Qingdao Garden

I had the vegetarian leek dumplings which were excellent. Good environment too. My family had the shrimp dumplings and spicy string beans which were also very good. My one suggestion is to have the wrap for the vegetarian dumplings a different color than that of the meat dumplings, which is what the nearby Szechuan's Dumpling does. Otherwise it is impossible to tell which dumplings are which, and that can be a problem for vegetarians. Also when we tried to call the phone would not be picked up, but that ended up not being much of a problem because we then decided to order through GrubHub.

This food was just awful (dumplings - tough dough, sesame cold noodles - mushy/bad taste, string beans with ginger sauce - overcooked). It all tasted bad and had terrible textures. The one decent thing we got was the sesame chicken…but it was $18 and had no rice or noodles included and only had about 8 pieces of chicken. Huge ripoff

Overview: Sophisticated Chinese Cuisine. Talented, albeit, garrulous Owner. A MUST-TRY. It takes something for a busy person (me) to write a review. This spot deserves a look. Chinese food, to an outsider's palate can be complicated. It is easy for a Chinese restaurant owner to get lazy and give "Americans" food they will like. Orange chicken, some lo main, some steamed veggies, etc. And majority of us don't have a Zagat palate to discern. If its pretty good tasting, and the aftermath is manageable, we go for it. But this is Wen (the owner) and QuigDao is his spot is in Cambridge (one of the more sophisticated, perhaps slightly snobby areas on this Coast). Wen's food reflects all that. Yes, you can find all your typical orange chicken et al., but it is worth to take a little more effort with your chopsticks. Allow him to serve you fresh Lotus. Or steamed Chrysanthemum stems. His beef is excellent. (I haven't tried the pork) Wen (and his wife) is not your stereotypical Chinese restaurant owner. A bunch of accolades over the last 15 years attribute to that. I am not advocating for Chinese food in your daily regimen. But I INSIST you give this little place a try. And bring all your questions about cuisine, culture, and cooking processes - Wen has deep expertise and is happy to talk. Or just try a take out. But with this particular spot, be bold. Try a few things you don't usually dare. You won't be disappointed. Excellent kitchen!

Inedible. We had red braised pork (16.95), twice cooked pork (17.95), and chicken dumplings (11.95). First, pork was inedible, dry, not fresh. Food was barely fragrant but peppery. Vegetables were like from airline meals. Both pork dishes were burnt and there were pieces that looked like debris from a burnt wok. Portion was small for the price. Easily the worst.

Love, love, love! Wen (the owner) and his family and crew have been feeding us good home cooked meals for years. I love both their authentic Chinese food and American Chinese. Great vegetarian options and brown rice, there is something to please everyone. During their renovation, which took infinitely longer than expected, Wen paid his staff. Having done something similar for my own business, I have utmost respect for him. Now about food: My mother's family is originally from northern Korea so a lot of their food is what I ate growing up in S Korea. My mother in law, who grew up in CT loves their general Gao's chicken. My husband who loves all things spicy gets shredded beef with hot peppers and cucumber salad . My 3 y o daughter gets white rice 'the best rice ever!'. My 18 months old son devours the entire order of chicken dumplings. I have been hooked to pork tripes and cold beef dish combined. If you love food, like we do, this is a must try. Ask what they have fresh that day.