From this year Michelin review, Uncle Zhou is listed in Michelin Recommendations, which is a award in recent continuous 4 years from 2013. The Michelin guide comments as below: "Gifted cooks have been setting up in Elmhurst to show off their skills, but the chef/visionary of this modestly decked, massively popular Henanese gem has been a fixture from the start. Seat yourself inside the butterscotch-hued room, surrender to the affable staff, and await a memorable feast. Openin

The signature “Dial Oil Noodles” at Uncle Zhou "It's no secret that we at New York Food Journal love the fascinating cuisine of Henan, a province of 95 million people in Eastern China that is not to be confused with Hunan. Two years ago, we named the aptly titled Spicy Big Tray Chicken at the Henan restaurant Spicy Village as one of the top ten dishes of the year. Cucumbers with chili In that spirit, we ventured out to Elmhurst to visit Uncle Zhou (pronounced “Joe”), a Henan

Uncle Zhou’s Henanese eggplant dragons. "The other I took my buddy George to visit my Uncle Zhou. Steven Zhou’s eponymous Henanese noodle house is a favorite place for comfort food. At Uncle Zhou’s house comfort takes one form and one form only, a bowl of long-simmered lamb bone soup with chewy hand-drawn noodles, goji berries, and wood ear mushrooms, and of course fat beribboned bits of meat. Breathing the vapors and slurping up the noodles is a panacea for everything from s

Elmhurst's Uncle Zhou serves up authentic specialties from China's most diverse cuisine Thwack, twirl, twist. Thwack, twirl, twist goes the rhythm of the dough. What begins moments ago as a misshapen lump of flour and water transforms, rapidly, into a long, slender rope. Steven Zhou, 48, the namesake of Uncle Zhou restaurant in Elmhurst, takes the two ends of it in one hand, lifts the dough off the table, and deftly twirls it. The U-shaped loop quickly wraps around itself, ra

Discovering China's great under-exposed cuisine "Thirty years ago in America, you’d be hard-pressed to find Chinese food outside the culinary continuum of wonton soup, lo mein and sweet-and-sour chicken, a dish designed as a delivery system for sugar and red dye. But in the last decade, as sour-spicy Hunan and hot-and-numbing Sichuan restaurants fired up their woks, the country has been introduced to a growing galaxy of flavorful Chinese cuisine, not just deep-fried meat of d

TIME OUT SAYS: "Noodles are the star of this Henan-style restaurant, run by native Steven Zhou, since 2011. For the “Dial Oil” noodles (you bo mian), spaghetti-like strands are coated in vinegar, then topped with a sizzling, garlic-infused oil and more of the minced cloves. Another Henanese specialty, da pan ji (literally “big tray of chicken”), takes its cues from neighboring area Xinjiang, the dish’s birthplace. In Zhou’s rendition, stir-fried nuggets of bone-in bird cover