The hand-pulled noodles (biang biang mian) are otherworldly, stretched and banged on the counter right in front of you and then cut into jagged, chewy strips.
Call 24 hours ahead to request the Peking Duck, and when you arrive at the restaurant you'll be greeted by a beautifully bronzed whole bird big enough to feed a party of four,
Don't miss the soup dumplings, which feature thin skin that's just elastic enough to hold in the juicy, fatty pork meatball and its rush of hot broth.
It's all about dumplings here—if you can't get enough at the restaurant, bring a frozen bag of 50 home.
The tanks of seafood let you know what to order here—fish go straight from the water to the kitchen to your plate. Don't miss the salt-and-pepper shrimp.
The spicy miso ramen is a winner here, bright red broth simmered for 10 hours and showered with sweet corn and ground pork.
