NiHao

At Peter Chang’s National Landing small-plates spot—a spinoff of his Baltimore restaurant—you’ll find such Changian staples as scallion bubble pancake and Kung Pao chicken, but there’s so much more. Graze on housemade Szechuan sausage, mapo tofu with black beans, and scrambled eggs with tofu skin and jalapeños. And don’t forget a round of baijiu, China’s answer to Korean soju.