A great example is the unique chicken with spiced pecans. The chicken is cut into large chunks. The pecans are mostly unbroken halves. And the sauce is imbued with the flavor of hot red Chinese peppers. Another good one is the veal liver Hunan style, with another of those spicy translucent sauces coating thin slices of very tender liver, all atop fresh spinach.
Seafood here is far better than it is in the average Chinese place.
The stir-fried oysters in black bean sauce is particularly good, and the same sauce make you eat the whole fish a little faster. When Mr. Tai's first opened, its menu was much more exotic than now. As time goes on, the restaurant has shown to the watering-down effect of catering to its customers desire to eat the familiar, and we see evolution. But even on the mainstream side they manage to produce some excellent food here. Diced boneless quail.