Chinese Food in Austin (2025)
Downtown stalwart for modern Chinese and Sunday dim sum, with cocktails and farm‑to‑wok dishes. Praised by local critics and The Infatuation; the flagship remains lively and reliable in 2025.
Chef Ling Qi Wu’s intimate bungalow serves hand‑made dumplings, weekend dim sum, and refined Chinese dishes. Frequently recommended by Eater Austin and praised by local food writers for depth and consistency.
From Chef Ling Qi Wu, Qi blends classic technique with luxe touches like Peking duck and bird’s‑nest seafood. Time Out and local critics highlight its dim sum and produce sourced from a nearby farm.
When someone in Austin asks if you want to go grab some barbecue pork or roast duck for dinner, they’re really asking you if you want to go to Din Ho, near 183 and Ohlen. It’s a name that’s become practically synonymous with Chinese barbecue in Austin, and it’s one of our go-tos when the craving strikes. Don’t be surprised to find a line to get in on weekend evenings—just use those few extra minutes to grab some boba tea from CoCo’s next door while you wait. Come here with a big group so that you can get one of those large round tables with a lazy suzan on it, and be one of the stars of the big, lively dining room. photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel Pause Unmute
Julie’s Noodles is perhaps best known for their handmade noodles—it’s in their name after all. We’re big fans of the soups here, especially the spicy beef suan tsai noodle soup with the pickled greens. While the soup is spicy on its own, make sure to ask for extra homemade chili oil for the full mala experience. The classic dumplings here are a little thicker than we like, but the soup dumplings are excellent. Grab an order—because more soup in your life is rarely a bad thing—and a side of refreshing cucumber salad to add a little brightness to your meal. It’s located in the same shopping center as Din Ho, at Ohlen and 183. photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel photo credit: Richard Casteel Pause Unmute
Counter‑service Sichuan favorite with big round tables and Lazy Susans. Frequently cited by The Infatuation and local guides for mapo tofu, spicy fish, and group‑friendly portions.
Neighborhood spot known for homestyle Sichuan and Hunan dishes, from dandan noodles to Chongqing chicken. Appreciated by Austin diners and highlighted by local food forums for value and spice.
Triangle newcomer focused on dumplings and Sichuanese noodles. Reviewed by the Austin Chronicle and noted by Axios for excellent soup dumplings; quick QR‑code ordering keeps plates flowing.
Takeout‑only Sichuan specialist lauded by local eaters for punchy mapo tofu, dry‑pot dishes, and generous portions. Limited daytime hours, but the flavors deliver.
Inside the Golden Horn at 5420 Airport Boulevard in North Loop, I describe Yellow Ranger as a new casual counter-service American Chinese restaurant from chef Jeremy Young and his team that opened (after pop-ups since January) with lunch and dinner service and both dine-in and takeout. Through Yellow Ranger, Young says he’s distilling what American Chinese food in the country truly is right now, and he emphasizes celebrating American Chinese cuisine as its own thing rather than framing it as strictly ‘authentic’ or ‘traditional.’ The menu features classic American Chinese bar-food items like noodles, fried dumplings, green beans, and egg rolls, with daily dine-in specials that they’ll post on an in-person board and Instagram; Young teases future items including chicken laimen (Chinese ramen), bao stuffed with mapo tofu, pork-and-shrimp dumplings, a kimchi hot dog wrapped in croissant dough, a smoked eggplant wok dish, and oysters with oolong kombucha. Young’s concept grew out of his food memories—strip-mall buffet trays, childhood fusion cues, and a desire to own his identity (hence the name inspired by the Yellow Ranger from the 1990s)—and he brings a team that includes chefs Zane Frisch and Kyle Harris, general manager Epiphany Kidwell, designer Matt Thompson, fabricator Abraham Mong, noren-maker Kim Raynes Smith, and photographer YiMay Yang. Initial hours are noon–10 p.m. Sunday, Monday, Wednesday, and Thursday, and noon–1 a.m. Friday and Saturday, with plans to expand.
South Austin favorite for spicy fish, dry‑fried green beans, and Chongqing chicken. A reliable neighborhood choice with online ordering; praised by locals for bold flavors and big portions.
You’re not really coming to Old Thousand for classic Chinese dishes cooked by traditional methods and recipes. You’re coming to Old Thousand on East 11th Street to try dishes like smoked brisket fried rice, five-spice churros, and pecan bubble waffles. And while not all of the menu leans into fusion territory, we think that’s when Old Thousand is at its best, particularly when you’re eating it in a new-school dining room playing old school hip hop on the speakers. It’s Chinese food that grew up in Texas, and it’s food that you probably won’t find anywhere outside of Austin. Old Thousand also has a second location on Burnet that offers an expanded takeout menu. photo credit: Nicolai McCrary RESERVE A TABLE WITH RESERVE A TABLE
