Dried scallop steamed buns ($7.95) were not merely decorated, on top, with the namesake shellfish. Nipping one open to add a little soy-sauced ginger, I was pleased to find more shreds of dried scallop inside. A bit of digging (in the photo below, the xiao long bao wrapper is opened undecorously wide to afford a better look) revealed a glistening ivory object at the very bottom: a whole scallop meat.
Although the expansive menu accommodates a primarily non-Asian neighborhood with pan-Chinese dishes, characters on the awning indicate a devotion to Shanghai cuisine. A handwritten menu affixed to one wall, and the matter-of-fact attitude of two Mandarin speakers enjoying a workaday lunch, hold promise.
New Chui Hong Yuan
1869 Bath Ave. (at 19th Ave.), Bath Beach, Brooklyn