Lung Shan Restaurant

After a successful couple of years running Mission Street Food-- the chef-rotating pop-up restaurant located inside of decrepit Chinese outpost Lung Shan-- founder Anthony Myint has diversified his empire. Lung Shan now plays host to Mission Chinese Food, a diverse, hip take on Chinese takeout, while Commonwealth (two doors down) carries on the haute-cuisine tradition. MCF head chef Danny Bowien (formerly of MSF's short-lived Mission Burger outpost) offers a range of unique, surprising dishes from across China. He's already famous for his painfully spicy, impossibly delicious ma po tofu ($8.50), a melange of tofu cubes, ground pork, tiny mushrooms, and huge shots of chili oil. Equally spicy and delicious are the braised Mongolian beef cheeks ($9), with a creamy, luscious texture similar to short ribs. Not a spice hound? Try the salt cod fried rice ($10), a savory blend of egg, fish, and Chinese sausage. As if tasty, inexpensive grub wasn't enough of an asset, MCF also delivers citywide, meaning fans will never be too far from their Chinese fix. It's a winning combination that should last for a long time to come.