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Shrimp pork fried dumplings at Beijing Pie House.
Need a visual aid for your print edition? Jonathan Gold visits Beijing Pie House. ("The menu warns you that it's hot, and the waitress warns you that it's hot, and the woman at the next table warns you, too, but there is probably nothing that can prepare you for the act of biting into a too-hot xian bing, when a jet of pressurized soup, as volatile as the steam from Old Faithful, arcs over your shoulder and drips harmlessly down the plate glass behind you.") Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, "Sheep Trick."