These dim sum houses are as notable for what they don't offer as for what they do. They don't take credit cards, employ the cart system of their weekend-only competitors, or serve alcohol. That they manage to draw crowds is a testament to their consistency and value--not to mention the excellent attentions of the blue-jeaned waitstaff.
The menu is inspired by the starchy carbs of northern China, and that should be your focus in ordering--look for sesame cakes (on weekend mornings, get them filled with scrambled egg), pork-filled wontons in a bowl of red-chili oil, and giant baton-shaped crullers. For a change of pace from all that starch, add an order of garlicky pickled cucumbers and boiled peanuts.
Also good: Dan-dan noodles; boiled peanuts; spicy pickles; noodles with ground pork and bean-paste sauce.
Open Monday through Friday for lunch and dinner, Saturday and Sunday for breakfast, lunch, and dinner.