Chinese Hunan Cuisine Li Xiangtan Shousai Kan

An arrangement of our popular 'Spicy Braised Pork Trotters'! The surface of the pork trotters, which have been carefully prepared over time, is coated with salt and pepper and fried until crispy, then stir-fried with vegetables such as chili peppers. The exterior is crispy and spicy while the inside is tender. It pairs perfectly with beer or highballs!

Stir-fried beef round and king oyster mushrooms in a spicy oyster sauce, allowing you to fully enjoy the umami of the beef. You can savor the tender beef and the crisp, crunchy texture of the king oyster mushrooms.

This cold dish uses the highest quality White Jade Wood Ear Mushroom.

Sliced seasonal eggplant coated in corn flour and fried, then stir-fried with a sweet and spicy sauce. Perfect as a companion for beer!

The stir-fried wood ear mushrooms and eggs from Hunan are quite different from what is commonly eaten in Japanese Chinese restaurants. In Hunan, dried buds of a flower called daylily are soaked in water and added. The texture and flavor are reminiscent of mushrooms. Dried daylily is in season now. The wood ear mushrooms are sliced thinly. It is not spicy.

This is a new menu item created in response to customer requests to enjoy the trendy taste of mala soup with Li Xiang Tan's noodles! The ingredients include 2 crab balls, 2 fish balls, 1 fortune pouch, thinly sliced pork belly for hot pot, seasonal vegetables, bean sprouts, wood ear mushrooms, cilantro, and a generous serving of noodles! We recommend adding white rice to make it like a rice porridge! Sesame sauce is free.

(This is a cold dessert) Made with the same variety of orange-colored Chinese sweet potato used for Halloween sweets. Limited quantity.

We topped our homemade milk pudding made with rich milk with sweet red bean paste made from boiled black rice. The chewy texture of the black rice and its unique sweet aroma make this a recommended dessert.

Please choose between Japanese style or Hunan local style!

Our most popular dish! The difference from Sichuan's Mapo Tofu is that it does not contain Sichuan pepper (which numbs the tongue), making it recommended for those who are not fond of numbness!

In a sense, this might be the traditional Mapo Tofu from Hunan! It uses sliced fried tofu, so the flavor seeps in and it's delicious! It might also be fun to compare the taste with typical Mapo Tofu!?

This is the braised pork from Hunan that was a favorite of Mao Zedong! Large pieces of pork belly with skin are simmered until tender. It has a spicy kick and a flavor that is different from Japanese braised pork.

One of the most popular dishes in Hunan. There is even a chef in the restaurant who specializes in making this dish! It is a representative of spicy and delicious food that makes you sweat, using a lot of fresh hot chili peppers!

This is a perfect accompaniment to Hunan rice! It is a dish made by stir-frying thinly sliced pork with pickled vegetables called Sasage, which belong to the legume family. The unique sourness and spiciness leave a lingering deliciousness!

In Japanese Chinese cuisine, the typical dish using pork liver is stir-fried liver and garlic chives, but in Hunan, stir-fried bandits is the most popular. This dish is described as rough and fierce like bandits, featuring pork liver stir-fried with chili peppers, a small amount of vegetables, and various seasonings for a rich flavor.

A popular dish in Hunan, enjoyed by a wide range of ages from small children to grandparents. Use a mortar and pestle to mash the century egg and chili (for those who are not fond of spicy, you can use bell pepper or shishito pepper) to your preferred texture and shape, then mix it all together before enjoying. It may be hard to imagine the flavor, but it is quite delicious!

The chef, who had never eaten or made shrimp chili before, was inspired! In response to many customer requests, our restaurant's original shrimp chili has been completed! The base uses ketchup, which is common in Japan, but other seasonings and flavors have been creatively adjusted. It is not very spicy, making it suitable for a wide range of generations. Of course, it can also be made spicy!

This is the epitome of Hunan cuisine! The snapper cheek is steamed with a traditional chili paste from Hunan Province called Tuo La Jiao, resulting in a sauce infused with the fish's essence and a perfect texture. It looks extremely spicy, but surprisingly it's mild! Of course, it can be made very spicy too! 1,250 yen (for 2-3 servings), 1,980 yen (for 4-5 servings)

We use homemade noodles made only with domestically grown rice and water from contracted farmers, without any additives! (100% homemade additive-free rice noodles!)

Our original sauce made with plenty of secret chili oil, sesame paste, and nuts, topped with special meat miso used in mapo tofu. The sauce and meat miso mix well with the rice noodles!

These noodles have a texture similar to spaghetti! You can choose from beef tendon, braised pork, chicken, pig's trotters, stir-fried shredded pork with wood ear mushrooms, stir-fried shredded pork with string beans, mixed vegetables, and hot and sour soup! In addition to the above ingredients, you can also get free toppings of cilantro, green onions, peanuts, pickled mustard greens, and pickled vegetables!

These are chewy noodles that are wide like kishimen! You can choose from beef tendon, braised pork, chicken, pig's trotters, stir-fried shredded pork with wood ear mushrooms, stir-fried shredded pork with string beans, mixed vegetables, and hot and sour options! In addition to the ingredients mentioned above, you can also get free toppings of cilantro, green onions, peanuts, pickled mustard greens, and pickled vegetable.

This is a type of dry noodle similar to oil soba, with the aroma of sesame oil spreading throughout.

This stir-fried noodle dish features a sauce made with fermented soybeans, offering a hint of spiciness. It is extremely popular among male customers!