Authenticity is at the heart of Danwei Canting, a newish Chinese spot on SE Stark Street, just across from the beloved Slammer dive bar. Former Bluehour chef Kyo Koo taps owner James Kyle’s 17 years spent eating around Beijing for inspiration. They aim to give Portlanders a best-of playlist from this capital city and melting pot of regional Chinese cooking, Chongqing egg noodles to Xianjiang lamb skewers. The La Zi Ji fried chicken is a must-try: a mountain of whole scarlet chiles, minefields of mouth-numbing Sichuan peppercorns, and crackle-crisp nuggets of chicken plastered with shreds of ginger, sesame, and green onion.