Chinese Food in Baltimore (2025)

Baltimore’s modern Chinese landmark delivers Peking duck, dim sum, and baijiu cocktails in a historic Canton rowhouse. Featured by Baltimore Magazine and Southern Living, with strong praise from The Washington Post for its Sichuan-leaning menu.

Near Johns Hopkins, this chef-owned spot from the Chang family focuses on dim sum, bamboo fish, mapo tofu, and soup dumplings. Covered by Baltimore Magazine’s food news and backed by an active ordering page confirming daily service.

A Federal Hill favorite channeling Yunnan flavors—crossing-the-bridge rice noodles, peppery chicken, and rose pastries—run by a team rooted in the region. Praised by local food writers and consistently active with updated hours and online ordering.

Fells Point finally gets Chinese hot pot: choose broths from mala to mushroom, load up at the sauce bar, and linger over drinks. Profiled by The Baltimore Banner and reviewed by Baltimore Magazine after its city debut.

A small, independently owned outpost known for wontons in chili oil, dan dan noodles, and true mala heat. Its Timonium arrival was reported by local media and it’s become a go-to for Sichuan classics north of the city.

Beloved Towson independent serving chile-laced Sichuan staples—from spicy wontons to dry pots—with generous hours and a loyal student-and-local following. A reliable pick when you want bright peppercorn tingle without leaving town.

A longtime Baltimore-area favorite that returned to new digs, drawing nostalgic fans back for homestyle stir-fries and Sichuan standards. Its reopening was reported by Baltimore Fishbowl; current hours and menus are widely listed.

Xi’an-style biangbiang noodles and murgers hand-pulled and pressed to order in a modest strip-mall nook. Baltimore Magazine raved about the chewy ribbons and lamb pairings—worth the short drive for something truly regional.

A Cantonese specialist famous for dim sum seven days a week, with rolling carts on weekends. Reviewed by Baltimore Magazine, it’s a reliable place for har gow, rice-noodle rolls, and salt-and-pepper seafood.

A newer Cantonese restaurant drawing lines for its all-day dim sum and weekend carts. Named Best of Baltimore for dim sum and reviewed by Baltimore Magazine, with cheung fun, egg tarts, and Peking duck in rotation.

A kosher Chinese mainstay in Northwest Baltimore serving the community since 2002. Known for generous portions and a broad menu under reliable supervision, with hours and service confirmed by community and official listings.

Family-run for decades in a leafy setting, this old-school favorite mixes Cantonese-American comforts, seafood, and a loyal following. A frequent Baltimore Magazine readers’ poll finalist, and still going strong with daily service.