content: I've been in Charlotte for almost a month now, and have only experienced one great disappointment: that there are only two dim sum restaurants in the entirety, AND that they're both half an hour away from me. Why, Dim Sum? Why?\n\nNow it seems besides the Dragon Court (which doesn't seem to be wowing people either), the Dim Sum Chinese Restaurant is all I have left. Le sigh. \n\nAlright, lament aside and review on, this place did not dress to impress. Outside looked pretty sketch, and upon walking in there, the cook and what looked like the manager were sitting down watching tv. They seemed to be able to afford the down time because there wasn't a soul in the house. I waited awkwardly by the counter, then said, \""Excuse me,\"" three times to no avail. Then suddenly, for some reason, the chef looked up, barked something and a waitress came out with my order.\n\nFirst things first: if you are a full-time Dim Sum restaurant, you need to have some staples that come with availability. All sweet items are done ONLY on weekends. This includes the custard tarts, coconut rolls, fried pineapple rolls, ANYTHING that resembles a dessert, and one of the biggest staples of dim sum and one of my personal favorites, zha leung cheung fun, also known as Chinese fried dough wrapped in rice noodle. I know how this may sound, but for those of you who have experienced a good zha leung cheung fun, you know what I'm talkin'bout. \n\nThat taken off my order, I almost decided to wait for the weekend, BUT I was only 15 out of the thirty minutes away in a car with no air conditioning - I may as well tough the damn thing out. Also up on the list: pork and shrimp dumplings, fried shrimp balls, and chicken feet. \n\nThis is my usual dim sum test. Something I like and is easy (dumplings), something I hadn't tried before (shrimp balls), and... the feet. You can always tell how good a dim sum place is going to be by their chicken feet. In this case, the chicken feet were cooked moderately well, but had no seasoning whatsoever and what little sauce there was was very bland. The meat in the dumplings tasted good, but had an odd texture of not ground, but pureed. It took me a couple to get used to it. The shrimp balls were huge, and delicious. However, the outside was soggy instead of the crunchy I was hoping for. \n\nAll in all, hoping for a better dim sum experience. Now all I can do is place my hope in the Dragon Court. Wish me luck.