A spectacular and shiny dining room in an Art Deco style for days and peripheral design elements, such as a long glazed corridor with rows of wine bottles illuminated like works of art worthy of a robbery, make Hutong an impressive place. Fortunately, the menu is up to the aesthetic. The shrimp dumplings with pink champagne also shine, the mapo tofu is pleasantly hot and the roasted Pekinese duck skin crunches as it should. Hutong also recently introduced a special Pekingese flaming duck that is only available three nights a week.
The Chinese hot pot, which is usually stewed with thinly sliced meat, vegetables and broth, is presented without broth at this East Village restaurant by owner Ning Amelie Kang and chef Qilong Zhao. The restaurant's signature dish, which gets its name literally because of its “numbing and spicy qualities”, is a variation of the Chongqing dry pot, a spread similar to a sauté dish that is made with a selection of 52 accessories. Meat options include veal tenderloin, pork artery, fish steaks, squid and frog meatballs. Beyond the pot, diners can sit at a common table with 15 seats or on a counter with marble top for snacks, such as steamed egg cream.
This Chinese chain highlights the exquisite cuisine of Xi'an, an ancient capital located next to China's Silk Road. This place offers the same short menu of spicy noodles and cumin-spiced burgers in more spacious accommodations. Unlike its sparsely decorated siblings, the restaurant, which seats 40 people, is decorated with a mix of old touches and modern effects. This palace in Sunset Park, with capacity for 450 people, is one of our favorite places in the city to eat dim sum.
Everything is prepared to order in the open kitchen, such as the giant pork and shrimp shumai, the intoxicating crab soup dumplings, the crispy suckling pig and the duck tongues with soy sauce. Opened in 1938, this basement restaurant serves old-fashioned Chinese-American dishes, such as chop suey and bittersweet pork. It has an adjacent room on the top floor and an even newer outdoor seating area, making it easy to find a place in the popular New York classic. This East Village restaurant serves vegan Sichuan dishes, such as mapo tofu, General Tso mushrooms and dan dan noodles made with Impossible meat.
The cozy 6th Street venue has a second location in the West Village. This famous soup dumpling restaurant is located on Fulton Square in Flushing. There are six meatballs in every order in varieties such as pumpkin, crab meat, pork and black truffle. Enjoy them in the new and elegant dining room of Nan Xiang Xiang Xiao Long Bao (since 2001).
However, even with all these newcomers, New Yorkers haven't forgotten the long history of Chinese food in the city. New York is home to countless cuisines, but aside from pizza and bagels, the next quintessential food has to be Chinese food. New York City has a long tradition of excellent Chinese restaurants that showcase the culinary traditions of almost every province of China, as well as the fusion food created by immigrants in the United States. Hao Noodle, on the outskirts of the Meatpacking District, is the second branch of a Chinese chain in the city.
For the past five years, Yunnan food has been increasingly appreciated here, focusing on a handful of dishes with loose mixian rice noodles and lots of Southeast Asian details. This new Deng Ji branch, which occupies the former space of Fu Run, has the largest collection of high-quality rice noodle soups the city has ever seen, most of them with spectacular presentations next to the table and ingredients added with 15 or more additional ingredients. New York's best Chinese food includes classic dim sum destinations and an exciting new Pekinese duck on fire with limited availability. .