Handmade dumplings, a menu full of Chinese-Taiwanese classics.
Sesame Noodles are sensibly simple, chewy noodles mixed with cool cukes, and a smooth sesame sauce.
Lion Head Meatballs are sold in singles, tender pork in a brown sauce in a bed of clear rice noodles. A bit too heavy on the salt for my preference but not a bad starter for sharing. A single one can be split.
Dumplings are the main event, and they offer them steamed, boiled, or fried, all to perfection. Steamed keeps the wrapper chewy, and fried comes with that crisp bottom crust. Surf and Turf is a three-meat mix of chicken, pork, and shrimp. The filling is tender and juicy, with just a little bit of sweetness lent by the shrimp. The Seafood filling is a little bit fishy so only get it if you like a little sting from the sea. The crab comes through and shares the stage with the fish and shrimp. Pork and Cabbage are traditional, also tender, with a lighter finish than the other two.
Despite the recent arrival of Jiayuan and a couple chains of Bafang, good Chinese staples remain scarce in the South Bay. The food here tastes like food my family would make, and I'm pretty thrilled that these dumplings got thrown into the mix.
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