"Dumplings, soup. This is the duo at Zhonghua, where wontons bob like buoys in hot and sour soup and the jiaozi come by the dozen, boiled, steamed, or fried (when they transmute into guotie). Established in 2012, the welcomingly unadorned restaurant also serves decent noodles, char siu bao, and a refreshing cucumber salad fragrant with sesame and hoarse with chilli oil. But locals, students, and tourists all come for the dumplings, anointing their meals with their own blends of soy, black vinegar, and finely minced garlic provided at the table." - James Hansen
James Hansen
