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Other Chinese-American Restaurants: Egg rolls, egg foo yung with buckets of gravy, and beef chow fun are all on the menu at long-running King Food (489 Amsterdam Ave., Upper West Side). 17 Mott St., between Pell Street and Bowery, Chinatown Yet the food is great and the place often packed. Descend the stairs and find no soy sauce on the tables, ginger and garlic toned down, cornstarch binding the stir fries, and the waiters wearing light blue shop coats. Founded in 1938, Wo Hop is one of the city’s only remaining places to serve chop suey. Look to some of Chinatown’s oldest restaurants for an idea of what the food was like in the long-ago past. The result was such signatures as chop suey, chow mein, egg foo yung, beef with broccoli, and more recently, General Tso’s chicken. Recipes were also adapted to cater to American tastes, avoiding strong flavors like fish sauce, and utilizing a different range of cooking techniques. Like many adapted cuisines, it made do by substituting ingredients in recipes remembered from the old country, including American vegetables like celery, broccoli, and bell peppers beef instead of pork and a different catalog of seafood focusing on shrimp. For dim sum rolled around on trolleys in a humongous space, try Golden Unicorn (18 E Broadway, Chinatown).Ĭhinese-American Wo Hop is one of the city’s oldest Chinese-American restaurants.Ĭhinese-American food has a long and venerable history going back at least 120 years. Wu’s Wonton King (165 E Broadway, Lower East Side) represents the old-fashioned Cantonese restaurant reimagined. Broadway, Chinatown) offers a more commonplace look at the city’s cuisine, including the clay pot cookery called bo zai fan. Ping’s (22 Mott St., Chinatown) is Cantonese with an upscale Hong Kong bent, while King’s Kitchen (92 E.

Bamboo Garden (6409 8th Ave., Sunset Park) represents a similar type of institution in Brooklyn’s biggest Chinatown. Other Cantonese Restaurants: Asian Jewels Seafood Restaurant (133-30 39th Ave., Flushing) is one of those old-fashioned palaces of seafood, stir fries, and dim sum, a little off the beaten path.

1 Elizabeth St., at Bayard Street, Chinatown Sauteed snow peas, wonton noodle soup, steamed sea bass, beef with black bean sauce, chopped pork with preserved egg congee, and chicken with salted fish fried rice are other Cantonese standards. The charcuterie in the window runs to crisp-skinned ducks, yellow waxy cuttlefish, chicken wings, and lacquered spare ribs, perfect over rice (ask for the ginger-scallion sauce). The corner stalwart Yee Li has long held the Cantonese banner high, and is chosen here for its broad menu and affordability. Hallmarks of the cuisine include an emphasis on noodles on the low end and big-ticket seafood on the high artful steaming and stir-frying use of dried seafood and dried mushrooms, rice wine vinegar, and multiple types of soy sauce and an emphasis on soups. Cantonese cuisine has lately been revived, especially in Chinatowns, while its offshoot dim sum has attained near universal popularity. It gave rise to the Chinese-American and Hong Kong cooking styles, the former extensively adapted for American tastes, the latter with substantial international influences. Originating in the province now known as Guangdong, this southern cuisine, renowned for its mildness and subtlety, was what started it all. It proves there has never been a better time to eat Chinese food in New York City.

Here’s a guide to regional fare found in New York City. Today, diners can choose cuisines from multiple Chinese provinces at a broad range of prices.

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Now, partly mirroring the success of the Chinese economy, Chinese restaurants have gone further upscale, propelled by expat students and professionals with more economic advantages than previous waves of Chinese immigrants - plus Chinese-Americans, tourists who have been to China, and others intent on exploring New York’s newest additions. The city’s supply and diversity of Chinese food gradually grew, while Sichuan itself became one of the city’s most popular cuisines. Customers often expected Chinatown restaurants to be cheap, too, with a few exceptions, though earlier in the century Chinese restaurants around Times Square had functioned as pricier nightclubs, with cocktails and live floor shows.īut eventually, more immigrants began streaming into New York City from multiple regions of China, bringing their hometown fare with them.