Eat Great Cheap 2018There are no carts at these dim sum houses, but we’ll trade the ease of a point-and-order system for fresh dishes that emerge hot from the kitchen. Tick off items on paper—they’ll come quickly, so order in batches. We feasted on spicy wontons, dan-dan noodles, and egg-stuffed pastries. It’s hard to go wrong, unless you arrive cashless. (Credit cards aren’t taken.) Also good: pork dumplings; Spicy beef noodle soup; scallion pancakes; fried chicken.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
