Hours: Lunch, dinner: seven days
Open late: Friday till 11
Authentic Chinese food; ask for the Chinese menu with English translations to get the best selection.
To gain access to Ed's amazing repertoire of delicious northern Chinese specialties start by asking for the leather-bound Chinese menu with English translations, then ask about the specials hanging on the wall, and if something appeals to you don't let anyone talk you out of it. You could spend weeks happily exploring: house pot stickers are long cigars of crispy, porky goodness, and the complex lamb, stir-fried with dried chiles, is carried from the kitchen with great regularity. Beef stew with noodle is a massive, very soupy bowl of tender beef chunks with a nice touch of spice. "Fish-fragrant" eggplant has nothing to do with fish-it's really just a version of eggplant with garlic sauce that renders the fruit light and puffy, with a delicate, crispy outer crust. Don't overlook the cold appetizers: a bowl of tofu with bits of preserved egg is a nice lesson in subtle textural contrasts, and the sliced pork leg with soy sauce is cut thinly in cross section so you can see the varying textures of the different muscles, rimmed by a layer of caramelized fat. Even cosmetically challenged selections tend to be terrific: lily flowers and bean thread noodle is sort of a grayish lump of noodles studded with wilted yellow flowers, but the pale yellow buds have a satisfying snap, like lightly sauteed mushrooms.
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