Try to find Wai Tan Hong Lu Deng, a small and tatty shop — which gets especially cold on winter nights — that serves Chinese dumplings. The kitchen stands on one side of the narrow thoroughfare, with tables covered in vinyl tablecloths on the ...

Tasting Karin’s renowned cold Chinese noodles is the ideal way to beat the summer heat at ANA InterContinental Tokyo’s premier Cantonese 
restaurant. Served through Aug. 31 these delicious cold soba noodles are available for ¥2,400 (tax excluded) and are a limited summer item loved by ...

If you are sitting at the counter that overlooks the cramped, bustling open kitchen, you will notice that the xiaolongbao (steamed soup dumplings) are all made fresh to order. So are the long, cigar-like spring rolls, which are stuffed with shrimp, scallop and squid, ...

Instead of generic Shanghai cuisine -- actually a relatively recent construct -- Kankyo Shuten specializes in the culinary traditions of Ningbo, a much older port city to the south of the modern metropolis. The basic flavors are not so different, but Ningbo cooking tends ...

At Coolie's Creek, the focus of the kitchen is on Cantonese cuisine with a number of Sichuan dishes thrown into the mix to spice it up. There are no major surprises on the menu, but everything is light, attractive, appetizing -- the style of ...

The service is straightforward and unpretentious, and so is the cooking. Shinsekai is of the Shanghainese persuasion, which means the sweet, oil-laden dishes of the China's eastern provinces predominate. But there is also a strong infusion of Sichuan influences to enliven the palate with ...

These pan-fried buns, filled with even more meat and soup, have a thicker, chewier, bread-like shell, topped with sesame seeds and scallions. They are definitely worth the trouble.

Like Din Tai Fung, the xiao long bao here have thin skins and an elegant, tear-drip droop when removed from their bamboo steamer basket nest. However, the soup has more of a soy sauce taste.

The XLB at DTF (are you following all the lingo?) are famous for having really thin skin. It is impressive: When you pick up the delicate dumpling from its top knot with your chopsticks it sags under the weight of the meat and soup ...

Tokyo's Nansho Mantoten is a little fancy, so the chefs also stuff the buns with some fancy stuff, such as abalone, fois gras or truffles, in addition to the classic pork.