Poached Quince, Dandelion Greens, Sherry Vinaigrette, Pine Nuts | Chef Brandon Jew of Mister Jiu’s

Duck Sauce | Chef Jason Doo of Wusong Road Tiki Bar

Corn Broth, XO Sauce, Chile Oil, Basil | Chef Seth Stowaway of Osito

Fish Sauce Gastrique, Braised Pearl Onions, Thai Chile Peanuts, and Sweet Potato Spirals | Chef Yuan Tang of Rooster & Owel

Wok-Fried Niman Ranch Pork Ragú, Hand-Pulled Noodles, Chicken Broth, Chile Oil, and Scallion | Chef Andrew Chen of Monkey King Noodle Company

Soy Broth, Dried Shrimp, Zha Cai, Sesame Seeds, Mushroom, Garlic, Green Onion, Cilantro, and Chili Oil | Chef Eric “Chops” Wat of Lao Peng You

Pork Belly, Vinegar, Apricot, Cranberry, Pepper, Onion, and Pineapple | Chef Johnny Lee of Pearl River Deli

Seitan, Chile Oil, Sesame Sauce, Scallion, and Cucumber | Chef Victor Huang of Very Fresh Noodles

Ricotta and Chile Sauce | Chef Greg Baxtrom of Olmsted

Chinese Sausage, Egg Crêpe, and Chile Duck Sauce | Chef Julie Cole of Nom Wah

Rice Noodles, Ghost Chicken, Spicy Soy, Cucumber, Ponzu, Pickled Tomato, Crispy Shallots | Chef Simone Tong of Little Tong Noodle Shop

Egg, Cabbage, Pickled Onion, Sesame Oil | Lucas Sin of Junzi Kitchen

Pork and Shrimp Shumai, Quail Egg, Gold, Chicha De Jora-Sesame-Black Vinegar Dip Sauce | Chefs Carlos Delgado and José Andrés of China Chilcano

Glass Noodles, Ground Pork, Wood Ear Mushrooms, Turmeric, Garlic, Soy Sauce, Lettuce | Chef Marina Senna Fernandes