Why go: There’s no rolling-out of carts, and the emphasis on Northern Chinese–style dim sum means a preponderance of starchy fare. But if these two sparely appointed diners lack the variety and big-event excitement of the more popular Southern-style dim sum halls, they don’t lack for satisfactions. You can cobble together a feast for a relative pittance.
What to get: Thick noodles with sesame sauce or peanut powder or topped with stewed beef; mustard-green soup; garlicky bands of pickled cucumber; boiled peanuts; wontons in red-chili oil; smoked and steamed chicken.
Best for: A good alternative to stir-fries.
Insider tip: Bring cash—the restaurant doesn’t take credit cards or checks.
Open daily for lunch and dinner.
>> See all 2009 Cheap Eats restaurants here
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.
