Mei’s culinary instincts were shaped in Qingdao, a coastal city in northern China known for its seafood.

What makes Mei’s dumplings craveable isn’t just their delicate texture or balance of flavor, but how seamlessly she’s merged traditional Chinese recipes with the regional farm-forward ethos.

The result is a menu that changes week to week. The pork-and-leek dumplings are the mainstay—juicy, fragrant, and wrapped in hand-rolled dough that’s delicate but chewy. There’s also beef and chicken dumplings and a vegetable version, often filled with local greens and mushrooms.