Howdy all, I'm a 'hounder from Boston, visiting Philly for a convention and staying sans car in Center City. Was curious about the state of affairs for Chinese cookery from regions of China that are not Guangdong Province. I'm US born of Chinese parents and spent a year in China where I developed a taste for some wonderful regional dishes especially from the Sichuan, Shanghai and northern areas.
I tried searching a bit on the message boards and noticed that there seems to be a general nod towards Szechuan Tasty House for Sichuan cooking and Sang Kee for Peking duck. My question though: I'm a veteran of multiple trips to QuanJuDe in Beijing and have been sharply disappointed by any and all of the Boston options that I've tried. Is Sang Kee any closer to the Real Deal?
Also, if there are other specific recs for good jiaozi (Peking ravioli), Shanghai cooking (incl XiaoLongBao or soup dumplings), Yunnan cooking or Taiwanese cooking, I'm all ears.
Thanks in advance!