In a bright, bare-bones restaurant on the Beaverton-Hillsboro border, owner Daniel Chen provides tingly, spicy Sichuan classics like crispy-fried Chongqing chicken, tangy and saucy mapo tofu, and crunchy dry pot lotus root. Those customers who don’t feel ready to dine in the restaurant can order knockout takeout, including dishes like eggplant in hot garlic sauce and dan dan noodles. Szechuan Garden is open for takeout, delivery, and dine-in.

Since 2011, Beaverton’s Taste of Sichuan has been enticing spice-seeking Portlanders out to the suburb for dishes like the mouth-numbing Chongqing hot chicken, sliced pork kidneys in tangy broth, and the crowd-pleasing spicy Swimming Fire Fish in chile oil. Customers can call or order online through ChowNow for takeout, or visit for dine-in.

A street food staple from the former 10th and Alder carts, Bing Mi found a new home at the Nob Hill pod. Bing Mi specializes in jianbing, or Chinese savory crepes, which are filled with things like black bean paste, veggies, and crispy-fried crackers. Pros know to lean on Bing Mi’s several upgrade options — double the egg and crackers, or add proteins like duck, smoked sausage, and tofu. While the loaded smoked sausage bing is enticing, diners should keep an eye out for specials like the Sunday breakfast menu or some Bark City BBQ pork belly. Something to note: Bing Mi recently opened a dumpling and noodle bar just a few steps away from the cart, to mix things up. Bing Mi is open for takeout, ordered at the cart.

It’s always a delight to watch chef and owner Xuemei Simard working away on her hand-pulled noodles inside the cart she owns with her husband, Duane. It’s even more satisfying to eat them, swirling in an invigorating Sichuan beef broth fragrant with five spice. Of course, like many food carts, takeout is a given; walk up to place an order.

This food-cart-turned-Pine-Street-Market stall is known for its sheng jian bao, little pan-fried, soup-filled dumplings, and they remain the main attraction at Shanghai’s Best. However, the menu also includes other fun treats, including steamed buns filled with red bean paste and a wide variety of snow-skin mooncakes in flavors like custard and coconut. Shanghai’s Best is open for walk-in takeout orders.

After transitioning from a cart downtown to a brick-and-mortar east of the Burnside bridge, Bao Bao continues to serve its outstandingly fluffy bao to the masses. At Bao Bao diners can choose from a mix of different savory or sweet fillings: pork, curry chicken, mushroom, spicy tofu, red bean, and lotus root. While the bao are the main attraction, the juicy pan-fried dumplings and comforting congee make great companions. Orders can be placed ahead of time both online and through third-party apps, but specials are updated most frequently on Bao Bao’s website.

Qiao Noodle House specializes in Yunnan’s crossing-the-bridge noodles, a sort-of DIY noodle soup that comes with several tiny trays of pickled and fresh vegetables, thinly-sliced meats, and a tiny raw quail egg. The broth itself has incredible depth and the noodles are particularly bouncy; however, it’s worth exploring the restaurant’s various sides and appetizers as well, in particular the tofu skin salad. It’s open for indoor dining, as well as takeout.

Located right on Alberta, Steven Chin brings roast duck and crispy pork belly to Northeast Portland. Cantonese barbecue isn’t exactly abundant in Portland, and Chin’s roast duck is one of the finest in town. When ordering a feast, however, add dishes like crispy pork belly, soya sauce chicken, the house fried rice, and char siu pork. Yaya is open Wednesday through Sunday from 4 to 9 p.m., and has a moderate amount of outdoor seating for diners who’d like to eat there.

A classic Portland Chinese restaurant, Powell’s has only gotten better over the years. The menu here has something for everyone, with items like General Tso’s chicken, salt-and-pepper squid, Peking duck, and a seafood combination pot. Powell’s is also one of Portland’s best spots for those looking to eat fresh seafood from a tank, which can be cooked to preference. Powell’s also has a large dining room capable of seating groups, and is open everyday for lunch and dinner.

For a while, everyone was arguing between Wong’s King and Ocean City over who has the best dim sum, while H.K. had been quietly killing it. Visiting for dim sum is well worth it, especially with dishes like fresh shrimp fun (wide rice noodle), chashu bao (baked pork buns), and jan dui (sesame balls with red bean paste). H.K. Cafe is open for dine-in and takeout, and can be ordered online here.

Stepping into Yang Kee, ducks and chickens hang in the case, to be sliced for bowls of soup, stir-fried noodles, or piled in takeout containers. Those who remember the building’s predecessor, however, will be excited to see that So Good Taste Noodle House’s famous “Super Bowls,” two hardcore wonton noodle soups filled with roasted meats, still remain on the menu, good as ever. Yang Kee is open for walk-ins and delivery.

A cute and cozy spot tucked away in Happy Valley, Sichuan City delivers explosive flavors and a multitude of spicy seafood items. Most dishes here are family style, and a medium to large group is recommended for the larger dishes. Diners looking for something special should aim for the cumin beef ribs, the instant boiling fish, or the spicy duck neck. Order online for takeout or dine in.

A few blocks east of 82nd Avenue, Master Kong sits rather unremarkably on Division Street, but it remains a buzzy spot for morning meals of congee, dumplings, and wonton soup. The house-made jianbing is a revelation, steaming hot with plum sauce, scrambled egg, and scallions for just $6.50; other hits include its soothing congees, fragrant with ginger and grounded with things like salt pork or preserved egg. Dine in, order takeout by calling, or find it on delivery apps.