Mama Lu's Dumpling House
[6] Time Out called the xiaolongbao "fantastic", noting that the skin is "nicely supple but tough enough...without easily tearing".[8] The quality of the food and long lines lend themselves to comparisons with fellow popular Chinese restaurant Din Tai Fung.Kristie Hang of the LAist observed the xiaolongbao of Mama Lu's had a thicker skin and "denser broth" than those of Din Tai Fung.[9] The Tiger agreed but compared the quality of Mama Lu's service unfavorably to that of Din Tai Fung's.[13] By 2012, two more restaurants were operating in the city:[14] according to Tony Chen of Eater, one had opened down the street at 501 W. Garvey after Lu's Dumpling House had on Garfield.