SEVEN HUNAN was born in Changsha, China. In 1994, founder Li Mingsheng walked into a kitchen and began learning Hunan cuisine; in 2009, he opened the first Qihao restaurant in Changsha. "Qihao" (七号, "Number Seven") sounds like "chi hao" — "eat well." Careful sourcing and honest cooking, so that every guest enjoys a proper meal: that is our simplest promise.

 

Over the years, Seven Hunan grew into one of Changsha's most recognized Hunan cuisine brands: the first restaurant in Hunan to cook with natural spring water — from Daowu Mountain in Liuyang, for 18 years and counting; a fourth-generation inheritor of Zuan cuisine, with some dishes taking over 24 hours from prep to table; and the signature "No.7 Braised Pork," selling over a million servings a year. In 2026, SEVEN HUNAN arrived in the United States, opening its first store in Fountain Valley, Southern California — bringing the flavors of Hunan to California.

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Seven is a number; "eating well" is a Chinese way of life. What Seven Hunan wants is simple: everyone who walks in, eats well.