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Any recent Hound visits to Gou Bu Li?

crispypork Apr 23, 2007 06:23 PM

I have been reading past posts re: GBL and yummy Northern dumplings and how it moved from El Cerrito to San Pablo Dam Road. I am looking forward to trying it out and wanted to see if anyone had any recent feedback.

Thanks in advance!

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  1. t
    ThaDu RE: crispypork Apr 23, 2007 06:37 PM

    i have been there a few times. the cook retired and the son is running the business.

    1 Reply
    1. re: ThaDu
      Gary Soup RE: ThaDu Apr 23, 2007 06:57 PM

      How's the food these days? I'm not a big fan of gou bu li (the baozi) but I think they only served it once a week, anyway. If I recall correctly, however, someone posted a picture of some awesome-looking pot stickers, the cigar-shaped, open ended ones. Have these been spotted lately?.

    2. yimster RE: crispypork Apr 23, 2007 07:41 PM

      I was there last year and the food was good but not as good as before. Also the menu is smaller and lots of the dumplings and small dishes were only available on weekends. This was a regular hangout for us when GBL was in El Cerrito. My sisiter in law was around the corner.

      Hope someone goes on a weekend soon. With gas up it is doubtful it will be me.

      1. l
        liujenny RE: crispypork Apr 23, 2007 08:41 PM

        Actually, I was just there on Sunday so I can give a report of what I ate there. I would say stick with the northern style specialty dishes. We ordered Green Onion Pancakes (蔥油餅) which had very little green onions in them, and it was fried instead of the normal pan-fried, but it was quite good still. The Soup Dumplings (湯包 Tang-Bao) are only available on Monday nights so we didn't get to try that. We also had sweet and sour soup, just the standard, nothing very wow, just plain and okay. The dumplings were also pretty good along with the Beef Cakes (sorry, I'm having trouble translating... this is the 牛肉餡餅) which are very juicy. However, the highlight of our meal was the Mixed Stirred Fried covered by an Omelette (合菜戴帽), it is a stir-fry consisting of green been noodles, carrots, bamboo shoots, pork, cabbage, and then you wrap all of these in a Peking Duck style pancake with slivered green onions and sweet noodle sauce, amazing dish!! Finally, the biggest disappointment of the night was Ma-Po Tofu which wasn't really spicy and was just kind of bland. So, I say, stick to the northern style dishes and you'll do fine here. We were very full and satisfied and the whole meal came out to about $10 per person including tax and tip.

        However, there was only us (5 people) and another table of 4 there at 7:30pm on Sunday night. I wonder whether it would be more crowded for lunch during the weekdays because of its odd location.

        4 Replies
        1. re: liujenny
          Melanie Wong RE: liujenny Apr 23, 2007 09:10 PM

          Thanks for a great rundown! Could you describe what sweet noodle sauce is? Also, did you happen to notice if gou bu li are still available one day a week?

          1. re: Melanie Wong
            liujenny RE: Melanie Wong Apr 23, 2007 09:14 PM

            I don't think I noticed when gou bu li were available... sorry about that!

            I just remembered that we also ordered the Beef Noodle Soup (牛肉麵), but I feel it was lacking in flavor. The soup was the best part, but the noodles were too soft and the beef didn't have enough flavor plus it sort of fell apart (probably from overcooking).

            The service was quite outstanding with a knowledgeable waitress and very friendly service.

            Here's their address and phone number, maybe someone can call to check when the gou bu li is available:
            3340 San Pablo Dam Road
            Princeton Plaza
            Richmond, CA 94805
            (510) 223-0688

            1. re: Melanie Wong
              twocents RE: Melanie Wong Apr 24, 2007 02:10 AM

              Sounds like moo-shu pork, doesn't it? The sweet noodle sauce might be hoisin sauce.

              1. re: twocents
                liujenny RE: twocents Apr 24, 2007 11:02 AM

                It's the same sauce that you use with the Peking Duck.

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