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"Opened in 2017 in Hartsdale, this Chinese restaurant has drawn repeat visits from Esquire’s Jeff Gordinier, who highlights dan dan noodles, thousand-layer tofu, and Sichuan peppercorn tofu skin, while Forbes critic John Mariani calls it “remarkably ambitious,” praising whole fish with fermented black beans, cumin-dusted pork ribs, and handmade dumplings." - Melissa McCart