At Cafe China on 37th Street, you'll want to finish your Sichuan meal with a cooling dessert of rice balls in bath of fermented sweet rice soup, also known as rice wine soup. The smaller orbs are simply tang yuan, glutinous mochi-like rice balls, barely sweetened and enjoyed primarily for their chewy texture. But the bigger orbs are more fun. Bite carefully in half and out oozes sweet black sesame paste. It's gritty but smooth-flowing and a classic pairing with the rice balls. Spoon up with the translucent boozy and sweet soup dotted in soft fermented rice. Each $6 bowl runs on the small side, and you certainly won't want to share.
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