Four years ago Chinatown's first dumpling stall appeared on Allen Street. At Fried Dumpling, a dollar got you five pork-and-chive pot stickers, four fluffy pork buns, or a bowl of hot-and-sour soup—you could dine splendidly for two bucks. Others soon followed, and the current census stands at four. While most Chinese eateries serve food from Shanghai and points south, these establishments—which take fine advantage of some exceedingly cramped, low-end real estate—hail from Beijing, offering snacks based on wheat rather than rice, with a few southern Chinese... More >>>