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YiTong·Hunan Cuisine·Lu MiCang

Hunan cuisine · ⭐ 4.8

No. 71-2, Lumi Cang Hutong

Dishes

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  Stewed Meat Soup Rice in Clay Pot

  Soil-pot meat soup rice uses pork and rice as main ingredients. Pork is stewed into a rich broth, then hot broth is poured over cooked rice to infuse it with flavor. The dish is traditionally prepared in a clay pot over low heat for optimal blending.
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  Clear Water Tofu

  Clear water tofu is a dish made by gently boiling soft tofu in clear water. Cut tofu into pieces, add a pinch of salt, and simmer slowly to preserve its natural flavor. The dish emphasizes the true taste of ingredients with a delicate, smooth texture.
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  Stir-fried Watercress

  Stir-fried mustard greens is a dish primarily made with fresh mustard greens. The preparation is simple: first wash and cut the mustard greens into segments, then heat oil in a wok and sauté minced garlic until fragrant, followed by quickly stir-frying the mustard greens. Finally, season with an appropriate amount of salt and monosodium glutamate (MSG), and stir-fry until the greens are just cooked through.
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  Stir-Fried Beef

  Stir-fried beef is a dish made by quickly stir-frying beef slices with scallions, ginger, garlic, and other seasonings. The beef is marinated, then quickly cooked over high heat with vegetables to keep it tender and flavorful.
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  Small Chili Stir-Fried Eel

  Small chili stir-fried eel is a Chinese dish made with fresh eel and small chili peppers, quickly stir-fried. The eel has tender meat, and the small chili adds a spicy flavor, making the taste rich.
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  Lu Mi Cang No.71

  Lu Mi Cang No. 71 is a dish made with pork belly, seasoned with scallions, ginger, garlic, and other spices, prepared by blanching, stir-frying, and stewing. The meat is tender, and the broth is rich, using pork and seasonings as main ingredients.
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  Pan-fried Cucumber with Perilla

  Basil-fried cucumber is a dish primarily made with cucumbers and perilla leaves. After slicing the cucumber, it is pan-fried together with perilla leaves in hot oil, which gives the cucumber a slight charred aroma while allowing the fragrance of the perilla leaves to infuse, creating a unique flavor.
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  Stinky Tofu

  Stinky tofu is a traditional snack whose main ingredient is tofu. Through a special fermentation process, the tofu develops a unique smell and taste. The fermented tofu blocks are usually deep-fried until golden and crispy, then served with seasonings.
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  Sichuan Peppercorn Boiled Bullfrog

  Gong椒 Stewed Frog is a dish made with frog meat, Gong椒, ginger slices, and green onion segments. The frog is cut into pieces, blanched in boiling water, then stir-fried with sautéed Gong椒, ginger, and green onion, and finally seasoned and simmered.
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  Spicy Chili and Century Egg Mash

  Spicy Pepper and Century Egg Mash is a dish primarily made with century eggs and green peppers. The preparation involves peeling and cutting the century eggs into small pieces, roasting the green peppers until slightly charred, then removing their skin and seeds. The century egg pieces and roasted peppers are placed into a mortar, along with seasonings, and ground with a pestle until they form a smooth paste. Mix well and serve.
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  Spicy Stir-Fried Pig Liver

  Spicy stir-fried pig liver is a Chinese dish featuring pig liver slices marinated with wine and ginger to remove odor, then quickly stir-fried with chili, garlic, and ginger. The liver is tender, flavorful, and rich in taste.
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  Silver Ear Fungus and Pear Soup

  Silver ear fungus and pear soup is a dessert made primarily with silver ear fungus and pears. The preparation is simple: soak the silver ear fungus beforehand, then simmer it together with pears until it reaches a thick, porridge-like consistency. The dish has a smooth texture and makes an ideal dessert after a meal.
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  Fresh Chili Chicken Feet

  Spicy chicken feet is a dish made with chicken feet and fresh chili peppers. After blanching, the chicken feet are stir-fried with sliced chilies and seasoned until flavorful. The dish has a bright red color, chewy texture, and rich spiciness.

Reviews

• Sky_30
  Came here with a friend and honestly didn't expect to love this place as much as I did. It's tucked away in one of those little hutong alleys, super cozy inside, soft lighting, and we grabbed a window seat so we could people-watch while we ate. Really nice spot for just hanging out and chatting. We ordered the stir-fried pork liver — it was so tender, not gamey at all, nice and spicy, super appetizing. Went perfectly with the rice. Also got the white fungus and pear soup, which was just the right amount of sweet and really soothing. Everything felt really clean and tasteful, and the staff actually came over and explained the dishes to us, which was a nice touch. Overall just a really easy, relaxed meal. The pacing was spot-on for two people. Would definitely come back.