Handmade dumplings filled with fresh pork and napa cabbage, boiled and served with a special soy dipping sauce. Northern China.

Handmade beef wontons served in a savory stock, drizzled with chili oil. Sichuan province.

Fresh wheat noodles in a rich beef broth. Served with big chunks of beef and baby bok choy.

Fresh wheat noodles smothered in a rich, savory soy, mushroom and pork paste, topped off with shredded carrots, cucumbers, bean sprouts, edamame and cabbage. Beijing.

Fresh wheat noodles served with a spicy ground pork, chili and pickled vegetable sauce, topped off with chili oil. Sichuan province. Spicy.

Sweet potato noodles served in a savory and slightly sour spiced broth and topped with baby bok choy, ground pork, peanuts and fried soybeans. Sichuan province. Spicy.

Rice noodles served with shredded vegetables in a fresh soy and ginger-based sauce. Yunnan province. Veggie.

Fresh wheat noodles topped with veggies, tofu and a savory roasted sesame sauce. Veggie.

Hailing from Yunnan province, rice noodles served with shredded chicken and vegetables in a fresh soy and ginger-based sauce. Yunnan province.

Fresh wheat noodles topped with veggies, tofu and a savory roasted sesame sauce.

Silken tofu stewed in a delicious sauce of minced pork and douban (fermented soy and chili) sauce. Served over rice. Sichuan province.

Minced pork belly stewed overnight in a luscious soy broth, served over right with a stewed egg and baby bok choy. Taiwan.

Fresh wheat noodles smothered in a rich, savory soy and mushroom paste, topped off with shredded carrots, cucumbers, bean sprouts, edamame and cabbage. Veggie.

Rice noodles served with a spicy ground pork, chili and pickled vegetable sauce, topped off with chili oil. This sauce is made with tamari instead of regular soy sauce. Sichuan province. Spicy.

Fresh noodles in a rich, slightly spicy beef broth. Served with big chunks of beef and baby bok choy. Taiwan. Spicy.

Slow-cooked spare ribs, eggplant and carrot simmered in a rich broth. Dongbei province.

Dumplings filled with ground chicken and shiitake mushrooms, boiled and served with special soy dipping sauce. Northern China.

A fresh wheat tortilla smothered with plum paste and filled with succulent shredded roast duck meat, cucumber and spring onion.

Fresh wheat noodles served in our homemade rich duck bone broth, topped with shredded duck meat and served with a side of bok choy. Beijing.

Fresh wheat noodles served in our homemade rich duck bone broth, topped with shredded duck meat and 5 plump pork wontons. Served with a side of bok choy. Beijing.

Handmade dumplings filled with fresh pork and leek, boiled and served with a special soy dipping sauce. Northern China.

Silken tofu stewed in a delicious sauce of douban. Served over rice. Sichuan province.

Shredded chicken served in a fiery dressing of chili and flower pepper oil, topped with minced spring onions. Sichuan province.

A salad chock-full of shredded cucumber, peppers, carrots and a touch of jalapeno and cilantro, in a savory dressing. Dongbei province.

Smashed cucumbers doused in a refreshing soy, rice vinegar and garlic dressing. All over china.