At the casual downtown haunt, owners Andrew Chiu and Andrew Wong have channeled the comfort food of Beijing. Pork pot stickers are thick skinned and juicy. Shandong beef rolls—the meat wrapped in crispy pancakes and slicked with hoisin sauce—make for satisfying bar food. Bowls of hand-pulled noodles are San Gabriel Valley quality. In the basement of the National City Tower building, the brick-walled space has the charm of a back-alley pub, albeit one embellished with paper lanterns and other Chinese decor. Savor your dumplings with a pint of craft beer or fruity cocktails made with baijiu, a potent Chinese spirit distilled from sorghum.