Chop Chop

When Jian Wang arrived in Scotland from Changchun in north-east China, she started a business making dumplings for Chinese supermarkets. This went from strength to strength, so she added Chop Chop as a complementary, no-frills eatery in 2006. Her business lunches are astonishing value: £5.50 could pay for a bowl of hot & sour soup or some noodles, before half a dozen pork & coriander jiao zi (ravioli-sized boiled dumplings) or three guo tie (larger, deep-fried dumplings), plus a couple of sides such as beansprout salad & shredded potato salad. Those fabulous dumplings are favourites across China, but it’s northern regional cuisine that plays a big role in the full menu: pork belly & sauerkraut broth or crispy battered strips of lamb in a soy dressing, for example. Fresh, affordable, authentic & very popular.