Sumiao Hunan Kitchen

Name: Sumiao Hunan Kitchen
Address: 270 Third Street, Cambridge, MA, 02142, US
Telephone: 617-945-0907

Hunan Chinese

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270 Third Street, Cambridge, MA 02142
617-945-0907
Last verified: August 2026
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Hot & Sour Soup酸辣汤$6 S / $15 L
Melted Gold Soup南瓜小米羹$7 S / $18 L
Spicy Crunchy Cucumber嫩脆黄瓜片$12
Oyster Mushroom Salad凉拌杏鲍菇$13
Sumiao Gyoza (8)素描锅贴$14
Mala Duck麻辣鸭$15
Sizzling Xiao Long Bao (6)香煎小笼包$17
Hunan Street Noodles三鲜锅面$22
Grandma’s Pork Over Noodle小炒肉盖码面$22
Wok’d Fried Rice湖南腊肉炒饭$22

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Xiao long bao: Shanghai-style "soup dumplings": a thin pleated wrapper around seasoned pork and a cube of gelatinized stock that melts into hot broth as it steams. Eat them from a spoon: bite a corner, sip the soup, then finish the dumpling with a little black vinegar and ginger. On this menu as: Sizzling Xiao Long Bao (6).
Bao: Soft, slightly sweet steamed yeast buns. Filled versions (baozi) hold barbecued pork (char siu bao), vegetables, custard or red bean; baked char siu bao has a glossy golden crust instead. Unfilled folded buns (gua bao, "lotus leaf buns") come with braised pork belly or Peking duck to stuff at the table. On this menu as: Sizzling Xiao Long Bao (6).
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: Wok’d Fried Rice.
Mala: Literally "numbing-hot": the Sichuan pairing of dried or fresh chili (la) with Sichuan peppercorn (ma), a citrusy husk that leaves a tingling buzz on the lips. Any dish or dry pot labeled mala will have both. On this menu as: Mala Duck.
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 Street Noodles.
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: Hot & Sour Soup.

Sumiao Hunan Kitchen

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