DISPATCH Nº 01 · UPTOWN, CHICAGO

The Chinese breakfast Chicago doesn't have. Yet.

Fresh-ground dòujiāng with hot yóutiáo, hand-pleated bāozi, and the dishes we grew up on — some from Wenzhou, some from Guangzhou — ground, pleated, and fried the same morning you eat them.

RSVP for a tasting See the tasting menu

How a tasting works

FREE — WE JUST ASK FOR YOUR HONEST FEEDBACK

RSVP online

Tell us you're coming — seats are limited and it costs nothing.

We pick the week's dishes

One or two items from the tasting menu, made fresh that morning.

Eat at home, tell us the truth

We serve, you taste, and your feedback decides what makes the final menu.

This week's picks

ONE OR TWO DISHES, EVERY WEEK

Jīnpái Guàntāng Shēngjiānbāo金牌灌汤生煎包

Pan-fried pork shengjian buns — hot broth inside, deeply crispy bottoms, sesame and chives.

SOUP INSIDESELLS OUT

Xīnxiān Mó Dòujiāng新鲜磨豆浆

House-ground organic soy milk — ground in-house daily, strained silky, served hot or cold.

VEGANGF OPTION

Wǔhuāròu Gēbāo五花肉割包

Pork belly gua bao — fluffy split lotus bun, red-braised pork belly, pickled mustard greens, coriander, sweet peanut powder.

TAIWANESE

Gǔfǎ Zhūròu Báicài Dàbāo — heritage pork and cabbage baozi

FROM A MARKET STAND, WITH A PLAN

Explained with pride, served hot

Every dish comes with its name in pinyin, its characters, and the plain-English story of how it's eaten. Ask us anything — teaching is half the menu.

New this weekSells outVegetarian