This Chinatown spot has a whopping 120 dumpling options (if you want to check our math, that’s 40 different types that can either be fried, boiled, or steamed). Even more impressive is how each handmade dumpling has a satisfying juiciness. And everyone seems to agree—the bright wooden dining room is constantly busy, often leading to long wait times on the weekends. But an hour is a small price for perfectly seasoned beef and onion, lamb and coriander, or tomato and egg dumplings.

It’s common to see families at this small BYOB Chinatown spot sharing a bunch of Cantonese dishes as another table splits a 30-pack of Heineken doubling as the centerpiece. But though their massive menu has plenty of hits, one dish should always be included at the table: the claypot rice. The very hot bowl gives the rice a crispy crust, while soy sauce, juices from your protein of choice (the farmer’s chicken is our favorite), and Chinese sausage fold into sweet, savory spoonfuls.

Situated on a side street off Wentworth in Chinatown, Go 4 Food seems small, but there’s an downstairs that can be used for private parties. They’re known for their fresh seafood— there’s a tank filled with lobster and crab right in the back of the dining room—and there are always some specials that shouldn’t be overlooked. Our favorite appetizer is the bao “taco,” and as far as entrees, the slightly sweet walnut shrimp and the chili spiced dungeness crab are standouts.

We’re huge fans of this hot pot spot on the border of Pilsen and Chinatown. For one thing, Qiao Lin has date-friendly two tops, perfect for when you’re at the stage in the relationship when being a sweaty mess after eating fish balls drenched in spicy Chongqing broth is a non-issue. The menu also has cook times to help prevent arguments (between your date, friends, or family) about how long kobe beef should swim in boiling soup.

Sun Wah in Uptown has been serving delicious Cantonese dishes and Hong Kong-style BBQ like roast pork, beef chow fun, and egg rolls since 1987. But the best dish here is the Peking duck that zips around on carts in their large dining space. At Sun Wah, duck dinner isn’t just a meal—it’s an experience. Servers carve the whole bird tableside before you stuff the crackly-skinned meat into baos.

Dolo in Chinatown could pass as a sports bar, with TVs sprinkled around the dining room and a solid flow of beer bottles making their rounds. Even though there isn’t a parade of carts full of steamer baskets rolling by, this place still serves excellent dim sum. Everything on their large menu is made to order. But the creative dishes are what keep us coming back—get the clam shells stuffed with juicy shrimp and pork, and the crispy shrimp and leek dumplings that look like mini fried UFOs.

“Hey! Chiu Quon isn’t a restaurant!” We don’t care—the pastries and dim sum at this counter-service bakery are so good that technicalities don’t matter. This legendary cash-only Chinatown staple has been around for over 40 years, and there isn’t a better place in the city for steamed rice cakes with shrimp, soft and fluffy baked BBQ pork buns, and egg tarts so pleasantly flaky they should come with a vacuum. Breakfast, lunch, dinner, or snacktime, Chiu Quon is a wise choice for any meal.

Ken Kee has been around Chinatown for decades, but under new ownership, it got a neon facelift with glowing signs straight out of a Wong Kar Wai movie. The Hong Kong-inspired menu has also been pared down to cart noodles, street food, and entrees like chow mein or salt and pepper pork chop. On weekdays from 2-5pm, they have an afternoon tea menu with less commonly found dishes like creamy toast dusted in Ovaltine.

This small spot in Chinatown Square has shelves full of vinyl album covers and a chalkboard wall full of past diners’ signatures, Chinese characters, and sayings like “I Heart MCCB.” Well, it turns out we heart MCCB, too. Their specialty is Sichuan food, so expect tingly spice from dishes like grilled fish in a blazing red chili broth or salty twice-fried pork.

With four Chicago locations (Chinatown, Streeterville, South Loop, and Lakeshore East) plus two suburban ones, Minghin is deep in chain restaurant territory. But consistency is part of its DNA—starting with each location’s dim sum dishes like airy fried taro puffs, har gow full of plump shrimp, and sweet buns that might cause a molten custard explosion but are worth the risk. The restaurants all have a touch of flair, courtesy of crystals dangling from the ceiling.