The Potsticker - 150 Waverly Pl., between Clay, Washington, Grant and Stockton, SFCA

    This was my sixth or seventh visit to this resto, and it's helping me put it in my Top Ten Chinese Restaurants. Not every dish has been spectacular, but on this venture we all agreed that everything was spot on. I was accompanied by Ms. Kimberly and The Two Brians, as they will be known. Unbeknown to me, The Two Brians have been here a few times already, so they were prepared to try some new dishes. Ms K. has a thing for the string beans, so they were a must.

   At the top we have the Beef in Hot and Numbing Spicy Pot (18.95). I think the price is a bit steep, but the dish itself is great. It has pieces of lotus root, mushrooms, corn on the cob and a rash of red chiles and Sichuan peppercorns. It will definitely awaken you.
   Next up, the Fish Fillet of Sole with Crispy Garlic Flavor (12.95). I could have used even more garlic, but this was also a wonderful dish. The fish wasn't limp and soggy nor oily, and even though it's undoubtedly frozen, the flavor was good. Also, a generous portion in my book. I'd rank this right up there with the seaweed battered fish at Bund Shanghai.
   And here's those aforementioned Dry Sauteed String Beans (7.95). We always ask for extra garlic in these just because we like garlic, but you could have them as is and still be satisfied. Always fresh and cooked perfectly, leaving a good crunch against your teeth.
   And lastly, the Chicken with Explosive Chile Pepper (10.95). Here they serve it on a much smaller plate than Z&Y and most of the peppers are on the bottom. The chicken has a fabulous rub on it, and I honestly think the serving portion was bigger than Z&Y's. I didn't have a single chunk that was dry and overcooked. Everybody was knocked out by this one, and rightfully so. If you only come to this resto once, this is a must-have dish.
   I like the fact that they are now serving a number of dishes on these straw baskets. It's not only aesthetically pleasing but also allows any excess oil to drain onto the plate beneath. Also, it's hard to see, but the beef pot is resting on a small gas hotplate, keeping it nice and warm.
   If you like it hot, give The Potsticker a try. BTW, the Chinese name for the resto is I Ping, which doesn't mean 'potsticker'. A rare 5 on the Meter (out of 5).