Long March Canteen - Homemade Dumplings and Dim Sum
On the corner of Wrangelstraße and Pücklerstraße in Kreuzberg, the Long March Canteen awaits behind a graffiti-covered facade.
Stepping inside, we’re greeted warmly in a vibrant, electric-blue room illuminated by neon lettering.
From there, we’re guided through a kind of maze inside the restaurant - black walls, dim lighting, the kitchen hidden behind bamboo blinds.
A striking mural decorates the space near a glowing red station, where delicate morsels steam away in baskets.
The cuisine is Chinese-Cantonese.
And we’re eager for an evening of exciting dim sum and fantastic dumplings - all freshly prepared, homemade and delicious.
While the menu offers a selection of curated set options, we prefer crafting our own feast from its intriguing array of dishes.
The “world’s best pork ribs,” as confidently declared on the menu, arrive bathed in a soy-honey glaze.
They live up to their bold claim - simply divine.
When it comes to dumplings, three favorites quickly rise to the top for us:
“Dark Duck“- duck breast paired with figs and chestnuts,
“Black Beef“ - spicy beef with celery and Sichuan pepper
and “Red Lamb” - tender lamb in oyster sauce.
While the lamb and beef dumplings are also available steamed, we find the pan-fried versions even more satisfying.
To accompany this feast, we really like the Tiger Beer on tap.
That said, the cocktails at the neighboring table look equally enticing and might be something to try next time.
The biggest surprise are desserts at Long March Canteen!
“The Real Thing” features warm banana pieces cloaked in a sticky, sweet shell.
A quick dip in ice water transforms them into crunchy bites of delight.
And we couldn’t resist the “Tang Bao” - fluffy yeast dumplings filled with chocolate and hazelnut, served with cinnamon and vanilla sauce.
By the end of the night, we feel like dumplings ourselves - deliciously stuffed and utterly content as we head home.
