A strong challenger to my favorite cuisine, Indian, isn’t Chinese as a whole, but I think the food from the Hunan province might be. That specific variety is delicious, characterized by very spicy and hot dishes. It’s by no means as sophisticated as the Indian spices, but delicious just the same. Xiao Gi invited me out to another dinner with a friend of his. This outing was much more tame than the last one. We only had two large bottles of beer between the three of us and were not required to “gan bei” (“bottoms up”) the entire glass during each toast. Here’s a cell phone shot of the dishes: