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Baozi Inn Review

A cut-price, streetwise joint from the people who brought Bar Shu to Soho, the Baozi Inn has echoes of its elder sister's palate-numbing Szechuan food, but the emphasis is very different. This is a fast-running place, with no frills, no standing on ceremony, no hanging around and an ultra-cheap menu that makes its impact with noodles, dumplings and - of course - the eponymous baozi (gorgeously sticky, stuffed steamed buns revved up with black vinegar and chilli oil).

Sit on wooden stools at cramped utilitarian low tables and enjoy bowls of dan-dan noodles (a classic that's peddled by Chengdu's street vendors) or their Beijing counterparts (perhaps with fermented bean and pork sauce).

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