Hong Kong Palace Blog
Stories, recipes, and insights from our kitchen to yours
Latest Articles
Chinese Restaurants at Seven Corners: A Cuisine-by-Cuisine Guide
Seven Corners has more than a dozen Chinese and Asian restaurants within two blocks. Cantonese, Sichuan, Peking duck — each does something different. Here is how to choose.
Meet China Jade: Authentic Szechuan Cuisine in Rockville, MD
Our sister restaurant China Jade brings the same commitment to authentic Szechuan cooking to Rockville, Maryland — bold ma la flavors, traditional techniques, and a menu built for serious Sichuan lovers.
Sichuan Noodles in Falls Church: Dan Dan, Cold Noodles, and What Makes Them Different
Dan Dan Noodles at most American Chinese restaurants bear little resemblance to the Chengdu original. Here is what sets Sichuan noodle preparations apart — and what to order at Hong Kong Palace.
Dan Dan Noodles: The Street Food That Conquered Sichuan
A street peddler in 1800s Chengdu carried a shoulder pole (dan dan) with noodles on one end and sauce on the other. That humble origin produced one of Sichuan's most recognizable exports.
Sichuan Chili Oil: The Condiment Behind the Heat
Sichuan chili oil is not a condiment you add at the table. It is a cooking fat, a sauce base, and a finishing element that anchors the flavor profile of an entire regional cuisine.
How to Order Chinese Food for a Group
Chinese dining is built around shared dishes. The right selection balances flavors, textures, proteins, and cooking methods across the table. Here is how to order for a group.
Your Guide to Chinese Food in Falls Church, VA
Falls Church sits at Seven Corners, one of Northern Virginia's most diverse dining corridors. Here's what to order and where to start.
A Decade of Recognition: Awards and Reviews for Hong Kong Palace
From Tyler Cowen's dining guide to Washingtonian's Cheap Eats, explore the awards and recognition Hong Kong Palace has earned serving authentic Sichuan food in Falls Church.
寻味成都小馆：必点的五道招牌菜 (Top 5 Must-Order Dishes)
在弗吉尼亚州 Falls Church 的成都小馆，这五道地道的四川招牌菜——樟茶鸭、麻婆豆腐、孜然牛、宫保鸡丁和担担面，是你绝对不能错过的美味。
The Meaning Behind Our Chinese Name: Chengdu Xiaoguan (成都小馆)
What's in a name? 'Chengdu Xiaoguan' translates to 'Chengdu Bistro,' capturing both our culinary roots in Sichuan and our commitment to being your cozy neighborhood spot.
The Szechuan Dishes Worth Ordering in Falls Church
Ma la: numbing and spicy together. Falls Church has the Szechuan kitchen for it. Here are the dishes that show what the cuisine does at its best.
Fifteen Years at Seven Corners
Tyler Cowen called it "probably the best Chinese place around." Washingtonian said Cheap Eats two years running. Hong Kong Palace opened in 2010 and has not changed its approach since.
Fried Rice Started as Leftovers
A Chinese cook 1,500 years ago faced cold leftover rice and solved the problem with a hot wok. That origin still shapes how the best versions are made.
Chinese BBQ: The Three-Hour Roast
Lacquered ducks, crimson char siu, and glass-like crackling skin. Chinese BBQ relies on high heat and sweet marinades, with timing counted in minutes.
Hot Pot: Cooking at the Table
A pot of bubbling broth at the center of the table, plates of raw ingredients around it, and you are both cook and diner. Hot pot is dinner as a two-hour conversation.
Hand-Pulled Noodles: The Ancient Art of La Mian
A noodle master turns a lump of dough into hundreds of silky strands in thirty seconds. The craft behind la mian dates back four thousand years.
Five-Spice Powder: The Soul of Chinese Seasoning
Star anise, cloves, cinnamon, Szechuan peppercorn, and fennel seeds. Five spices designed to touch all five traditional Chinese flavors at once.
Szechuan Peppercorn: The Numbing Spice Behind Ma La
The tingling, buzzing numbness on your tongue after an authentic Szechuan dish comes from one ingredient. It is not a pepper at all.
Family Dining at Hong Kong Palace in Falls Church
Sunday dinners, birthday platters, holiday gatherings. Falls Church families have been eating at Hong Kong Palace for two decades.
Dumplings vs Wontons: Understanding the Differences
They look similar, but dumplings and wontons differ in wrapper, filling, shape, and cooking method.
Chinese Banquet Etiquette: A Guide for First-Timers
Seating order, toasting protocol, chopstick rules. A Chinese banquet follows customs that first-timers should know before sitting down.
Healthy Chinese Cooking: Steamed, Fresh, and Full of Flavor
Steaming preserves flavor without added fat. Vegetables take center stage. Traditional Chinese cooking was balanced and fresh long before anyone called it healthy.
The Story of Mapo Tofu: From Chengdu Street Food to Global Icon
A pockmarked grandmother in 1860s Chengdu created a tofu dish for laborers carrying heavy loads across a bridge. That recipe became Szechuan cuisine's most recognized export.
The Art of Dim Sum: A Guide to Traditional Dumplings
Dim sum means "touch the heart." The tradition started in teahouses along the Silk Road and grew into one of Chinese cuisine's most elaborate dining experiences.
Chinese Tea Ceremony: The Ritual Behind the Cup
Gongfu Cha turns a cup of tea into a meditative practice. The first pour gets discarded. The good part starts on the second infusion.
Mastering the Wok: Secrets of High-Heat Cooking
Restaurant stir-fries taste different from home versions. The difference is wok hei, the smoky char that comes from cooking at 1,200 degrees.
Lunar New Year: Foods That Bring Good Fortune
A whole fish for surplus. Dumplings shaped like gold ingots. Long noodles for long life. Each dish at a Chinese New Year feast carries a specific wish.
A Guide to China's Regional Cuisines
Sichuan numbs. Canton steams. Beijing roasts. Hunan burns. Four of China's eight regional cuisines, each with distinct techniques and ingredients.
Peking Duck: Six Hundred Years of Roast Duck
First served in imperial kitchens during the Ming Dynasty. Perfected over six centuries. Still carved tableside in 120 paper-thin slices.