香辣里

This snack is made from lightly boiled raw peanuts pickled in garlic, ginger, chili pepper, soy sauce, and black vinegar.In Hunan province, it is served with a slight chili pepper spice to accentuate the spiciness.It's also perfect as a palate cleanser.

A standard dish in Hunan province households, where dumplings and chili peppers are placed in a mortar and pestle, then crushed with a pestle.Carefully crumble the century eggs and mix with the green chili peppers like a dressing before serving.

This Hunan cuisine appetizer is made by soaking tofu in soy sauce, which has been pressed under a weight to remove the moisture, and then coloring it to make "dried tofu," which is then tossed with seasonal fragrant vegetables such as chrysanthemum and parsley.The unique texture of the dried tofu and the aroma of aromatic vegetables are delightful! It's not spicy, by the way.

Wood ear mushrooms mixed with fermented chili peppers and flavored with mountain pepper oil.It has a refreshing taste with a hint of mountain pepper that is similar to lemongrass, making it a dish you'll want to eat as a palate cleanser between meals.

A representative of "herbal Chinese".This is a salad of aromatic vegetables that can be found not only in Hunan Province but also in Sichuan Province and other areas.We mainly use coriander root and celery, but depending on the season we may also use houttuynia cordata or mint.

A crispy deep-fried snack made from stinky tofu, which is made by soaking and fermenting tofu in a homemade fermentation liquid.The crispy texture, fragrant aroma of pork oil, and soft cheese-like fermented scent will whet your appetite.It's also delicious with a little bit of homemade chili sauce.

Rice tofu is a type of rice cake made from rice flour.Homemade rice tofu and boiled okra are served with a sour soy sauce-based sauce.It is served with a little fermented pickled chilli pepper.

A dish of three types of pickles served on steamed bread.Lapadu, a fermented soybean dish stir-fried with fermented chili peppers.Sandou jiao (sour bean pepper) is made from thin kidney beans that have been salted and fermented, and is stir-fried with pork belly.

This is a homemade sausage made by smoking handmade sausage.The pork filling has fresh chili peppers kneaded into it.

This dish has a refreshing aroma of cucumber and shiso, which are quickly stir-fried at high temperature to preserve their texture and aroma.It also acts as a palate cleanser after the spicy dishes of Hunan cuisine.Another characteristic of Hunan cuisine is the cooking of herbs, which are often used raw in Japan.

An appetizer of smoked pork belly, pork tongue, and mullet steamed with ginger.The smoky aroma brings out the flavor of the wine.This is also a "smoked Chinese" snack typical of Hunan province.

A dish of steamed smoked pork shank.Dried beans, dried potatoes, dried yuba, etc. that have been soaked in water and cooked in soup are added as garnishes, changing with the seasons.

This is a dish that will make you exclaim, "This is fermented Chinese food!"The white fish is carefully fermented after being soaked in salt water mixed with herbs and spices for around 10 days, then simmered and cooked with fermented chili peppers.This dish also has a fragrant, unique aroma from fermentation.

Duojiao is a spicy condiment made by fermenting crushed chili peppers with salt and brine, and is characterized by its deep spiciness.The duo jiao is then steamed together with the sea bream head and shiso leaves.It is a representative specialty of Hunan cuisine.*You can add rice noodles for 330 yen (tax included) per bowl.

This dish is made by stir-frying smoked meat such as pork, chicken, or duck called larou with green onions.The smoky flavor of the dishes goes well with wine.We make our own smoked meats in-house.

This dish is made by stir-frying smoked pork offal (called "la chaan" in Chinese) with green chili peppers and green onions.The rich flavor of the offal and the spicy aroma of the chili peppers are wrapped in a smoky aroma and come together to create a delicious taste.

A Hunan home-style dish of chicken gizzards stir-fried with fresh chili peppers.In Hunan cuisine, stir-fried dishes are often brought to the table in an iron pot and heated over low heat; this is called "gangguo" (dried pot).

This is a typical Hunan home-cooking dish, in which pork and green peppers are stir-fried with fermented chili peppers.It goes great with white rice!

A local dish in which chunks of duck meat are stir-fried and simmered in a sauce seasoned with soy sauce and chili bean paste.In the original chicken country, the whole bird is used, from beak to toes, but at Xiang La Li we use only the breast and thigh meat.

Smoked pig ears stir-fried with chives.The smoky aroma and the flavor of chives blend together perfectly, making it impossible to stop drinking beer and eating (sweat).

Hunan province's food culture is one in which everything is smoked, and tofu is one of the most commonly smoked items.This is a dish made by stir-frying that smoked tofu with smoked pork belly.Its smoky flavor also pairs well with red wine.

Braised pork was a favorite food of Mao Zedong, who was from Hunan Province.Chunks of pork belly are simmered in a sweet soy sauce-based seasoning.

This is a local dish from Hunan Province in which glass noodles made from sweet potato starch are simmered in chicken broth.The vermicelli has absorbed the flavor of the soup and is very juicy.The chewy texture is also appealing.

Smoked pork fried rice.The rice used is jasmine rice, known as "fragrant rice" in China, and its strong fragrance is one of its charms.

This is rice noodles served in a light pork bone soup with no excess fat.The thick rice noodles are almost like pasta and have a chewy texture that is delicious! Toppings include diced pickled green beans and stir-fried pork.The gentle acidity from the pickles will whet your appetite.

This is rice noodles topped with slowly boiled pork spare ribs.The pork bone soup, which is simmered over a long period of time over low heat, is as light as it looks, but it has a rich flavor and is very tasty.The chewy, thick rice noodles have a wonderful texture.

Hunan Province is a rice-producing region.White rice is an essential part of every meal, whether it be breakfast, lunch or dinner.Hunan cuisine's white rice is first allowed to absorb water slowly, then placed into small bowls like the one in the photo and steamed.When you pour the soup from the "Steamed fermented sea bream head with chili peppers" over it, it mysteriously makes you feel like you're eating curry...

A soup made by lightly simmering shredded beef tripe in pumpkin soup mixed with chicken stock.It has a refreshing spiciness because it is boiled together with green chili peppers.The finishing touch is Mougins oil, which has a lemongrass-like scent.

Instead of a wheat flour skin, these dumplings have a minced meat filling wrapped in a thin layer of egg.I came across this dish at a farm restaurant near Yueyang, a city in northern Hunan Province.Please enjoy after thoroughly soaking in the pork bone soup that has been extracted over a long period of time.