Hunan-style: Hunan (Xiang) cooking is as hot as Sichuan's but leans on fresh and pickled chilies, smoked meats and sour notes instead of numbing peppercorn. Steamed fish head with chopped chili and Chairman Mao's red-braised pork are the signature dishes; "Hunan beef" on American menus is a chili-and-vegetable stir-fry inspired by the style. On this menu as: Hunan Style Sauteed Spicy Smoked Bamboos · Sauteed Hunan Flavored Clams · Hunan Style Sauteed Kidney Beans With Pork, Squids, And Intestines.
Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: Sauteed Pork with Celery and Smoke Bean Curds · Egg & Tofu 鸡蛋豆腐类 · Sauteed Japanese Egg Tofu in Hot Pot.
Hot and sour soup: A thick soup sharpened with black vinegar and white pepper, with shredded tofu, wood-ear mushroom, bamboo shoot, egg ribbons and pork. The "hot" is pepper heat, not chili; the "sour" is vinegar. Sichuan in origin, universal on American menus. On this menu as: Sauteed Fish Maw with Hot and Sour Peppers · Sauteed Minced Pork With Hot and Sour Sauce · Hot And Sour Shredded Potato.
Hot pot: A simmering pot of broth at the table (a numbing-hot mala broth in the Chongqing style, or a clear, mild one) into which diners cook thin-sliced meats, seafood, tofu, greens and noodles, then dip them in sauces. On this menu as: Dry Assorted Mushrooms In Hot Pot · Spicy Pork Intestines Hot Pot · Sauteed Japanese Egg Tofu in Hot Pot.
Fried rice: Day-old rice stir-fried with egg, scallion and whatever the kitchen adds. Yangzhou (Yang Chow) style means shrimp, char siu and peas, and is the version most menus mean by "house special". Good fried rice is dry and separate-grained, never wet. On this menu as: Fried Rice With Soy Sauce And Eggs · Hunan Fried Rice With Scallion And Oil Residue.
Cumin lamb: Sliced lamb stir-fried (or skewered and grilled) with whole cumin seed, dried chili and onion, the signature seasoning of China's northwest, especially Xinjiang and Xi'an. Also common in Hunan kitchens, where it gets fresh chilies too. On this menu as: Sauteed Cumin Beef · Sauteed Cumin Lamb.

How these dishes compare

Fried ricetypically $13.99 across 421 menus
Hot and sour souptypically $7.95 across 223 menus
Sweet and sourtypically $15.95 across 202 menus
Mapo tofutypically $15.95 across 179 menus
Salt-and-peppertypically $15.95 across 153 menus
Cumin lambtypically $17.75 across 125 menus
Hot pottypically $17.89 across 70 menus
Dry-fried green beanstypically $15.98 across 55 menus

Red Chili Hunan Restaurant on our other sites

WokMenusChinese menus, with a glossary of Chinese dishes

Red Chili Hunan Restaurant

Menu

Chef's Recommendations 主厨推荐

Cold Dish 凉菜

Steamed Dishes 蒸菜

Fish 鱼

Chicken 鸡肉类

Duck 鸭肉

Beef & Lamb 牛羊

Pork 猪肉

Egg & Tofu 鸡蛋豆腐类

Shrimp 虾类

Seafood 海鲜

Vegetable 蔬菜

Staple Food 主食

Soup 汤

Desserts 甜点

How these dishes compare

Red Chili Hunan Restaurant on our other sites

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