The cooks at HoHo Restaurant use authentic ingredients and real-deal Hunan and Szechwan recipes to summon the multifarious flavors of China. They dabble in the spicy side of the spectrum with dishes like General Tso’s chicken and Mongolian beef, while veering more toward the savory side of things with the likes of moo-shu pork and fried fish balls. And lest vegetarians feel left out, they also whip up herbivore-friendly offerings, such as vegetarian spring rolls and crispy tofu.