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A bunch of tiny white bowls filled with things on a wooden bridge, as a disembodies arm dumps them in a noodle soup. Robert Sietsema/Eater NY

38 Glorious Chinese Restaurants Open in NYC Right Now

Standout soup dumplings, tasty hand-pulled noodles, mouth-numbing Sichuan, and other regional fare

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Chinese restaurants and the city’s Chinatowns have overcome a lot of challenges in the past year. Still, there’s renewed sense of vitality in many parts of New York, as smaller establishments have seen their carryout and delivery business expand, and larger restaurants have constructed handsome curbside dining areas and reopened dining rooms. Meanwhile, newer operations like Followsoshi in Flushing and Che Li in the East Village have kept our supply of Chinese restaurants on the upswing, even as earlier favorites such as Flushing hot pot hot spot HaiDiLao have swung open their doors anew.

Over the last decade, New York City has experienced a Chinese food renaissance. Never before have the city’s offerings been so diverse, with the debut of many regional restaurants and a new guard of fast-casual spots that have recast many dishes as rice or noodle bowls. Some spots, such as Nice Day, have given Chinese American food another spotlight, too. Even with all these newcomers, however, New Yorkers haven’t forgotten the long history of Chinese food in the city.

Here are 38 of our favorite Chinese restaurants.

The latest CDC guidance for vaccinated diners during the COVID-19 outbreak is here; dining out still carries risks for unvaccinated diners and workers. Please be aware of changing local rules, and check individual restaurant websites for any additional restrictions such as mask and vaccination requirements. Find a local vaccination site here.

For more New York dining recommendations, check out the new hot spots in Manhattan, Brooklyn, and Queens, and our guides to brunch spots, food halls, rooftop restaurants, and Michelin-starred restaurants offering outdoor dining.

This map was originally published in 2015.

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The Handpulled Noodle

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For noodles with plenty of Sichuan peppercorns, check out spicy tingly lamb soup, or go for more inventive dishes like the so-called Beijing bolognese. The dumplings here come in four flavor options and are served steamed or fried — opt for the latter. Scallion pancakes, vegetable sides, and iced teas also available. 

A storefront with a gray facade that sells noodles. Robert Sietsema/Eater

Yu Kitchen

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Columbia students and faculty especially benefit from this northern Chinese restaurant that offers modern Shanghai, Sichuan, Shaanxi, and Cantonese specialties via chef Ding Ji. Closed for for three months, it reopened in June. Don’t miss the stewed chicken with Chinese dark mushroom noodle soup, lamb soup with pita bread and sweet garlic, Wulong steamed pork with sticky rice, and sour and spicy fern root noodles (shown). Overall, the menu is reasonably priced.

A bowl of very dark noodles dotted with peanuts and peppers. Robert Sietsema/Eater

Tri Dim West

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There’s no better prelude or conclusion to a Museum of Natural History visit or stroll in Central Park than this nominally Shanghai restaurant, where strong cocktails are part of the package. Though lion’s head meatballs, soup dumplings, West Lake beef soup, and other Shanghai regional delicacies are presented, the menu goes further afield with Sichuan, Cantonese (including lots of dim sum for convenient snacking), and even Teochew dishes.

Three meatballs in brown gravy. Robert Sietsema/Eater

Little Pepper

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While it’s not located in the heart of Flushing, this nearby Sichuan favorite is worth the trek. A dish as simple as the scallion fried rice or silken tofu alone makes the menu stand out, but there’s also tea-smoked duck, eggplant with a garlic sauce topped with preserved eggs, and a fiery whole fish topped with minced pork. Find a friend with a car or share an Uber with friends because it’ll be difficult to order just a few dishes.

Little Pepper
A take on fries at Little Pepper.
Robert Sietsema/Eater

Xi'an Famous Foods

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The original location of this full-on empire from restaurateur Jason Wang opened in Flushing. As its reputation grew, branches started popping up all over the city with its spicy, fragrant style of cooking from northwestern China, inflected with Middle Eastern spices. Try any of the hand-pulled noodles and the spicy cumin lamb burger — the meat is rich, the bread has a crunchy sear on the outside, and the bun is soft enough inside to soak up plenty of lamb juices.

A round aluminum carryout containers with noodles and meat inside. Ryan Sutton/Eater

Friendship Foods BBQ

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Friendship Foods BBQ — a chain with locations in five states, including three in NYC — is a favorite of kids in its Flushing neighborhood, including high schoolers who might drop by for cumin-dusted kebabs and a hot pot. The theme of the restaurant is off-road vehicles and whimsical sculptures. While kebabs in the Xinjiang style are a major part of the menu, fried rice and noodle dishes are also available. Seafood and organ meats abound; beer can be had.

Assorted kebabs Robert Sietsema/Eater

Shanghai You Garden

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This Shanghai restaurant in Bayside, Queens, serves the best soup dumplings in town. Smaller than usual, they’re thin skinned and bulging with a delicate gravy. With a fuller menu than its Flushing branch, it features a range of Shanghai specialties, including small plates, noodles, soups, and bigger feeds like braised pork shoulder, sweet and sour sea bass, and eel in hot oil.

Chive and chicken chowder set into a yin and yang shape with green and beige broths Robert Sietsema/Eater

Nan Xiang Xiao Long Bao

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When it moved to more luxurious premises down Prince Street in 2019, Nan Xiang Xiao Long Bao opened its new dining room to much fanfare. But carryout and delivery are still available from this place, owned by Tai Ma, that helped popularize Shanghai soup dumplings. The restaurant now makes them in a rainbow of colors and also offers a menu rich in other regional specialties, from chicken in wine sauce to rice cake with mustard greens.

Six multi-colored soup dumplings in a bamboo steamer at Nan Xiang Xiao Long Bao. Nan Xiang Xiao Long Bao [Official]

Tim Ho Wan

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The dim sum selection isn’t quite as vast at this popular chain, which has two locations in NYC, but the quality of each dish makes up for the fewer options. Shrimp dumplings come in thin, glossy wrappers and sticky rice wrapped in lotus leaves arrive perfectly cooked, but no matter your thoughts on this more upscale dim sum establishment, almost everyone is a fan of the baked barbecue pork buns. The dish itself veers on the sweet side but the generous chunks of pork are cooked just right and the buns have a feathery, light quality to them.

Tim Ho Wan dim sum
Dim sum spread at Tim Ho Wan.
Photo by Nick Solares

Alley 41

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Boasting an obscure entranceway off the beaten path, Alley 41 is outfitted more like a dance club than the Sichuan restaurant it partly is. The name refers to owner Yao Hua’s childhood, when he lived in a “picturesque alley.” Enjoy all the Sichuan classics and all sorts of bar snacks and invented dishes, too, appearing on various separate menus. This place is loads of fun, with dishes like beef burrito (shown), mashed potatoes, and okra and peanut butter.

Chinese beef burrito with squiggle of brown sauce on top. Robert Sietsema/Eater

Deng Ji Yunnan Guoqiao Mixian

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For the last five or so years, the food of Yunnan has been increasingly appreciated here, centering on a hand full of dishes featuring floppy rice mixian noodles, and lots of Southeast Asian flourishes, This newer branch of Deng Ji, occupying the old Fu Run space, has the largest collection of big-deal rice noodle soups that the city has yet scene, most involving dramatic tableside presentations, and add-in ingredients numbering 15 or more. This place is for the real Yunnan aficionado.

A bowl of broth with 14 small dishes above it waiting to be dumped in. Robert Sietsema/Eater


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Street food takes center stage here in the form of the popular jian bing, a crepe-like dish. The restaurant offers nearly a dozen different kinds jian bing with fillings like spicy ramen, peking duck, and spiced beef. The menu extends beyond jian bing, however, and offers items like roasted cold noodles, crispy beef patties, and a variety of bao. The restaurant is a takeout-only operation.

Two folded pancakes with fillings, one on top of the other.
Jian biang is a staple of Chinese street food.
Robert Sietsema/Eater

Golden Palace Gourmet

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Golden Palace Gourmet features a wonderful menu mainly from Dongbei in northeastern China. The menu was recently revamped, and now the highlights include steamed lamb dumplings, dough drop with seafood soup, homemade blood sausage, dry fried silkworm chrysalises, mung bean jelly noodles, eggplant with peppers and potatoes (shown), along with cornbread or a bowl of sorghum, both staple starches in Dongbei.

An abstract painting of bright greens and purples explodes from the white plate. Robert Sietsema/Eater

Nurlan Uyghur Restaurant

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The advent of Uighur restaurants run by Uighurs, a persecuted minority in China, was big news a few months ago in Flushing, and this is the one still open. Feast on charcoal-grilled kebabs (shown), the lamb pilaf here called polo, the triangular turnovers called samsa, and pearl noodles — little farinaceous nuggets interspersed with beef and tomato, a tuck-in of marvelous proportions. The restaurant is run by Adil Nurdun and Arkin Ali.

Four kebabs on metal skewers. Robert Sietsema/Eater NY

Lao Bei Fang Dumpling House

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This neighborhood favorite in the shadow of the elevated LIRR tracks is wildly popular with the multiple national and cultural groups that inhabit Elmhurst. Simply everyone loves the pot stickers sold here, and lines form around lunch and in the late afternoons. Other offerings run to hand-pulled noodles in soups and congees.

A styrofoam plate with a half dozen bulky dumplings browned on one side. Robert Sietsema/Eater

Hao Noodle

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Hao Noodle on the edge of the Meatpacking District is the second branch in the city of a Chinese chain. While the first partly focused on Sichuan cuisine from a tea house perspective, this one highlights Shanghai cuisine, where chef Jun Chen is from, and a sideline in small and delicate shish kebabs. The skylit dining room is filled with sprays of flowers, making Hao Noodle one of the loveliest restaurants in town.

Diners in a dining room with flowers and a skylight Robert Sietsema/Eater

Happy Stony Noodle

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This rollicking Elmhurst spot from chef Chih Shen Hsu showcases the Taiwanese cuisine in its myriad variations, including beef stew and tendon with wide rice noodles, and pork and pickled cabbage rice cake. For the young ’uns are modern dishes such as salt-and-pepper fried chicken nuggets and fried calamari; for the old folks, there’s a menu of Taiwanese classics like oyster omelet (shown) and stinky tofu.

Oyster omelet at Happy Stony Noodle with red sauce pooled on top and oysters poking out. Robert Sietsema/Eater

Auntie Guan's Kitchen

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The Dongbei cuisine of China’s northeastern province — and that of northern China, including Shandong and Tianjin — is presented in more complete form at the 14th Street Auntie Guan’s than Manhattan has seen before. Thrill to “green bean sheet jelly,” a smorgasbord of salad ingredients surrounding a heap of clear mung bean noodles (shown); and pork with pickled cabbage, a casserole that seems almost German with its sauerkraut-like fermented cabbage.

Mung bean noodles with colorful toppings spread out. Robert Sietsema/Eater

Golden Woks

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West Villagers worried that this modest carryout Chinese spot was gone forever when it closed for a few months, but now it’s back and better than ever. All the classics are there in splendid form, including egg foo young (shown), beef chow fun with or without gravy, and chow mein in all its lovely guises. But over the years Sichuan, Hunan, Mandarin, and even Thai dishes have been added, and they’re quite good, too. 

Egg foo young with plenty of brown gravy and white rice. Robert Sietsema/Eater

With the dining room under the watchful eye of a portrait Andy Warhol and a tea service that treats the beverage like the sacrament it is, and a 100-item menu that sometimes offers seemingly endless permutations of familiar dishes, Uluh is every inch a modern Chinese restaurant, catering to a crowd (and we do mean crowd) that’s very sophisticated about its Chinese food. A large proportion of the menu highlights Sichuan food, but there’s also a good proportion of northern Chinese, and even dim sum and other Cantonese flourishes. And for those in search of the dishes rarely seen in the East Village, there are pig trotters in chile oil, Nanjing salted duck, and a luxurious ma po tofu with lobster added.

Three Chinese dishes involving duck, noodles, and beef tripe on colorful plates and bowls. Robert Sietsema/Eater NY

Walking into CheLi feels as if you stumbled into the French Concession of Shanghai with its ornate furniture, bonsai, and a round painting of a Song emperor. The menu combines Shanghainese classics with more modern touches (a serving of rice topped with uni). Many of the show stopping dishes, like a crab soaked in wine, live up to the decor, which gives the air of authenticity while also feeling completely new.

A red crab looks up at you with its beady eyes, with a violet on top.
Red crab at CheLi.
Robert Sietsema/Eater

Szechuan Mountain House

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NYC is a town of superb Sichuan restaurants. Envelope-pushing Szechuan Mountain House expanded from Flushing to the East Village with a second-story St. Mark’s Place location, managed by Leo Ge. There are stellar versions of classics like mapo tofu and twice-cooked pork, but also find less ubiquitous fare. Every table will likely have the sliced pork belly with chile garlic sauce, where pork hangs over a device like laundry on a line. Expect a wait during prime times, and bring a crew to finish huge portions.

Sliced pork belly and cucumber hanging over a device to look like drying laundry, with chile garlic sauce underneath Jean Schwarzwalder/Eater

Hunan Slurp

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The East Village has had a spate of stylish Chinese restaurants, and Hunan Slurp perhaps goes further than any other on creating a sleek, artistic setting, covered in blonde wood planks, which was created by chef and owner Chao Wang. The food focuses on Hunan. Rice noodles, called mifen, give the restaurant its theme, but the other options — like Hunan charcuterie and smoked pork — stand out just as much. 

An artistic dining room with blonde wood slats from floor to ceiling and hanging exposed bulb lights Hunan Slurp [Official Photo]

The Bund

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Named after a waterfront neighborhood in Shanghai, the Bund in southern Elmhurst focuses on the city’s cuisine. The soup dumplings are nothing short of spectacular, and this was one of the first places in town to introduce variations, including one that incorporates truffles. Among the novel dishes are tofu knots in broth (shown), crispy smoked fish, and salt pork and winter melon soup.

Soup filled with knotted sheets of tofu. Robert Sietsema/Eater

Green Garden Village

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Glorious chewy rice noodle rolls are a triumph at Yan Liang’s Green Garden Village, like the one with youtiao (fried dough), dried scallop, and dried shrimp (shown). But this Cantonese restaurant also specializes in fresh seafood and expert charcuterie in a particularly impressive selection of roasted meats, including three kinds of roast duck, roast pig, and roasted baby pig.

Steamed rice rolls stuffed with fried dough, dried shrimp, and dried scallop on a white plate. Robert Sietsema/Eater

Yi Ji Shi Mo

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Stunning cheung fun, or rice noodle rolls, come out hot and fresh from this tiny storefront on Elizabeth Street via Guangdong native and manager Windy Wu. Place an order and minutes later, an efficient cook will produce a freshly scraped rice roll that’s best paired with barbecue pork or dried shrimp, portioned judiciously enough so as not to distract from the main event: the soft, toothsome noodles.

A cook scrapes steamed rice milk into a roll at Yi Ji Shi Mo. Tony Lin/Eater

Spicy Village

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This tiny restaurant owned by Wendy Lian and her family serves some of the most heart-warming and delicious Henan food in Chinatown. Order the big tray of spicy chicken (shown here) and ask for one or two orders of noodles to toss in the garlicky, chile-spiked sauce. They’re hand-pulled, with a hearty bite to them. More can always be ordered. Brisket mei fun are another don’t-miss dish.

A big metal bowl with stewed chicken and noodles, topped with a pile of cilantro Eater Video

Public Village

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Opened in the midst of the epidemic, Public Village offers a beguiling combination of food from Sichuan and Dongbei via co-owners Kiyomi Wang and Karen Song. It also cooks up things you might not expect to see in this neighborhood, including poached and pickled chicken feet, french fries dusted with Sichuan peppercorns, and “grill chilled noodle wrap,” a delightful new variation on jian bing, with a hot dog surprise inside, perfect picnic fare.

Several dishes in plastic containers placed on a wooden table Robert Sietsema/Eater

Kong Sihk Tong

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Chinatown’s stylish Hong Kong cafe covers all the bases when it comes to noodle and rice dishes from China’s southeast coast. From the port city of Xiamen comes a delightful stir-fried rice vermicelli rife with ham and other goodies (shown). From Hong Kong itself are the steamed rice dishes called bo zai fan, plus British and American adapted snacks that run from condensed milk toast to spaghetti and meatballs. How about a mug of Horlicks to wash everything down?

A plate of stir fried rice vermicelli with ham Robert Sietsema/Eater

Fried Dumpling

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An offshoot of the first dollar dumpling stall on Allen Street, Fried Dumpling is a closet located on Mosco Street. As the generic name suggests, the menu is as bare bones as can be, currently offering only fried pork dumplings. The rest of the menu is currently not available, but come for the wonderful dumplings. Takeout only.

A woman in a red jacket with a white paper hat serves dumplings to a line of customers Gary He/Eater

Shanghai 21

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On the lower end of Mott Street, Shanghai 21 is heralded by a giant soup dumpling hanging in the sky, and the new outdoor dining area is particularly comfortable and well spaced. Start with a selection of cold dishes, including smoked fish, gluten and mushrooms, and mock duck; then proceed to soup dumplings or rice cake with pork and pickled greens. Bigger dishes like lion’s head meatballs and braised pork shoulder are also available.

A round white plastic bowl with floppy rice cakes, tendrils of pork, and flecks of pickled greens. Robert Sietsema/Eater

Birds of a Feather

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The updated and slightly upscale Sichuan restaurant from Xian Zhang and Yiming Wang of China Cafe came as a surprise when it opened three years ago in Williamsburg, but it really hits the mark with dishes like mapo tofu (shown), three-pepper chicken, and sauteed duck with ginger, the latter served with steamed bao. The dim sum selection is particularly robust, much representing parts of China other than Sichuan.

A bowl of jiggly tofu engulfed in brown sauce. Robert Sietsema/Eater

Wo Hop Restaurant

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Founded in 1938 and still owned by the Huang family, this Chinatown mainstay has strong local following. Classic Chinese-American fare dominates the menu. Whether seated upstairs or downstairs, dishes like chop suey, chow mein, and egg foo young are really quite delicious.

No Pork Halal Kitchen

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This emphatically named old-timer a stone’s throw from Barclays Center never had much seating anyway, so it’s operating just as it always has, even in the age of the novel coronavirus. Nor do the delivery services pay any attention to it, despite its prominent and convenient location. Sichuan shrimp (shown) and bulky beef dumplings are the move here, and expect the servings to be generous. Carryout only; call (718) 875-9888.

Big shrimp scatted with red chile flakes over white rice. Robert Sietsema/Eater

Yun Nan Flavour Garden

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Yun Nan Flavour Garden is one of the city’s first Yunnan restaurants, an offshoot of a much smaller noodle shop farther north in Sunset Park specializing in mixian rice noodles. Crossing-the-bridge noodles are a provincial classic that shouldn’t be missed. Eat them and then Google the story behind the name.