Toss-Fried Mutton with Cilantro. This was very good as well; however, the meat aside, this wasn’t terribly far away from the toss-fried pig skin in style. By the way, I’m not sure if “toss-fried” is a specific Hunan method of frying/sauteeing or if it’s just how Hunan restaurants in the SGV conventionally translate what usually gets described as “stir fried”.