Spicy fried long beans, spicy chicken, mapo tofu, sweet and sour pork, pork with bean paste, enoki mushrooms and beef hot pot, caramel sweet potato, stir-fried vegetables, beef with sauce, dry pigs’ intestines in a pot, bean curd with green peppers, Sichuan-style green bean noodle salad and Chongqing-style grilled fish are just some of the Chinese cuisine specialties to be found at Dong Bei Xiao Chu, a Chinese restaurant in Singapore’s Chinatown at Upper Cross Street, a dim sum’s throw from the MRT. A busy place at the best of times, be sure to book a table online first.