China Eight Chinese Restaurant in Columbia: Dim Sum, Noodles, and Sichuan Specialties

What to expect at China Eight

China Eight sits on Devine Street in Columbia's Five Points neighborhood and serves Sichuan, Cantonese, and northern Chinese cooking. The restaurant is known for dim sum service on weekends, hand-pulled noodles, and spiced dishes that lean toward heat and numbing Sichuan peppercorn flavor. The space is casual—red walls, round tables built for sharing, and a menu that runs long enough that first-time visitors often need guidance on what to order.

The kitchen handles both traditional comfort dishes and bolder regional specialties. You'll find mapo tofu, kung pao chicken, and chow mein alongside less common items like fish-fragrant eggplant and chilled jellyfish. Prices run moderate; most entrees land between $10 and $18, and dim sum plates during weekend service cost $3 to $6 each.

Key Takeaways

• Dim sum service happens on weekends, with carts rolling through the dining room—order by pointing or asking your server for recommendations if you're unfamiliar with the dishes.
• Hand-pulled noodles and Sichuan specialties are the restaurant's strongest dishes; ask your server which items carry the most heat if you prefer milder food.
• The restaurant is built for group dining, with round tables and shareable portions that work well for families or friends splitting multiple dishes.
• Devine Street parking is street-side and can be tight during peak hours; arriving before 6 p.m. or after 8 p.m. usually means easier parking.

Dim sum on weekends

Weekend dim sum at China Eight runs from late morning through early afternoon, typically Friday through Sunday. Servers push carts loaded with bamboo steamers through the dining room; you flag them down, lift the lid, and point to what you want. The carts rotate, so if you miss something on the first pass, it usually comes around again within 20 minutes.

Common dim sum items include har gow (shrimp dumplings), siu mai (pork and shrimp dumplings), char siu bao (barbecue pork buns), and taro croquettes. Vegetable dumplings, chicken feet, and sticky rice wrapped in lotus leaf appear regularly. If you're new to dim sum, ask your server which carts are coming next or request a menu—some diners prefer ordering from a printed list rather than selecting from the carts.

Dim sum pricing works by plate size and complexity; a small plate of three dumplings costs less than a larger plate of four or five. Your server tallies the empty plates at the end and presents the bill. Most people spend $15 to $25 per person for a full dim sum meal with tea.

Hand-pulled noodles and Sichuan dishes

The noodle program at China Eight centers on hand-pulled varieties—thick, chewy strands that the kitchen stretches and folds by hand. These appear in soups (usually beef or chicken broth) and in dry, sauced preparations. The texture is noticeably different from dried or machine-cut noodles; they have more bite and hold sauce better.

Sichuan specialties carry the numbing heat of Sichuan peppercorn, which creates a tingling sensation on the tongue rather than simple spice. Mapo tofu is the most recognizable—silken tofu in a red, oily sauce with ground pork and peppercorns. Chongqing chicken (la zi ji) arrives as fried chicken pieces buried in dried chilies. Fish-fragrant eggplant, despite its name, contains no fish—the sauce mimics a traditional fish preparation and works on eggplant instead.

If you prefer milder food, tell your server before ordering. The kitchen can dial back the heat on most dishes without losing flavor. Cantonese-style preparations like steamed fish with ginger and scallions, or chicken with black bean sauce, tend to be gentler than the Sichuan side of the menu.

Where to park and when to go

China Eight occupies a storefront on Devine Street between Harden and Saluda. Street parking lines both sides of Devine; spaces fill quickly during dinner rush (6 p.m. to 8 p.m.) and on weekend dim sum afternoons. The Five Points area has limited lot parking, so expect to circle or park a block away during peak times.

Lunch service runs weekdays from 11 a.m. to 2 p.m. and tends to be quieter than dinner. Dinner service begins around 5 p.m. and runs until 10 p.m. or later. Weekends bring dim sum crowds from late morning through mid-afternoon, then a dinner rush starting around 6 p.m. If you want a table without waiting, aim for 2:30 p.m. to 5 p.m. on weekdays or arrive before 11:30 a.m. on weekend dim sum days.

What to order if you're undecided

First-time visitors often benefit from ordering a mix: one noodle dish, one Sichuan specialty, one milder Cantonese dish, and one vegetable side. This approach lets you taste across the menu and figure out what the kitchen does best. A typical order for two people might include hand-pulled noodles in broth, mapo tofu, steamed fish with ginger, and stir-fried bok choy.

Ask your server which dishes are popular that day—the kitchen sometimes features specials or runs out of certain items by evening. Seasonal ingredients like fresh bamboo shoots or specific vegetables rotate through the menu, and your server can point you toward what's fresh. If you're ordering for a group, mention your table size; servers often suggest a number of dishes that works for sharing.

Dietary considerations and menu navigation

The menu lists dishes in English with ingredients noted, though some descriptions are brief. Vegetarian options exist but aren't marked separately; ask your server which dishes contain no meat or fish sauce. Many vegetable stir-fries and noodle soups can be made vegetarian on request, though the kitchen may need a few extra minutes.

Seafood appears throughout the menu—shrimp, squid, fish, and shellfish show up in dim sum, noodle dishes, and entrees. If you have allergies or strong preferences, mention them when ordering. The kitchen is generally accommodating about modifications, though hand-pulled noodles and dim sum items are harder to alter than stir-fried dishes.

Frequently Asked Questions

Do I need a reservation at China Eight?

Reservations are not required for small groups, but calling ahead is smart on weekend dim sum days or if you're bringing a party of six or more. The restaurant fills up during peak hours, and a call lets you know the wait time before you drive over.

What's the difference between dim sum and regular Chinese food?

Dim sum is a style of service where small plates and dumplings come around on carts, and you order by selecting what you want as it passes. It's a meal built from many small dishes rather than a few large entrees. China Eight serves dim sum on weekends and regular menu service every day.

Are the noodles made fresh in the kitchen?

Yes, hand-pulled noodles are made to order. You'll see them being stretched and folded if you sit near the kitchen. This takes a few extra minutes compared to dried noodles, so expect a slightly longer wait for noodle dishes.

Can I get food to go?

China Eight offers takeout for regular menu items. Dim sum doesn't travel as well since the dumplings and buns are best eaten hot and fresh, but you can order entrees, noodles, and rice dishes to take home. Call ahead for large orders.

What should I order if I don't like spicy food?

Stick with Cantonese-style dishes like steamed fish with ginger, chicken with black bean sauce, or chow mein. Tell your server you prefer mild food, and they can steer you toward dishes without Sichuan peppercorn or heavy chili oil. Most vegetable stir-fries and noodle soups can be made without heat.