I got delivery from here this weekend (believe that's why the prices are so odd) and was pretty…read morehappy with the food that came. I do think I'd order differently the next time around, but this was a solid meal. Shanghai fried pork noodle ($17.64) - these noodles are amazing. Perfectly bouncy and chewy with really tender pork and a great savory flavor, I'd 100% get these every time I come back here in the future. They were a little oily, but not so much that it was a negative. Everything just melded together really well and I basically inhaled this entire serving in minutes. I think the noodles are fresh noodles too - the texture and bounciness was just really really pleasant. 10/10 for these every time. Pan fried pork bun ($10.56) - I was a little less impressed with these. I really like dumplings with the thicker dough skin, but this was a fluffy bun type of wrapper instead. The meat inside was a little mushy, and the juices has seeped into the skin which I normally like with a chewy skin, but with this fluffy skin it just left a lot of the buns very soggy. And because the juice had seeped out of the meat, the meat was also a bit mushy inside. The taste was good but not a huge fan of these, though I'm sure they are better in person. Still, I've been here twice already and will keep coming back, especially for those delicious noodles!

We wanted a meal in Chinatown and Fuchun Ju did not disappoint! It was a short walk from the…read moreChinatown T stop and the food and service were wonderful. You use a QRC code to access the menu and place your order. Your tab stays open until you let the system know you are done with your meal. We ordered the spring rolls, the rainbow soup dumplings and the half Peking duck. Everything was very good. The dumplings were presented in a wood bird cage which was a fun presentation and played into the garden feel of the restaurant. We'd definitely recommend Fuchun Ju.

Ordered lunch from here on DoorDash at work. General gso chicken and chicken wings well done. The…read moregso wasn't spicy enough for my preference but was still good. Would order again but not a must have lock in.

The food was fresh and has good portions. This was my first time stopping in to eat and the food…read morereviews are spot on. But, when I first entered, I was concerned that there was no one else dining on a Sunday at 1pm. All of the food came out extra hot, which I love. Soup dumplings have plenty of liquid, no sombrero-like dumplings here! Ma Po Tofu could've been spicier & make sure you get it with pork IMO but it was still a yummy dish. My family loves rice cake noodle but I don't because the noodle is often gummy-chewy but this one was just right and they don't use snow cabbage like most places. The eggplant had lots of wood mushrooms so that's a huge plus since we love that veg. Definitely needed the 2 bowls of white rice for the sauce from the eggplant & tofu dishes. The staff are nice. The woman server spoke Mandarin and the kitchen staff also speak Cantonese.

Consistently solid. One of the few places to get certain Shanghainese dishes. Love the tea they…read moreserve before the food arrives. I'll always have a soft spot for this place.

For a quick late lunch, I stopped by Shanghai Fresh on a Thursday afternoon. The place was…read morerelatively empty so I received seating immediately. I ordered the 雪菜肉丝炒年糕 Stir Fried Rice Cake with Pork & Mustard Greens ($17.95). It wasn't too oily, and had extra strong wok hei / 鍋氣. That puts it above the random neighborhood Chinese restaurant's version. That said, the portion size was probably halved. The interior seemed well put together. The bronzed teapot looked a lot better than the beat up stainless steel sort. The complimentary salt and pepper peanuts cemented the details. Personally, I would like a larger portion size, but I think the price point and offering caters to a more modern sensibility.

Recommended by my friend, this pan-fried bun生煎 place isn't far from MFA Boston. The little place is…read moreincredibly popular and well-known among Boston's Chinese student community. Shanghai Classic Pork Pan-Fried Buns上海生煎饅頭: I was instantly hooked! It's hard to imagine finding such good pan-fried buns in the US. Almost every table ordered them, so they were all freshly made, piping hot. The bun was made with unleavened dough, making it chewy and refreshing, with a light, crispy bottom--not oily or hard. The meat filling was substantial and tender, with plenty of broth (see picture). It was sweeter than salty, incredibly umami. The chili oil was also very fragrant, and dipping it in Zhenjiang vinegar enhanced the flavor and cut through the greasiness. Shredded Pork & Preserved Vegetable Noodle Soup雪菜肉絲麵: The noodles were thin and round, with a soft, mushy texture. While the noodles were clearly machine-made, this isn't a problem in the Yangtze River Delta region; the issue was likely overcooking. The shredded pork were well-stirred, with tender meat, but the noodles lacked flavor. They had to be eaten with the pickled mustard greens雪菜 to be slightly salty, and the umami flavor was severely diluted. The tableware is all disposable, and tipping is not mandatory. It's quite affordable.

This place is really legit for Shanghai pan-fried buns/shengjianbao. My parents are from Shanghai…read moreand my dad said they are on par with the good places in Shanghai. They come out piping hot and fresh, and can kind of be hazardous if you bite into them too quickly and cause the soup to spurt out. I don't think I've had better ones in the states! In fact, even in Shanghai, it's kind of hard to find good ones sometimes (at least ones that serve them all day and not just for breakfast). It's more of a takeout place as it's rather small, but the interior is clean and bright.

Food was wonderful but it took way too long to get everyone's order. We overheard one of the guys…read moretelling other customers their steamer was down so we inquired. They said it would be another 15 minutes after we'd waited an hour. Sure would have been nice to have that communicated. It's an express shop so the space is tight - food problem for the restaurant though! And baby they were busy! Check 'em out!

Decent size for a quick service restaurant with ordering with a tablet. We ordered the pan fried…read morepork buns and the beef and pepper noodles. Pretty flavorful but borderline salty.

Really great environment and super responsive service! Otto recommended the biang biang noodles and…read moreI would recommend now too! Highly likely to return with friends sometime soon.

Myers+Chang is a modern Asian-inspired restaurant that blends flavors from across East and…read moreSoutheast Asia into a menu built around small, shareable plates. We walked into a space with an energetic atmosphere, an open kitchen, a lively dining room, and a contemporary design that makes the restaurant feel both casual and polished. The layout encourages ordering several dishes for the table, and the variety across the menu makes it easy to build a meal that feels different with each visit. The small plates are the biggest draw because they let you try a wide range of flavors without committing to a single entrée. The pork belly buns are one of the signature dishes, featuring tender pork inside soft steamed buns with a balance of sweet and savory flavors. The dan dan noodles are another standout with their rich, spicy sauce, while the Brussels sprouts have developed a strong following thanks to their crispy texture and bold seasoning. We also appreciated that many dishes are available as half portions, making it easier to sample more of the menu without ordering too much food. The menu offers a good balance between familiar favorites and more creative dishes, with each plate feeling thoughtfully prepared and packed with flavor. There are also plenty of vegetarian and vegan options, making it easy for groups with different dietary preferences to find something they enjoy. The service matched the pace of the restaurant during our visit. The staff were attentive, dishes came out steadily as they were ready, and the servers were helpful with recommendations for building a meal around multiple small plates. The restaurant stays busy throughout the evening, so making a reservation is a good idea, especially for dinner or larger groups. Myers+Chang is one of the better places in Boston for creative Asian-inspired small plates. The combination of bold flavors, shareable portions, lively atmosphere, and consistently strong service makes it a restaurant that is easy to return to, especially if you enjoy trying a variety of dishes instead of ordering a traditional entrée.

I had a really enjoyable meal at Dumpling House in Cambridge…read more The dumplings were fresh, juicy, and full of flavor. I especially liked how everything tasted homemade and comforting, with a nice balance of texture and seasoning. The menu offers a wide variety of options, so it's easy to try different dishes beyond just dumplings. Everything came out quickly, and the portions were quite satisfying. The atmosphere is casual and lively, which makes it a great spot for a quick meal or a relaxed dinner with friends. Overall, a solid choice in Cambridge if you're craving authentic Chinese dumplings. I would definitely come back again.

A dinner with my Korean friends revealed my current favorite Chinese restaurant in Boston!…read more Soup Steamed Dumplings Pork 小籠包: The dumplings were large, incredibly juicy, and the meat filling was tender and smooth. The seasoning was only slightly sweet, perfectly complementing the freshness of the meat. These were the best Xiaolongbao I've had in the US, although the skin was a bit soggy and unappetizing. Pork & Leeks Dumpling: My friend ordered these, opting for pan-fried dumplings. They were piping hot, incredibly fragrant, and the meat filling was tender. The chive flavor was mild, which is perfect since I don't like chives lol. A touch of vinegar was definitely needed to cut through the richness! Sliced Fish Szechuan Style: Calling them "sliced fish" is a bit of a stretch; "fish fillets" would be more accurate. They were probably made with basa fish, and the fish was incredibly tender, almost melting in your mouth. The broth was fragrant, and the numbing and spicy flavor was authentic, earning high praise from my friend from Sichuan. Lamb with Ginger & Scallions Onion: A perfectly good Beijing dish, but it was prepared with the feel of a Cantonese stir-fry, which suited my Cantonese palate perfectly. The lamb was incredibly tender, with no gamey taste, and stir-fried until the oil was visible but the sauce wasn't thickened. The sweetness of the onions and carrots added to the complex flavor. Sweet and Sour Pork Tenderloin: Just average, like a typical Shanghai style home-cooked meal. Nothing special to say. General Gao's Tofu 左宗豆腐: My first time trying the famous "General Tso" (I don't know why they call it General Gao) series of American Chinese cuisine. It felt similar to the technique used in Shanghainese "Kung Pao宮保." A slightly sweet and sour flavor with the aroma and mild spiciness of dried chili peppers, the ingredients were deep-fried and coated in a thick sauce. The tofu was overcooked, the edges were hard, and the sauce became a bit watery towards the end. This dish was just okay.