I have been going to this place for years with friends and family, and this is the down home northern China restaurant that I keep coming back to.
When you walk in, you are greeted by the sight of dumplings being made right at the front counter, and you can see exactly what goes inside them. They have about 10 different varieties of dumplings. Recently we got the egg and vegetable (vegetarian) dumplings ($5.99 for a dozen or so), and pork and leek. We also got the spring onion cakes ($2.60), hot and sour soup ($5.59 for a large pot), and a Szechuan spicy lamb hot pot ($8.99 or so).
This was a veritable feast, as we gorged on bowl after bowl of goodness. My friend commented on how in Beijing the dumplings aren't as luxurious as the Canadian versions, with more egg being used in Canada than in China. You can also see that the staff making the dumplings are likely from northern China as well, so you're getting the straight goods.