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New China Station

New China Station
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  • New China Station

    Post #1 - April 25th, 2017, 4:59 pm
    Post #1 - April 25th, 2017, 4:59 pm Post #1 - April 25th, 2017, 4:59 pm
    Have eaten and gotten delivery from this hole in the wall 4-5 times over the last couple months due to intel gleaned from Titus. Not quite so dry chili fish fillet (or calamari) are stand outs. I've missed my favorite version since Lao Hunan closed and this is right up there-- but a little more moist due to some chili oil anointing spice crusted swai. Singapore noodles had decent size shrimp (maybe 26/30s) sliced pork and dark chicken, and the kung pao was on point as well w/no vegs, more dark chix (ordering option) and plenty of peanuts.

    The chef is of the Lao empire, having opened uptown, Skokie and Evanston for the currently indisposed Tony Hu. We talked to him today and he was surprised we were interested in the nasty bits (maw etc...) so may consider in the future, but in the meantime, damn good. Great value as the portions are large as well. Very much in the LTH wheelhouse.

    2411 W. North
    773.252.1023
    closed Wednesday
    IMG_3896.JPG not so dry chili fish fillet
    Last edited by Jazzfood on April 28th, 2017, 8:38 am, edited 1 time in total.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #2 - April 25th, 2017, 5:32 pm
    Post #2 - April 25th, 2017, 5:32 pm Post #2 - April 25th, 2017, 5:32 pm
    Plus, importantly, the decor matches Alan's outfit!

    NewChinaStation6.jpg New China Station, Jazzfood hiding in plain sight!
    Last edited by G Wiv on April 29th, 2017, 7:36 pm, edited 1 time in total.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #3 - April 26th, 2017, 10:17 am
    Post #3 - April 26th, 2017, 10:17 am Post #3 - April 26th, 2017, 10:17 am
    I've gotten delivery twice from New China Station and it is gnarly as hell. Both times I ordered way too much food and ate it for days, but I had no complaints. Personal favorites of mine are the dry chili chicken wings and the original kung pao chicken.

    Word to the wise: the sausage option in noodles appeared to be a hot dog style Polish when I ordered it. Not a problem for me but it was unexpected to say the least.
  • Post #4 - April 26th, 2017, 1:32 pm
    Post #4 - April 26th, 2017, 1:32 pm Post #4 - April 26th, 2017, 1:32 pm
    dude, is gnarly a compliment?
  • Post #5 - April 26th, 2017, 2:06 pm
    Post #5 - April 26th, 2017, 2:06 pm Post #5 - April 26th, 2017, 2:06 pm
    Of course. Gnar to the max, dude!
  • Post #6 - April 26th, 2017, 3:02 pm
    Post #6 - April 26th, 2017, 3:02 pm Post #6 - April 26th, 2017, 3:02 pm
    It can be used either way, as a positive or negative attribute, according to Urban Dictionary.
  • Post #7 - April 26th, 2017, 5:53 pm
    Post #7 - April 26th, 2017, 5:53 pm Post #7 - April 26th, 2017, 5:53 pm
    I took it to mean GNaRly, I assumed that was intended.
    Not a glutton, a patron of the culinary arts.
  • Post #8 - April 26th, 2017, 7:04 pm
    Post #8 - April 26th, 2017, 7:04 pm Post #8 - April 26th, 2017, 7:04 pm
    Thought I'd post a few more pics of New China Station's food, a tasty inexpensive representation of Sichuan from an alumn of the teetering Lao empire.

    NewChinaStation8.jpg Dry Chili Calamari, Chicken egg roll (egg rolls free with over $15 purchase)


    NewChinaStation4.jpg Special Kung Pao Chicken, Dark (no veg #F1), Dry Chili Fish Fillet


    New China Station, Count me a Fan!

    Shout out to Titus/ChiBBQKing for bringing New China Station into plain sight.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #9 - April 26th, 2017, 8:47 pm
    Post #9 - April 26th, 2017, 8:47 pm Post #9 - April 26th, 2017, 8:47 pm
    Damn, Gary - what is that, like 9 rings and one tentacle? They need some bigger styrofoam containers. That breading looks a little suspect also, but I trust you. Would be awesome to have even halfway decent Chinese in the hood.
  • Post #10 - April 26th, 2017, 9:33 pm
    Post #10 - April 26th, 2017, 9:33 pm Post #10 - April 26th, 2017, 9:33 pm
    Is it the photo or do they just throw some raw peanuts on top of the kung pao chicken? Seems kind of gnarly if so.
  • Post #11 - April 26th, 2017, 9:58 pm
    Post #11 - April 26th, 2017, 9:58 pm Post #11 - April 26th, 2017, 9:58 pm
    Ahmad Shareef wrote:Damn, Gary - what is that, like 9 rings and one tentacle? They need some bigger styrofoam containers. That breading looks a little suspect also, but I trust you. Would be awesome to have even halfway decent Chinese in the hood.

    Alan/Jazzfood and I both commented on the lack of tentacles, next order was probably reverse. Far as breading it was, if not necessarily light, crisp and flavorful with a treasure trove of thin sliced garlic and oily mala goodness on the bottom for dredging. I suppose more care could have gone into construction of the dish, but its hard to argue when the price was $4.95. (#101 Signature Dry Chili Calamari)

    New China Station is way better then halfway decent Chinese.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #12 - April 26th, 2017, 10:15 pm
    Post #12 - April 26th, 2017, 10:15 pm Post #12 - April 26th, 2017, 10:15 pm
    cilantro wrote:Is it the photo or do they just throw some raw peanuts on top of the kung pao chicken? Seems kind of gnarly if so.

    Not raw, though they look it, there was a little bit of crunch though but I agree it would have been nice if they had seasoned the peanuts in some fashion. Same as I responded to Ahmad, more care could have gone into construction of the dish, but its hard to argue when the price was $10.95. (#F1Special Kung Pao Chicken, Dark (no veg)

    My one exposure to New China Station was positive, its not Bite of Szechuan or Sze Chuan Cuisine but at this price point and, what I'd guess is, 95% takeout and delivery it offers terrific bang for the buck.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #13 - April 28th, 2017, 8:35 am
    Post #13 - April 28th, 2017, 8:35 am Post #13 - April 28th, 2017, 8:35 am
    Needed dry chili fish fillet again but also tried this:
    IMG_3898.jpg potsticker perfection
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #14 - April 28th, 2017, 12:05 pm
    Post #14 - April 28th, 2017, 12:05 pm Post #14 - April 28th, 2017, 12:05 pm
    Jazzfood wrote:potsticker perfection

    Whoa Nelly! That a f'n stunner!

    I was thinking NCS was v good but I didn't need to race back, guess I was wrong.

    How was the filling?
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #15 - April 28th, 2017, 12:13 pm
    Post #15 - April 28th, 2017, 12:13 pm Post #15 - April 28th, 2017, 12:13 pm
    Plump, porky and juicy, served w/chili oil and vinegar and ginger. One of the better I've had.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #16 - April 29th, 2017, 10:02 am
    Post #16 - April 29th, 2017, 10:02 am Post #16 - April 29th, 2017, 10:02 am
    Jazzfood's picture decided my dinner last night. Had to try those potstickers. I have no regrets. Excellent rendition packed with pork and a steal for six very large dumplings at $5. Could easily be a lunch.
  • Post #17 - April 29th, 2017, 3:01 pm
    Post #17 - April 29th, 2017, 3:01 pm Post #17 - April 29th, 2017, 3:01 pm
    we too enjoyed the potstickers, and had a few different chicken dishes which were all remarkable for the chicken being perfectly cooked. kung pao, moo shu (great vegetables), and fried rice. it was a deal and satisfying. love the thought of a bunch of LTHers doing this this week.
  • Post #18 - May 21st, 2017, 4:12 pm
    Post #18 - May 21st, 2017, 4:12 pm Post #18 - May 21st, 2017, 4:12 pm
    New China Station, tasty potstickers, damn tasty indeed!

    NewChinaStation14.jpg New China Station Potstickers
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #19 - September 2nd, 2017, 4:49 pm
    Post #19 - September 2nd, 2017, 4:49 pm Post #19 - September 2nd, 2017, 4:49 pm
    I stopped by here for some potstickers and I have to say that I wasn't impressed. As you can see, the ones we were served looked about the same as the ones in the pics posted above. Yes, there was some very minor exterior crispiness but they were mainly doughy and gummy, and not very satisfying . . .

    Image
    Potstickers from New China Station

    I greatly prefer the style served at China Chef in Morton Grove, which have a thinner, crispier wrapper and, therefore, a higher filling-to-wrapper ratio. I also just think the flavor of the filling at China Chef is superior, too . . .

    Image
    Potstickers from China Chef in Morton Grove

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #20 - September 2nd, 2017, 4:54 pm
    Post #20 - September 2nd, 2017, 4:54 pm Post #20 - September 2nd, 2017, 4:54 pm
    Haven't been. Must try the dumpling love.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #21 - September 19th, 2017, 1:04 pm
    Post #21 - September 19th, 2017, 1:04 pm Post #21 - September 19th, 2017, 1:04 pm
    I got takeout last night from NCS, and it did not disappoint one bit! Great recommendation Alan.

    Ordered:
    - Pot Stickers, $5.95
    - Small Combination (protein choice) Singapore Noodles, $6.95
    - Signature Sichuan Sauce Boiled Fish Filet, $11.45

    The portion size cannot be emphasized enough. For under $28 pre-tip, I was handed what felt like a 25lbs free weight. But this is not just a value option, really great quality, especially on the fish.

    I thought the pot stickers were good. No complaints, their dipping sauce and chili oil were well done. But as Ronnie says, if you're looking for a thin wonton wrapper, this is not for you.

    The Singapore noodles were also good, just a tad dry, which is the common flaw (if ever a dish designed for a couple dashes of soy sauce, it's Singapore noodles). The small portion was so much food, I shudder at the thought of how massive the X-Large would be.

    Lastly, the Signature Sichuan Fish - two pepper signs, not to be confused with the one pepper "Spicy Sichuan", "Crazy Numb Spicy" (Ma La), or "Signature Dry Chili" options, stole the show. There were no peppercorns or chilis in the sauce, but it did have heat. It's very much like Fei Ten Yu, but with bok choy and onion rather than bean sprouts. The texture was very buttery, and again a massive portion (two large soup containers).

    Needless to say I will be back. It's a quick mile down Western after getting off the expressway at Fullerton, not too tough to get back on and to the near north suburbs.
    *Also looks like they may now be open on Wednesdays based on their website and paper menu
  • Post #22 - September 19th, 2017, 1:44 pm
    Post #22 - September 19th, 2017, 1:44 pm Post #22 - September 19th, 2017, 1:44 pm
    Was there for lunch today. Dry chile fish filet still has my heart, but may have a new contender... They've opened a new place in the C-town mall @ ex Lao Beijing called Modern China Cook Book. Will get some ordering power up and check out soon.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #23 - September 19th, 2017, 5:13 pm
    Post #23 - September 19th, 2017, 5:13 pm Post #23 - September 19th, 2017, 5:13 pm
    Jazzfood wrote:They've opened a new place in the C-town mall @ ex Lao Beijing called Modern China Cook Book.

    I was having trouble finding anything on this, but eventually noticed them, since their online presence is exclusively through the acronym MCCB.
    http://www.mccbchicago.com
    They look to be about 3 weeks in, everything looking delicious.

    Now I just have to get through the remaining 23.4lbs from NCS.
  • Post #24 - October 15th, 2017, 10:22 am
    Post #24 - October 15th, 2017, 10:22 am Post #24 - October 15th, 2017, 10:22 am
    All -

    I have lived in Wicker park for about 9 years now and for a very long time have struggled to find chinese delivery that wasn't too pricey (Dee's) that still was above average. I am happy to say that after a couple of orders New China Station is officially checking the box.

    We had a number of different items and all are above average quality at a very fair price.

    Standouts so far have been the sichuan fish fillet, kung pao chicken, mongolian beef. I know these are basic but sometimes thats what you crave.

    Have made it to the cumin lamb or dry chili chicken yet.

    Happy to have them for delivery for that mid-week craving.
  • Post #25 - November 3rd, 2017, 5:46 pm
    Post #25 - November 3rd, 2017, 5:46 pm Post #25 - November 3rd, 2017, 5:46 pm
    Really digging New China Station! Terrific eat-in lunch today, Dry Chili Fish Fillet, Potstickers, Kung Pao Chicken, even the free with over $30 purchase chicken fried rice was kick-ass. 3 of us ate like kings, or should I say emperors, for not much money.

    NewChinaStationLTH1.jpg Dry Chili Fish Fillet


    New China Station, count me a Fan!
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #26 - March 28th, 2018, 9:12 am
    Post #26 - March 28th, 2018, 9:12 am Post #26 - March 28th, 2018, 9:12 am
    We have ordered several times, but limited items, and have been very happy. Another nice option that's close to home.
  • Post #27 - July 1st, 2018, 2:37 pm
    Post #27 - July 1st, 2018, 2:37 pm Post #27 - July 1st, 2018, 2:37 pm
    Well, it took 4 eat-in meals at New China Station but after a lunch last week, I finally "got it." Maybe the fact that it was 95 degrees out and there was no a/c took it to new territory. In any event, our meal was phenomenal . . .

    Image
    Potstickers
    Piping hot, perfectly crispy on the outside, a nice chew and an exeptionally flavorful filling.

    Image
    Signature Dry Chile Wing Ding (I think)
    Crispy, hot and nicely spicy.

    Image
    Lamb with Cumin Powder
    Tender, velveted lamb, perfectly cooked vegetables and a cumin-forward sauce.

    Image
    Special Kung Pao Chicken (all dark meat, no vegetables, peanuts instead of cashews)
    I'm guessing this is the version about which others have raved and now I understand. Probably the tastiest rendition I've ever had.

    Image
    Dry Chile Fish Fillet
    Light, crispy and delightfully spicy. Just a great dish.

    Image
    Chicken Fried Rice (free w/ $30+ order)
    Loved this loaded version, which was probably out of the wok no more than 30 seconds when it hit the table.

    New China Station . . . count me a fan (finally)! :D

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #28 - July 1st, 2018, 2:51 pm
    Post #28 - July 1st, 2018, 2:51 pm Post #28 - July 1st, 2018, 2:51 pm
    Another thing I like is when you get a fried rice, or Singapore noodles etc... the protiens are nicely done, velveted as mentioned and larger in size than just about anywhere I've ever been. Whole medium shrimp instead of the standard micro 61/70's and decent slices of chicken, pork or lamb, not small cubes.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #29 - July 1st, 2018, 10:50 pm
    Post #29 - July 1st, 2018, 10:50 pm Post #29 - July 1st, 2018, 10:50 pm
    Welcome to the fold, Ronnie. I wonder if we could get discounts on bulk supplies of Lipitor for the NCS cult.

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