Jie's Good Tasting is tucked into a shopping plaza on Grandview Avenue. The space briefly housed a few other restaurants. The unassuming restaurant turns out formidable house-made dumplings that are a can't-miss attraction.
The small kitchen produces a large number of vegetarian dishes. While the entrees are mostly standard issue (the vegetarian ma po tofu and Sichuan tofu are standouts from a list that for the most part can be found at almost every other restaurant in the country), the appetizers more than make up for the shortcomings of some of the main courses.
The tender veggie dumplings contain a delicious filling, and they soak up any sauce introduced to them. The filling was Chinese cabbage, mushroom and tofu with delicate seasonings influenced by cilantro. An order of 16 can feed a small army.
Pulled from the inauthentic West Coast United States Polynesian vault, the tofu rangoon is still a sinfully addictive bite. The sweet and sour sauce had visible pieces of orange peel in it, and the creamy center fleshed out the citrus base of the dip.
The ma po tofu was golden fried, and served in a brown sauce with a slow-burning spice. The carrots and pea added little to the dish.
Service in the dining room can be uneven at times. There is no alcohol license. Take-out runs smoothly. Prices are inexpensive.
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