This is Mission Chinese's flagship dish and the embodiment of their 'weird Chinese' philosophy. The bacon is smoked, rendered, then cooked a third time when you order, creating a texture that's crispy outside and tender inside. Served with rice cakes, sweet tofu skin, bitter melon, and Szechuan pepper for that signature numbing sensation. It's unexpected (bacon in a Chinese restaurant) and brilliant — the fat and spice work together perfectly.
Tips from diners
Start with the thrice cooked bacon — it's the dish that explains Mission Chinese's philosophy. Order it as a shared plate for your table.
Mission Chinese's mapo tofu is called 'sublime' by reviewers — a compliment rarely given to this dish at other restaurants. The tofu is silken and soft, while the sauce is deeply flavored with fermented bean paste and fiery with Sichuan peppercorns. The ground pork adds umami and richness. It's a traditional dish executed perfectly, no gimmicks needed.
Tips from diners
Get this if you want something traditional and comforting. The heat builds gradually, and it's a great introduction to what Mission Chinese does well.
These wings are what reviewers call 'silent but deadly' — beautiful and glossy on the surface, but packed with cumulative, lingering heat from Sichuan peppercorns and dried chilies. The wings are fried until completely crispy, then tossed with the spice blend. Multiple reviews warn to approach with caution if you're not a heat person, but those who love spice call it a masterpiece.
Tips from diners
These are addictive but intense — share one order among the group and expect heat to build with each bite.
Unlike the intensely heated dishes on the menu, this one is restrained and elegant — braised pork belly (rich, fall-apart tender) paired with charred broccoli to cut through the fat. The sauce is subtle, letting the quality of the ingredients shine. It's a perfect palate-cleansing dish to balance the numbing heat of other orders. Reviewers appreciate it as a savory alternative.
Tips from diners
Order this to balance the heat of other dishes — it's rich but lighter, and it gives your palate a break.
This is peak 'weird Chinese' — pastrami in a kung pao. But it works because pastrami is tender, fatty, and takes heat beautifully. The wok technique coats every piece with chili oil and numbing pepper, while peanuts add richness and crunch. It's a dish that shouldn't work but does, perfectly showcasing Mission Chinese's willingness to break rules without losing technique.
Tips from diners
Call ahead if you want pastrami dishes — they can run out if it's a busy service. The pastrami quality varies, so it's worth asking before you come.
Founded by chefs Danny Bowien and Anthony Myint, Mission Chinese Food operates as a sub-restaurant inside Lung Shan on Mission Street. It's called 'weird Chinese' because it intentionally breaks rules — pastrami appears on the menu, bacon is cooked three times, and traditional Sichuan dishes are reinterpreted with Western ingredients. The kitchen has no fear of spice or experimentation, and the result is some of the boldest, most creative Chinese food in San Francisco. The Infatuation rates it as essential for serious group dinners.
Make a reservation via Resy — this place gets packed on weekends. Walk-ins have a 30-45 minute wait most nights.
This is a group restaurant — dishes are meant to be shared. Come with 4+ people and order family-style to get the full menu experience.
If you're not comfortable with numbing Sichuan heat, ask the staff to recommend milder dishes or mention your tolerance when ordering.
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