"The corner stalwart Yee Li has long held the Cantonese banner high, and is chosen here for its broad menu and affordability. The charcuterie in the window runs to crisp-skinned ducks, yellow waxy cuttlefish, chicken wings, and lacquered spare ribs, perfect over rice (ask for the ginger-scallion sauce). Sauteed snow peas, wonton noodle soup, steamed sea bass, beef with black bean sauce, chopped pork with preserved egg congee, and chicken with salted fish fried rice are other Cantonese standards." - Robert Sietsema
