Xin Ding Dumpling House 鑫鼎轩 - Downtown Portland
Chinese restaurant · Chinatown ·
Xiao long bao, noodles, dumplings, dry pot, and late-night eats
Xiao long bao, noodles, dumplings, dry pot, and late-night eats
"This casual spot just blocks from the river in the heart of downtown is known for its dumplings, namely the tender xiao long bao. Owner and chef Leon Liu is from Shenyang in Northern China, which is known for its dough-based dishes. At Xing Ding he prepares pan-fried buns, Szechuan beef noodle soup, and wontons in chili sauce. The best part may be that on Friday and Saturday nights, the restaurant is open until 2 a.m. — ideal for Portland’s night owls." - Seiji Nanbu
"I ventured across Burnside for brunch at Xin Ding Dumpling House, where chef Leon Liu handmakes the plump, gleaming dumplings that anchor a menu of larger plates to share, soups, dried pot dishes, and noodles; steamer baskets arrive with piping hot xiao long bao, dumplings packed with tender lamb, pork and leek potstickers, and dim sum classics like crystal shrimp dumplings, and fluffy bao filled with molten black sesame or salted egg custard make a sweet finish." - Janey Wong
"I wrote about Xin Ding as an Old Town Chinese restaurant and soup-dumpling emporium whose soup dumplings drew serious reader attention — the story on Xin Ding garnered over 25,000 views, underscoring Portlanders’ ongoing fascination with soup dumplings and the excitement around both local and chain dumpling openings." - Eater Staff
"Opening Friday, May 12 in Old Town–Chinatown within the former Thirsty Lion space at 71 SW 2nd Avenue, Xin Ding Dumpling House will specialize in hand-made xiao long bao and let diners watch owner-chef Leon Liu—who hails from Shenyang—roll dough in an open kitchen. Liu will steam, fry, or boil dumplings with both savory and sweet fillings, offering xiao long bao in pork, shrimp, and crab varieties as well as dessert versions like black sesame and lotus seed; fluffy baozi will include fillings such as spicy minced tofu, pork and string bean, red bean, and custard; Liu will also use less-common fillings like lamb or egg and black fungus. His mentor, chef Keli Jiang, brings about 40 years of experience and will handle a broad range of Chinese dishes, including Peking duck with green onion pancakes and duck soup, while a dry pot specialty—featuring proteins like lamb, spare ribs, or tofu and vegetables tossed in spicy sauce and served in a mini wok on a candlelit stand—will be offered alongside some American Chinese options like orange chicken." - Janey Wong
"This new downtown Chinese restaurant serves dishes like handmade xiao long bao and dumplings, dry pot, and noodles." - Eater Staff