"It’s hard to order poorly at this delightful retreat. The menu is concise, with half of the items dedicated to the eponymous specialty. Indeed, this narrow hot spot has been a city-wide favorite since it opened in 2001 and continues to draw lines so long that servers leave a sign-in sheet outside. The secret to their success? Discipline. While many spots make dumplings ahead of time and freeze them, this kitchen starts fresh every morning.It’s best to begin slowly with a tray of boiled pork and celery jiaozi—the wrapping smooth to the touch and boasting just the right amount of bite. Anything pan-fried, though, is the main draw. From juicy pork to fresh chives, these little parcels of goodness have few equals." - Michelin Inspector