll find his favorite dish here. It’s listed as ‘braised pork with brown sauce’ on the menu, rather than the more familiar ‘red cooked pork’. Instead, pay homage to the great leader by ordering a dozen Changsha shaomai. These dumplings from Changsha, the provincial capital where Mao began his political career, have thick, doughy skins hiding a filling of diced, sweet, marinated pork and glutinous rice. They make a sweet treat to begin the meal.

Many punters come here for the steamed big fish head with chopped peppers, which, despite the name, also involves a bit of body. The fish in question is bighead carp, a river dweller that’s boney for some. But the sauce it’s poached in and the liberal sprinkling of pickled jian jiao (hot green peppers) make both your mouth and eyes water. This comes with an optional accompaniment of tender oatmeal noodles–a firm offering not dissimilar from thin spaghetti.

If you’re not familiar with Hunanese food, ask the servers for advice. They’re friendly and helpful, often wearing cute traditional red hair ribbons, and several of them, like the ingredients at this restaurant, hail from Hunan.Address: No.103 Jixiangli, Jishikou Dong Road Chaoyangmenwai, Chaoyang District 朝阳区吉祥里103号Source: timeoutbeijing.com