Potstickers (aka guo tie aka peking ravioli) are still outstanding. Handmade on the premises, a perfect scorching on one side, the rest firm andtender from steaming. Perfectly seasoned meat filling. My go-to place for classic potstickers.
Scallion pancakes (aka cong you bing) are deliciously crispy, many layered, with the appropriate elasticity in the centre. Subtle aroma of caramelized scallion. of course more would always be better (g).
Xiao long bao (aka pork buns aka soup dumplings) are poor; the skin is too thick and pasty (in fact, they can be picked up with chopsticks and not break). Meat filling is good, similar in seasoning to the ones from the potstickers, also a small amount of soup.
Lamb with Shanghai style noodles are a mix of good and bad. The lamb and cabbage are cut very coarsely, finer knifework would have enabled the ingredients to harmonize texturally with the fat and tender noodles. Very good flavour, and a good meat to noodle ratio, which I see as a nice improvement.
Peking duck is well made. While it's not the best I've ever had in my life, it's an outstanding value by all accounts and a serious authentic rendition of this favourite.
First course of crispy duck skin with the white stems of scallions (would prefer these slivered), a plummy tian mian jiang/sweet fermented wheat sauce, wrapped in soft wheat pancakes.
Second course: duck meat stir fried with vegetables (mainly bean sprouts).
Third course (my favourite): duck soup made from the carcass, with bean curd/tofu and vermicelli, lovely duck flavour with every mouthful.
Exceptional value in a small bare bones settings (ended up paying about $17 per person with tip). Stick to the northern Chinese dishes, they're great.