Editorial Reviews
Diners have been packing this East Side mainstay for years, and lineups stretch out the door even on weekday evenings. The menu incorporates Taiwanese, Shanghainese, and Sichuan dishes, an odd yet highly successful confluence of flavours. Midday sees almost every table with an order of five-spice beef and green onion rolled in Chinese pancake. Shredded pork in garlic and chili sauce is piquant...
by vanmag
on April 18, 2013 from vanmag