"i visited this restaurant three days in a row. Everyday was busy, people chatting, and loving their food. I enjoyed very much the steam carp fish. Fresh and meaty. The authentic ginger , scarlion, and soy sauce. The second day I tried the deep fried pork chop. Generous in potion, tasty, meaty too. Last was the cantonese style of ma po tofu , not much of spicy or numness. It had pickle vegetable, pea, mushroom, mince pork, and tofu. Another tasty dish."
