"Specializing in the Dongbei cuisine of northeastern China, this cozy little restaurant is tucked behind a laundromat in the University District. One of the specialties is guo bao rou: sweet-and-sour pork made from thin slices of meat coated in potato starch, twice-cooked, and then covered in a thick gingery sauce. Eggplant with peppers and potato is another typical Dongbei dish, as is anything featuring “sauerkraut” (pickled Chinese cabbage), such as the sauerkraut with plain boiled pork and tofu—in a broth that puckers the lips and yet is perfectly comforting." - Jay Friedman
Jay Friedman