My family and I have been coming to this basic, somewhat tired-looking two-story dining room for decades to dine on dim sum. While there are hipper places to go these days, I still end up here because it’s easier to get a seat than it is at the hot spots—and because the dim sum offerings, paraded out on trays during peak dining hour, are still delicious. Browse the passing dishes of potstickers, deep-fried taro root, and dumplings filled with every imaginable combination of mushrooms, peas, spinach, cabbage, shrimp, scallops, pork, and crab; simply say “yes” to anything you want. The dai dze gao (scallop and shrimp dumplings with cilantro), and gao choygot (green chives and shrimp dumpling) are so crunchy, light, and perfect, you will inhale them and keep asking for more. If dim sum is not your style, you can order from the regular menu, filled with delicacies from southeastern China, including clay-pot casseroles and Peking duck.