Wow, how did you fit 14 XLBs in one basket?!
I’ve bought bulk bags of frozen XLBs at Kingdom of Dumpling on Taraval. I haven’t compared side by side, but prefer them to the ones I’ve bought at supermarkets. One time they were out of frozen and I got fresh ones, but that did not work well with my driving habits: the plate tilted and it was very difficult getting them unstuck from one another 30 minutes later. http://www.kingofchinesedumpling.com/english/contact.htm (“wholesale” location)
Not me, but my wife. She grew up in Shanghai when 16 dumplings per steamer was the rule at the Nanxiang Xiaolong Mantou Dian and its imitators. It’s now 12 dumplings per long at Jia Jia Tng Bao, Shanghai’s current XLB king.
Care to share which one of Prime Food products? Tried “MINI PORK BUN WITH CABBAGE.” Nothing to write home about.
I was specifically referring to the “mini soupy pork bun.” For the jiaozi like the ones you refer to you can do as well or better with the Wei-Chuan label (which are made in Hayward) or SF-made frozen ones from Kingdom of Dumpling and its various outlets or house-made ones from Shandong-style restaurants. Depending on where you live, though (and we are close to Chinatown) the convenience of Prime Food’s supermarket products offsets the travel across town for the SF-made products.
Has anyone come across Wenzhou food here in the Bay Area? I know many from that region migrated to NYC. But wonder if any appeared here.
Open:
Forgot to include:
Closed:
Not sure Mongolians would consider Mongolia a region of China 
Doh, thanks for pointing that out! What the boundaries (cultural, ethnic, or geographic) for this list should be, I’ve been iffy on, but that’s a pretty clear case. I’ll fix the categories in the OP tomorrow.
Now we just have to find some Inner Mongolian food.
Just want to note that Hotpot First’s hotpot is Chongqing hot pot.
it looks like this (Picture from Yelp) (#1, the Chongqing ma la hot pot):
Fondue Chinoise looks a bit different (Picture from Yelp):
So I don’t know if there is a regional hot pot difference within Sichuan
Chef Zhao kitchen in Palo Alto shares the same owner as Shanghai Garden, is open.
I’m not sure how to categorize this spot, but Tofu Village in Outer Sunset serves pretty good liang pi (or is this liang fen?) and has hot pot and tons of mala dishes.
Thanks for the report! I’ve been waiting to hear about them since they changed their format last year. Their current menu lists a lot of Sichuan classics.
The cloudy crystal look makes me think those are mung bean liang fen. I’ve had a similar dish at other Sichuan restaurants and have the shirt stains to prove it 
Shaanxi wheat starch-based “liang pi” tends to be more ivory opaque. To add to the confusion, there’s a Shandong / Northeastern Chinese dish called “Liang Zhang Pi” (called “double skin” at a few places here) that uses mung bean noodles. That said, I’ve seen some proves say liang pi on their menus when they’ve served mung bean Liang fen, so what do I know!
Is that Chinese celery? I imagine that would taste really good with the chili oil sauce.
I think it’s probably liang fen. I have no idea what Chinese celery tastes like since I never tried it by itself, but the liang fen there is pretty good
Closed
Openings
Soon to come
You might want to add Hanlin Tea Room (Taiwanese) at this point. They’ll be opening Friday or Saturday (or so they tell me).
Lulu’s Kitchen (same owner as concord) replaces Yu Yu in Dublin.
Some people liked the beef noodle soup at the new place Old Taro in Fremont. Old taro is a nickname for Nationalist soldiers who migrated to Taiwan after losing the civil war.
I’ve gotta do some more research to categorize the following (and can use help), but here they are in the meantime.
Inchin’s Bamboo Garden, an Indian Chinese chain, opened a location in Sunnyvale.
Deccan Spice, a new Indian place on Valencia in the Mission has some Indo-Chinese items. I’ll have to compare the menu to other places to see whether it has enough to make the list. Good chicken thali lunch special…
Zen Noodle Bar in San Mateo has Shanghainese owners, and noodles that are cut by machine and listed as ‘rolled noodles.’. I’m going to put this in the “other” category— it has some Shanghainese, Taiwanese, and Japanese items
According to Yelp, King Tsin on Solano in Berkeley has been replaced by a place called Sichuan Style. Anyone know more info?
Mala formula , Newark, Malatang, grilled items, some BBQ and snacks from random parts of China
Xiang Xiang Noodle opened their second location in Cupertino. Round buckwheat noodles, Shanxi knife shaved noodles, Chinese spaetzle (ge da) and 硬麵饅頭, yingmian mantou, dry bun.
