"What to make of an old-school dim sum parlor that also casually offers Hunan, Sichuan, and Thai staples? No matter. Yangtze’s traditional Cantonese small plates remain a stronghold, and its har gow, or crystal shrimp dumplings, are nearly textbook. Said otherwise: whole chunks of shrimp bound by glossy and delicate (yet chewy) wrappers, sized conservatively. Offered only offered during lunch, on weekends." - Jon Cheng, Justine Jones
