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The top 10 regional Chinese restaurants in Toronto


The best regional Chinese restaurants in Toronto show how much love this city has for Chinese food. Not only do we have Chinese chains predominantly in most major cities, we also have styles from different regions plus cross-over kitchen types – we are not happy.

Here are the my choices for the top regional Chinese restaurants in Toronto.

Canton (Cantonese)

The birthplace of dim sum, Guangzhou – or Canton in the old days – is also where most of the mainstream Chinese flavors originate (such as black bean sauce and roast duck). Roll San in Chinatown does it both, with all day dim sum plus a menu with nice affordable Canto favorites.

Szechuan (South-West)

Food from the province of Sichuan is known to be full of spices, peppers & # 39; s and a bit on the oily side – a must for people who eat their Chinese food with a kick want. Go to Sichuan Garden in Chinatown for an extensive menu of spicy meals such as hot dan dan noodles and sliced ​​beef.

Chiu Chow

You would never expect great food from an old public house, but Vintage Garden in Scarborough is one of those rare finds. This restaurant, formerly a private restaurant for the elderly, is now open to the public and serves dishes from the Chaoshan region with a mix of vegetarian and fish dishes.

Xinjiang (Western Chinese)

Home to many ethnic groups and a large population of Muslim Chinese, food from this region is full of things you would see in the kitchen of the Middle East, but with a Chinese touch. Chinese Halal in Finch and Leslie is the place to go if you're looking for a selection of lamb and mutton.

North Chinese

Dumplings – enough said. Scarborough mainstay The Dumpling King is a picturesque place that folds incredibly juicy dumplings that make you feel like you're in Beijing, best in combination with Northern favorites such as green onion pancakes and saucy fried noodles.

Shanghainese

Food from this province has many complex flavors, but is usually stained or preserved, such as drunken chicken and red smothered pork. Of course you can not forget xialongbao – small steamed buns filled with soup. For them, go to Ding Tai Fung on First Markham Place.

Hong Kong (Canto-Western)

Hong Kong's menu is full of British-inspired dishes left over from colonial times. Phoenix Cafe by Yonge and Dundas is the place for those fusion foods such as cheesy fried spaghetti and French toasts, served with the embodiment of Canto-western creations: Hong Kong milk tea . [19659003] Taiwanese

This island just off the coast of China has inspired a menu on all the surrounding countries, but Chinese food is perhaps the biggest influence. Wei & # 39; s Taiwanese in Scarborough serves the night market specialties Taiwan is best known for: stinky tofu and popcorn chicken.

Hakka

Combine two of the tastiest cuisines ever – Chinese and Indian – and you get Hakka. Although the original diet is more vegetarian, the Indian dominant version we know best on Chung Moi by Eglinton and Kennedy with meaty dishes such as chili chicken.

Canadian (North American)

Sweet and sour chicken is a North American Chinese invention, but that does not make it less Chinese. However, if you try to expand the base, go to R & D in Chinatown for modern inventions such as spring roll chili spring rolls & saté mac and cheese.

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