by Steven Doyle
The crowned jewel of Richardson’s Little China Town is none other than Jeng Chi, with their masterful Sichuan dishes, dim sum and the beloved xiaolongbao, or soup dumplings. Jeng Chi calls the latter “juicy dumplings”, but however you bite into them, they are masterful.
Opened 30 years ago by master chef Yuan Teng, the restaurant is now mostly operated by his son Francisco and daughter-in-law Janelle who has taken a small restaurant to their current digs just a few doors down to its current glorious 8,000 square feet. Continue reading