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Boiled fish in chili oil at China Cafe
Boiled fish in chili oil at China Cafe.
Ruth Tobias

20 Must-Try Chinese Restaurants in Denver

Skip the sesame chicken in favor of the regional specialties and modern translations served up across the Mile High City

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Boiled fish in chili oil at China Cafe.
| Ruth Tobias

Back in the late 19th century, Denver’s Chinatown — known as Hop Alley and located in what’s now LoDo — was just beginning to flourish when it was decimated by racism-fueled riots; to this day, the city lacks a comparable enclave. But that doesn’t mean restaurants devoted to the distinct regional traditions that define Chinese cuisine don’t exist — in fact, they’re everywhere. Here are 20 essentials, ordered geographically from west to east.

Note that this map doesn’t include food trucks, so a special shoutout goes to Yuan Wonton.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Formosa Bakery & Kitchen

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Though only available for takeout and delivery, everything this Taiwanese kitchen serves up is made with heart and soul. Try the snacks and sweets like vegetarian buns, sticky rice rolls, and pastries filled with red bean and egg yolk, or more substantial dishes such as pork chop over rice and cold sesame noodles with chicken. Note that it keeps somewhat limited hours, so plan accordingly.

Buns, dumplings, and more from Formosa
Buns, dumplings, and more from Formosa.
Ruth Tobias

Chen’s Kitchen

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This cozy little strip-mall find also focuses on the staple dishes of Taiwan, each more soothing than the last. Bento boxes featuring, say, braised or crispy pork over rice come with fried tofu, eggs scrambled with tomato, and veggies in garlic sauce, while the beef noodle soup and gua bao with fried chicken are spot-on.

A bento box at Chen’s Kitchen
A bento box at Chen’s Kitchen.
Ruth Tobias

HuaKee BBQ

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The strip-mall digs may be humble, but the array of roasted meats on display at this Cantonese-style barbecue joint is splendid: While roast duck and roast pork are its main claims to fame, the spare ribs, soy sauce chicken, and house special fried rice all deserve a takeout spin. (Note that seating in the tiny space is extremely limited; takeout is the way to go, literally.)

Takeout roast pork and duck chins over rice with Chinese broccoli
Takeout roast pork and duck chins from HuaKee BBQ.
Ruth Tobias

Happy Cafe

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Never mind this South Federal outlet’s online takeout and delivery menu; most of the Hong Kong–style specialties that ensure it lives up to its name are offered in the dining room only. Salt-and-pepper capelin? Mustard tofu–salted egg soup? Deep-fried garlic spare ribs or Taishan cauliflower with preserved pork? Old-style stewed lamb and beef with bitter melon in black bean sauce? Bring it all on — and if some guilty pleasures are in order too, both the Chinese buns and the “fried milk,” reminiscent of Twinkies, double as dreamy dessert. 

Stewed beef in sour soup
Stewed beef in sour soup at Happy Cafe.
Ruth Tobias

Hong Kong Barbecue

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Even if the name weren’t a giveaway, the glossy-skinned whole birds and pig parts on display at this old Federal Boulevard faithful would tell first-timers all they need to know about the kitchen’s expertise in Cantonese roast meats. But stopping there would be a mistake: The long menu’s dotted with delights of all kinds, among them crunchy salt-and-pepper duck chins, water spinach with pickled tofu and jalapeño, and congee with pork and preserved egg. 

Roast duck at Hong Kong Barbecue
Roast duck at Hong Kong Barbecue.
Ruth Tobias

Star Kitchen

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Coming here for dim sum is like walking into a kaleidoscope of humanity — carts spin, servers blur past, the din echoes, and hands and mouths make quick work of flavors and textures galore. Every visit is different, of course, but none is complete without at least one order each of the leek, taro, and glutinous-rice dumplings as well as the char siu bao, pan-fried rice crêpe in XO sauce, and baked coconut buns. At dinnertime, try any seafood dish and the hot pot of eggplant with beef rib in black-pepper sauce. 

Dim sum at Star Kitchen
Dim sum at Star Kitchen.
Ruth Tobias

Meta Asian Kitchen

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Short on selections but long on fun, the menu at this husband-and-wife-run Avanti stall centers on street food both classic and creative. That means not only sizzling spicy noodles with pork belly but also bao stuffed with pickled shiitakes and drizzled in Thai basil ranch; not only soup bursting with handmade chicken-and-shrimp wontons but also Sichuan-spiced mozzarella sticks; and not only scallion pancakes but also occasional specials like fried-cod sandwiches à la the Filet-O-Fish.

Bao and stuffed scallion pancake
A spread at Meta Asian Kitchen.
Ruth Tobias

Sunflower Asian Cafe

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Like several of the places on this list, this gem in the suburban rough offers two different menus. One’s got orange chicken, lo mein, and beef with broccoli; the other boasts tea-smoked eel, jellyfish salad with the springy texture of noodles, braised pork meatballs so big they come one per order, ultra-tender Nanjing salt duck, and sweet-and-sour belt fish. Choose wisely and then practice patience — the kind folks who run the place move as fast as they can.  

Tea-smoked eel and jellyfish salad at Sunflower
Tea-smoked eel and jellyfish salad at Sunflower.
Ruth Tobias

Hop Alley

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Named for Denver’s onetime Chinatown, Tommy Lee’s RiNo mainstay is the complete package: edgy vibe, kinetic cuisine, progressive beverage program, and all. The kitchen plays up bold flavor contrasts — cooling against tongue-lashing, mellow against pungent, bright against luscious — without ever losing its balance, while the bar dares to pair them with everything from bubbly and rosé to craft cider and funky punches. Staples include chilled tofu in sesame bang bang sauce and bone-marrow fried rice; seasonal sensations come in the form of char siu beets with cashew relish and shrimp toast with mustard gastrique and tiger vinaigrette.

Peking duck wrapped in pancake
Hop Alley’s Beijing duck roll.
Hop Alley

Yum Yum Spice

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Don’t bother with the standard Chinese-American menu — dry hot pot is the only way to go at this DU dark horse. Pick a protein (maybe lamb one day, chicken hearts the next) along with any number of optional items including fish balls, rice cakes, tofu skin, kelp, and enoki mushrooms to grace the tabletop wok; the sizzle of the Sichuan peppercorns will linger long after the meal is over. 

Dry hot pot with lamb
Dry pot with lamb, tofu skin, bamboo shoots, and more at Yum Yum Spice.
Ruth Tobias

Fortune Wok to Table

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An open secret in Cherry Creek, this little treasure chest is filled to the brim with regulars slurping up vibrant Shanghainese-style noodles (get them with shrimp or duck) or chowing down on fried rice and some of the city’s best dumplings, which come steamed or pan-fried and stuffed with beef, pork, or abundant crisp veggies. There’s not much else on the downstairs menu — just a few soups and seasonal specials like tenderloin and asparagus — but it’s more than enough. (Upstairs, chef-owner CJ Shyr books private nine-course dinners featuring dishes such as hot-and-sour soup with shrimp and crab or pork belly braised with bok choy in a red bean–studded brown sauce — a worthy splurge for six or more people.) 

Fried beef dumplings with dipping sauce
Fortune’s fried beef dumplings.
Ruth Tobias

Q House

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Tiny but mighty, this East Colfax purveyor of contemporary Chinese cuisine didn’t win Eater’s Restaurant of the Year Award in 2018 for nothing: The menu packs a heck of a punch for its size, whether chef-partner Chris Lin is slathering spare ribs in barbecue sauce, chopped peanuts, and fried garlic; reimagining lo mein with confit duck leg; or deftly tossing fingerlings and Chinese cauliflower in black bean vinaigrette. The bar crew pairs it all with light, sprightly cocktails featuring lychee, lemongrass, milk tea, and the like as well as aptly chosen sakes, craft beers, and wines (think bubbles and aromatic whites like riesling). 

Chicken wings with tomatillo-ginger sauce
Crispy chicken wings with tomatillo-ginger sauce at Q House.
Ruth Tobias

Noodles Express

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Don’t be fooled by the fast food franchise–like name and exterior — this family-run find excels at homestyle Sichuan fare. In addition to staples like dan dan noodles, ma po tofu, and Chongqing chicken, best bets include the fluffy pan-fried omelet filled with saucy pork; the tangy sour taste potatoes; and the pungent, numbing spicy boiled fish.

Sichuan-style boiled fish in a bowl
Spicy boiled fish at Noodles Express.
Ruth Tobias

China Taipei

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There’s a little bit of everything from everywhere on the menu of this longtime charmer in Centennial, so order accordingly: smoked fish, stir-fried eel, roast duck, twice-cooked pork belly, cumin lamb, boiled frog... why not give it all a try? First-timers might start with the deep-fried five-spice tofu and the Ants Climbing a Tree, a comforting concoction of ground pork and glass noodles.

Ground pork with glass noodles at China Taipei
Ants Climbing a Tree at China Taipei.
Ruth Tobias

Hong Kong Station 港味小厨

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If some of the dishes at this bustling little hangout in Centennial look Westernized, rest assured that those elements of fusion developed organically in the cha chaan tengs (sometimes compared to diners) of the international crossroads that is Hong Kong. From baked pork chops with spaghetti to fish in creamed corn sauce to peanut-butter French toast, the menu’s a warm and welcoming entrée into the wider world of comfort food — one that also offers plenty of more traditional, equally delightful Cantonese fare as well, including shrimp toast and clay pot dishes.

Hong Kong–style French toast with peanut butter
Hong Kong–style French toast with peanut butter at Hong Kong Station.
Ruth Tobias

Shanghai Kitchen

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Shanghai is a coastal municipality, so seafood is a must at this suburban destination — especially fish, smoked as an appetizer or fried with pine nuts. Dumplings are another winning bet, be they soup-filled xiao long bao or silky shrimp-and-pork wontons in chili oil. Finally, consider the tea-smoked duck as the centerpiece for a feast.

Dynasty fish with pine nuts
Dynasty fish with pine nuts at Shanghai Kitchen.
Ruth Tobias

Meet and Eat Bistro

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Aficionados of Sichuan cuisine have been flocking to this relative newcomer for the likes of sliced beef and ox tongue in chili sauce, crispy fish filet with pickled cabbage and chili, Chongqing-style spicy chicken, dry pot cauliflower, and much more; cool it all down with the ultra-soothing steamed eggplant with salted egg yolk.

Steamed eggplant with salted egg yolk at Meet & Eat Bistro
Steamed eggplant with salted egg yolk at Meet & Eat Bistro.
Ruth Tobias

Old Town Hot Pot

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Come to Old Town for the hot pot; stay for, well, the hot pot — after all, it’s AYCE. Besides, just perusing the menu takes some time: It starts with eight different broths, followed by about 25 choices of meat and seafood (think brisket and crab, lamb and clams) and a similarly sized selection of vegetables and starches, including bok choy, lotus root, tofu skin roll, and udon. And that’s not to mention the self-serve condiments bar.

AYCE hot pot at Old Town
AYCE hot pot at Old Town.
Ruth Tobias

Volcano Tea House

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While Taiwanese-style boba tea shops have bubbled up all across town in the past couple of years, this one’s special for its food. In addition to a wide range of satisfying snacks, including juicy pork dumplings and buns as well as seafood balls and marinated meats, it also excels at hand-pulled and shaved noodles. Try them both dry and in soup with beef shank or pork rib — the broth alone is a 10-hour labor of love.

A variety of snacks and noodle dishes at Volcano Tea House
A variety of snacks and noodle dishes at Volcano Tea House.
Ruth Tobias

China Cafe

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The name may be generic, but the food at this strip-mall fixture is anything but: Look to the menu sections labeled “Chinese-Style Appetizers” and “Northeastern Chinese Cuisine” for such wonderfully intriguing stuff as noodle-like dry tofu silk with cilantro and tangy, garlicky guo bao rou (legit sweet-and-sour pork), supplemented by sizzling takes on Sichuan specialties like dry-fried green beans and boiled fish in chili oil.

Dongbei-style sweet and sour pork at China Cafe
Dongbei-style sweet and sour pork at China Cafe.
Ruth Tobias

Formosa Bakery & Kitchen

Though only available for takeout and delivery, everything this Taiwanese kitchen serves up is made with heart and soul. Try the snacks and sweets like vegetarian buns, sticky rice rolls, and pastries filled with red bean and egg yolk, or more substantial dishes such as pork chop over rice and cold sesame noodles with chicken. Note that it keeps somewhat limited hours, so plan accordingly.

Buns, dumplings, and more from Formosa
Buns, dumplings, and more from Formosa.
Ruth Tobias

Chen’s Kitchen

This cozy little strip-mall find also focuses on the staple dishes of Taiwan, each more soothing than the last. Bento boxes featuring, say, braised or crispy pork over rice come with fried tofu, eggs scrambled with tomato, and veggies in garlic sauce, while the beef noodle soup and gua bao with fried chicken are spot-on.

A bento box at Chen’s Kitchen
A bento box at Chen’s Kitchen.
Ruth Tobias

HuaKee BBQ

The strip-mall digs may be humble, but the array of roasted meats on display at this Cantonese-style barbecue joint is splendid: While roast duck and roast pork are its main claims to fame, the spare ribs, soy sauce chicken, and house special fried rice all deserve a takeout spin. (Note that seating in the tiny space is extremely limited; takeout is the way to go, literally.)

Takeout roast pork and duck chins over rice with Chinese broccoli
Takeout roast pork and duck chins from HuaKee BBQ.
Ruth Tobias

Happy Cafe

Never mind this South Federal outlet’s online takeout and delivery menu; most of the Hong Kong–style specialties that ensure it lives up to its name are offered in the dining room only. Salt-and-pepper capelin? Mustard tofu–salted egg soup? Deep-fried garlic spare ribs or Taishan cauliflower with preserved pork? Old-style stewed lamb and beef with bitter melon in black bean sauce? Bring it all on — and if some guilty pleasures are in order too, both the Chinese buns and the “fried milk,” reminiscent of Twinkies, double as dreamy dessert. 

Stewed beef in sour soup
Stewed beef in sour soup at Happy Cafe.
Ruth Tobias

Hong Kong Barbecue

Even if the name weren’t a giveaway, the glossy-skinned whole birds and pig parts on display at this old Federal Boulevard faithful would tell first-timers all they need to know about the kitchen’s expertise in Cantonese roast meats. But stopping there would be a mistake: The long menu’s dotted with delights of all kinds, among them crunchy salt-and-pepper duck chins, water spinach with pickled tofu and jalapeño, and congee with pork and preserved egg. 

Roast duck at Hong Kong Barbecue
Roast duck at Hong Kong Barbecue.
Ruth Tobias

Star Kitchen

Coming here for dim sum is like walking into a kaleidoscope of humanity — carts spin, servers blur past, the din echoes, and hands and mouths make quick work of flavors and textures galore. Every visit is different, of course, but none is complete without at least one order each of the leek, taro, and glutinous-rice dumplings as well as the char siu bao, pan-fried rice crêpe in XO sauce, and baked coconut buns. At dinnertime, try any seafood dish and the hot pot of eggplant with beef rib in black-pepper sauce. 

Dim sum at Star Kitchen
Dim sum at Star Kitchen.
Ruth Tobias

Meta Asian Kitchen

Short on selections but long on fun, the menu at this husband-and-wife-run Avanti stall centers on street food both classic and creative. That means not only sizzling spicy noodles with pork belly but also bao stuffed with pickled shiitakes and drizzled in Thai basil ranch; not only soup bursting with handmade chicken-and-shrimp wontons but also Sichuan-spiced mozzarella sticks; and not only scallion pancakes but also occasional specials like fried-cod sandwiches à la the Filet-O-Fish.

Bao and stuffed scallion pancake
A spread at Meta Asian Kitchen.
Ruth Tobias

Sunflower Asian Cafe

Like several of the places on this list, this gem in the suburban rough offers two different menus. One’s got orange chicken, lo mein, and beef with broccoli; the other boasts tea-smoked eel, jellyfish salad with the springy texture of noodles, braised pork meatballs so big they come one per order, ultra-tender Nanjing salt duck, and sweet-and-sour belt fish. Choose wisely and then practice patience — the kind folks who run the place move as fast as they can.  

Tea-smoked eel and jellyfish salad at Sunflower
Tea-smoked eel and jellyfish salad at Sunflower.
Ruth Tobias

Hop Alley

Named for Denver’s onetime Chinatown, Tommy Lee’s RiNo mainstay is the complete package: edgy vibe, kinetic cuisine, progressive beverage program, and all. The kitchen plays up bold flavor contrasts — cooling against tongue-lashing, mellow against pungent, bright against luscious — without ever losing its balance, while the bar dares to pair them with everything from bubbly and rosé to craft cider and funky punches. Staples include chilled tofu in sesame bang bang sauce and bone-marrow fried rice; seasonal sensations come in the form of char siu beets with cashew relish and shrimp toast with mustard gastrique and tiger vinaigrette.

Peking duck wrapped in pancake
Hop Alley’s Beijing duck roll.
Hop Alley

Yum Yum Spice

Don’t bother with the standard Chinese-American menu — dry hot pot is the only way to go at this DU dark horse. Pick a protein (maybe lamb one day, chicken hearts the next) along with any number of optional items including fish balls, rice cakes, tofu skin, kelp, and enoki mushrooms to grace the tabletop wok; the sizzle of the Sichuan peppercorns will linger long after the meal is over. 

Dry hot pot with lamb
Dry pot with lamb, tofu skin, bamboo shoots, and more at Yum Yum Spice.
Ruth Tobias

Fortune Wok to Table

An open secret in Cherry Creek, this little treasure chest is filled to the brim with regulars slurping up vibrant Shanghainese-style noodles (get them with shrimp or duck) or chowing down on fried rice and some of the city’s best dumplings, which come steamed or pan-fried and stuffed with beef, pork, or abundant crisp veggies. There’s not much else on the downstairs menu — just a few soups and seasonal specials like tenderloin and asparagus — but it’s more than enough. (Upstairs, chef-owner CJ Shyr books private nine-course dinners featuring dishes such as hot-and-sour soup with shrimp and crab or pork belly braised with bok choy in a red bean–studded brown sauce — a worthy splurge for six or more people.) 

Fried beef dumplings with dipping sauce
Fortune’s fried beef dumplings.
Ruth Tobias

Q House

Tiny but mighty, this East Colfax purveyor of contemporary Chinese cuisine didn’t win Eater’s Restaurant of the Year Award in 2018 for nothing: The menu packs a heck of a punch for its size, whether chef-partner Chris Lin is slathering spare ribs in barbecue sauce, chopped peanuts, and fried garlic; reimagining lo mein with confit duck leg; or deftly tossing fingerlings and Chinese cauliflower in black bean vinaigrette. The bar crew pairs it all with light, sprightly cocktails featuring lychee, lemongrass, milk tea, and the like as well as aptly chosen sakes, craft beers, and wines (think bubbles and aromatic whites like riesling). 

Chicken wings with tomatillo-ginger sauce
Crispy chicken wings with tomatillo-ginger sauce at Q House.
Ruth Tobias

Noodles Express

Don’t be fooled by the fast food franchise–like name and exterior — this family-run find excels at homestyle Sichuan fare. In addition to staples like dan dan noodles, ma po tofu, and Chongqing chicken, best bets include the fluffy pan-fried omelet filled with saucy pork; the tangy sour taste potatoes; and the pungent, numbing spicy boiled fish.

Sichuan-style boiled fish in a bowl
Spicy boiled fish at Noodles Express.
Ruth Tobias

China Taipei

There’s a little bit of everything from everywhere on the menu of this longtime charmer in Centennial, so order accordingly: smoked fish, stir-fried eel, roast duck, twice-cooked pork belly, cumin lamb, boiled frog... why not give it all a try? First-timers might start with the deep-fried five-spice tofu and the Ants Climbing a Tree, a comforting concoction of ground pork and glass noodles.

Ground pork with glass noodles at China Taipei
Ants Climbing a Tree at China Taipei.
Ruth Tobias

Hong Kong Station 港味小厨

If some of the dishes at this bustling little hangout in Centennial look Westernized, rest assured that those elements of fusion developed organically in the cha chaan tengs (sometimes compared to diners) of the international crossroads that is Hong Kong. From baked pork chops with spaghetti to fish in creamed corn sauce to peanut-butter French toast, the menu’s a warm and welcoming entrée into the wider world of comfort food — one that also offers plenty of more traditional, equally delightful Cantonese fare as well, including shrimp toast and clay pot dishes.

Hong Kong–style French toast with peanut butter
Hong Kong–style French toast with peanut butter at Hong Kong Station.
Ruth Tobias

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Shanghai Kitchen

Shanghai is a coastal municipality, so seafood is a must at this suburban destination — especially fish, smoked as an appetizer or fried with pine nuts. Dumplings are another winning bet, be they soup-filled xiao long bao or silky shrimp-and-pork wontons in chili oil. Finally, consider the tea-smoked duck as the centerpiece for a feast.

Dynasty fish with pine nuts
Dynasty fish with pine nuts at Shanghai Kitchen.
Ruth Tobias

Meet and Eat Bistro

Aficionados of Sichuan cuisine have been flocking to this relative newcomer for the likes of sliced beef and ox tongue in chili sauce, crispy fish filet with pickled cabbage and chili, Chongqing-style spicy chicken, dry pot cauliflower, and much more; cool it all down with the ultra-soothing steamed eggplant with salted egg yolk.

Steamed eggplant with salted egg yolk at Meet & Eat Bistro
Steamed eggplant with salted egg yolk at Meet & Eat Bistro.
Ruth Tobias

Old Town Hot Pot

Come to Old Town for the hot pot; stay for, well, the hot pot — after all, it’s AYCE. Besides, just perusing the menu takes some time: It starts with eight different broths, followed by about 25 choices of meat and seafood (think brisket and crab, lamb and clams) and a similarly sized selection of vegetables and starches, including bok choy, lotus root, tofu skin roll, and udon. And that’s not to mention the self-serve condiments bar.

AYCE hot pot at Old Town
AYCE hot pot at Old Town.
Ruth Tobias

Volcano Tea House

While Taiwanese-style boba tea shops have bubbled up all across town in the past couple of years, this one’s special for its food. In addition to a wide range of satisfying snacks, including juicy pork dumplings and buns as well as seafood balls and marinated meats, it also excels at hand-pulled and shaved noodles. Try them both dry and in soup with beef shank or pork rib — the broth alone is a 10-hour labor of love.

A variety of snacks and noodle dishes at Volcano Tea House
A variety of snacks and noodle dishes at Volcano Tea House.
Ruth Tobias

China Cafe

The name may be generic, but the food at this strip-mall fixture is anything but: Look to the menu sections labeled “Chinese-Style Appetizers” and “Northeastern Chinese Cuisine” for such wonderfully intriguing stuff as noodle-like dry tofu silk with cilantro and tangy, garlicky guo bao rou (legit sweet-and-sour pork), supplemented by sizzling takes on Sichuan specialties like dry-fried green beans and boiled fish in chili oil.

Dongbei-style sweet and sour pork at China Cafe
Dongbei-style sweet and sour pork at China Cafe.
Ruth Tobias

Related Maps