Xiang La Li

A snack made by lightly boiling raw peanuts and marinating them with garlic, ginger, chili peppers, soy sauce, and black vinegar. Served with a hint of spiciness in Hunan province. Perfect as a palate cleanser.

A staple dish in Hunan province households, where preserved eggs and chili peppers are crushed together in a mortar and pestle. Carefully mix the preserved eggs with green chili peppers like a dressing before serving.

A Hunan-style appetizer featuring dried tofu that has been drained of moisture under a weight, marinated in soy sauce, and colored, then mixed with seasonal fragrant vegetables such as chrysanthemum greens and shepherd's purse. Enjoy the unique texture of dried tofu combined with the aroma of the vegetables! By the way, it is not spicy.

Kikurage mushrooms are mixed with fermented chili and flavored with mountain pepper oil. It has a refreshing taste with a scent similar to lemongrass of mountain pepper, making it a dish that you would want to enjoy as a palate cleanser between meals.

Representative player of 'Herb Chinese'. This is a salad of aromatic vegetables found not only in Hunan Province but also in Sichuan Province and other regions. At our restaurant, we mainly use the roots of coriander (cilantro) and celery, but depending on the season, we may also use shepherd's purse or mint.

A crispy snack made by fermenting tofu in homemade fermentation liquid and deep-frying it. It has a crispy texture, a fragrant aroma of lard, and a cheese-like fermented aroma that stimulates the appetite. It is also delicious with a little homemade spicy sauce on the side.

Rice tofu is a type of mochi made from rice flour. Enjoy homemade rice tofu and boiled okra with a soy sauce-based sauce that has a hint of acidity. Served with a side of fermented chili pickles.

A dish where three types of pickles are placed on steamed bread. The fermented soybean-based raapadu is stir-fried with fermented chili peppers. The thin string beans are salted and fermented to make sour bean pepper (sandoujiao), which is stir-fried with pork belly.

Homemade sausage stuffed with handcrafted filling, smoked to perfection. The pork filling is mixed with fresh chili peppers.

A dish that makes you want to shout 'This is true fermented Chinese cuisine'. The white fish, which has been carefully fermented for about 10 days in a saltwater mixture with herbs and spices, is cooked by stir-frying it together with fermented chili peppers. It is a dish with a delightful aroma of fermentation.

Duo Jiao, a strongly spicy seasoning made by fermenting crushed chili peppers with salt or brine, is known for its deep spiciness. This dish is prepared by steaming red snapper head and perilla leaves with Duo Jiao. It is a famous dish representing Hunan cuisine.

A refreshing dish with a crisp texture and aroma of cucumbers and perilla leaves quickly stir-fried at high heat to preserve the flavors. It serves as a palate cleanser in Hunan cuisine, which is known for its spicy dishes. Heating herbs, commonly used raw in Japan, is also a characteristic of Hunan cuisine.

A dish made by stir-frying smoked pork offal (known as 'lachang' in Chinese) with green chili peppers and leeks. The rich flavor of the offal and the spicy taste of the chili peppers are enveloped in a smoky aroma, creating a harmonious and delicious taste.

A home-cooked dish from Hunan province where chicken gizzards are stir-fried with fresh chili peppers. In Hunan cuisine, stir-fried dishes are often brought to the table in an iron pot and eaten while being kept warm over low heat, a style known as 'gan guo'.

A dish stir-fried with smoked meats such as pork, chicken, and duck, known as 'larou', along with green onions. The smoky flavor of the dish pairs well with wine. We produce our own smoked meats in-house at our restaurant.

A representative dish of home cooking in Hunan Province, stir-fried pork and green peppers with fermented chili peppers. Goes perfectly with white rice!

A local dish where diced duck meat is stir-fried and simmered in a sauce seasoned with soy sauce and doubanjiang. In the original version, the whole duck from beak to toe is used, but at 'Xiang La Li', breast and thigh meat are used for cooking.

A dish made by stir-frying smoked pork ears with garlic chives. The smoky aroma and the flavor of garlic chives complement each other perfectly, making it a dish that goes well with both beer and chopsticks.

Smoking is a common cooking technique in Hunan province, where even tofu is a popular smoked item. This dish features smoked tofu stir-fried with smoked pork belly. Its smoky flavor pairs well with red wine.

A clear soup made by lightly simmering finely chopped beef honeycomb tripe in a chicken broth and pumpkin soup. The refreshing spiciness is a characteristic feature as it is cooked with green chili peppers. It is finished by adding fragrance with wood ginger oil that smells like lemongrass.

Dumplings wrapped in thinly cooked eggs instead of wheat flour skins, filled with minced meat. This dish was encountered at a farmhouse restaurant near Yueyang, a city in northern Hunan province. Please enjoy it after letting it soak well in the pork bone soup that has been carefully prepared over time.

Braised pork, a favorite dish of Mao Zedong from Hunan Province. A chunk of pork belly is simmered in a sweet soy sauce-based seasoning.

An appetizer of smoked pork belly, pork tongue, and bora steamed with ginger. The smoky aroma calls for wine. This is also a typical 'smoked Chinese' snack from Hunan Province.

A dish of steamed smoked pork cheek. It is served with rehydrated dried green beans, dried potatoes cooked in soup, and dried yuba, changing seasonally.

A local dish from Hunan Province, where glass noodles made from sweet potato starch are simmered in chicken broth. The noodles absorb the delicious flavor of the soup, resulting in a juicy texture. The chewy texture is also very appealing.

This is a fried rice dish made with smoked pork belly. The rice used is jasmine rice, known as 'fragrant rice' (Shanmi) in China, and its aromatic quality is also appealing.

Thick rice vermicelli served in a light pork bone soup without any visible fat. The thick noodles, similar to pasta, have a chewy texture that is delicious! Toppings include diced pickled string beans and stir-fried pork. The gentle acidity from the pickled beans enhances the appetite.

Thick rice vermicelli topped with pork spare ribs boiled over time. The pork bone soup, cooked over low heat for a long time, may have a light taste as it appears, but it is rich in flavor and truly profound. The chewy texture of the thick rice vermicelli is also delightful.