My steamed dumplings (Y10) were likely twice the going rate for locals, to judge by the Chinese-only signboard, but how long would you be willing to quibble over another 60 or 70 cents? As for noodles, I later saw one of the cooks preparing them using a technique I'd never seen: From a oblong mass resting on a cutting board atop one forearm, he sliced off noodles briskly, one by one, with a vegetable peeler.
Dumpling and Noodle Vendor
Fahuasi Jie, near the Hongqiao Market, Beijing
