NiHao

The latest venture from Peter Chang—known for his multitude of Sichuan restaurants through DC and Maryland—is helmed by his daughter Lydia and chef Pichet Ong, inside a beautiful and ornate corner building in Southeast Baltimore. Traditional Chinese dishes, innovatively made to work as takeout kits for the time being, include Peking duck with sweet and savory sauces and brown rice buns, addictive shrimp dumplings with chili oil and crushed cashews, and chicken chow mein with heat that sneaks up on you. Don’t overlook the tofu—both the fiery mapo version with mushrooms and the chilled iteration served with a century egg that Ong remembers eating as an after-school snack. Be sure to check out the drink menu of non-alcoholic options and Baiju cocktails.