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The City's Best Soup Dumplings at Nan Xiang Xiao Long Bao in Flushing
Traditional pork for me as well... but I want to see how it stacks up against LA's best (Ding Tai Fung).
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This is going to be really rough as I am sure some of our favorite eateries will have a great deal of trouble meeting an A+ grade if it's set to the same standard as kitchens in LA.
The pest problem in NYC is far greater and we have a lot less space so rats from a C restaurant may be ruin the A grade for the restaurant next door.
And of course, there's always corruption/cheating which supposedly LA has mostly rooted out.
I'm not sure how much it would effect diner habits.