"I eat this dish six times a year. It is sweet and spicy and savory and garlicky, and its sauce is the perfect binder for scoops of white rice. Pair it with a side of Taiwan-style pan-fried pork dumplings, charred string beans, and fried pork intestine, and drink two or three bottles of Tsingtao while you’re at it. Chinatown is teeming with excellent restaurants, and yet whenever I’m there I always find myself going back to Dumpling Cafe. —TBD" - Rachel Leah Blumenthal, Terrence Doyle, Dana Hatic