NiHao

The gist: 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.
The food: 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.
The cost: Lunch special is $15, starters are $3-13, mains are $19-35, desserts are $6-15, and the Peking duck kit is $68.
How to order: Book a table via Tock or order takeout from its website