Hand-rolled dumplings,
woks that remember
every flame

China Jade sits on Bailey Avenue as a place where Chinese cooking is treated as craft — not convenience. Every dish begins with the same question: does it taste like it was made for someone you know?

Our kitchen works with whole ingredients, prepared the way techniques were taught — hand-pulled noodles, stock simmered for hours, dumplings folded one at a time. We don't rush the wok.

For our neighbors in Buffalo, we've been a quiet gathering place — a table for takeout on a busy evening, a sit-down meal on a weekend, a place that remembers how you like it.