Read more at Eater.com

— by Robert Sietsema: Gradually, northern Chinese street snacks have become commonplace in New York City. It was 22 years ago that thick-skinned northern dumplings dropped at Fried Dumpling on the Lower East Side, bursting with pork and chives at the astonishing price of five for a dollar, though kimchi cost extra. Soon there were a half dozen similar places, which also began selling wedge-shaped sandwiches made with sesame bread stuffed with dried beef and pickled veggies…

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