Chinese Food in Chicago (2025)
Family-run Argyle stalwart and James Beard Foundation America’s Classics honoree. The off-menu Beijing Duck Dinner carved tableside anchors celebratory, communal meals. Frequently praised by Chicago Magazine and The Infatuation for consistency and value.
Chinatown’s handmade-dumpling specialist known for lamb-and-dill and other regional fillings, plus occasional classes. Loved by The Infatuation and Time Out; 2025 reporting confirms a city expansion while the Wentworth original keeps rolling.
A contemporary Chinatown standout leaning Sichuan, known for applewood-charcoal grilled fish and spicy pickle fish soup. Highlighted by the Michelin Guide and often cited by Eater Chicago for bold, well-executed flavors.
If you’ve ever walked into a crowded house party, then Lao Peng You will definitely feel familiar. You open the door to thumping music, a bunch of people standing around holding booze, and you have no real idea what the f*ck is going on. Luckily, we can tell you exactly what’s happening at this small BYOB Chinese spot in Ukranian Village - some fantastic handmade noodles and dumplings. Just like trying to figure out the lay of the land at that busy party (OK - where is the bar?), Lao Peng You can be confusing to navigate. There are only a few tables, and it’s unclear how everything works (whose house is this again?). No one’s taking names, there’s no real waiting area, and the counter you order at is in the back of the room. But once someone lets you know it’s your turn to sit down, you’ll experience the same sense of peace and joy that an introvert does when they finally find a quiet bedroom with the house’s cat. photo credit: Sandy Noto Introvert or not, it’s worth standing surrounded by a bunch of strangers just to eat Lao Peng You’s wonderfully chewy noodles and dumplings. We’ve yet to have something from the short menu we didn’t really like, but our go-to order is the beef noodle soup, which has wide flat noodles in a spicy broth. The cold noodles are a close second - lightly tossed with chili oil, soy, and topped with peanuts. Whatever delivery system you choose, you can count on the noodle’s texture to have a great bite, and for them to be about 64 feet long (also satisfying). All of the dumplings come floating in a spicy sour soup (with fillings like pork and dill, beef and cilantro, and mushroom and egg) and the firm wrappers are a great vehicle for soaking up the broth. There are a few tasty small plates that are useful to round things out, like either the garlicky cucumber salad, cold chicken, or eggplant. Definitely have one or two of those on the table, especially if you’re here with a group. The one non-negotiable (aside from a bottle opener) is a bread - either the flaky chung yao bing (green onion bread) or the xi’an bing (lamb and cumin). But like when you go through the host’s emergency box wine, Lao Peng You runs out of food during peak hours. We’ve yet to be able to eat the elusive dou hua (tofu pudding) on any of our visits, so at this point, we’re convinced it’s a myth. But if you come here earlier on a weekday, this place is usually much calmer. And if you’re more of a homebody, this place does a nice job with carry-out. But we like it best when we come here with friends and a lot of booze. After all, we always end up having FOMO when we skip the party. Food Rundown Beef Noodle Soup This is our favorite noodle soup. The meat is tender, and it’s the only dish that comes with wider noodles that are perfectly chewy. Plus, they’re so long they come out of the bowl like some kind of magician’s scarf. photo credit: Sandy Noto Cold Noodles The noodles here are flat and about a third of the size of the ones found in the beef noodle. But they’re still cartoonishly long and a perfect delivery system for the chili oil, aged soy, and peanuts. photo credit: Sandy Noto Chicken Noodle Soup This broth is more delicate than the beef, with sesame oil versus chili. So, we add chili oil from the condiment station. Dumplings All the dumplings come floating in a spicy sour soup. Our favorites are any with the pork, but the egg and vegetable ones are great too. The beef is a little dry, but the broth makes it not a thing. photo credit: Sandy Noto Cold Chicken An innocuous sounding small plate that ends up having a lot of flavor thanks to the green peppercorn and chili oil. Sliced Beef Shank While the sliced beef shank is tender in the soup, when it’s on its own with just some garlic and chili oil it’s tough. Skip this. Chung Yao Bing The only thing better in the soup besides the noodles and dumplings is this flaky green onion bread. The xi’an bing (lamb and cumin bread) is also a valid order if (obviously) you like lamb. photo credit: Sandy Noto Cucumber Salad We love eating this refreshing salad in between bites of soup and/or dumplings. The cucumbers are garlicky and lightly dressed in sesame oil. photo credit: Sandy Noto Dou Hua This tofu pudding that we’ve never seen in real life is obviously a catfish. We’re not fooled.
Revitalized Hong Kong–style café centered on cart noodles, late hours, and neon-tinged nostalgia. A longtime Chinatown pillar now drawing new fans; featured by local food writers for its build-your-bowl noodle ritual.
Tiny Bridgeport spot channeling Chengdu street snacks: wontons in chili oil, spicy braises, and skewers. Profiled by Chicago Reader as part of a new wave of neighborhood restaurateurs; BYO spirit and assertive flavors keep regulars returning.
Family-run Cantonese kitchen with a creative streak—think chili fusion crab, walnut shrimp, and French beef tenderloin—plus occasional prix fixe menus. Praised by the Chicago Sun-Times and The Infatuation for seafood and hospitality.
House-made hand-pulled and shaved noodles in broths or stir-fries, with options from brisket and tendon to lamb. Regularly highlighted by Eater Chicago for satisfying texture and hearty bowls.
Late-night Cantonese institution up the staircase on 22nd Place. Dim sum draws crowds by day, while ginger-scallion lobster and beef chow fun keep the lazy Susans spinning. Reviewed in 2025 by The Infatuation.
Modern Cantonese seafood and made-to-order dim sum with a full bar and rare on-site parking in Chinatown. Recognized by the Michelin Guide and frequently cited on essential lists.
