Many of the best chefs in Beijing's imperial kitchens hailed from China's northeastern province of Shandong, and San Franciscans regularly enjoy dishes of the same province at this bare-bones storefront restaurant. Specialties include steamed dumplings—shrimp and leek dumplings are the most popular—and hand-pulled noodles, in soup or stir-fried. Parents and kids regularly fight over platters of dry-fried chicken wings, a cult dish in the city. To get a table without a wait, come before or after the noon or dinner rush.
1031 Irving St., San Francisco, California, 94122, United States