One Dragon in Houston

Friendly staff and great Shanghainese food when I'm missing it.  Don't know of many other places for similar, but they do a solid job. Fast too, for takeout.

Haven't been back to this place in about 4 years, but looks like I have been missing out.  The xlb dumplings were great.  Not only was the skin thin, the inside was soupy and the skin was resilient enough to not tear upon pickup. the best part was that the xlb tasted great in one bite. We've learned our lesson from the past and just ordered the pork xlb, cause thats the best one.  It comes six per order and an adult can easily eat 5 orders. also ordered the fried version, good, but the bottoms a bit on the greasy side, need to dab on some paper towels to mop up the grease. scallion pancake was ok too.  You're going for the xlb, so order lots.

If there's a Chinese regional cuisine that's lacking in Houston, it's Shanghainese. One Dragon is one of the only restaurants in the area that has been dedicated to the cuisine, offering classic items ranging from stir fried rice cakes to soup dumplings. While it might pale next to anything from the motherland (#1), I'm happy it's available. Certainly beats not having the option to enjoy anything like this at all. At one point in time, the Chinese name ("一条龙") was literal with the English name, but I'm guessing the adjustment to its current name ("弄堂里") was a decision with management or perhaps new ownership. The name is more akin to Shanghai Alley, which is fairly common with establishments of this type all over. Their English name has remained One Dragon this entire time, likely for continuity reasons. The interior is modest and has a handful of tables for small'ish groups. It has the feel of a divey spot, but it's clean, despite feeling cramped. Bathrooms are okay and for most nights during prime hours, expect a wait. When in doubt, takeout is quick and easy. Food wise, it's very average. I have found myself more disappointed with the xiao long bao (小笼包), as it has been inconsistent. Some days it's pungent and juicy with a thin skin, and some other days it's completely flat or is a little thicker than I typically like. The "crispy bottom" bao aka shengjian bao (生煎包) seems a bit tough on the fried bottom, which makes me wonder if they're using the right cast iron pan to achieve the true crispiness. The "sponge...