I used to LOVE going to this place with the 'rents after church, then they changed the dim sum skins and it wasn't quite as tasty. Instead of the succulent/chewy texture, it became too soft and overcooked. Plus, we were getting tired of all the shrimp, shrimp, SHRIMP!
The thing I miss most about this place is the SAUCE. I LOOOOOOOOOOVE their chili sauce/paste. It's a gorgeous mix of chili oil and savory hot bean paste. We would ask for vats of this stuff. I can't find it anywhere else.
Word of advice, if you're stuck with a bad spot on the floor, just order what you want from the waiter instead of waving the carts down and picking through leftovers.
UPDATE: Went there on New Year's Day for evening cocktails. Hot and sour soup was quite savory and had a ringing spiciness to it. Bravo. Rum and Cokes were well-mixed and strong. Beer was served at an unfortunate room temperature.
Companion was satisfied with their Szechuan-style oyster appetizer. Other companion got a custom-made tofu dish (they're so accomodating) that was pretty good. Tofu had a WONDERFUL texture; all firm and held together but really soft and silky on the inside. Stirfry broccoli was crisp and good. Szechwuan sauce was a bit bland though.
I got the Schweshwan shrimp with Chef's sauce (I don't know how we ended up ordering 3 Shweshan dishes). It was SOOOOO GOOOOD. The shrimp was deliciously meaty and dense. The sauce gave it a great General Tao-like sweet-sticky coating of the very spicy sauce. It tasted wonderful, though the heat of the dish plus the spiciness made it a bit painful to finish.
Waitstaff was very attentive and visited frequently, though the place was pretty empty. They rang up our drinks in such a way that they gave us a bit of a discount (intentional? I don't know). They even gave complimentary fortune cookies *and* orange slices to end the meal. Will definitely go back more frequently.