Lovers of traditional Northern Chinese food drive for hundreds of miles to sample this value-packed menu, overlooking frequent long waits outside, crowded seating, and lack of in-house restrooms. The tiny establishment loads its 10 or so tables with bottles of aromatic and spicy condiments for the boiled, steamed, and fried dumplings that are the house specialty—the pork and chive are particularly good. After dumplings, move on to house specialties like sea bass with black bean sauce, salt-and-pepper calamari, and pork shank Shanghai-style. Ask about daily specials. Only tea and soft drinks are served.