The story
Great China opened its doors in Berkeley in 1985, founded by Mike and Jenny Yu. After a fire in 2012 forced a move from the original Kittredge Street location, the restaurant reopened on Bancroft Way, where it continues to thrive. Today, brothers James and Tai Yu carry on the family tradition, supported by a team with remarkable tenure – the lead chefs have been here over twenty years, and the wok line chefs together bring more than a century of experience. Longtime patrons will recognize lead server Linda Wang, who has been with Great China since the beginning.
The kitchen specializes in Northern Chinese cuisine, drawing on the best ingredients from Northern California’s farms and waters. The menu is deep and rewarding. Appetizers like the cold mung bean noodle salad called Double Skin – a dish Diablo Magazine named one of "101 Dishes To Try Before You Die" – and the Peking Roast Duck, served with twenty-four pancakes, plum sauce, and scallions, are signatures. Duck appears in half and whole forms, including a Tea-Smoked Duck with steamed buns. The extensive menu also covers chicken, beef, lamb, pork, seafood, and vegetables, with many gluten-free options clearly marked. Soups range from a delicate Winter Melon & Seafood to a spicy Hot & Sour.
Great China’s wine program has earned its own accolades: a James Beard Award nomination for Outstanding Wine Program and repeated Wine Spectator Awards of Excellence. The Michelin Bib Gourmand distinction, awarded for good quality, good value cooking, confirms what locals have known for decades. It is a favorite of UC Berkeley faculty, students, and neighborhood regulars – a place where steady, skilled cooking and genuine hospitality have built a lasting reputation.
Recognition
Ambience
Details
Location
