Have you heard? The culinary world is over the moon about Chinese food. But it’s not capital-C Chinese that is capturing interest. It’s mostly regional cooking: dumplings from Hong Kong, roast pork belly from Guangdong, noodles from Yunnan, tea-smoked duck from Sichuan.
Vogue contributor Tamar Adler did her best to try them all for her story, “The Big East,” in the February issue. Over the course of her reporting, she dined out on nothing but regional Chinese for weeks in New York, which is still the capital of this kind of cooking in America. Want to follow in her footsteps? Below are 10 New York favorites:
- Tim Ho Wan, 85 Fourth Avenue, Manhattan
- Pinch Chinese, 177 Prince Street, Manhattan
- Dumpling Galaxy, 42-35 Main Street, Flushing, Queens