It's worth traveling up Liberty Road to Szechuan Best for their dim sum, Northern style. we enjoyed ourselves with steamed spare ribs: little nubs of porky stuff, some with bone, in a great Chinese kitchen pork stock. Great sauce for the pan fried pork buns that came next! Staeamed vegetable dumplings were pretty and delicious, specially with their soy-vinegar-ginger shard sauce. Keep all the sauces (they'll try to take them away once the accompanying dish is eaten). We also asked for hot oil and hoisin on the side.
Pan fried turnip was popular with some of us, and jumbo fried noodle got eaten. Then we needed veggies: snowpea shoots with garlic (not on the dim sum menu, but order it)has a smoky taste from the great scorched garlic. This and a similar but hollow green were very good. Steamed buns were a disappointment; small, not puffed up (no yeast)and no char siu flavor.
The shocker was Wine Flavored Chicken: one of my co-eaters thought the server had said "white chicken" as it was so pale. It was also chilled, and very winey. I loved it. Eight treasures Rice cake should be ordered at the end: a colorful fruity glutinous rice pudding.
Service was spotty, but we were there to gorge, and succeeded.