"Characterized by bold and balanced notes of heat and sourness, southwestern Chinese cooking has been influenced by the many ethnic groups that call the region home, including the Miao, Dong, and Buyi peoples. Hengry's dishes come straight from Guiyang, the capital of Guizhou Province, where Au's family owned a restaurant in the early '90s."
"Miao's sour soup comes in an ornate cauldron with the protein of the diner's choice (fish, bullfrog, lamb, offal, mushrooms); the broth deftly balances tart and spice. Au's family served this dish at their restaurant in Guiyang and learned how to prepare it from the Miao people."
"Spice is nice, but having a few neutral vegetable dishes on hand can help delay palate fatigue. The snappy yet brothy celtuce with sesame oil offers a calming contrast, as do the sauteed mixed mushrooms with bell peppers."
Hengry restaurant in Alhambra introduces diners to Guizhou Province's southwestern Chinese cuisine, moving beyond the region's most famous export, hot and sour soup. Owner Chueling Au draws from her family's restaurant experience in Guiyang, the provincial capital, to present authentic dishes characterized by bold and balanced heat and sourness. The menu reflects influences from ethnic groups including the Miao, Dong, and Buyi peoples. Signature dishes include Miao's sour soup served in an ornate cauldron with various proteins, Guizhou spicy chicken with numbing peppercorns, and vegetable dishes that provide palate relief. Chef Guangzhi Long also oversees Sichuan offerings. Wine pairings, particularly Spanish cava, complement the spicy cuisine.
#guizhou-cuisine #regional-chinese-cooking #southwestern-chinese-food #restaurant-review #ethnic-culinary-influences
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