China Town

Name: China Town
Address: 7451 Paseo Del Norte, C1-C3, El Paso, TX, 79925, US
Telephone: 915-318-6698
Price range: $$

Chinese$$

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Daily 11am–10pm

7451 Paseo Del Norte, C1-C3, El Paso, TX 79925
915-318-6698
Last verified: October 2026
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Illuminated storefront of China Town in El Paso at night, with Chinese neon signage, red lanterns and string lights over the patio

Szechuan-style (American menus): The older Wade-Giles spelling of Sichuan. On American-Chinese menus "Szechuan beef" or "Szechuan chicken" signals a spicy garlic-chili sauce with vegetables; on a Sichuan restaurant's menu the same word means the real thing, so expect Sichuan peppercorn and real heat. On this menu as: Spicy Szechuan Wings (6) · Chicken Szechuan Style.
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: Kurobuta Pork Xiao Long Bao (8).
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: Kurobuta Pork Xiao Long Bao (8).
Salt-and-pepper: A Cantonese fry technique: squid, shrimp, pork chops or tofu dusted in starch, deep-fried, then tossed in a hot wok with salt, white pepper, garlic, scallion and sliced fresh chili. Light, crisp and only mildly hot. On this menu as: Salt & Pepper Pork Chops.
Mongolian beef: Thin-sliced beef flash-fried and tossed with scallions and sometimes onion in a glossy soy-and-brown-sugar sauce, often over crispy rice noodles. Taiwanese-American in origin; nothing to do with Mongolian cooking. On this menu as: Mongolian Beef.
Hot and sour soup: A thick soup sharpened with black vinegar and white pepper, with shredded tofu, wood-ear mushroom, bamboo shoot, egg ribbons and pork. The "hot" is pepper heat, not chili; the "sour" is vinegar. Sichuan in origin, universal on American menus. On this menu as: Hot and Sour Soup.

How these dishes compare

Hot and sour souptypically $8 across 186 menus
Baotypically $8.95 across 169 menus
Salt-and-peppertypically $15.85 across 130 menus
Mongolian beeftypically $16.95 across 124 menus
Xiao long baotypically $11 across 105 menus

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China Town

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China Town on our other sites