1/14/2024 0 Comments Houston chinatown dim sum![]() Smith appetizer, which features beef tendon and tripe there. ![]() It has changed and grown, now in three user-friendly and friendly locations that are not intimidating for the casual Chinese food consumer, except for the tiny parking lot at the smart Montrose location, and maybe the noted Mr. ChinatownĬooking Girl – Sichuan – This was first of the in-town, authentically Chinese restaurants when it opened from a Chongqing native in 2015 in a small space in the heart of Montrose – now housing Cucharita – earning plenty of local attention and spawning Pepper Twins. Intestines, chicken gizzards, beef tripe and pork hock star along with kung pao chicken and sauteed green beans. Popular with transplants from China, it’s a nice fit amidst a clutter of other restaurants on Bellaire Boulevard, serving an array of both locally popular Sichuan dishes along with earthier preparations that might not play as well elsewhere in the city. Listed alphabetically, and each are more enjoyable when eaten and dishes shared with others.Ĭhengdu Taste – Sichuan – This Sichuan specialist, named after the capital of that province, actually has its roots in Los Angeles. And General Tso’s Chicken might never be retired from the field as most Chinese restaurants continue to battle for customers of all stripes. Hot pots are a big draw for Chinese patrons, but don’t have nearly the appeal beyond. It’s popular with diners, seemingly nearly everywhere.Īlong with kung pao chicken and its nearly as frequently seen Sichuan brethren, mapo tofu, Shanghai’s soup dumplings and the famous Peking duck are found in most local Chinese restaurants. There’s a lot of Sichuan cooking to be encountered here now. Chinese food here has gotten a lot better, and more Sichuan since then. Feared as carriers of a bacterial disease, Sichuan peppercorns were banned in this country from 1968 until 2005. That classic Sichuan dish, kung pao chicken, has long been around but it wasn’t made like it was made in its home province, in part because it didn’t have uniquely flavored and numbing Sichuan peppercorns. ![]() With that greater range of Chinese fare available, there’s been an explosion of Sichuan restaurants and spicy Sichuan dishes in the past decade. That’s been a boon to Houston diners, regardless of origin, with many more appealing Chinese restaurants, an increased diversity in cuisines, and a few really fine values, too. Along with those working the Medical Center, the number of Chinese in Houston has grown significantly, and it’s often professionals at companies inside the Loop, like my own. The number of those more authentic Chinese restaurants has grown with growth of immigration and migration from China. When I started writing about restaurants in Houston that began with the inaugural edition of Houston Dining on the Cheap published in 2002, with an easily overlooked exception or two, the only restaurants that were serving dishes beyond the familiar Chinese-American staples in all their gloppiness and simplicity were in and around Bellaire Boulevard. The last has been one of the most significant and welcome changes in Houston dining in the past two decades, for me at least. But today there are other areas with restaurants serving quality traditional and contemporary Chinese food including Sugar Land, the restaurant-filled Katy Asian Town, and even inside the Loop. Yor three decades now, the nexus of interesting Chinese restaurants has been along Bellaire Boulevard in Chinatown.
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