Mission Chinese Food

Name: Mission Chinese Food
Address: 2234 Mission St, San Francisco, CA, 94110, US
Telephone: 415-863-2800
Price range: $$

Contemporary Sichuan / Chinese-American$$

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Daily lunch 11:30am-2:30pm; dinner 5pm-10pm

2234 Mission St, San Francisco, CA 94110
415-863-2800
Last verified: August 2026
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Classic Dishes

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Thrice Cooked Bacon & Rice Cakes (Vegan)$24.00
- Vegan
Smoked bacon, rendered, then cooked again to order, with sweet tofu skin, bitter melon, and salty black beans
Tingly Mapo Tofu$21.00
- Spicy
Thrice Cooked Bacon & Rice Cakes$26.00
Smoked bacon, rendered, then cooked again to order, with sweet tofu skin, bitter melon, and salty black beans
Sour Chili Chicken$23.00
Broccoli Beef Brisket$25.00
Kung Pao Pastrami$25.00
- Spicy
- Signature
Mission Chinese's cult classic: a cross-cultural twist on kung pao pairing brined and smoked pastrami with traditional Sichuan kung pao flavors
General Tso's Baby Back Rib$34.00
Cumin Lamb Ribs$33.00

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

Dishes to know on this menu

Szechuan-style (American menus): The older Wade-Giles spelling of Sichuan. On American-Chinese menus "Szechuan beef" or "Szechuan chicken" signals a spicy garlic-chili sauce with vegetables; on a Sichuan restaurant's menu the same word means the real thing, so expect Sichuan peppercorn and real heat. On this menu as: Sichuan Kimchi · Sichuan Carbonara.
Wonton: Small dumplings in a thin square wrapper, loosely gathered rather than pleated. Served in clear broth (wonton soup, often with egg noodles), deep-fried as an appetizer, or tossed in chili oil as a Sichuan cold plate, "red oil wontons" or hong you chao shou. On this menu as: Wonton Soup.
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: Salt Cod Fried Rice.
Mapo tofu: Soft tofu in a glossy red sauce of fermented broad-bean paste (doubanjiang), chili and ground Sichuan peppercorn, traditionally with a little minced beef or pork. The name honors the pockmarked (ma) old woman (po) said to have invented it in Chengdu; a vegetarian version is common. On this menu as: Tingly Mapo Tofu.
Kung pao: Diced chicken (or shrimp, tofu) stir-fried with dried chilies, Sichuan peppercorns, scallion and peanuts in a sweet-sour-savory glaze. The Sichuan original is dark, tangy and numbing; the American-Chinese version tends to be sweeter, saucier and heavier on the vegetables. On this menu as: Kung Pao Pastrami.
Chongqing chicken: Bite-sized fried chicken buried in a mound of dried red chilies and Sichuan peppercorn. The chilies are for aroma, not eating, so pick through them for the crisp, numbing-hot chicken. On this menu as: Chongqing Chicken Wings.

How these dishes compare

Fried ricetypically $13.97 across 254 menus
Wontontypically $9.99 across 241 menus
Egg rolltypically $6.23 across 194 menus
Hot and sour souptypically $8 across 186 menus
Wonton souptypically $10 across 175 menus
Kung paotypically $16 across 169 menus
Mapo tofutypically $15.95 across 154 menus
Mongolian beeftypically $16.95 across 124 menus

Mission Chinese Food on our other sites

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Mission Chinese Food

Menu

Small Cold Dishes

Small Hot Dishes

Classic Dishes

Vegetables

Noodles and Soups

Rice

How these dishes compare

Mission Chinese Food on our other sites

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