Hard to say how it all started, but it’s a known fact that a typical Jewish Christmas is most often celebrated over Chinese food. (Could it be that when immigrants came through Ellis Island to the Lower East Side of New York, dumpling houses were not far from the shtetl?) It’s known that many families not celebrating the holiday have a Yuletide tradition of going for Chinese food and a movie. Other cultures have even adopted the custom, too.

“It’s one of our busiest days of the year,” says Joey Chiu’s manager Mimi Yu.

It just doesn’t feel like Christmas without a plate of moo goo gai pan.

Everyone has their go-to spots, and new ones are opening all the time. But if you need some help deciding where to order, here are a few of Baltimore’s Chinese food restaurants that are open on Christmas.

Asian Court: For more than a decade, Howard County diners have flocked to this Cantonese restaurant in Ellicott City—which is perhaps most beloved for its daily dim sum service. Now, Asian Court boasts a second location in Owings Mills. Aside from the small bites (everything from shrimp dumplings to steamed chicken feet with oyster sauce) the restaurant offers a lengthy menu with every dish you could imagine, including steamy noodle soups, chow mein, beef with string beans, deep-fried quail, and Hong Kong-style sweet and sour ribs. Multiple locations including 1105 Resort Rd. Ellicott City. 410-461-8388

Bao Di: It’s important to note that the team at this new addition to the Highlandtown dining scene will be taking a well-deserved day off on Christmas Day, but the restaurant will be open on Christmas Eve from 11 a.m.-9 p.m. Stop in to start the holiday off with comforting dishes like braised pork belly, cabbage and tofu stew, handmade dumplings, and crispy Guo Bao Pork—all of which are delicacies in Shenyang, a city in Northern China. Focused on fusion, the restaurant also offers Chinese-American favorites, as well. 3215 Eastern Ave. 443-869-2134

David Chu’s China Bistro: Located adjacent to Seven Mile Market on Reisterstown Road, this certified kosher restaurant has all of the classics—from cold sesame noodles and fried chicken wings to Kung Pao chicken and Mongolian beef. There’s also a lengthy list of meatless meals, including crispy eggplant in garlic sauce, orange bean curd, and crunchy sautéed string beans. 7105 Reisterstown Rd. 410-602-5008

Grace Garden: This Odenton gem is all about authenticity. Look out for family-style portions of the signature pocket tofu, fish noodles, and tender tea-smoked duck with perfectly crisp skin. The sugary fried doughnut holes are also a must to end the meal on a sweet note. 1690 Annapolis Rd., Odenton. 410-672-3581

Joey Chiu’s Greenspring Inn: This charming restaurant, complete with chandeliers and Greenspring Valley vistas, offers everything from seafood salads to sushi boats. With a wide array of duck, pork, steak, lamb, and fish dishes, regulars frequently flock to Joey Chiu’s for special occasions. For Christmas Eve and Christmas Day carryout orders, the restaurant requests that you call three to four hours in advance. 10801 Falls Road, Lutherville. 410-823-1125

Jumbo Seafood: This Pikesville spot has been around for years, making a name for itself in the Northwestern suburbs as a go-to for diners with cravings for classic dishes and sushi rolls. As its name signifies, the portions are hefty, so don’t expect to finish without leftovers. Favorites include scallops with ginger and scallion sauce, chicken and string beans, hot and sour soup, and house-made lo-mein. 48 E. Sudbrook Lane, Pikesville. 410-602-1441

Kung Fu 12 Szechuan House: This BYOB spot in the former home of Lutherville’s Szechuan House—which now operates at 2159 York Road—boasts a menu inspired by authentic Szechuan ingredients. Start things off with orders of scallion pancakes or cheese wontons before digging in to entrees like shredded pork with spicy garlic sauce, moo shoo, or classic mapo tofu. 1427 York Road, Lutherville. 410-825-8181

New Asian Taste: Plan to stroll around Hampden’s Miracle on 34th Street lights before or after grabbing grub from this Chinese food spot—which conveniently sits across the street. With a menu spanning everything from sushi rolls and sesame balls to drunken noodles and vegan Kung Pao chicken rice bowls, there’s something to please all palates. 3400 Chestnut Ave. 410-467-0100

NiHao Baltimore: This authentic Chinese food gem in Canton—helmed by lauded chef Peter Chang—will be dishing out favorites from its full menu on Christmas Eve and Christmas Day. Make a reservation or place a carryout order to chow down on the signature Peking duck, cumin spicy lamb chops, sweet and sour crispy branzino, and eggplant in a spicy garlic sauce. There are also noodle bowls, dim sum classics like gyoza and pork buns, and an array of vegan offerings.  2322 Boston St. 443-835-2036

Nine Tailed Fox: If you’re feeling fine-dining, score a res at Atlas Restaurant Group’s new take on contemporary Chinese cuisine. Head to the Village of Cross Keys to tuck into steamed soup dumplings, crispy spring rolls, and crab rangoons before ordering house specialties like roasted pork ribs, cumin lamb, or beef and mango lettuce cups. You can also order holiday takeout in advance. 3 Village Square. 443-688-9511

The Orient: This Perry Hall favorite offers hearty bowls of steamy soups, crunchy egg rolls, and a pages-long list of shareable entrees. You can’t go wrong with the orange chicken, crispy beef, Mongolian pork, or lo mein noodles with mixed vegetables. 9545 Belair Rd. Nottingham. 410-256-8100

Orient Express: This St. Paul Street staple has long been a favorite of locals in the Charles Village area. The menu, which is broken down into categories such as “American Chinese Cuisine” and “Szechuan Street Food,” offers everything from sesame chicken and Kung Pao shrimp to clear noodles in chili sauce and sweet-and-sour cucumber. 3111 St. Paul St. 410-889-0003

Peter Chang Baltimore: The namesake chef’s second Charm City outpost—located near the Johns Hopkins medical campus—has quickly become a destination for dim sum, bubble tea, and a lengthy list of other vegan, seafood, and noodle dishes. Cozy up at a table or place a takeout order, but whatever you do, “do not forget dessert, here in the form of eight-treasure osmanthus sticky rice and black-sesame egg-yolk bao,” as research editor Amy Scattergood wrote in her review. 1923 Ashland Ave. 443-888-3688

Red Pepper Sichuan Bistro: Head to this Towson hangout to carry out Sichuan dishes that fuse salty, sour, sweet, bitter, and even floral flavors. Written in both Chinese and English, the menu lists offerings like spicy hot pots, steamed chicken with chili sauce, stir-fry Shanghai cabbage, pork belly with sticky rice, and sweet-and-sour fish fillets. The owners now also operate Tea Horse Sichuan Bistro in Ellicott City, as well. 11 Allegheny Ave. Towson. 410-832-7333

Sonny Lee’s Hunan Taste: In addition to the delicious dishes, the comforting atmosphere of this beautifully decorated restaurant has made it a community stalwart for more than a decade. The service is always top-notch, and if you’re lucky enough to catch a glimpse of Sonny himself, you’ll find him making his rounds greeting guests or carving Peking duck at your table. Carryout favorites include handcrafted sushi rolls, orange beef, sizzling jumbo shrimp, and crispy Hunan soft shell crab. 750 Main St. Suite 104A, Reisterstown. 410-833-7288

Water Song Yunnan Kitchen: In Federal Hill, Water Song has become a go-to for sharable delicacies of the Yunnan province—including hot pots, vegan wontons, spicy tofu slices, and the signature Aunty Ying’s BBQ Ribs slathered in house sauce and topped with fried mint. Expect holiday specials on Christmas Eve and Christmas Day from 11:30 a.m.-9 p.m. 21 E. Cross St. 

While the hot pot trend is hotter than ever, the one-dish meal with meat, seafood, and vegetables in a simmering broth is an ancient offering that has been around for oh so many years. The hot pot is thought to have originated in Mongolia about 900 years ago. Since then, hot pots have spread throughout China, where distinct regional variations developed. In some hot pots, diners submerge the meat and proteins into the broth to cook before eating.

For the version pictured—from Panda BBQ in Midtown—the work is done for you. Among the must-order sides (clockwise from top) are chicken skewers, garlic scallops (which are actually clams nestled under a blanket of garlic and perched on a bed of rice noodles) edamame, needle mushrooms, and cucumber salad.

[Editor’s Note: Since publication, it was brought to our attention that people found some of the language used in this review offensive. Baltimore regrets the lack of attention paid to our words and we explored the issues surrounding authenticity and appropriation in Asian food culture on a recent episode of our podcast.]

There’s a lot happening inside TigerStyle, the small Asian comfort food joint from the mind of Chad Gauss, chef and co-owner of the renowned Hampden restaurant The Food Market. Flames sporadically shoot toward the ceiling in the open kitchen as cooks flip sizzling vegetables in woks. Hip-hop music blares. Toilet paper, toothpaste, and candy line a shelf near the entrance, available for sale as a convenience to customers, while also adding a surprisingly artistic element.

Gauss and his partners—The Food Market’s executive chef Nick Pasco, former Food Market general manager Patrick Rainey, and La Food Marketa’s executive chef Johntay Bedingfield—had modest goals when they opened in an alley behind West 36th Street, a fortune cookie’s throw from the flagship restaurant. “We just want to have fun, please people, and not take it too seriously,” he told Baltimore before it opened in February.

He has succeeded. True to its name, TigerStyle oozes flair. Posters of artists such as Wu Tang Clan, whose song inspired the name, and classic movies like Back to the Future and Goodfellas line the walls of the tiny eating space, which has just one communal metal table with stools. Although many of the appetizers may look familiar to Americanized Chinese-food devotees, TigerStyle’s takes are unique.

The pork in its egg roll is ground with mushroom and cabbage. One is filling enough to constitute a mini meal on its own. Wonton soup bears no resemblance to the overly salty swill that’s far too common; its broth is clean and enhanced by plentiful spinach, mushrooms, and shrimp.

In contrast to the vegetable gyoza, shrimp toast, and Korean fried chicken wings, all of which we felt the kitchen fried the flavor right out of, the tempura cauliflower was subtly prepared with cashews, Thai basil, and honey. It elevated from very good to great when we dunked the large pieces in the accompanying curry turmeric dip. Most apps come with plastic tubs of house-made sauces that are varyingly tangy, creamy, spicy, and sweet, and make everything—much of which would be just fine on its own—even better.

Entrees are more free-form. Diners choose a base of white or brown rice, spinach, quinoa, or cauliflower rice, a protein, and a sauce, which includes vegetables. We went with shrimp and lobster sauce, which, according to the menu, is “actually really good chicken stock” with sherry, ginger, garlic, egg, soy, snow peas, and carrots. It lived up to its billing.

Three noodle dishes also are available. The street variety, prepared with crushed garlic, dried chiles, peanuts, scallion, ginger, and sambal, stood out. They were deliciously greasy and seriously spicy.

Every bag of carryout or delivery, which are the eatery’s focus, is stapled and slapped with a TigerStyle seal of approval sticker. We’ll attach one to the end of this review, too.

›› TIGERSTYLE 911-913 W. 36th St., 443-708-1037. Open 4-10 p.m. daily.

On a cold evening in February, Johns Hopkins University sophomore Jesse Wu pulled out his wok, heated up a dutch oven, and prepped a three-course meal for some of his friends. The menu featured chicken wings sous vide in Shaoxing wine with hoisin vinegar sauce, mapo tofu with szechuan peppercorns and doubanjiang bean paste, and a traditional red bean soup with tapioca pearls and orange zest.

“It’s basically your classic Chinese banquet dessert,” Wu explains. “Even after a full meal, you always have to save space for that red bean soup.”

The impressive menu is one that could easily be found at any upscale Chinese restaurant in the area, but, in Wu’s case, the kitchen and dining room were all set up in his cozy Hopkins dorm.

Symbolizing “something precious” in Chinese culture, Wu’s restaurant concept Jade is a way for the biomedical engineering student to share his heritage with his peers, while also expanding his studies.

“I’m very interested in, not just clinical, but also social and cultural medicine,” says Wu, who wants to go on to medical school and eventually pursue a career as a physician-chef. “I think that food plays a really important role in all three. I’d really like to incorporate what I know about food and my experiences working in restaurants to make systemic change.”

The son of an engineer and a food scientist, Wu says that STEM has always been in his blood. But it wasn’t until he got to college and began writing for the Johns Hopkins News-Letter that he started to learn more about the local food scene and flex his cooking skills.

“Since I’m the youngest in my family, I was always barred from the kitchen,” he says of his upbringing in Massachusetts. “My parents were always like, ‘Don’t let Jesse get cut or get burned. We have to protect our youngest and make sure he does well in school’—only for me to later go off to school and get burned and cut in the kitchen.”

The greatest burn came just one week after Wu’s inaugural Jade pop-up in his dorm. Just as he was about to announce the next night of service to his friends on social media, Wu got a call from the residential director of his building, who informed him that Hopkins was shutting the operation down.

Although Wu is ServSafe certified and was only permitting invited guests into his dorm, the university has a strict anti-dorm business policy. It also has a non-compete agreement with its food management company, which prohibits outside organizations from serving food on campus. (Wu later penned an opinion piece for the News-Letter about the university’s role in fostering young entrepreneurship.)

In a true reflection of his enterprising spirit, Wu didn’t let the obstacle stop him from continuing Jade: “You can’t ever let anything like that get you down,” he says. “No matter how overwhelming or looming the institution imposing it upon you may seem.”

Instead, he chose to turn to the community around him to figure out how to keep the restaurant going. Through the university’s TCO Labs incubator, he connected with fellow student Pava LaPere—who has founded three different startups in her undergraduate career. After hearing about Jade, LaPere let Wu use her apartment building as the venue for the second pop-up in April.

He also connected with local chef mentors like Rey Eugenio of the Masarap pop-up and Steve Chu of Ekiben. These experiences in the local food scene have prepared Wu for his biggest gig yet—a stint in the rotating pop-up stall at R. House May 28-June 2. The menu will highlight riffs on Jade’s signature dishes, which include crispy scallion pancakes, popcorn chicken and tapioca longjin milk tea, and a vegan version of the mapo tofu.

“I came to Hopkins because of the biomedical engineering program, but I stayed because of Baltimore,” Wu says. “The food community is so cooperative. People who work in food service know how hard it is, and they’re so willing to help if you have a good mindset. It’s really fantastic to see all of that love and support be channeled toward one kid with a pipe dream.”

Moving forward, Wu is excited to see how Jade will evolve throughout his undergraduate career and beyond.

“I want to see it grow,” he says. “That’s what immigrant food has to do. We have to be flexible so that we can share it with as many people as we can, and in as many spaces as possible.”