WHAT TO EAT: Lamb and cumin dumplings at Chop Chop.
Home to heavy northern Chinese classics made heavier for Scottish tastes, Chop Chop is famous for its dumplings and ridiculously cheap happy hour menu. Owner and founder Jian Wang immigrated to Edinburgh from Changchun, a city in the Chinese province of Jilin, which borders North Korea.
Although you might not find much of Chop Chop’s menu in Changchun, you’ll find a lot of Northern Chinese spirit in Chop Chop’s food—mostly the deep-fried parts. And Scotland, like Northern China, with its similarly unforgiving climate that historically limited the diversity of its agricultural output, loves deep-fried food. Chop Chop is also a perfect marriage between Northern China’s dumpling habit and Scotland’s insatiable appetite for lamb.
The lamb and cumin dumplings may be Chop Chop’s flagship staple and Wang’s original specialty, but half of their menu is deep-fried to perfection. Crowd favorites include their flash-fried green beans and braised eggplant, as well as their seasoned chicken wings and crispy shredded potato. The best part? It’s affordable, with most dishes at under ten pounds each.
