100 Very Best 2019A line out the door signals the good things to come at these northern Chinese dim sum parlors. Patrons tick off items on paper menus—that no-carts system means everything is fresh and made to order. The regional style highlights starches such as pan-fried pork dumplings, flaky dan bing wraps stuffed with egg and scallions, and fiery noodle soups. For something green, try garlicky cucumbers or stir-fried mustard greens. Frills are few—no alcohol or credit cards here—but you’ll feast like a king for pauper prices. Inexpensive.
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.
