Mapo tofu
麻婆豆腐
Soft tofu, a deeply savory sauce, and the distinctive tingle of Sichuan pepper.
What sounds good?
Find a familiar comfort or take a delicious detour. Twelve dishes to get you started, with more to discover over time.
Soup dumplings
小笼包
Pleated little parcels with a thin wrapper and a spoonful of rich broth inside.
Dan dan noodles
担担面
Noodles tossed through chili oil, preserved greens and a rich, fragrant sauce.
Peking duck
北京烤鸭
Roast duck with crisp skin, thin pancakes and a tableful of little accompaniments.
Siu mai
烧卖
Open-topped dumplings, a familiar starting point for a Cantonese dim sum meal.
Lanzhou beef noodles
兰州牛肉面
A clear beef broth with pulled noodles, radish, greens and a bright touch of chili oil.
Cantonese steamed fish
清蒸鱼
Gently steamed fish with ginger, scallion and a light soy-based sauce.
Kung pao chicken
宫保鸡丁
Bite-sized chicken, peanuts and dried chilies in a bright, balanced stir-fry.
Red-braised pork
红烧肉
Pork belly slowly braised to a glossy, deeply savory finish.
Jiaozi dumplings
饺子
Pleated wheat-wrapper dumplings, with a world of fillings to explore.
Scallion pancakes
葱油饼
A savory, layered flatbread with scallions tucked into crisp golden folds.
Beef chow fun
干炒牛河
Wide rice noodles wok-fried with beef, bean sprouts and scallions.
Locally generated AI illustrations. Preparations and presentation vary.
Heat is a broad guide. Preparations vary; ask the restaurant about ingredients and dietary needs.