Their dumplings are a bit different from e.g. Dumpling Kitchen. The dumpling makers have good skills as every one of the dumplings come out shaped exactly the same. They have thicker skins, likely because the chef’s from the Northeast as Hyperbowler pointed out.
We tried two types of dumplings- three deluxe (pork, chive, shrimp) and pork with cabbage. The three deluxe was the clear winner, with the chives adding much fragrance to the pork meatball and a little bit of shrimp adding a bouncy texture. They also had a tiny bit of soup inside the dumpling. There were two people making dumplings at the counter facing the dining room. The pork with chive was fine, with the pork to chive ratio much lower than the three deluxe and thus tasted more bland.
We bought a bag of 50 quick frozen three deluxes home One can also buy them fresh.
We also had the server-recommended zhajiang mian, as well as the obvious beef huoshao.
Not being much of a zhajiang mian person I found it adequate but not memorable. Perhaps somebody from the Beijing area can comment on its quality. The huoshaos were also pretty neat, though we preferred the dumpling to their huoshaos.
