The three best things about this place? The prices (cheap, though cash-only), the speed (like lightning), and the gigantic platters full of various sliced animal parts. Sure, the broths and hand-shaved noodles are good (particularly the oxtail), but what’s even better is a huge platter heaped with cold pig’s ear, beef tendon and sliced meats—the Chinatown charcuterie tray, as served by Nan Zhou. The kitchen’s handling of these unattractive bits of critter is admirably simple, leaving smart regulars (like us) free to drench everything in the vinegar and chili oil available at every table.
Featured In
Best of Philly 2004 Chinese
This recent addition to the Chinatown scene is enlivened by the noodle-maker in the back, whose thwacks of dough signal the one trick...
Review
tLzca2 , [url=http://ypqetnspizsa.com/]ypqetnspizsa[/url], [link=http://kymiitairuws.com/]kymiitairuws[/link], http://vznyoiezanam.com/ Posted by vqrfhc: Feb. February 12th, 2012 at 11:47 AM
Join Philadelphia magazine for a unique tasting experience as the city’s top chefs and restaurants compete for Dish of the Year, Best Appetizer, Best Entrée, and Best Dessert.
Join Philadelphia magazine and PA Wine & Spirits Stores at the Lincoln Financial Field and sample hundreds of wines at the most anticipated tasting event of the year.
For your iPhone: Keep the city's best restaurants, shops and services at your fingertips! Browse five years of winners including our brand-new 2011 list. Click to download now!
This text is replaced by the Flash movie.
To view this page, you must be using Internet Explorer 7 or higher. Please visit microsoft.com for more information.