HOME > Chowhound > Minneapolis-St. Paul >

Real Authentic Chinese Food In the Area

cd444 Jun 5, 2014 09:19 PM

I have a friend from Hong Kong who is staying here for school. We are looking to get some real authentic Chinese food because it is so different from the Americanized version and I do not know where to take him. Any suggestions?

  1. Click to Upload a photo (10 MB limit)
  1. c
    ChancesR RE: cd444 Jun 6, 2014 05:34 AM

    This relatively recent discussion is still pretty accurate:


    1. scoopG RE: cd444 Jun 6, 2014 06:04 AM

      Is Kiefer Court still open? Could not find a recent thread on Rainbow.

      Kiefer Court:

      Szechuan Spice on Lake and Lyndale:

      Grand Szechuan in Bloomington:


      1. drew13000 RE: cd444 Jun 6, 2014 07:49 AM

        Grand Szechuan in Bloomington is still my favorite. Little Szechuan in SLP-West End is a close second.

        4 Replies
        1. re: drew13000
          Danny RE: drew13000 Jun 6, 2014 11:52 AM

          The Little Szechuan location on the U of M Campus is also quite good - and has a decent lunch special deal.

          And yes, Keefer Court is still amazing as well.

          1. re: Danny
            KTFoley RE: Danny Jun 6, 2014 12:58 PM

            There was a post a few weeks ago that Little Szechuan on University Ave was closed for remodeling. Anybody know whether it's opened again?

            1. re: KTFoley
              scoopG RE: KTFoley Jun 6, 2014 01:05 PM

              They have not re-opened yet. They closed in early April for what was supposed to be a four week renovation....

              1. re: KTFoley
                amishangst RE: KTFoley Jun 6, 2014 04:32 PM

                They posted a comment on their original blog entry on their website that they are hoping to reopen next week (that was posted on June 3rd).

          2. k
            KTFoley RE: cd444 Jun 6, 2014 02:06 PM

            The conversations about "authentic Chinese" on this board tend to focus on Szechuan cuisine. Is your friend interested in Cantonese dishes at all?

            1. j
              JimGrinsfelder RE: cd444 Jun 7, 2014 12:40 PM

              Tea House at U of MN
              Mandarin Kitchen in Bloomington
              Some regional specialties at Peking Garden on university
              E noodle at Rice and Larpenteur

              1. s
                steve_in_stpaul RE: cd444 Jun 8, 2014 07:06 AM

                How about Hong Kong Noodle near the U of M? Every time I'm in there I see lots of students enjoying their meals there. It would be interesting to get his take on its authenticity, too, given that your friend very recently lived in Hong Kong.

                4 Replies
                1. re: steve_in_stpaul
                  stepawayfromthetable RE: steve_in_stpaul Jun 8, 2014 09:22 AM

                  I love Hong Kong Noodle and feel it's got the qualities of good Chinese; fresh, not too sweet, great ingredients and fairly simple.

                  1. re: stepawayfromthetable
                    ChancesR RE: stepawayfromthetable Jun 8, 2014 07:42 PM

                    HKN - Cantonese, reasonably authentic, but again, Cantonese, so not a lot of interesting flavors (also not a lot of finesse, like what would be employed to make top-notch dim sum.) That said, high points include large potions, low prices, and excellent roast pork and roast duck.

                    1. re: ChancesR
                      steve_in_stpaul RE: ChancesR Jun 9, 2014 05:51 AM

                      I hear what you're saying (writing?). But if we're talking "cooking like Mom used to cook", a lot of that is not terribly interesting/exciting, no matter the cuisine. :-)

                      When Mrs. Sisp and I befriended some former-Beijing residents here in town, they invited us over for dinner a few times and we ate what they made for themselves -- and vice versa. Nothing fancy, but still tasty.

                      1. re: ChancesR
                        scoopG RE: ChancesR Jun 9, 2014 02:15 PM

                        I think you are confusing American-Chinese food ("large potions, low prices") with Cantonese cuisine. At its heart, Cantonese cuisine is all about using a light hand with fresh ingredients in trying to retain the original flavor of the food. The focus is on using a small amount of (a wide array of) spices. Fresh seafood is generally steamed without intense flavors that would be required for older fare.

                  Show Hidden Posts