When you walk into Ching Hua, the first thing you see is a long bar, with top-shelf liquor displayed in a softly lit shelf behind the bartenders. The restaurant is casual-elegant, but the menu comes straight from the Beijing and Sichuan regions of China. Besides classic entrees such as mu shu, sweet and sour pork, and Mongolian beef ($7 and up), there are also less-known but more-authentic dishes such as Sichuan tea-smoked duck, salt and pepper squid, and ghan shao lamb. Beyond the chows, both mein and fun, Ching Hua also offers the outside-the-meinstream option of crispy Hong Kong style. The bar specializes in cocktails using some of the finest-name brands, including local Hangar One vodka. Speaking of booze, you can find cocktails such as Lychee-Infused Vodka Martini, Ching Hua Cosmopolitan, and Ching Hua Mai Tai. For nondrinkers, we highly recommend the mint lemonade, made with crushed mint just like the mojitos!