Charlie Zhang has returned to Royal China, (website) the Preston Hollow restaurant where he first made his mark, bringing years of experience and unmatched skill in hand-pulled noodles, or la mian. His presence reconnects the restaurant with a tradition that helped define Dallas dining for decades.
Founded in 1974 by Taiwanese immigrant Buck Kao, Royal China has long been a cornerstone of Chinese cuisine in Dallas. Its menu balances classical techniques with approachable flavors, offering everything from rich soups and delicate dumplings to the noodle dishes that would become Zhang’s signature. Over the years, the restaurant has earned a reputation for consistency and quality, making it a destination for both longtime patrons and new diners seeking authentic Chinese flavors.
The Art of La Mian
At Royal China, noodles are central to the dining experience. Charlie Zhang’s la mian are pulled from dough into long, springy strands with precision and care. Each strand holds a firm, tender bite, whether served in rich broth or stir-fried with vegetables and proteins.
- Wide Dan-Dan La Mian: Cold noodles dressed in a savory, slightly spicy Sichuan-inspired sauce.
- Stir-Fried La Mian: Fresh noodles stir-fried with vegetables and protein, maintaining spring and texture.
Classic Noodle Soups
- Beef Noodle Soup: Tender braised beef paired with Zhang’s noodles in a flavorful broth infused with star anise and black pepper.
- Thin Dan-Dan Mian: A lighter, spicier take on the classic, showcasing the noodles’ chew and structure.
Royal China’s dumplings offer balance and depth to the menu:
- Steamed Pork Dumplings: Delicate skins filled with seasoned pork, ginger, and scallion.
- Soup Dumplings (Xiao Long Bao): Juicy, broth-filled dumplings that exemplify precise technique.
- Shrimp and Pork Pan-Fried Dumplings: Crispy bottoms give way to tender, flavorful interiors.
Together, the noodles and dumplings highlight Royal China’s commitment to technical skill, balance, and flavor, emphasizing mastery in every dish.
A Return to Tradition
Charlie Zhang’s return marks a continuation of Royal China’s legacy. His noodles remain springy, flavorful, and perfectly suited to the restaurant’s rich broths and sauces. Patrons experience a craft honed over years, reaffirming why Royal China endures as one of Dallas’ most respected Chinese restaurants.
With Zhang at the helm of its noodle program, Royal China offers more than a meal; it provides a connection to culinary tradition, demonstrating how precision, care, and expertise can turn familiar dishes into something remarkable.
