This place dates back to the 1940s, when the founder would carry her mobile kitchen on a bamboo pole balanced on her shoulder and sell her bianshi dumplings on the go. She then settled at this spot and has stayed put ever since. Now run by her son, it has built a loyal following for dumplings – handmade like in the old days. The signature has always been shrimp bianshi soup with springy noodles dressed in peanut and fermented tofu sauce.