BEST CHINESE RESTAURANTS IN UNITED STATES OF AMERICA
In accordance with the Chinese Restaurant News, there are more than 41,000 Chinese restaurants in the U.S., which is nearly three times the number of McDonald's. With this augmentation, Chinese hotels have brought more regional dishes like the SICHUANESE PEPPER FROG LEGS to the more general ones like TSO'S CHICKEN. This has enliven debates over what makes for actual Chinese food, plus many of tantalus and audacious eating.
There are more innovative restaurants in the larger immigrant places of cities like New York City's Flushing neighborhood, but also in Vermont, Chicago, and Salt Lake City. Some of them are run by families but others have roped in celebrity chefs like Peter Chang, from the Hubei Province in China. Some of the best restaurants are spelled here for you:
Expected to be one of only a handful of English-speaking diners at this small, family-owned resturant in Boston's Chinatown. Though it has a menu which is mostly Taiwanese and coastal cuisines, the soup dumplings filled with pork, crabmeat and a delicate broth and the scallion pancakes are not to be missed - you'll also find exquisitely accomplished Sichuan dishes, like the sliced fish, revered for its perfect balance of heat and tenderness.
It all started for the Hubei Provincer, Peter Chang at a no-frills restaurant inside a strip mall in Fairfax, Va, in 2005. After eight restaurants in almost as many states, a cult-like following, and countless awards later,Chang opened the restaurant named after him in Richmond. The strong and alluring flavors will leave your tongue numb, particularly when you order and eat the Hot & Numbing Hot Pot, a combination of seafood, chicken, beef and veggies sunk in a fiery red sauce. The portions are always over-sized and are meant for sharing.
It is place where you can get regional specialties from across China, like the dim sum served on push carts (Cantonese) to salt-and-pepper frog legs (Sichuan) and double-braised scallop hot pot, which is found through out China. It is housed inside the off-strip Gold Coast Hotel & Casino. The fried rice from the night market is another specialty, which is a satisfying mix of tender beef tossed with chilles, bean sprouts, and tomatoes. Irrespective of the region from which they come from, the Chinese in Vegas can easily find their hometown specialties in this restaurant.
This is a rare no-frills noodle house, local restaurant in Flushing, Chinatown and the East Village. It has a cuisine devoted to XIAN, where Middle Eastern and Chinese flavors meet. It is lionized for its inexpensive and flavor-packed foods like the stewed pork and cumin-infused lamb burgers run just $ 2 a pop; spicy cumin lamb with hand-ripped noodles, potent and rich lamb pao mo soup, and hand-pulled biang biang noodles are always crowd-pleasers, too.
Judy's noodles(made in home noodles), sauteed with spinach, jalapenos, shiitakes, and green onions in a garlic wine sauce, is their most famous dish. Shandong is a constant reader's choice winner in Portland. The restaurant is lustrous and stylish and serves some of the best northern Chinese food in the state; the hot and sour soup is the one not to be missed and the Chilean rock crab and shiitake dumpling, so chunky and luscious.
Almost all of the D.C.'s quality Chinese restaurants are found out of the city, in the suburbs of VIrginia and Maryland. One good exception is WOLFGANG PUCK'D ultramodern, three-level restaurant in Penn Quarter, a favorite of both high-profile politicos and local chefs. Saturday are special for their dim sum brunch, a great value, or you can take the tasty menu route in the formal upstairs dining room with floor-to-ceiling windows. The most famous dish is that made by Scott Drewno - sesame-miso filled with ahi tuna; suckling pig with quince apple puree; crispy frog legs with blistered shishito peppers; and lacquered duck with sweet and sour huckleberries.
This restaurant is found within a beautiful row house. It is spearheaded by CHIUHO DUVAL, a Taiwanese who is very particular in using fresh ingredients from the local farmers. This family style restaurant serves dishes as they are ready. The popular starter dishes is MOCK EEL and dry fried green beans. Eat it before digging into tangerine-peel chicken with broccoli.
Koi Palace recalls a southern Chinese tea house complete with a Koi Pond and tanks full of enormous crab and rock cod. It is the best place for seafood lovers. The restaurant has a capacity of 450 seats. It is occupied any time for Shanghai crab dumplings, lobster, and jellyfish and abalone. Other specialties are : shark-fin soup served in fresh coconuts and roasted suckling pig, harmoniously crispy and tender.
Greek- American Angel Manfredini and his 84 year-old father, run this restaurant. They work every other day with 4 other Chinese cooks who have taken special training from four Hispanic cooks, to make special dished from across China - like beef with green beans in a black bean sauce and Peking duck. Mandarin has recently added 150 seats to accommodate its customers. It also has a special Gluten-free menu, which is hardly found in other Chinese restaurants. Though it has the American flavor in its food, you can hear many say ," It is the best Chinese food I've ever had"