HOME > Chowhound > Los Angeles Area >
What are you cooking today? Share your food adventure
TELL US

Dean Sin World

r
ristretto Apr 23, 2012 01:09 PM

It's been well established on these boards that they've got great dumplings and xlb. I've had the frozen dumplings, frozen xlb (a tad sweeter than what I'm accustomed to, but at least no gamy flavor to the meat). The wontons are also good. I've also tried both the ready-made vegetarian and meat-filled baozi sold in bags on the counter, and the scallion and daikon pastries were excellent.

The only miss for me was the zong zi. A bit overzealous with the soy sauce made it darker than what I'm accustomed to, and the flavors did not stand out when compared to the best out there. And at $2.50 per, a bit pricey.

I'm thinking of sitting in to try their noodles or rice dishes next time. Any recs? How's their beef noodle soup?

  1. Mr Taster Apr 23, 2012 08:41 PM

    I have had many conversations with the charming Mrs. Lu. She was a trained chef in Shanghai, and is quite proud of her dongpo pork, which is not on the menu. She told me to tell her in advance and she will make it for me, but I have not yet taken her up on the offer. Someone else here may want to give it a shot.

    Mr Taster

    1. ipsedixit Apr 23, 2012 08:33 PM

      I wouldn't bother with the noodles or rice dishes.

      1. s
        selfportrait93 Apr 23, 2012 06:09 PM

        Re: Zong zi
        Have you tried the one from Four Sea Restaurant?
        Which Zong zi do you mean as "the best out there"?

        6 Replies
        1. re: selfportrait93
          Peripatetic Apr 23, 2012 07:03 PM

          > Which Zong zi do you mean as "the best out there"?

          A question that deserves its own thread.

          I love the zongzi at Elite. I've never tried them at DSW, but I will next time.

          1. re: Peripatetic
            r
            ristretto Apr 23, 2012 08:13 PM

            In fact, there are many regional variations of zongzi - methods of prep and cooking, fillings, shapes etc. One only needs to look on wiki to see. So in saying "best out there", I mean compared to zongzis with similar fillings. The best I've had were homemade versions made by a grandma from the old country - the texture of the glutinous rice, the stewed meat, the shiitake mushrooms, and how the fillings just melded with the rice. The ones I had just did not have these flavors sufficiently infused into the rice. Maybe it was just a fluke. However, not being well-versed in all the subtleties in the art of zongzi, I will grant that it might just be the way they prepare them. Indeed, fodder for another thread!

            p.s. a friend recommends DSW's frozen lions head meatballs.

            1. re: ristretto
              Porthos Apr 23, 2012 08:19 PM

              Where would that old country be?

              You mention mushrooms and as far as I know, traditional Shanghainese ones are just meat, no mushrooms (someone please correct me if I'm wrong). So that really isn't comparing similar fillings/styles :)

              1. re: Porthos
                r
                ristretto Apr 23, 2012 08:49 PM

                In my case, that would be Taiwan, and thus the mushrooms, but similar enough in my book. Heck, some are made out with red bean paste. Evaluated on its own merits, the ones I had at DSW were different than what you described. Again, maybe just a fluke, or Mrs. Lu didn't make them that day :)

                TonyC, just realized yellow crabshells = those sweet or savory flaky pastries

            2. re: Peripatetic
              ipsedixit Apr 23, 2012 08:34 PM

              > Which Zong zi do you mean as "the best out there"?

              A question that deserves its own thread.
              __________________________________________

              And, it already does .... http://chowhound.chow.com/topics/794693

              1. re: ipsedixit
                Peripatetic Apr 23, 2012 09:35 PM

                Can't believe I missed that thread. Oh, I see, it was tl;dr so I "saved to my profile" and never got back to it.

          2. TonyC Apr 23, 2012 01:20 PM

            No one orders the zong zi. If you're looking for fried rice/noodles, you might as well go elsewhere. the NRM is fine, but no one will claim it "best" of anywhere no matter how much we all love Mrs. Lu.

            DSW = Crab shells, dumplings, XLB, smoked fish (cold deli), and during summer time, wine brew -- there is absolutely no need to dig much deeper than that, it will leave you wanting.

            2 Replies
            1. re: TonyC
              Peripatetic Apr 23, 2012 03:08 PM

              They have hot "wine blew" for days like today, complete with little rice cakes.

              I also love their egg rolls.

              1. re: TonyC
                Porthos Apr 23, 2012 04:31 PM

                No one orders the zong zi.
                =====================
                That's not true. I order it there. It's shanghainese style, the rice is well seasoned and cooked all the way through unlike most versions out there. The meat is stewed, tender, and delicious and the fat just melts into the rice so you can't tell where the fat ends and the rice begins. The meat filling is generous. I usually call in advance to reserve zongzi if I want any because they are often sold out. Old asian ladies come in grabbing dozens at a time. One such lady deprived me of a freshly made batch over a year ago. No amount of scowling could stop her from buying more and more and more. I barely walked out with 4 that visit.

                So actually, lots of people order zongzi there. That's all I'll say on the matter since they're hard enough to get as it is.

              Show Hidden Posts