With the help of some friends, I finally ordered a couple of new items at Dumpling Queen in addition to the standard bearers which make this an excellent meal.
The salty and cripsy chicken and the toon with eggs were both supremely delicious. The egg dish was like scrambled eggs with toon (a vegetable), green peppers, onion, and maybe a few other things. The salty and crispy chicken provided a terrific crunch.
My standards were all really fine. The Xinjiang fried ribs, the mung bean noodle salad, and the beef and celery steamed dumplings (I think of these as dongbei style) make for a robust and varied meal.
After many trips to Dumpling Queen, I have concluded that the winner in the dumpling category are the pork and dill dumplings. The fattiness of the pork combined with the herbaceousness of the dill make for an exceptional combination, and a really nice ‘soup’ is created that is packed with flavor. These are world class.
The menu has been pared down from previous visits. They still have the irresistible mung bean noodle salad, though it is not listed as a salad on the menu. It is listed simply under “Northeastern Chinese Cuisine” as North China Mung Bean with Chicken and Vegetables. My habit is to swap out tofu for the chicken.
