We wish the Chinese diners who flock here would share their secrets to sidestepping land mines on the menu—we’ve found many bummers, but the winners have us hooked. The pot stickers are among our favorite (ask for house chili oil to stir into the dipping sauce). Sweet-and-sour fans love the crispy sticks of eggplant glazed in garlic sauce, and the sautéed lamb with cumin and sesame seeds, whole red chilies, onions and jalapeños is a bit fatty but flavorful. And the “pan-fried smoked pork cake” is a crispy, pitalike sandwich stuffed with a pancetta-ish pork, hoisin and scallion slivers.
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