The dim sum here is classic, more fresh, and more affordable than the competition. Try the ultra-fluffy oversize roasted-pork bun or the tender stuffed eggplant filled with a spiced shrimp-and-squid. En savoir plus .
The menu passionately describes the history and cooking process behind each dish. Start with a sinus-clearing bowl of dandan noodles, loaded with dried peppercorns, or the addictive gui zhou chicken. En savoir plus .
The slightly upscale restaurant serves its modern dishes, like the Tibetan-style pork rib and orange congee with millet, in a theatrical and playful fashion with bright colors and surprising plating. En savoir plus .
The real party here is upstairs. A lively mix of diners spinning lazy Susans loaded with pork cheeks and turnip cakes while golden-age hip-hop pumps through the room. En savoir plus .
Named after the Chinese phenomenon of ma la (“numbing and spicy”), the restaurant’s starring dish is a variation on Chongqing-hailing dry pot, a stir-fry-like spread built with a choice of 52 add-ins En savoir plus .
Some solid starters are the battered batons of crispy eggplant, sticky with peanut caramel and humming with Szechuan peppercorns, and the roasted duck salad paired with ripe lychee and black vinegar. En savoir plus .
The Peking duck from chef Dong Zhenxiang is at its prime in this dazzling 400-seat Chinese chain situated right outside Bryant Park. En savoir plus .
This tiny East Village shop offers the cuisine an ancient city once a vital part of the Silk Road. The cumin-spiked “lamb burgers”, tangy cold noodles, and warm tofu in chili oil are all must-haves. En savoir plus .
This 1963-vintage eatery reopened in 2011. Most of it's Shanghai classics remain the same—soup dumplings, crispy whole fish and cold sesame noodles as well as array of dim sum and lunch specials. En savoir plus .
This Hong Kong–style institution is a favorite amongst star chefs for its late-night hours and consistently good eats. Order the ginger scallion lo mein, or choose from dozens of noodle variations. En savoir plus .
