Phoenix
A few steps from Stazione Centrale there is a small restaurant specializing in Hunan cuisine called Phoenix.
The cuisine of this region is one of the main in the boundless territory of China: also called "gan la" (dry and spicy), it is characterized by massive doses of chilli, garlic and onion, fresh ingredients and cooking that includes smoking.
At Phoenix restaurant you therefore have the opportunity to immerse yourself in this gastronomic culture full of inviting dishes and, among many, even for the most daring, such as the numerous proposals based on pork entrails or duck blood.
On the other hand, if you want to take it slow and step by step then I recommend the same dishes I tasted - I can assure you that they were all simply delicious!
The owner invited me to try the steamed chicken served cold with soy sauce and spring onions: in its simplicity it is a truly inviting appetizer. I then enjoyed the jaw-dropping cumin beef, which is served in a foil on a hot plate, with chilli, onion and spices inside (including bay leaf and of course cumin) and the fire bowl of squid tentacles (this is very spicy and numb, due to the widespread use of Sichuan pepper, so if you are afraid ask for it to be prepared medium spicy), all accompanied by the house sautéed rice - finally I found a great Wenzhou rice topped with rousong (similar dried meat with cotton) and with real Chinese smoked ham! I have tried this dish in many restaurants in Milan and I have never found it made so well and faithful to the original as here.
Even the grilled pork dumplings are very good but if you want to try a real treat then don't miss the "eggplant panini" (marked like this on the menu), a sort of fried eggplant sandwich, very hot and very special.
Soy milk to buffer the spicy which, as always, turns out to be the best ally in these cases.
The rest of the menu is very varied and super spicy - there are really a lot of bowls of fire, if you've never tried them this is your chance.
The portions are quite generous and perfect for sharing.
The place is small (so I recommend you book especially during the weekend), the staff is kind and the final bill slightly higher than other restaurants that have a similar environment, certainly justified by the refinement of the preparations and the care placed in the individual dishes.
💰 $$$
