GooglePriya R.
Vegan options are real dishes, not afterthoughts. The dry-fried green beans are addictive.
杰夫Jeff's Kitchen · Ann Arbor, MI
一席一味，自有来处
Chef-driven Chinese cuisine in Michigan
A chef-driven Chinese restaurant in Michigan, bringing regional Chinese cooking to the table with care, story and craft.
Tue–Sun 17:00–21:30 · 123 Main Street, Ann Arbor
From the kitchen
Chef’s Picks
Signature
Apple-Wood Roasted Peking Duck
果木北京烤鸭
Whole duck, air-dried for 48 hours and roasted over Michigan apple wood. Carved tableside with thin pancakes, cucumber, scallion, raw cane sugar and our house hoisin.
Pre-order
Signature
Kurobuta Pork Xiao Long Bao
黑豚小笼包
Six hand-pleated soup dumplings, eighteen folds each, filled with Kurobuta pork and a clear, gelatin-rich broth.
Chef's pick
Steamed Pork Soup Dumpling
灌汤鲜肉小笼包
Six thin-skinned xiao long bao filled with pork and hot, savoury broth. Shanghai's most famous bite.
Chef's pick
Mapo Tofu
麻婆豆腐
Silken tofu in a numbing, fiery sauce of fermented broad bean paste, ground beef and Sichuan peppercorn. Can be made vegetarian.
Chef's pick
Whole Steamed Branzino, Ginger & Scallion
清蒸鲈鱼
Steamed just past translucent, finished with hot oil over julienned ginger and scallion, and a light soy dressing.
GF
Chef's pick
Grandma's Red-Braised Pork Belly
外婆红烧肉
Pork belly braised for three hours in soy, rock sugar and Shaoxing wine until the fat turns to custard. Served with steamed buns.
Good to know
New to this kind of cooking?
Short answers to the questions guests ask most.
What is Mala?
Two characters, two sensations. Mala is the signature of Sichuan cooking and the reason some dishes on our menu tingle.
Má 麻 is numbing
It comes from Sichuan peppercorn, a citrusy husk that makes your lips buzz. It is not heat.
Là 辣 is heat
Dried chilies and chili oil bring the fire. We rate every dish 0–3 so you can choose.
Together they balance
Numbing softens heat; heat sharpens numbing. Rice and a cold drink reset your palate between bites.
Start with Mapo Tofu
It is the classic introduction and can be ordered milder.
Our chef
Jeff Hsu
Chef & Owner
“Cook the dish the way it was cooked for you the first time you loved it. Then make it better.”
Jeff grew up above his grandmother's kitchen in Shaoxing, where red-braised pork was Sunday and rice wine was in everything. At sixteen he moved to Shanghai to apprentice at a xiao long bao house, where he spent two years pleating before he was allowed to fill.
Meet the ChefStart here
First time at a Chinese kitchen?
Three dishes that make a good first table.
Guests
What people say
FacebookLinda Chen
Took my parents for their anniversary. Jeff came out to say hello. Quiet, beautiful room, no gimmicks.
TikTok@mitchentries
mapo tofu that actually numbs. my lips are still buzzing. 10/10
YelpDaniel K.
I was nervous about ordering Chinese food beyond the usual takeout menu and this place made it easy. The 'How to Order' guide on the menu is genuinely helpful and the server walked us through the rest. We ended up with the branzino, the green beans and the mapo tofu for three people and it was exactly the right amount of food. Will be back for the duck.
小红书密歇根吃货小王
红烧肉是真的外婆味，肥而不腻，配刀切馒头绝了。安娜堡终于有一家正经中餐了。
Instagram@annarbor.eats
That Peking duck carved tableside 🔥 Book it ahead, they only do a few a night.
Find us
Visit us
- Hours
- Tue–Sun, 17:00–21:30
Closed Monday - Phone
- (734) 555-0123
$45–70 per person