Launched in 1985, this is among the oldest Hunanese joints in the city. Most ingredients are sourced from Hunan, and the food here is as authentically Hunanese as can be. Try the pork meatball soup – the meatballs are made fresh daily with the perfect ratio of fatty and lean meat, and are the size of half a fist. The seared bull frog, seasoned with garlic sprouts, red chillies and shredded shiso leaves, has impressive wok hei and a spicy kick.