Mee Do Ho - Monterey Park

This place is open to purchase frozen dumplings. We got the frozen Xiao Long Bao which was decent. It's great if you want to keep frozen dumplings in the freezer and steam when ready to eat for a quick meal. Not bad but not my favorite.

Cheap frozen xiao long bao $20/50pc, and traditional sweet/savories $1.50. CASH! Mandarin speakers (no customer service, study before coming haha). COVID changes: Now can order from outside now with table blocking their door. Staff now puts on mask to take your order. It's off otherwise.We are loyal customers of their frozen xiao long bao here (50 pieces for $20). And then add whatever pastries as extra. So far we enjoy the meat, green onion and wife's cake. I don't know where to get better frozen xiao long bao, nor traditional cakes for better quality I'm open to suggestions if you know better, msg me. $1.50 Bing/pastry/cakes/pies/biscuits.How to distinguish between sweet and savories from it's TOP (identification used by other local Chinese bakery shops too):Sweet: Wives cake: Golden top with slight amount of sesame. Similar to the radish one except wife's cake is more flatten look. Red Bean: Black sesame.Savory: Green onion: Full of white sesame. Radish: Golden top with slight amount of sesame. More round shape vs wife's cake flat shape. Meat: Golden top.Texture: Flakey and dense dry outer layer. Soft insides. Staff where 2 ladies this time vs older gentleman. Again, no consumer service so expect lack of patience. Maybe learn what you want ahead of time.

Very nice dumplings and buns at great price. Place opens and closes at what seems random hours, so better call to make sure they are open before going there.

Rarely is there a place in LA specializing in Shanghainese baked goods. I used to come here over ten years ago and loved the Xiekehuang or hakowang in Shanghai dialect. Reminded me of all the great stuff my Shanghainese dad used buy me in places like Shanghai and Taipei in the 80s and 90s. Life got in the way and just haven 't been able to make it back to Dean Sin World since last week and I was so excited to take my 90-year old mom there for lunch. Unfortunately it 's now only a take-out.It was always a tiny place with a few tables but COVID must have forced them to change. They must have discovered that take-out is a more lucrative business so is now sticking with it. But does the lady need to be so rude and arrogant? We still bought stuff to go but it was like she didn 't want us to interrupt whatever soap opera she was watching.I noticed that, like many SGV Chinese restaurants and dim sum places, things are getting bigger not for the better. What used to be delicate pastries are now bigger and crude. Is it an American Chinese phenomenon? Bet you won 't see it in Hong Kong, Taiwan, Singapore or.... China.Five stars so it sticks around, improve and serve our culture right.

It took me a little while and several tries to get the pan fried buns cooked properly. I found this works the best after several attempts: in 10 in non stick frying pan, put some oil and 6-7 dumplings. While heating, add 3/4 cup of hot water. Cover and heat on medium heat until all the water has evaporated. The bottom of each bun would be brown and the meat is cooked. And the dough of the bun would be soaked with the small amount of juices from the meat. So my conclusion: tasty, authentic and good value at 70 cents a bun whereas outside could be at least $1.20 per bun.