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Unlike some dim sum outposts, where dumplings and buns can be ordered off the menu, New China Pearl is the real thing, with waitresses pushing around metal carts of food. On weekdays, the offerings are more basic, but on the weekends, dozens of dishes fly past the tables, including some for more adventuresome palates, from bowls of snails to chicken feet. (The Boston Globe, Sept. 23)
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Long before the cuisine of far-flung places crept beyond the borders of the city and into the suburbs, before Thai, Japanese, and Indian showed up on main streets, Chinese restaurants were there. (Full review)