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  • Everything you need to know: They make dumplings. Almost nothing but. There are a couple of weird peach and seaweed salad offerings on the last page of the very short menu, but really, you'd have to be nuts. There are fifteen dumplings to a plate, all the same. You can have 'em steamed, or, for an extra buck and a half, fried. The fried ones will be mouth-burningly HOT. Let them cool a bit. Two dumpling fanatics should *easily* be able to polish off three plates between them. The little saucer on top of your teacup is not for your teacup; it's for your dipping sauce. The soy sauce, vinegar, and hot pepper-flake oil on the table are for you to build your own dipping sauce with. Small place, forty seats, tops; closes early. And it gets busy, fast. You may have trouble if you're a group of eight, or even four on some nights. May want to draw straws if you're an odd-numbered gang. A table for two should be easy to manage on most nights, though. Atmosphere is low-key, laid back. Surprisingly nice, warm light for a no-frills Chinatown dumpling joint. No annoying background music that I can remember. Tables bussed and cleaned properly. Competent service. Might actually make a decent date place for, say, a low-rent second date with a fellow rabid dumpling aficionado. One can actually have a conversation, and the food will surely impress. Their pork & leek dumplings are, hands down, the best things I've eaten this winter. ZOMFG.
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