Chinese Food in San Francisco

A chewy roll made from glutinous, or sticky, rice.

Shrimp dumplings wrapped in delicate, translucent dough.

Sticky rice and a savory filling are steamed inside a lotus leaf.

Steamed buns filled with black sesame paste.

These wontons are fried for a crisp, savory appetizer bite.

A steamed dumpling filled with savory broth.

Pan-fried dumplings have browned bottoms and a tender top.

Dumplings filled with shrimp and vegetables make a savory bite.

Beef stir-fried with wide, flat rice noodles in a Cantonese classic.

Pan-fried noodles are served with beef and browned edges.

Chicken and stir-fried chow mein noodles make a savory entrée.

Stir-fried noodles with vegetables make up this chow mein.

A savory soup bringing chicken and sweet corn together in each spoonful.

A savory soup balances tangy sourness with a peppery kick.

A light Chinese soup with soft ribbons of beaten egg.

Seafood and tofu come together in a savory, broth-based soup.

Pan-fried rice with chicken makes a savory Chinese main dish.

Rice is stir-fried with beef for a savory Chinese-style dish.

Stir-fried rice combines a variety of ingredients in one dish.

Pork and rice are stir-fried together in this Chinese dish.

Sweet glutinous rice balls are fried until their outsides crisp.

Fried dough buns come with condensed milk for dipping.

Honeydew flavor accompanies soft, dark herbal grass jelly.

Honeydew melon and chewy sago pearls make a chilled dessert.