A dollar gets you a sliver of crisp skin, roast duck meat, hoisin sauce, and green onions in a bun. Keep your eyes open for the sign, though.
Lamb soup dumplings, lamb and squash dumplings, and all the hits are very much indeed hits, but the sleeper hit is EGG AND DILL. Mmm, so so good. Save room for pumpkin black sesame tang yuan.
Soup dumplings, watercress dumpling, pan fried dumplings, Shanghai shoa Mai... All fresh, all delicious
The front window of this flower shop sells fresh tofu with your choice of a sweet syrup topping or a pool of chili oil with XO sauce.
The slightly upscale restaurant serves its modern dishes, like the Tibetan-style pork rib and orange congee with millet, in a theatrical and playful fashion with bright colors and surprising plating. Read more.
Baked buns are good here, but the Portuguese-style egg custard tarts are the thing to order here. They're frequently fresh from the oven, and our pick for the best of their kind in the city.
The original location. Great steamed rice roll. Add black vinegar and chili oil and enjoy.
You go here for one thing: pork wontons in hot oil (no. 6). The thin wonton skins hold a delicate filling; mild chili oil and preserved vegetable topping make this one of the best dumplings in NYC.
