NiHao

Name: NiHao
Address: 2322 Boston St, Baltimore, MD, 21224, US
Telephone: 443-835-2036

Contemporary Chinese

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2322 Boston St, Baltimore, MD 21224
443-835-2036
Last verified: August 2026

Peking duck: Beijing's showpiece: a whole duck air-dried and roasted until the skin is glass-crisp, carved at the table and wrapped in thin pancakes with scallion, cucumber and sweet bean sauce. Usually ordered ahead and priced whole or half. Cantonese roast duck is a different, marinated bird served chopped over rice. On this menu as: Whole Peking Duck · Half Peking Duck · Crispy Duck Spring Roll (2).
Har gow: Steamed shrimp dumplings with a translucent, chewy wheat-starch skin pleated around whole or chopped shrimp. The classic test of a dim sum kitchen: the wrapper should be thin enough to see the pink through it but strong enough to lift with chopsticks without tearing. On this menu as: Crystal Shrimp Dumpling (3).
Xiao long bao: Shanghai-style "soup dumplings": a thin pleated wrapper around seasoned pork and a cube of gelatinized stock that melts into hot broth as it steams. Eat them from a spoon: bite a corner, sip the soup, then finish the dumpling with a little black vinegar and ginger. On this menu as: Signature Pork Soup Dumplings (3).
Wonton: Small dumplings in a thin square wrapper, loosely gathered rather than pleated. Served in clear broth (wonton soup, often with egg noodles), deep-fried as an appetizer, or tossed in chili oil as a Sichuan cold plate, "red oil wontons" or hong you chao shou. On this menu as: Hot Chili Oil Pork & Shrimp Wonton (5).
Red-braised pork: Pork belly simmered slowly with soy, rock sugar, rice wine and spices until the fat turns silky and the sauce reduces to a red-brown glaze. Shanghai's version is sweeter; Hunan's (Chairman Mao pork) adds chili; Dongpo pork is the Hangzhou cut-into-a-single-cube version. On this menu as: Stuffed Bun with Braised Pork Belly.
Egg roll: A fried cylinder of cabbage, pork or shrimp in a thick, blistered wheat wrapper: the American egg roll. Spring rolls are the slimmer Cantonese original with a thin, smooth, shatteringly crisp skin; fresh (unfried) spring rolls are Vietnamese, not Chinese. On this menu as: Crispy Duck Spring Roll (2).

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