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Delicate steamed dumplings with a savory, broth-filled center—a Jiangnan specialty made to be eaten hot. Lift one carefully, cool it on a spoon, then bite a small opening before enjoying the broth inside.

A Guangzhou dim sum classic: shrimp enclosed in a thin, translucent wheat-starch wrapper. Its translucent wrapper is prized for being delicate yet pleasantly resilient, never doughy.

An open-topped Cantonese dim sum dumpling with a tender savory filling. The open top lets steam season the filling while the wrapper remains tender.

House-made dumplings with a deeply seasoned filling, pan-seared to form a crisp golden base and then covered so steam finishes the tender wrapper. The contrast between crunch, chew and juicy filling is the reason potstickers remain a northern Chinese favorite.

Soft wheat wrappers folded around a savory, aromatic filling and steamed until supple. Steaming keeps the filling especially juicy and lets the flavor of the meat and seasonings come through cleanly.

Tender wontons dressed in aromatic red chile oil—the Sichuan preparation known for savory heat rather than heavy sauce.

Yeasted buns cooked until pillowy above and golden underneath.

Fluffy Cantonese steamed buns filled with sweet-savory char siu pork. Char siu is part of the Cantonese siu mei tradition of lacquered roasted meats.

Soft, cloud-like wheat buns filled with seasoned pork and fresh scallion, then steamed until warm and pillowy. The gentle sweetness of the dough balances the savory filling, making these a natural companion to tea or a shared meal.

Prawns fried until crisp outside and juicy within.

Roasted pork with the glossy sweet-savory finish associated with Cantonese siu mei shops. Char siu is part of the Cantonese siu mei tradition of lacquered roasted meats.

Thin wheat wrappers rolled around a savory filling and fried until shatteringly crisp. Spring rolls are named for the spring festival season and are made for dipping and sharing at the start of a meal.

Crisp wonton shells with a creamy cheese center.

Thin slices of springy pig ear dressed with chile oil and fragrant Sichuan peppercorn. Málà means two sensations together: chile heat and the bright, tingling fragrance of Sichuan pepper.

An airy, crisp fried dough stick traditionally eaten with congee or soy milk—not a sweet doughnut.

Shrimp wontons served in a clear, savory broth.

A peppery, vinegar-bright soup with the contrasting heat and tang its Chinese name promises.

A savory broth built around a mix of seafood.

A choice of delicate egg ribbons or seaweed and tender tofu in a clear, gently seasoned broth. Both are lighter soups designed to warm the table without overwhelming the dishes that follow.

A gently thickened Hangzhou soup with finely minced beef and delicate egg-white ribbons. Its name refers to Hangzhou’s West Lake, and its texture is closer to a delicate savory bisque than a clear soup.

Springy wheat noodles in a warming savory broth with a choice of vegetables, pork, chicken, seafood or beef. Each bowl is built around its topping while keeping the broth clear enough for the noodles and main ingredient to remain distinct.

Shanxi-style wheat noodles—thick and chewy through the center, thin at the edges—tossed in the wok. The irregular cut creates thin edges and a thicker center, so every noodle carries more than one texture.

Rice noodles stir-fried in a sweet, tangy and savory Thai-style sauce.

Thick, springy udon noodles wok-tossed with vegetables and savory seasoning.

A choice of broad, supple chow fun or fine rice vermicelli wok-tossed with savory seasoning and house ingredients. The wider noodle emphasizes chew and lightly charred edges; vermicelli carries the wok’s aromatics through finer, springier strands.

A Hong Kong–Cantonese creation: fine rice noodles wok-tossed with curry seasoning, vegetables and savory additions—not a dish from Singapore. Despite the name, this curry-seasoned noodle dish developed in Hong Kong’s Cantonese restaurant culture.

Wheat noodles tossed over high heat with vegetables, savory seasoning and the protein of your choice. Proper chow mein is about texture: noodles that stay springy while catching browned edges and the concentrated aroma of the wok.

Chewy sliced rice cakes wok-tossed with vegetables and savory aromatics until glossy and tender. Unlike sweet festival nian gao, this is a satisfying savory preparation prized for the rice cakes’ dense, pleasantly elastic bite.

Fine egg noodles cooked for a crisp-edged, springy texture and finished with a savory Cantonese-style sauce. Hong Kong chow mein is defined by contrast: toasted strands at the edges, tender noodles within and just enough sauce to bring the plate together.

Rice wok-fried with egg, aromatic vegetables and a choice of steak or sliced beef. High heat keeps the grains separate while browning the beef and concentrating the savory seasoning.

Individual grains of rice wok-fried with egg, aromatic vegetables and a choice of shrimp or mixed seafood. The hot wok adds a lightly toasted aroma without masking the seafood’s natural sweetness.

Rice wok-fried with the sweet-savory cured meats known in Cantonese cooking as làwèi.

Wok-fried rice with smoky bacon, egg and aromatic vegetables.

The Huaiyang classic: separate grains of rice wok-fried with egg, shrimp, char siu and finely diced vegetables. The technique values distinct, dry grains rather than a heavy sauce.

Rice tossed over high heat with egg, mixed vegetables and a choice of extra vegetables or crisp-edged tofu. The wok keeps the grains distinct and the vegetables bright rather than soft or heavily sauced.

Wok-fried rice with egg, aromatic vegetables and a choice of chicken or Cantonese barbecue pork. Char siu gives the rice a sweeter roasted edge; chicken keeps it lighter and more savory.

A Cantonese comfort bowl of slow-cooked rice porridge with preserved egg and lean pork. Long cooking turns rice and water into a silky, deeply comforting porridge.

Silky rice porridge with tender fish slices—a familiar southern Chinese breakfast and late-night comfort food. Long cooking turns rice and water into a silky, deeply comforting porridge.

Plain steamed rice for sharing with sauced and braised dishes.

Duck seasoned and slow-roasted in the Hong Kong siu mei tradition, developing crisp, lacquered skin over succulent, deeply savory meat. Careful roasting renders the fat beneath the skin while preserving the duck’s richness and moisture.

Tender sliced chicken served in one of two aromatic preparations: fragrant scallion oil for a clean Cantonese finish, or chile oil with garlic and savory seasoning for a bolder cold-dish style. Both keep the chicken itself moist and central.

Lamb, beef or pork flashed through a hot wok with fresh ginger and scallion. This classic southern pairing is deliberately direct: ginger brings warmth, scallion brings sweetness and fragrance, and high heat gives the sliced meat lightly seared edges.

Soft-set Cantonese scrambled eggs folded around prawns, beef or chicken. The eggs are moved quickly over high heat so they form broad, glossy curds—tender rather than browned—with the chosen protein adding savory depth.

Small-cut pork ribs steamed with fermented black bean, garlic and savory aromatics until tender. A Cantonese dim sum and home-table classic, the method concentrates the rib juices while the black beans add deep, rounded savor.

Sweet-savory Chinese sausage wok-fried with crisp cabbage. The cured sausage renders its aromatic fat into the vegetables, seasoning each leaf while the cabbage contributes freshness and a clean, lightly caramelized bite.

A southern Chinese clay-pot-style braise of rich lamb brisket and dried bean-curd sticks. The tofu skin absorbs the aromatic broth as the lamb softens, creating a warming dish with deep savor and contrasting textures.

A choice of tofu, pork ribs, pork belly, pork feet or pork tail slowly cooked in the Chinese red-braising tradition with soy, aromatics and warm spice. The sauce reduces to a dark lacquer while long cooking gives each ingredient a tender, deeply seasoned character.

Chicken, tofu, prawns, fish or squid fried until crisp, then tossed dry in the wok with salt, cracked pepper, aromatics and chile. With almost no sauce to hide behind, the pleasure comes from the brittle crust, fragrant seasoning and clean finish.

A choice of diced chicken or fried tofu wok-tossed with three kinds of pepper for layered aroma, sweetness and heat. Unlike American-style Kung Pao, the menu’s Chinese name centers the peppers themselves.

Crisp chicken, tofu or beef finished in a glossy orange sauce with bright citrus aroma, gentle acidity and restrained sweetness. The sauce clings to the crust instead of flooding it, preserving the contrast between crisp exterior and tender center.

Crisp chicken, tofu or beef coated in a savory-sweet glaze and finished with toasted sesame. Nutty aroma and a glossy finish make this familiar Chinese-American preparation especially satisfying with steamed rice.

Crisp chicken, tofu, prawns or fish in a bright glaze balancing fruit-like sweetness with clean vinegar tang. Acidity keeps the sauce lively rather than syrupy, while the crisp coating gives every version structure and contrast.

Chicken or tofu wok-tossed with vegetables and roasted cashews in a light savory sauce. Cashews contribute buttery crunch, turning a straightforward stir-fry into a study in contrasting textures.

Chicken, sliced beef, slow-braised beef brisket or rich duck simmered in Tan’s warmly spiced house curry. Chinese curry developed through coastal trade and local adaptation; this version favors aromatic depth, savory body and a sauce made for rice.

Beef or chicken seared with two kinds of onion in a dark, savory-sweet sauce. Mongolian-style stir-fry is a Chinese-American restaurant tradition rather than a dish from Mongolia; its appeal is caramelized onion, tender meat and wok char.

Beef, chicken or tofu wok-tossed with crisp broccoli in a light savory sauce. The broccoli is cooked for color and snap, offering a clean counterpoint to the tender protein and glossy sauce.

Beef or chicken seared over high heat with cracked black pepper and savory sauce. Black pepper provides earthy warmth rather than chile burn, while wok-seared edges give the meat a deep roasted aroma.

Chicken, beef or fried tofu in a chile-forward house sauce inspired by Sichuan cooking. Aromatic spice, fermented savoriness and a touch of sweetness create a fuller experience than simple heat.

Chicken, beef or tofu wok-tossed with egg and vegetables, then wrapped at the table in thin pancakes. Mu shu is interactive by design: spread, spoon, fold and eat while the filling is hot and the pancake still supple.

A changing mix of crisp vegetables wok-tossed in a light savory sauce, served on its own or with tofu, beef, chicken or prawns. High heat preserves color and snap, keeping the vegetables equal partners rather than decoration around the protein.

Bone-in chicken pieces cooked directly in the wok with aromatics until browned and intensely savory. The Chinese term sheng chao signals a direct stir-fry rather than a pre-boiled preparation, preserving fuller chicken flavor and varied texture.

Crisp-fried chicken in a glossy sweet-savory chile and garlic glaze—an American-Chinese favorite.

Tender chicken with a bright, sweet-tart lemon sauce.

Crisp chicken pieces wok-tossed with a field of dried chiles and fragrant Sichuan peppercorn—the Chongqing classic often called làzǐ jī. The dried chiles perfume the dish; the pleasure is finding crisp morsels of chicken among them.

Thin slices of pork, beef, chicken or fish gently poached, then crowned with dried chiles, Sichuan pepper and sizzling aromatic oil. “Water-boiled” describes the tender cooking method; the spectacular chile-oil finish defines the flavor.

Beef, pork, chicken or squid seasoned with dried chile and fragrant Sichuan pepper. Málà names two sensations—burning heat and a bright, citrus-like tingle—layered with garlic, aromatics and savory depth.

Beef, pork or chicken flash-fried with dried chiles and aromatic vegetables. This is a drier preparation than a sauced stir-fry, concentrating toasted chile fragrance and leaving the meat’s seared edges intact.

Tender pork intestine offered in four assertive preparations: tart pickled mustard greens, fragrant dry chile, numbing málà or a chile-oil poach sharpened with pickled greens. Each uses acidity, aromatics or heat to balance the cut’s deep richness and springy texture.

A communal Xinjiang road-house dish of chicken, potatoes and peppers braised with chile and warm spices. Originating in Xinjiang, it is built for sharing and balances savory braise, warm spice and potatoes.

Honeycomb beef tripe braised until tender, then finished with chile and aromatic spices. Its ridged surface holds the seasoning especially well, giving each bite a springy texture and a concentrated, savory heat.

Thin beef fried crisp and glazed with a sweet-savory chile sauce.

Slow-braised beef brisket served in a clay pot, with the menu’s marked chile heat and a rich aromatic sauce. The clay pot holds heat at the table and lets the sauce continue concentrating as it is served.

Thin-cut beef tripe flash-fried in the wok with chiles and aromatics for a springy, crisp-edged texture.

Slow-braised beef brisket with a rich, aromatic sauce.

A Sichuan standard: pork is simmered, sliced, then returned to the wok with fermented chile-bean paste and vegetables. The pork is first simmered, then returned to the wok—a two-stage method behind the name.

Crisp prawns in a creamy sweet glaze with candied walnuts—a Cantonese-American banquet favorite.

A Chongqing favorite pairing tender fish with pickled mustard greens in a sour, chile-warmed broth.

Fish and soft tofu in a fermented chile-bean sauce with the numbing heat associated with Sichuan mapo tofu. Mapo flavors layer fermented bean paste, chile and Sichuan pepper for depth as well as heat.

Green beans seared in the wok until blistered yet crisp, with a choice of fried tofu or sliced chicken. The high-heat method intensifies the beans’ natural sweetness while the chosen protein carries the savory sauce.

Tender-crisp bok choy and meaty shiitake mushrooms in a light savory glaze. This classic pairing contrasts the vegetable’s fresh sweetness with the mushroom’s deep natural umami without relying on a heavy sauce.

Shredded potato or cabbage flash-fried with vinegar and chile for a bright, crisp side dish. Chinese-style shredded potato is cooked as a vegetable rather than a starch, keeping a clean snap that makes the sour-spicy seasoning especially refreshing.

Silken eggplant cooked until it readily absorbs a savory chile-and-garlic sauce. The dish balances the vegetable’s soft, almost creamy texture with aromatic heat and a lightly caramelized finish from the wok.

Cabbage flash-fried until the leaves are lightly blistered but still crisp, with a choice of fragrant dry chile or minced garlic. Both preparations draw out the vegetable’s natural sweetness while keeping the finish clean and lively.

Tofu and glass noodles simmered together in a hot clay pot so the noodles absorb the savory broth. The clay pot holds heat at the table and lets the sauce continue concentrating as it is served.

Pillowy steamed wheat buns with a choice of smooth custard, earthy taro, gently sweet red bean or mellow lotus-seed paste. These tea-house and bakery favorites are soft, warm and restrained in sweetness, with each filling bringing its own distinct aroma.

Steamed wheat buns scented with brown sugar, with a tender crumb and warm caramel-molasses aroma. Mantou is a northern Chinese staple; this lightly sweet version turns the everyday steamed bread into a simple dessert.

Crisp, chewy glutinous-rice pastries coated in sesame seeds and fried until golden.

Tender, lightly sweet pumpkin-and-rice cakes with a crisp fried exterior.

A gently sweet steamed cake perfumed with the apricot-like fragrance of osmanthus flowers. Osmanthus blossoms are valued in southern Chinese sweets for their soft apricot-like perfume.