Hong Kong Palace Blog
Stories, recipes, and insights from our kitchen to yours
Latest Articles
Xiao Long Bao: A Guide to Shanghai Soup Dumplings (and Where to Find Them)
Xiao long bao are steamed Shanghai soup dumplings filled with pork and hot broth. Learn what makes them special, how to eat them, and where to find authentic ones in the DC–Maryland area.
Chinese Restaurants at Seven Corners: Cuisine Guide
Seven Corners has many Chinese and Asian restaurants. Use this cuisine guide to choose between Sichuan, Cantonese, and Peking duck.
Meet China Jade: Authentic Szechuan Cuisine in Rockville, MD
Our sister restaurant China Jade brings authentic Szechuan cooking, bold ma la flavors, and traditional techniques to Rockville, MD.
Sichuan Noodles in Falls Church: Dan Dan and Cold Noodles
Learn what sets Sichuan noodle dishes apart, from dry Chengdu Dan Dan Noodles to cold sesame noodles at Hong Kong Palace.
Dan Dan Noodles: The Street Food That Conquered Sichuan
Dan Dan Noodles started with Chengdu street vendors and became a benchmark of Sichuan sesame-chili cooking.
Sichuan Chili Oil: The Condiment Behind the Heat
Sichuan chili oil is a cooking fat, sauce base, and finishing element that anchors the region's ma la flavor.
How to Order Chinese Food for a Group
Order Chinese food for a group by balancing flavors, textures, proteins, vegetables, and cooking methods across the table.
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.
Awards and Reviews for Hong Kong Palace
From Tyler Cowen to Washingtonian, see the awards and reviews Hong Kong Palace has earned for 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)
Chengdu Xiaoguan means Chengdu Bistro, reflecting our Sichuan roots and neighborhood restaurant spirit in Falls Church.
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
Hong Kong Palace has served Falls Church since 2010 with Sichuan food, family recipes, and dishes regulars return for.
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
Hot pot puts bubbling broth and raw ingredients at the center of the table, turning dinner into a shared cooking ritual.
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, fresh vegetables, and balanced flavors make traditional Chinese cooking naturally lighter and satisfying.
Mapo Tofu: From Chengdu Street Food to Global Icon
Mapo Tofu began in 1860s Chengdu and became one of Sichuan cuisine's most recognized dishes.
The Art of Dim Sum: A Guide to Traditional Dumplings
Dim sum began in teahouses and grew into one of Chinese cuisine's most social dining traditions.
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.