...The shrimp were big and tasty, fried in a tempura-like batter that was not at all oily. The dumplings were light, with a nice non-gummy dough and a fully seasoned pork filling that require less soy dipping sauce than most dumplings do. The eggrolls were prepared more modernly, with a lighter yet crispier wrapper, and were nicely complimented by spicier- and fruitier-than-usual duck sauce.... [cont.]