Peking Duck House, Orange

Lauded in the New York Times for its "clean and delicate" flavors, Peking Duck House's menu earned the restaurant a coveted spot on the list of the 100 best Chinese restaurants in the country. The kitchen's Cantonese-style dishes come courtesy of Chef and owner Harry Wu, who––according to Times reporter Stephanie Lyness––often appears tableside to serve his signature Peking-duck dish. The namesake feast––available as a whole or half duck––arrives in two distinct courses, opening with crispy, grilled slices of duck, waiting to be snuggly wrapped up in homemade crepes, sprinkled with scallions, and drizzled with a special sauce. Then, colorful slivers of seasonal veggies are sautéed with more tender morsels of meat, and paired with a side of rice, which may be eaten or thrown at nearby newlyweds.

Other Cantonese favorites include classics such as kung-pao chicken and pan-fried dumplings as well as house specialties such as clams in a spicy black-bean sauce. Spicier dishes are noted with a tiny chile-pepper icon to warm sensitive taste buds or hungry snowmen, while five steamed entrees are prepared sans salt, oil, or cornstarch to cater to the calorie-conscious.