12 of the best Chinese food orders in Charlotte (that aren’t General Tso’s chicken and white rice)

Earlier this year, food journalist Kathleen Purvis wrote about her favorite three Chinese restaurants in Charlotte and what to order at each. Her order of chilled beef tendon and tripe makes me think back to my days as a cook in San Francisco, obsessed with making the seemingly inedible into something delicious.

But for those who want a departure from sesame chicken and spare ribs into something a little more adventurous — without venturing into the territory of innards and offal — here are a dozen approachable Chinese dishes to try in Charlotte to spice up your next take-out (or dine-in) order:

Sweet Pork Belly Dumplings ($9) from The Dumpling Lady

Location varies

If I’m being honest, Zhang Qian’s whole menu could be this list. (Meet her here!) Her delicate, thin-walled dumplings served out of the side of The Dumpling Lady food truck are topped with relishes that show off her real talents. Ration enough for each dumpling to fully enjoy the Chinese street food experience while you stand in a Charlotte brewery parking lot.

Mu Shu Pork ($11.95) from Great Wall of China South

6666 Carmel Rd.

There is a whole separate “authentic” menu here, and it features one of my absolute favorite traditional Chinese dishes: Mu Shu Pork. The spiced, roast pork is served in chunks alongside various garnishes and a sweet hoisin sauce.

Bonus: 88 China Bistro on E. 4th Street has a version with duck breast and leeks that is also worth a trip.

Lobster with ginger sauce (market price) from Chuan Wan Fu

8418 Park Rd.

The sauteed lobster, broken into chunks with the shell on and sauteed with a bright ginger sauce, is perfect for eating with your fingers — but try and use chopsticks. This is where they shine as eating utensils and you wouldn’t want to miss out on any of this uniquely prepared meat.

Bi Feng Teng Fried Crab ($18) from Lee Cafe

1046 Regent Pkwy. Fort Mill, SC

Chinese-born chef Bu Chen is from the birthplace of the cuisine that Americans would come to know as ‘Chinese food,’ in the heart of the old Canton province. And as Kathleen Purvis pointed out in her article, his specialty is seafood.

Ask for the separate, authentic Cantonese menu to find this gem. Bi Feng Teng is really a specialty from Hong Kong, but is very popular in China. The crab is lightly battered and fried with the shell on that makes each bite for which you work a rewarding one.

Pro tip: Don’t order this on a first date, because it can get pretty messy.

Singaporean Rice Noodles ($10/lunch, $11/dinner) from Baoding

4722 Sharon Rd F.

Singapore noodles are imagined after the street food served in the country of the same name. Baoding is classic with chicken and shrimp, egg, peppers, onions, and sprouts tossed with sticky, springy curry rice noodles.

Pro tip: Leftover noodles? In the morning, fry in a non-stick skillet in hot oil with crumbled breakfast sausage (or liver mush, if you dare). Add beaten eggs and cook like an omelet for an interesting Chinese brunch dish.

Shredded Pork with Black Bean Sauce ($8.95) from Taipei Express

731 Providence Rd.

It’s all in the sauce. First the ‘wok hei’ (breath of the wok) awakens your senses. Then, the salty pop you get when you bite down on one of the fermented black beans makes the flavors in each mouthful party like it’s the year of the rabbit (of course I had to look it up).

Three Glass Chicken ($11.95) from Panda’s Den

5724 E W.T. Harris Blvd E.

Panda’s Den has been serving solid Chinese food to East Charlotte for a couple decades now and has gained a loyal following along the way. You really can’t go wrong here, even with the old standbys, but the Three Glass Chicken is a must-try.

Sa Cha Beef ($9.95/dinner) from Beijing Chinese Restaurant

1603 South Blvd.

The beef is shaved thinly and simmered in a Sichuan sauce made from ground chilis, aromatics, and dried shellfish. It is spicy but only enough to linger but not light you up. But it is the splendidly savory flavors in the sauce, from the dried shrimp and brill, that make this dish something you are unlikely to recreate in your own kitchen.

Salt & Pepper Prawns ($19.95) from PF Chang’s

6809-F Phillips Place Ct.

Yes, PF Chang’s is the poster child of chain restaurants. And yes, salt and pepper seafood may not be exactly traditional. But nonetheless, this dish is undeniably a winner. The giant prawns are split down the back to create two beautiful petals of tempura fried shrimp. The salt mixed with the dried rough chopped chilis makes each bite unique. Chase the crispy shrimp with a large piece of chili for a burn worth experiencing.

Salted Plum Duck ($23.95/each) from Vanloi Chinese Barbecue

3101 Central Ave # 1.

Don’t look for this dish on Instagram, because you won’t find it. In fact, don’t look for a website — much less an Instagram, Facebook, or Twitter account — for Vanloi in Plaza Midwood. But do look for the closest thing that Charlotte has to a NYC-style takeout spot. The salted plum duck at less than $25 is an indulgence you owe it to yourself to try at least once. Bring a food-loving, hedonistic friend.

Seafood Birdsnest ($14.95) from Koishi

120 N Sharon Amity Rd.

This classic Cantonese dish is typically reserved for special occasions. I like to order this type of dish with big groups to pass around the table for a spoonful. The fried noodles hit this sweet spot after a few minutes when they’re soaked with shellfish flavor while still remaining crunchy.

Mapo Tofu with minced pork ($12) from Lam’s Kitchen

1369 Chestnut Ln. Matthews, NC

Mapo tofu is one of those dishes that fools my body into thinking it is eating meat. The bean chili paste rocks umami flavors with fermented funk and meat is typically unmissed. However, Lam’s Kitchen’s version with minced pork simply doubles down on those unctuous flavors with aromas you can smell before your plate hits the table.

Personally, I am on the lookout for these Chinese dishes. Tell me in the comments if you know where to find them in Charlotte, or share your go-to Chinese dish in the Charlotte area:

• Congee
• Siu Mai
• Dan Dan Noodles (I’ve heard Zhang Qian, a.k.a. The Dumpling Lady, has a solid version)
• Sweet and Sour Eggplant
• BiangBiang Noodles
• Shrimp Dumpling Soup

This story was originally published November 7, 2018 at 1:00 AM.