Cheap Eats 2016: China Jade

Cheap Eats 2016: China Jade
Good for Groups Good for Vegetarians

The menu at this no-frills restaurant is voluminous, covering Cantonese and Szechuan cuisines along with Chinese-American standards (think crab Rangoon) and more arcane finds (bullfrog with yellow chives—far more delicious than it sounds). But the dishes that keep us coming back are the chili-stoked Szechuan preparations: thin-skinned dumplings with a slick of fiery oil, chili-flecked green beans stir-fried with bits of pork, jerky-like strips of spice-rubbed dried beef, and mapo tofu, a fragrant tureen of pork and silky bean curd with a torrent of peppers. Tamer plates such as snow-pea leaves with garlic, bacon with smothered leeks, and salt-and-pepper fried fish are worthy—and for many of us, necessary—counterpoints to all the heat.

Also good: Kung Pao chicken; shrimp-dumpling soup; scallion pancake.

See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.

Don’t miss a new restaurant again: Subscribe to our weekly newsletters.

Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.

Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.