Tang cu zhu rou - a much better version of sweet and sour pork than the dish found in most American Chinese restaurants. A tender slice of pork loin is dipped in batter, delicately deep fried and drizzled with a blazing red sweet and sour sauce. 
Zhen zhu wan zi - Pearl meatballs. Little round pork meatballs rolled in rice and steamed.
Noodles in beef broth with cilantro, green onions, and hot pepper sauce.
The noodles are all hand pulled and chopped by Shanxi noodle makers.
Thinly sliced lotus root in something that resembles Tang. Or liquidy orange jello.
Some very succulent shrimp that have been cooked in a spicy red broth.
Some very strong little yellow peppers.
The table setup - boiling soup in the middle, surrounded by meat and vegetables to be cooked in the broth.
Slivers of lamb.
Peanut dipping sauce.
Siu mai - shrimp and pork dumplings.
More delicate than their Hong Kong cousins, but not quite as tasty.
Xiao long tang bao - Shanghai soup dumplings. The star of the meal.
The wrapper is thin and oh-so-slightly chewy, and the inside is filled with a tiny ball of pork and a spoonful of flavorful soup.
Tang cu pai gu - cold sweet and sour short ribs. Americans love these things.
Sauteed bean sprouts, best eaten with a bit of soy sauce and thinly shredded ginger.
