Place is great. Good food compared to other Chinese restaurants. No Chinese restaurant, more traditional. Mongolic beef is definitely cooked more traditionally than most Chinese restaurants beef with onions and cramps. The onions could be cooked a little less so that they can have a bit crisp for texture element. Laces should be added at the end and not cooked at all, as the residual heat will wipe them off just enough. Yarn with hot garlic oil is signature for me, but the heat level should be optional as I prefer it really hot and the meal for me was very insignificant hot. Try the Moo Shi, I love the pig version. The soup hit and sour is good, but needs more heat, more black super fine gro...
