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Another opinion on Shan Dong in Oakland - Search of the perfect potstickers

Han Lukito | Sep 29, 200212:11 PM

My standard for potstickers is high, so I am not impressed with this place as far as potstickers are concerned. If I am not mistaken potstickers are the specialties of Shan Dong ara in China. However, their other dishes that I tried were quite good.

The potstickers were actually "sui-gauw", which were the boiled version instead of the pan-fried ones. They were big about 2" long. In my opinion, the good version still has some liquid inside - and it's not xia long bao if you think I am mistaken. I did order another version filled with leek that were panfried. Again, not impressed. Just too dry for me. The perfect potstickers in my opinion should have tasty skins, filling and still some liquid inside and not too big.

However, their shan dong noodles (sliced), chow mein style is good. The noodles have good texture, lots of pieces of chicken and couple of shrimps. These were sliced instead of the usual method of twining the dough.

The string bean with pork is also excellent. The string beans were seared until just the point of wilting and has some charred marks. The bits of pork were tasty and fragrant with garlic but not overly garlicky. High mark for this simple dish and lots of people order them.

The "swan-la-than" or the hot sour soup is allright but nothing to rave about. Again, my standard is high for this dish. My dad once made the perfect HSS in my opinion. He uses expensive red wine vinegar and the soup is soooo tasty.

I also learned from the owner that Yan Can Cook visitted the place 3 times, the last one was last April. Their busiest time is Friday and Saturday.

For address and more opinion, check the link below.


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