Chefs' Favorite Chinese Restaurants in the U.S.

For chefs like Momofuku's David Chang, “Chinese food is a comfort food. It’s what I want to eat after I've spent 48 hours traveling, or h...
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A&J Restaurant; Annandale, Virginia

“This is a place I grew up eating at with my family,” says chef Erik-Bruner Yang of Washington, DC’s superb Taiwanese joint Toki Underground. “Now my wife and I frequent it quite often, too." His go-to dishes include Taiwanese-style dan dan mein—noodles tossed in sesame-peanut sauce, chile oil and scallions—and fen zheng pai gu, vinegar-chile-marinated pork ribs steamed with sweet potatoes and five-spice broken rice (grains that have cracked during processing).

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