8 Chinese Dishes You Need to KnowBy Carolyn Alburger | August 12, 2013 By Carolyn Alburger | August 12, 2013
Asian fusion is over, and one thing is clear: across the country, the best chefs are diving deeper into their obsession with hyper-regional fare. They’re going beyond the chow fun and pad Thai that have become as American as apple pie to approximate new delicacies like xiao long bao and larb moo. To guide you through this new Asian food movement, Zagat brings you a four part series, outlining the dishes that will define the Chinese, Thai, Korean and Japanese menus of the future, along with suggestions for where to try each dish. Here’s part one, detailing our favorite Sichuan, Cantonese and Hainan dishes that are increasingly showing up on American menus.