MiYa Chinese

Name: MiYa Chinese
Address: 9540 Garland Road, Suite 383, Casa Linda Plaza, Dallas, TX, US
Telephone: 214-484-1175
Price range: $$

Chinese$$

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Daily 11am–10pm; lunch specials Mon–Fri 11am–3pm

9540 Garland Road, Suite 383, Casa Linda Plaza, Dallas, TX
214-484-1175
Last verified: October 2026
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Dishes to know on this menu

Dim sum: The Cantonese tradition of small steamed, fried and baked plates (dumplings, buns, rice rolls, ribs) eaten with tea, usually from mid-morning to early afternoon. Dishes are priced by plate size (small, medium, large, special), so a table of four can try a dozen things for the cost of two entrées. On this menu as: Dim Sum.
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: Xiao Long Bao.
Potstickers: Crescent-shaped dumplings (jiaozi) pan-fried on one side until crisp, then steamed in the same pan so the tops stay tender. Boiled versions of the same dumpling are usually listed as "boiled dumplings" or shui jiao; the fillings (pork and cabbage, pork and chive, shrimp, or vegetable) are the same. On this menu as: Pan-Fried Wagyu Beef Potstickers.
Bao: Soft, slightly sweet steamed yeast buns. Filled versions (baozi) hold barbecued pork (char siu bao), vegetables, custard or red bean; baked char siu bao has a glossy golden crust instead. Unfilled folded buns (gua bao, "lotus leaf buns") come with braised pork belly or Peking duck to stuff at the table. On this menu as: Xiao Long Bao.
Hand-pulled noodles: Noodles stretched by hand from a single rope of dough (la mian) or shaved straight into boiling water from a block (knife-cut, dao xiao mian). Chewy and irregular, they are the base of northwestern dishes like beef noodle soup, cumin lamb noodles and Xi'an's wide biang biang noodles. On this menu as: Hand-Pulled Noodles.
Kung pao: Diced chicken (or shrimp, tofu) stir-fried with dried chilies, Sichuan peppercorns, scallion and peanuts in a sweet-sour-savory glaze. The Sichuan original is dark, tangy and numbing; the American-Chinese version tends to be sweeter, saucier and heavier on the vegetables. On this menu as: Kung Pao Chicken.

How these dishes compare

Baotypically $8.95 across 184 menus
Kung paotypically $16 across 174 menus
Potstickerstypically $10 across 160 menus
Xiao long baotypically $11.48 across 124 menus
Hand-pulled noodlestypically $11.45 across 22 menus

MiYa Chinese on our other sites

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MiYa Chinese

Menu

Dim Sum

Entrees

How these dishes compare

MiYa Chinese on our other sites

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