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The DC region’s most famous Chinese chef, Peter Chang, is going tapas-style with the Sichuan-centric cooking at his newest restaurant. NiHao, which also has a location Baltimore, opens in National Landing this Thursday, May 9 with small plate versions of dan dan noodles, kung pao chicken, and sliced pig’s ear in chili oil.
Maketto chef-owner Erik Bruner-Yang is a minority partner in the restaurant. Lydia says they’ve gotten to know each other through events over the years: “We talk about trends and how we’re seeing the Chinese food evolving in the US. We’re bouncing ideas back and forth.”in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
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