When faced with the long, no-frills menu, there should read a caution sign to not miss out on the crab and pork soup dumplings. The plump, juicy filling and flavorful broth held in each delicate wrapper with soy-ginger seasoning explains the afternoon crowd lunching out of takeout boxes at the entrance. Large bamboo steamer baskets line most tables, and the seared pan-fried pork dumplings are not to miss either. Cold appetizers also shine, like dark soy- and sugar-cooked bamboo shoots with wheat gluten, or thinly sliced stir-fried eel with chives. There are larger, steaming hot plates to choose from like Shanghai rice cakes with beef. The "Eight Jewel Rice" dessert matches a mound of sticky rice with red bean paste, dates and golden raisin "jewels."
- MICHELIN guide inspectors
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