Best Chinese Restaurants in Tucson

Asian Spice in northwest Tucson brings celebrated Cantonese-style Chinese American cuisine to a casual, modest interior. The dining room sits in a Marana strip mall with only a handful of tables, making the space feel cozy and intimate. Local diners often wait for a seat, and many others prefer takeout or catering for their meals. Furthermore, Asian Spice was named one of the ‘Top 100 Chinese Restaurants’ in the U.S.

Patrons rave about honey walnut shrimp with crisp cabbage and creamy, honey-sweet sauce. The menu also features fried rice with butter nuances, and beef ho fun noodles cooked in Cantonese tradition. Classic options like shrimp chop suey and crab rangoon draw regulars and visitors alike.

Bamboo Noodle House serves noodle soups, dumplings, and dishes drawn from generations of family cooking by owners Lenny and Blanca Mark. The concept grew out of the Mark family’s long history in local Chinese dining, including Bamboo Terrace and past ties to China Palace, with a menu shaped by home recipes and customer favorites.

Noodle soups anchor the menu with offerings like shrimp and pork won ton, lo mein, chow fun, and house-made dumplings alongside ribs and chef’s specials. The dining space reflects Chinese American heritage and Tucson roots.

View video of our visit here.

The massive menu features an extensive list of regional dishes from areas such as Sichuan, Dongbei, and Xinjiang. Sichuan cuisine is most famous for its fiery numbing cuisine. The northeastern region of Dongbei is known for its pickled cabbage akin to sauerkraut. The northwestern region of Xinjiang is famous for its flatbreads and use of lamb and cumin.
Avoid the Americanized dishes here; stick to the regional Chinese specialties for the best experience.

China Pasta House holds the honors of being one of the most affordable restaurants in Tucson.

The owners are from Dandong, China, located in northeast China just across the river from North Korea. A signature dish from the area is “Chinese sauerkraut,” which is more like a stripped-down, mild cabbage kimchi — eat it with pork on top of rice or in soup with house-made noodles.

GMG Chinese Bistro serves Oro Valley with standout American Chinese dishes. Their most popular items include wonton soup, sesame chicken, crab puffs, and egg rolls.

Jo Jo Chan, the owner of Go Dim Sum, is also one of the creative forces behind Jun Dynasty and Noodleholics. At Go Dim Sum, they've streamlining service by moving away from traditional steaming carts in favor of a more fast casual experience with a to-go form factor.

Jewel’s Noodle Kitchen offers an unpretentious atmosphere with its simple décor.

Don't expect the saucy Americanized Chinese dishes here — this barebones eatery showcases hearty Northern Chinese meat pies and buns. Popular dishes included hand-pulled noodle soups like the Tomato Egg Noodle and Noodle with Pork Bean Sauce. Other favorites are the Pork & Scallion Pie, Triple Dumplings filled with pork, shrimp, and chives, and the Cold Cucumber Salad.

Jun Dynasty has served Tucson’s midtown neighborhood since 2013, offering traditional Sichuan cooking made from scratch with a focus on consistency and reasonable prices. Owners Jojo Chan and Edwin Hui, both with backgrounds in real estate and automotive industries, opened the restaurant with the goal of creating a space where families could explore authentic Chinese cuisine alongside familiar favorites. The team of more than 30 employees includes several longtime staff members, many of whom have stayed for over a decade.

The Flaming Chili Oil series leads the menu, delivering Sichuan heat and numbing spice across a range of protein choices, including tofu. The chow fun, a stir-fry of wide, flat rice noodles, ranks among the most-ordered dishes, alongside the Walnut Shrimp, which pairs freshly fried shrimp with a creamy house-made sauce. Sautéed green beans, cooked over high heat in a wok with Sichuan peppercorns and doubanjiang, draw consistent repeat orders for their deceptive simplicity. General manager Jacob Yeung recommends the Firecracker Chicken or Shrimp as the best starting point for diners new to Sichuan flavors.