I ordered the 1/2 roast duck and it was great! Its just I had to pay $3 for that small rice because…read morerice isnt included on their entrees. The service was nice and quick. The space was quiet as it wasnt that busy during thag time. My only concern is the $3 small bowl rice!

The food was surprisingly tasteless and poor quality. The seafood soup had calamari that were so…read moretough that, despite my love for them, I couldn't chew them at all. My friends ordered the same dish, but one of theirs came out bland and without any sauce. The waiter's explanation was that they have two chefs... and so what? The service was awful. I don't mind when staff don't speak English well, but not to the point where she couldn't understand us and we could barely understand her. She was rude, pointing her finger at each person's face while speaking. And yes, at the end, she demanded a tip. When we explained why we weren't going to leave one, we had to listen to a long lecture--in very hard-to-understand English--about how "not nice" we are. Stay away from this place! I think the restaurant survives only because people like us don't check reviews before coming in. Never again. This is the first time in my life I didn't leave a tip.

We ordered from Dumpling House, and were thrilled with our food. I'm notoriously disappointed by…read morecucumber salads and generally feel I can make better at home. But with Dumpling House! We also got the pepper beef and cold peanut noodles, and everything was delicious. We're a family that is picky about our food, but Dumpling House exceeded our expectations!

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.

The hot and sour soup was superb as were the boneless spare ribs and mooshi pork!…read more Best of all, the hostess found the diamond that fell out of my engagement ring in the bathroom. (Afer 55 years of marriage, I was pretty devistated until she spotted the stone on the floor. Plan to return soon!

I stopped in for first time on a Sunday . No one in…read morerestaurant except a male couple preparing to leave. I ordered the Basil Ginger Chicken with white rice and chose the honey bbq rib which they charged a 1.00 extra? Why for dinky pieces and dinky portion of bbq ribs served and over cooked . It was a bad choice vs the chicken fingers? Lunch special Came with hot and sour soup. I ordered an appetizer of pan fried dumplings . Well, I was given the other departing diner's check? Only two tables including mine to manage for the owner, manager, waitress ? Maybe cook too? Owner / manager/ waitress on phone and no attentive ... then her call got annoying long and loud... my ambiance worsen and now just bad. No soothing Asian music here... I explained that I got their check and she corrected by dropping at correct table. Then , I was given no place setting. I hope it was washed down before I arrived. Dumplings arrive , no plate... ok ... I'll improvise and eat off the dumpling serving plate which was small and looks like a dry cleaner shirt cleaning after this one. Dumplings nothing to brag about... filling ok but lacked flavor . The entree dish arrives and she takes my knife away with the dumpling empty dish? Why ? Did I look upset or dangerous ? Now no knife to cut the chicken pieces . Well the ribs for 1.00 extra were lousy and dinky pieces chopped up like chopped beets. Well, the basil chicken I thought was noodles only as the meat was the most tender chicken I ever had... it was excellent but I wanted stronger ginger or basil. While eating , another couple comes in and the place empty , but she seats them next to my table that was jammed in a foot away... they looked at me and facial expressions displayed implied they didn't want to watch me chow down like a cannibal on a meat Carcass while they are there for their intimate lunch and conversation. Fortunately they spoke in foreign tongue and my forced ease dropping was ineffective. Why seat customers on top of each other? When all tables empty? No fortune cookie, pineapple here. Never had my water refilled either ? Chicken tenderness was the winner here .

A gathering with project colleagues. The cooking method was fairly authentic, but the spiciness was…read moreonly at the Cantonese level. Fish Fillet with Hot Chili Sauce水煮魚片: As expected of their signature dish! The basa fish fillets were incredibly tender, the Szechuan peppercorns were fragrant but not numbing, and the overall flavor was oily but not greasy. The server would remove the chilies after serving, so there was no need to worry about the spiciness. Beef Fillets & Cabbage with Hot Chili Sauce水煮牛肉: Redder and spicier than the boiled fish. The Szechuan people present commented that this was the only dish with flavor. The beef was very tender; although you could taste the tenderizing powder, it wasn't a big problem. Scallions and Szechuan peppercorns contributed much to the fragrance. Pork Intestine with Preserved Vegetable酸菜大腸: Surprisingly, it tasted like... Hakka cuisine? The pork intestines were cut on the thicker side, not the usual kind, but the slightly sour and spicy flavor with a light thickening was just right. Spicy Frog in Fried Pot乾鍋牛蛙: Despite the name, there was a lot of sauce; the bullfrog meat was too tough and chewy. Not recommended. Ma Po Tofu (With minced pork)麻婆豆腐: Very delicious! The tofu was very tender, and the Sichuan peppercorns were very fragrant. Duck with Peking Plum Sauce京醬鴨片: The duck meat was mushy and lacked texture, and the Beijing plum sauce was heavily diluted. I had a feeling of not knowing what I had eaten. Sichuan Spicy Dumpling紅油水餃: I loved them!! The dumplings were large, the filling was generous, and the skin was on the thicker side, giving them a good chewy and firm texture. Besides the chili oil and peanuts, there was a hint of vinegar, which was very refreshing. Steamed Juicy Pork Bun小籠包: The restaurant claims they are handmade daily. Plenty of soup filling, but slightly oily; the skin was chewy but not dry, unfortunately one was broken. If this isn't the case for most places, then Fuchun Ju excels in its fillings, while Zoe's excels in its skins; both are comparable and worth trying.

The restaurant is SPOTLESS. Not a speck of dust on the windows or tables. I was impressed. The food…read moreis so fresh. The lamb and fish were very tender.

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.

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.

We were really disappointed…read more This was a restaurant we grew up enjoying, so we were excited to come back. We remembered the buffet and were hoping to enjoy some of the dishes we grew up with, but found out it's no longer there. Since prices have gone up everywhere, we decided to order from the lunch menu instead. We ordered the General Gao's chicken and a simple order of chicken fingers. Unfortunately, neither was good. The General Gao's was chewy instead of crispy and lacked the flavor we remembered. The chicken fingers were extremely overcooked, almost like they had been fried multiple times. They were so crunchy they were hard to eat and had a bad aftertaste. When we arrived at lunchtime, we were the only customers in the restaurant. Sadly, after our meal, we understood why. This place used to be packed, and it's heartbreaking to see a restaurant that's been around for more than 30 years decline like this. Unfortunately, this was our last visit. We'll continue making the drive to Golden Temple whenever we're craving Chinese food.

I had passed by Changsho countless times in my weary life, and yet had never been enticed to go…read morewithin. This, sadly, was in no small part due to the concerningly low rating that Changsho holds on this platform. This changed in November 2025. If you penetrate the brutal but not brutalist concrete building on the side of Mass Ave, you find yourself in a space that is clean and colorful, yet you find yourself with a weak sense of something being slightly off. An indoor waterfall cascades to your right. A sense of vague unease comes from the bowels of your soul. For me, the aesthetic brought me back to Orchid in Garden City, NY, which I visited a number of times in my childhood. Changsho is a Cambridge staple (allegedly from 1977) that recalls a lost style of Chinese restaurant in the US. Put simply, it's as if the restaurant were designed to give the locals a taste of "The Orient" in a way that would also greatly appeal to the locals. As a result, you have wood-paneled walls, large ceramic vases, East Asian instruments, and other such decor throughout the venue. There is surely more that can be said in this respect, but I shall stop here. That aside, I can now move to the food. I sampled several items, including a formosa crispy chicken, streamed edamame dumplings, vegetable spring rolls, and dry cooked string beans. The chicken was salty, as could have been expected, but I was very pleased overall with the food. The green beans in particular were flavorful and delicious, coated in a sumptuous ointment-like sauce. I read several reviews about evil and vile service at Changsho. This was not at all my experience. The wait staff were some of the friendliest people I met this month, and the food emerged quickly to be readily shoved down our eager gullets. The restaurant is not cheap, but not extraordinarily expensive -- it is in line with what you would expect for a slightly nicer (but not fancy) sit-down dinner. The Changsho experience was impressive, and I would readily return.

Pretty standard Chinese restaurant. Biggest pro is that they have large tables and that there is a…read moresmall parking lot. Felt the dishes overall to be quite oily. Service was objectively fair as they were trying to rush us, came off as rude, and we had a hard time flagging them down. Tableware and such also need an update/refresh. Nonetheless it seems they are very popular as the place was full even on a weekday night. - beef scallion rolls were presented nicely - Szechuan cripsy chicken nugget things could have used more chicken! - Watercress and egg plants were good portions - Fried rice veryyyy oily - Mushu chicken was alright - chili oil potato strips were decently spicy

I'm honestly so shocked Mu Lan isn't rated higher here (and it's making me question my taste buds),…read moreBUT everything I've gotten here has been amazing. I was introduced by a friend of mine, and I've been hooked ever since. I bring my friends, who bring their friends, and the line goes on. In all seriousness, get the smoked or salted duck. They're cold dishes but absolutely delicious. My go to dishes are the duck, fried porkchops, Mu Lan fish, and the Ham Hock (thank me later.)

The wings and fried plantains on point. Definite recommend unfortunately no garlic for the plantainsread more

Ordered the noodle soup on a day I was looking for something homey and comforting. It was really…read morebland, as the dish came with just soup and slightly overcooked noodles. Admittedly, the price was $10, so it is only fair that I keep my expectations low. I probably could have used the soup as a base for another home-cooked dish, but I ended up drinking it.