"Our dinner was a total gastronomic delight!!! Do NOT be tricked into thinking this is just another American Chinese establishment offering things like kungpao chicken, lo mein, egg drop soup, etc. Instead, ask for the Huaiyang style menu which was introduced in early December. As someone born in Jiangsu Province in China, I would comment this is arguably the best Huaiyang food I’ve ever had in the U.S. Some dishes, such as shizitou (steamed “lion’s head” meatball), dazhu gansi (shredded dried tofu with chicken broth), Dongpo pork, and beer braised duck, are not easily found even in NY/LA/SF (Huaiyang cuisine is largely uncommon in traditional Chinatowns), but are elegantly prepared and served here. I can’t describe how good those dishes taste, nor could these photos you’ll have to try them yourself.Again, the Huaiyang style menu was recently added by the new owner and chef and I believe they are still in the experimental phase to determine what the permanent menu options should be. In the meantime, definitely ring them up a day in advance (takes much longer to prepare and cook) if you’d love to try some authentic Huaiyang dishes not quite the same as any other Chinese food you’ve had."
