New York University's independent student newspaper, established in 1973.

Washington Square News

New York University's independent student newspaper, established in 1973.

Washington Square News

New York University's independent student newspaper, established in 1973.

Washington Square News

Hunan Slurp, home to mouthwatering meats and noodle Narnia

From decadent noodle soups to divine takes on traditional Chinese cuisine, Hunan Slurp will surely cure any winter woes.

Hunan Slurp, a contemporary Chinese eatery located in the East Village, serves up luscious noodle and entree dishes in homage to head chef Chao Wang’s home — the Hunan province in China. However, the restaurant’s menu is far from your average Chinese home cooking — each dish is treated like a piece of art, handcrafted to perfection.

A dark blue bowl filled with red broth, pork ribs, vegetables, rice noodles and half an egg placed on a white marble table.
Pork rib and rice noodles (Qianshan Weng for WSN)

Easily the most eye-catching dish was the rice noodle dish with spare ribs. From the precise placement of the marinated egg on top to the glistening round chunks of braised pork rib, this dish looked like something straight out of a Studio Ghibli film. The chili oil-infused broth was particularly enchanting, coating each noodle with a blazing red sheen reminiscent of fire — and fire it was. The spice didn’t kill my tongue, but numbed it enough to enjoy the palatable sensation of spice without the pain.

For a lighter option, the Chinese cauliflower stir-fried with pork belly was a refreshing escape from the numbness. Although I’ve never been a fan of white cloud cauliflower, this one had an entrancing green hue with nicely browned tops and a not-too-crunchy exterior. The leaves of the cauliflower soaked up the essence of wok hei, the elusive smoky flavor resulting from wok cooking methods. If you’re someone who detests vegetables — because, same — try this dish. Its use of dried chilis will make you forget that you’re eating something relatively healthy.

A white plate filled with fried cauliflower, pork belly and red pepper placed on a white marble table.
Chinese cauliflower stir-fried with pork belly (Qianshan Weng for WSN)

Next, I dived right into the beer duck from Hunan Slurp’s limited-time collaboration with Tsingtao Brewery, a renowned brewery based in China. Smothered in a rich sauce of chilis, ginger and a Tsingtao beer reduction, the duck was incredibly tender and left the corners of my lips in a pleasant mess. Each bite of the duck, when paired with the green bell peppers, was a harmonious blend of both firm and soft textures. However, I wish the duck pieces contained fewer bones so that I wouldn’t have had to pull out tiny bits mid-chew.

A green plate filled with duck, green and red pepper and pieces of garlic placed on a white marble table alongside two other dishes.
Duck braised with chili pepper and ginger (Qianshan Weng for WSN)

Although I thought the duck was tender, my final dish took the cake for meat that melts in your mouth. The braised pork belly with potato was one of the best I have ever had, beating any Southern-style barbecue or Chinese bao sandwich for me.

I first took notice of the portion — the amount of pork belly was so generous that I knew I wouldn’t finish the plate, even though I usually tend to. Then, I took my first bite, and my, my, it was otherworldly. Each lump of pork belly was covered in a slightly sweet sauce with scallions, but not so much to the point of drowning. But because of that sauce, the fat rendering of the pork belly had a heavenly balance between being solid and liquid. Even before you take your first bite, the fat is still intact. But right after, it becomes liquid gold.

A light blue plate filled with pork belly and potatoes placed on a white marble table.
Braised pork belly with potato (Qianshan Weng for WSN)

Topping off the meal, I was served a complimentary Basque cheesecake with vanilla ice cream. While it was nothing extraordinary, I appreciated the cheesecake’s subtle Earl Grey flavor as it acted as a great palate cleanser after such a heavy feast.

Aside from the typical ramen shops and pho spots, if you’re in the mood for an elevated noodle-slurping experience, Hunan Slurp is worth a try. From noodles, meat and rice, authentic Hunan cuisine does it all.

Contact Andrea Lui at [email protected].

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About the Contributors
Andrea Lui
Andrea Lui, Dining Editor
Andrea Lui is a sophomore at Stern studying Business with concentrations in Finance and Computing & Data Science and a minor in Business of Entertainment, Media and Technology. She developed a profound love for writing while performing poetry, prose and dramatic monologues for over 10 years as a competitive public speaker. At NYU, she's also an Admissions Ambassador and serves as the External Relations Co-Director of the Board of Undergraduate Stern Women in Business. Andrea is on a mission to try every single restaurant in New York City … Check out @lui.andrea on Instagram to see if she succeeds.
Qianshan Weng
Qianshan Weng, Multimedia Editor
Qianshan Weng is a junior studying Media, Culture and Communication and Journalism. You may pronounce his name as "chi''en-shan", or, if it makes your life easier, just call him "Ben." He grew up in Shenzhen, China, and has spent the last five years or so saying that he wants to learn Cantonese. The answers to the questions "when will he finally start?" and "why is this taking him so long?" remain mysteries, even to himself. You can reach out to him at [email protected]

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