Great Wall Cuisine

Chinese food in the West Valley peaks with Great Wall Cuisine, a spacious dim sum hall where small tins of food trundle around on carts and every meal feels like an event. In the classic dim sum tradition, the food is Cantonese. Diners point to carts for Cantonese staples like barbequed duck with crisp, lacquered skin and tender flesh, or tangles of chewy lo mein with translucent fried onion and cabbage. Or dumplings. Or fried wontons. Midday on weekends, likeminded hungry people clog the entrance, waiting for their numbers to be called so they can be seated. Service is a joyous cacophony, a controlled chaos of eager diners pointing at abalone shells and fried oysters and melon-stuffed biscuits, of tong-bearing servers trying to find real estate on crowded, dimly lit tables. Dim sum in the Valley doesn’t get better.