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Here’s Why Two Italian Police Officers Cooked Dinner for an Elderly Couple

Here’s Why Two Italian Police Officers Cooked Dinner for an Elderly Couple


Two police officers in Rome were called to an apartment after they heard loud crying and ended up helping an elderly couple

There’s nothing like drowning your sadness in a bowl of spaghetti.

Police in Rome were called to an apartment after neighbors heard screaming and crying coming from inside.Two officers arrived on the scene expecting an incident of domestic violence, but instead they found an elderly couple crying in despair over their loneliness and all the tragedies that have been happening in the world lately.

After the officers called an ambulance to check on the couple — 89-year-old Jole and 94-year-old Michele — they noticed that the apartment was disheveled and absent of food, except for a few shriveled grapes. The couple doesn’t get visitors and uses their TV as entertainment, according to a Facebook post by Rome’s police force.

When the officers spoke with the elderly couple about their isolation and extreme loneliness — especially in the summer when neighbors are traveling — they decided to cook a dinner of spaghetti with butter and parmesan for Jole and Michele. That heartwarming but simple act resulted in a Facebook post that has since been shared more than 25,000 times.

"Life is not always easy, especially when the city empties and the neighbors are away on holiday,” the police wrote in a statement. “Sometimes loneliness dissolves into tears. Sometimes it's like a summer storm, it suddenly overwhelms you."


Some of the finest Chinese food in Hampton Roads is now in the little city of Poquoson

It was one half of a hand-made pork dumpling so rustically thick-hewn you’d swear you could see the thumbprint that sealed it. Within, its savory-sweet-salty broth was suspended as if by magic, spilling out into a waiting mouth the second the thick dough was punctured.

That dumpling was like a hand grenade of pure comfort, delicious in ways that bypass culture and bond directly to the nucleotides of human DNA. But what in the world was it doing here?

Why was an expertly hand-made northern-style Chinese dumpling — rarely found in America outside of New York or the West Coast — being served in the little city of Poquoson, a place whose most recent census lists only 46 people of Chinese descent?

The restaurant is called Chef Lu Chinese Cuisine, and the dumpling is a specialty in the temperate regions of China where wheat is more plentiful than rice, thicker and heartier and more pliably glutinous than the more delicate Hong Kong versions familiar to dim sum lovers in the U.S. They are juicy as soup dumplings, and lightly sweet — served with bright soy and vinegar sauce for dipping.

And unlike the often frozen pot stickers served in most take-out spots, the dumplings at Chef Lu are freshly made.The restaurant’s owner, David Wang — a chef who cooked in New York and trained in China and Europe — marinates the pork overnight and makes dumplings according to a modified recipe he learned from his mother in Shandong, in the northeast of China.

Located in the corner of a Wythe Creek Road plaza a few miles north of the NASA Langley Research Center, Chef Lu is one of very few restaurants in Virginia devoted to Shandong cuisine: Google turns up no others who claim it.

Though the decor is hardly fancy — and you can expect your service to be both hearteningly friendly and very short on experience — it’s already one of the finest Chinese restaurants in the region.

Shandong is a cuisine at the crossroads of north and south, devoted to salt and vinegar and seafood and delicate balance. The name of the restaurant is the cue to its provenance: “Lu” is the name for the cuisine served in the Shandong province. But the menu also contains modern and traditional recipes from all over China — plus a “lunch” menu with American-Chinese standbys.

Shandong’s famed steamed buns, salt-and-pepper prawns and whole fresh fish are served alongside Sichuan hot pots brimming with black-bean ferment and light fire, and cumin lamb plates that arrived in the north with Chinese Muslims.

As it turns out, Wang — and restaurant manager Sue Liu, who will likely stop by your table at some point — scouted locations all over Hampton Roads when searching for the right place to put the restaurant. They didn’t want to be in a big city. Wang wanted a small town, with faces he knew each day.

He also liked being near the water where the fish he serves is caught: The whole croaker, a sugar-and-vinegar marinated fish that’s been deep fried and covered in sweet peppers and onions, are locally sourced. They arrive crisp but not overfried on their skin, moist and tender within and tinged with just an edge of spice.

The local Chinese community has already found the restaurant in the two months it has been open. They drive in from Williamsburg, and from Virginia Beach.

So has Poquoson’s mayor, whom we found shaking hands with diners at the restaurant. And so have the staff of NASA, who fill the place in lunchtime waves that don’t end until about 2:30 p.m, Liu says.

Many of those diners are availing themselves of the American-Chinese dishes on the “lunch” or “dinner” menu — crab rangoons, perhaps, and pepper steak.

But dig in elsewhere. The hot pots, in particular, are lusciously flavorful songs of oil and fire, but still a little more balanced than the searing Sichuan renditions.

The intense heat, but not the flavor, has been dialed back slightly. The fish pot is flaky and tender in heavy sauce, with a strong note of funk from fermented black bean chicken arrives as a dry hot pot lightly buzzing with the tongue-numbing sichuan peppercorn alongside the roasty heat of red chili.

A cumin lamb dish will be familiar to fans of Judy’s in Virginia Beach or Chesapeake, and it’s splendid here. The cold appetizer dishes are also excellent, from chicken to pork to fish, and you don’t have to be the sort of person who orders the ox tongue and tripe to appreciate that Chef Lu is a restaurant that can make you care about ox tongue and tripe. That dish is a medley of texture, chili-oil heat, and light gaminess — minus any hint of unpleasant funk or uncomfortable chew.

There were a couple misses — including a “crab yolk” tofu currently in vogue with Beijing diners, but which came on a little subtle for my palate. A Cantonese-style salty fish and eggplant casserole is decent, but better found at Guangdong Taste in Virginia Beach. But in the vast majority of cases, Chef Lu has heartily rewarded adventurous ordering.

Use the dumplings as your baseline for mealtime improvisation. They are a specialty of Shandong that exist at Chef Lu in heartening variety, light variations on dough and pork: juicy dumplings, brothy dumplings, pan-fried dumplings and chewy hand-made steamed buns filled with pork.


Some of the finest Chinese food in Hampton Roads is now in the little city of Poquoson

It was one half of a hand-made pork dumpling so rustically thick-hewn you’d swear you could see the thumbprint that sealed it. Within, its savory-sweet-salty broth was suspended as if by magic, spilling out into a waiting mouth the second the thick dough was punctured.

That dumpling was like a hand grenade of pure comfort, delicious in ways that bypass culture and bond directly to the nucleotides of human DNA. But what in the world was it doing here?

Why was an expertly hand-made northern-style Chinese dumpling — rarely found in America outside of New York or the West Coast — being served in the little city of Poquoson, a place whose most recent census lists only 46 people of Chinese descent?

The restaurant is called Chef Lu Chinese Cuisine, and the dumpling is a specialty in the temperate regions of China where wheat is more plentiful than rice, thicker and heartier and more pliably glutinous than the more delicate Hong Kong versions familiar to dim sum lovers in the U.S. They are juicy as soup dumplings, and lightly sweet — served with bright soy and vinegar sauce for dipping.

And unlike the often frozen pot stickers served in most take-out spots, the dumplings at Chef Lu are freshly made.The restaurant’s owner, David Wang — a chef who cooked in New York and trained in China and Europe — marinates the pork overnight and makes dumplings according to a modified recipe he learned from his mother in Shandong, in the northeast of China.

Located in the corner of a Wythe Creek Road plaza a few miles north of the NASA Langley Research Center, Chef Lu is one of very few restaurants in Virginia devoted to Shandong cuisine: Google turns up no others who claim it.

Though the decor is hardly fancy — and you can expect your service to be both hearteningly friendly and very short on experience — it’s already one of the finest Chinese restaurants in the region.

Shandong is a cuisine at the crossroads of north and south, devoted to salt and vinegar and seafood and delicate balance. The name of the restaurant is the cue to its provenance: “Lu” is the name for the cuisine served in the Shandong province. But the menu also contains modern and traditional recipes from all over China — plus a “lunch” menu with American-Chinese standbys.

Shandong’s famed steamed buns, salt-and-pepper prawns and whole fresh fish are served alongside Sichuan hot pots brimming with black-bean ferment and light fire, and cumin lamb plates that arrived in the north with Chinese Muslims.

As it turns out, Wang — and restaurant manager Sue Liu, who will likely stop by your table at some point — scouted locations all over Hampton Roads when searching for the right place to put the restaurant. They didn’t want to be in a big city. Wang wanted a small town, with faces he knew each day.

He also liked being near the water where the fish he serves is caught: The whole croaker, a sugar-and-vinegar marinated fish that’s been deep fried and covered in sweet peppers and onions, are locally sourced. They arrive crisp but not overfried on their skin, moist and tender within and tinged with just an edge of spice.

The local Chinese community has already found the restaurant in the two months it has been open. They drive in from Williamsburg, and from Virginia Beach.

So has Poquoson’s mayor, whom we found shaking hands with diners at the restaurant. And so have the staff of NASA, who fill the place in lunchtime waves that don’t end until about 2:30 p.m, Liu says.

Many of those diners are availing themselves of the American-Chinese dishes on the “lunch” or “dinner” menu — crab rangoons, perhaps, and pepper steak.

But dig in elsewhere. The hot pots, in particular, are lusciously flavorful songs of oil and fire, but still a little more balanced than the searing Sichuan renditions.

The intense heat, but not the flavor, has been dialed back slightly. The fish pot is flaky and tender in heavy sauce, with a strong note of funk from fermented black bean chicken arrives as a dry hot pot lightly buzzing with the tongue-numbing sichuan peppercorn alongside the roasty heat of red chili.

A cumin lamb dish will be familiar to fans of Judy’s in Virginia Beach or Chesapeake, and it’s splendid here. The cold appetizer dishes are also excellent, from chicken to pork to fish, and you don’t have to be the sort of person who orders the ox tongue and tripe to appreciate that Chef Lu is a restaurant that can make you care about ox tongue and tripe. That dish is a medley of texture, chili-oil heat, and light gaminess — minus any hint of unpleasant funk or uncomfortable chew.

There were a couple misses — including a “crab yolk” tofu currently in vogue with Beijing diners, but which came on a little subtle for my palate. A Cantonese-style salty fish and eggplant casserole is decent, but better found at Guangdong Taste in Virginia Beach. But in the vast majority of cases, Chef Lu has heartily rewarded adventurous ordering.

Use the dumplings as your baseline for mealtime improvisation. They are a specialty of Shandong that exist at Chef Lu in heartening variety, light variations on dough and pork: juicy dumplings, brothy dumplings, pan-fried dumplings and chewy hand-made steamed buns filled with pork.


Some of the finest Chinese food in Hampton Roads is now in the little city of Poquoson

It was one half of a hand-made pork dumpling so rustically thick-hewn you’d swear you could see the thumbprint that sealed it. Within, its savory-sweet-salty broth was suspended as if by magic, spilling out into a waiting mouth the second the thick dough was punctured.

That dumpling was like a hand grenade of pure comfort, delicious in ways that bypass culture and bond directly to the nucleotides of human DNA. But what in the world was it doing here?

Why was an expertly hand-made northern-style Chinese dumpling — rarely found in America outside of New York or the West Coast — being served in the little city of Poquoson, a place whose most recent census lists only 46 people of Chinese descent?

The restaurant is called Chef Lu Chinese Cuisine, and the dumpling is a specialty in the temperate regions of China where wheat is more plentiful than rice, thicker and heartier and more pliably glutinous than the more delicate Hong Kong versions familiar to dim sum lovers in the U.S. They are juicy as soup dumplings, and lightly sweet — served with bright soy and vinegar sauce for dipping.

And unlike the often frozen pot stickers served in most take-out spots, the dumplings at Chef Lu are freshly made.The restaurant’s owner, David Wang — a chef who cooked in New York and trained in China and Europe — marinates the pork overnight and makes dumplings according to a modified recipe he learned from his mother in Shandong, in the northeast of China.

Located in the corner of a Wythe Creek Road plaza a few miles north of the NASA Langley Research Center, Chef Lu is one of very few restaurants in Virginia devoted to Shandong cuisine: Google turns up no others who claim it.

Though the decor is hardly fancy — and you can expect your service to be both hearteningly friendly and very short on experience — it’s already one of the finest Chinese restaurants in the region.

Shandong is a cuisine at the crossroads of north and south, devoted to salt and vinegar and seafood and delicate balance. The name of the restaurant is the cue to its provenance: “Lu” is the name for the cuisine served in the Shandong province. But the menu also contains modern and traditional recipes from all over China — plus a “lunch” menu with American-Chinese standbys.

Shandong’s famed steamed buns, salt-and-pepper prawns and whole fresh fish are served alongside Sichuan hot pots brimming with black-bean ferment and light fire, and cumin lamb plates that arrived in the north with Chinese Muslims.

As it turns out, Wang — and restaurant manager Sue Liu, who will likely stop by your table at some point — scouted locations all over Hampton Roads when searching for the right place to put the restaurant. They didn’t want to be in a big city. Wang wanted a small town, with faces he knew each day.

He also liked being near the water where the fish he serves is caught: The whole croaker, a sugar-and-vinegar marinated fish that’s been deep fried and covered in sweet peppers and onions, are locally sourced. They arrive crisp but not overfried on their skin, moist and tender within and tinged with just an edge of spice.

The local Chinese community has already found the restaurant in the two months it has been open. They drive in from Williamsburg, and from Virginia Beach.

So has Poquoson’s mayor, whom we found shaking hands with diners at the restaurant. And so have the staff of NASA, who fill the place in lunchtime waves that don’t end until about 2:30 p.m, Liu says.

Many of those diners are availing themselves of the American-Chinese dishes on the “lunch” or “dinner” menu — crab rangoons, perhaps, and pepper steak.

But dig in elsewhere. The hot pots, in particular, are lusciously flavorful songs of oil and fire, but still a little more balanced than the searing Sichuan renditions.

The intense heat, but not the flavor, has been dialed back slightly. The fish pot is flaky and tender in heavy sauce, with a strong note of funk from fermented black bean chicken arrives as a dry hot pot lightly buzzing with the tongue-numbing sichuan peppercorn alongside the roasty heat of red chili.

A cumin lamb dish will be familiar to fans of Judy’s in Virginia Beach or Chesapeake, and it’s splendid here. The cold appetizer dishes are also excellent, from chicken to pork to fish, and you don’t have to be the sort of person who orders the ox tongue and tripe to appreciate that Chef Lu is a restaurant that can make you care about ox tongue and tripe. That dish is a medley of texture, chili-oil heat, and light gaminess — minus any hint of unpleasant funk or uncomfortable chew.

There were a couple misses — including a “crab yolk” tofu currently in vogue with Beijing diners, but which came on a little subtle for my palate. A Cantonese-style salty fish and eggplant casserole is decent, but better found at Guangdong Taste in Virginia Beach. But in the vast majority of cases, Chef Lu has heartily rewarded adventurous ordering.

Use the dumplings as your baseline for mealtime improvisation. They are a specialty of Shandong that exist at Chef Lu in heartening variety, light variations on dough and pork: juicy dumplings, brothy dumplings, pan-fried dumplings and chewy hand-made steamed buns filled with pork.


Some of the finest Chinese food in Hampton Roads is now in the little city of Poquoson

It was one half of a hand-made pork dumpling so rustically thick-hewn you’d swear you could see the thumbprint that sealed it. Within, its savory-sweet-salty broth was suspended as if by magic, spilling out into a waiting mouth the second the thick dough was punctured.

That dumpling was like a hand grenade of pure comfort, delicious in ways that bypass culture and bond directly to the nucleotides of human DNA. But what in the world was it doing here?

Why was an expertly hand-made northern-style Chinese dumpling — rarely found in America outside of New York or the West Coast — being served in the little city of Poquoson, a place whose most recent census lists only 46 people of Chinese descent?

The restaurant is called Chef Lu Chinese Cuisine, and the dumpling is a specialty in the temperate regions of China where wheat is more plentiful than rice, thicker and heartier and more pliably glutinous than the more delicate Hong Kong versions familiar to dim sum lovers in the U.S. They are juicy as soup dumplings, and lightly sweet — served with bright soy and vinegar sauce for dipping.

And unlike the often frozen pot stickers served in most take-out spots, the dumplings at Chef Lu are freshly made.The restaurant’s owner, David Wang — a chef who cooked in New York and trained in China and Europe — marinates the pork overnight and makes dumplings according to a modified recipe he learned from his mother in Shandong, in the northeast of China.

Located in the corner of a Wythe Creek Road plaza a few miles north of the NASA Langley Research Center, Chef Lu is one of very few restaurants in Virginia devoted to Shandong cuisine: Google turns up no others who claim it.

Though the decor is hardly fancy — and you can expect your service to be both hearteningly friendly and very short on experience — it’s already one of the finest Chinese restaurants in the region.

Shandong is a cuisine at the crossroads of north and south, devoted to salt and vinegar and seafood and delicate balance. The name of the restaurant is the cue to its provenance: “Lu” is the name for the cuisine served in the Shandong province. But the menu also contains modern and traditional recipes from all over China — plus a “lunch” menu with American-Chinese standbys.

Shandong’s famed steamed buns, salt-and-pepper prawns and whole fresh fish are served alongside Sichuan hot pots brimming with black-bean ferment and light fire, and cumin lamb plates that arrived in the north with Chinese Muslims.

As it turns out, Wang — and restaurant manager Sue Liu, who will likely stop by your table at some point — scouted locations all over Hampton Roads when searching for the right place to put the restaurant. They didn’t want to be in a big city. Wang wanted a small town, with faces he knew each day.

He also liked being near the water where the fish he serves is caught: The whole croaker, a sugar-and-vinegar marinated fish that’s been deep fried and covered in sweet peppers and onions, are locally sourced. They arrive crisp but not overfried on their skin, moist and tender within and tinged with just an edge of spice.

The local Chinese community has already found the restaurant in the two months it has been open. They drive in from Williamsburg, and from Virginia Beach.

So has Poquoson’s mayor, whom we found shaking hands with diners at the restaurant. And so have the staff of NASA, who fill the place in lunchtime waves that don’t end until about 2:30 p.m, Liu says.

Many of those diners are availing themselves of the American-Chinese dishes on the “lunch” or “dinner” menu — crab rangoons, perhaps, and pepper steak.

But dig in elsewhere. The hot pots, in particular, are lusciously flavorful songs of oil and fire, but still a little more balanced than the searing Sichuan renditions.

The intense heat, but not the flavor, has been dialed back slightly. The fish pot is flaky and tender in heavy sauce, with a strong note of funk from fermented black bean chicken arrives as a dry hot pot lightly buzzing with the tongue-numbing sichuan peppercorn alongside the roasty heat of red chili.

A cumin lamb dish will be familiar to fans of Judy’s in Virginia Beach or Chesapeake, and it’s splendid here. The cold appetizer dishes are also excellent, from chicken to pork to fish, and you don’t have to be the sort of person who orders the ox tongue and tripe to appreciate that Chef Lu is a restaurant that can make you care about ox tongue and tripe. That dish is a medley of texture, chili-oil heat, and light gaminess — minus any hint of unpleasant funk or uncomfortable chew.

There were a couple misses — including a “crab yolk” tofu currently in vogue with Beijing diners, but which came on a little subtle for my palate. A Cantonese-style salty fish and eggplant casserole is decent, but better found at Guangdong Taste in Virginia Beach. But in the vast majority of cases, Chef Lu has heartily rewarded adventurous ordering.

Use the dumplings as your baseline for mealtime improvisation. They are a specialty of Shandong that exist at Chef Lu in heartening variety, light variations on dough and pork: juicy dumplings, brothy dumplings, pan-fried dumplings and chewy hand-made steamed buns filled with pork.


Some of the finest Chinese food in Hampton Roads is now in the little city of Poquoson

It was one half of a hand-made pork dumpling so rustically thick-hewn you’d swear you could see the thumbprint that sealed it. Within, its savory-sweet-salty broth was suspended as if by magic, spilling out into a waiting mouth the second the thick dough was punctured.

That dumpling was like a hand grenade of pure comfort, delicious in ways that bypass culture and bond directly to the nucleotides of human DNA. But what in the world was it doing here?

Why was an expertly hand-made northern-style Chinese dumpling — rarely found in America outside of New York or the West Coast — being served in the little city of Poquoson, a place whose most recent census lists only 46 people of Chinese descent?

The restaurant is called Chef Lu Chinese Cuisine, and the dumpling is a specialty in the temperate regions of China where wheat is more plentiful than rice, thicker and heartier and more pliably glutinous than the more delicate Hong Kong versions familiar to dim sum lovers in the U.S. They are juicy as soup dumplings, and lightly sweet — served with bright soy and vinegar sauce for dipping.

And unlike the often frozen pot stickers served in most take-out spots, the dumplings at Chef Lu are freshly made.The restaurant’s owner, David Wang — a chef who cooked in New York and trained in China and Europe — marinates the pork overnight and makes dumplings according to a modified recipe he learned from his mother in Shandong, in the northeast of China.

Located in the corner of a Wythe Creek Road plaza a few miles north of the NASA Langley Research Center, Chef Lu is one of very few restaurants in Virginia devoted to Shandong cuisine: Google turns up no others who claim it.

Though the decor is hardly fancy — and you can expect your service to be both hearteningly friendly and very short on experience — it’s already one of the finest Chinese restaurants in the region.

Shandong is a cuisine at the crossroads of north and south, devoted to salt and vinegar and seafood and delicate balance. The name of the restaurant is the cue to its provenance: “Lu” is the name for the cuisine served in the Shandong province. But the menu also contains modern and traditional recipes from all over China — plus a “lunch” menu with American-Chinese standbys.

Shandong’s famed steamed buns, salt-and-pepper prawns and whole fresh fish are served alongside Sichuan hot pots brimming with black-bean ferment and light fire, and cumin lamb plates that arrived in the north with Chinese Muslims.

As it turns out, Wang — and restaurant manager Sue Liu, who will likely stop by your table at some point — scouted locations all over Hampton Roads when searching for the right place to put the restaurant. They didn’t want to be in a big city. Wang wanted a small town, with faces he knew each day.

He also liked being near the water where the fish he serves is caught: The whole croaker, a sugar-and-vinegar marinated fish that’s been deep fried and covered in sweet peppers and onions, are locally sourced. They arrive crisp but not overfried on their skin, moist and tender within and tinged with just an edge of spice.

The local Chinese community has already found the restaurant in the two months it has been open. They drive in from Williamsburg, and from Virginia Beach.

So has Poquoson’s mayor, whom we found shaking hands with diners at the restaurant. And so have the staff of NASA, who fill the place in lunchtime waves that don’t end until about 2:30 p.m, Liu says.

Many of those diners are availing themselves of the American-Chinese dishes on the “lunch” or “dinner” menu — crab rangoons, perhaps, and pepper steak.

But dig in elsewhere. The hot pots, in particular, are lusciously flavorful songs of oil and fire, but still a little more balanced than the searing Sichuan renditions.

The intense heat, but not the flavor, has been dialed back slightly. The fish pot is flaky and tender in heavy sauce, with a strong note of funk from fermented black bean chicken arrives as a dry hot pot lightly buzzing with the tongue-numbing sichuan peppercorn alongside the roasty heat of red chili.

A cumin lamb dish will be familiar to fans of Judy’s in Virginia Beach or Chesapeake, and it’s splendid here. The cold appetizer dishes are also excellent, from chicken to pork to fish, and you don’t have to be the sort of person who orders the ox tongue and tripe to appreciate that Chef Lu is a restaurant that can make you care about ox tongue and tripe. That dish is a medley of texture, chili-oil heat, and light gaminess — minus any hint of unpleasant funk or uncomfortable chew.

There were a couple misses — including a “crab yolk” tofu currently in vogue with Beijing diners, but which came on a little subtle for my palate. A Cantonese-style salty fish and eggplant casserole is decent, but better found at Guangdong Taste in Virginia Beach. But in the vast majority of cases, Chef Lu has heartily rewarded adventurous ordering.

Use the dumplings as your baseline for mealtime improvisation. They are a specialty of Shandong that exist at Chef Lu in heartening variety, light variations on dough and pork: juicy dumplings, brothy dumplings, pan-fried dumplings and chewy hand-made steamed buns filled with pork.


Some of the finest Chinese food in Hampton Roads is now in the little city of Poquoson

It was one half of a hand-made pork dumpling so rustically thick-hewn you’d swear you could see the thumbprint that sealed it. Within, its savory-sweet-salty broth was suspended as if by magic, spilling out into a waiting mouth the second the thick dough was punctured.

That dumpling was like a hand grenade of pure comfort, delicious in ways that bypass culture and bond directly to the nucleotides of human DNA. But what in the world was it doing here?

Why was an expertly hand-made northern-style Chinese dumpling — rarely found in America outside of New York or the West Coast — being served in the little city of Poquoson, a place whose most recent census lists only 46 people of Chinese descent?

The restaurant is called Chef Lu Chinese Cuisine, and the dumpling is a specialty in the temperate regions of China where wheat is more plentiful than rice, thicker and heartier and more pliably glutinous than the more delicate Hong Kong versions familiar to dim sum lovers in the U.S. They are juicy as soup dumplings, and lightly sweet — served with bright soy and vinegar sauce for dipping.

And unlike the often frozen pot stickers served in most take-out spots, the dumplings at Chef Lu are freshly made.The restaurant’s owner, David Wang — a chef who cooked in New York and trained in China and Europe — marinates the pork overnight and makes dumplings according to a modified recipe he learned from his mother in Shandong, in the northeast of China.

Located in the corner of a Wythe Creek Road plaza a few miles north of the NASA Langley Research Center, Chef Lu is one of very few restaurants in Virginia devoted to Shandong cuisine: Google turns up no others who claim it.

Though the decor is hardly fancy — and you can expect your service to be both hearteningly friendly and very short on experience — it’s already one of the finest Chinese restaurants in the region.

Shandong is a cuisine at the crossroads of north and south, devoted to salt and vinegar and seafood and delicate balance. The name of the restaurant is the cue to its provenance: “Lu” is the name for the cuisine served in the Shandong province. But the menu also contains modern and traditional recipes from all over China — plus a “lunch” menu with American-Chinese standbys.

Shandong’s famed steamed buns, salt-and-pepper prawns and whole fresh fish are served alongside Sichuan hot pots brimming with black-bean ferment and light fire, and cumin lamb plates that arrived in the north with Chinese Muslims.

As it turns out, Wang — and restaurant manager Sue Liu, who will likely stop by your table at some point — scouted locations all over Hampton Roads when searching for the right place to put the restaurant. They didn’t want to be in a big city. Wang wanted a small town, with faces he knew each day.

He also liked being near the water where the fish he serves is caught: The whole croaker, a sugar-and-vinegar marinated fish that’s been deep fried and covered in sweet peppers and onions, are locally sourced. They arrive crisp but not overfried on their skin, moist and tender within and tinged with just an edge of spice.

The local Chinese community has already found the restaurant in the two months it has been open. They drive in from Williamsburg, and from Virginia Beach.

So has Poquoson’s mayor, whom we found shaking hands with diners at the restaurant. And so have the staff of NASA, who fill the place in lunchtime waves that don’t end until about 2:30 p.m, Liu says.

Many of those diners are availing themselves of the American-Chinese dishes on the “lunch” or “dinner” menu — crab rangoons, perhaps, and pepper steak.

But dig in elsewhere. The hot pots, in particular, are lusciously flavorful songs of oil and fire, but still a little more balanced than the searing Sichuan renditions.

The intense heat, but not the flavor, has been dialed back slightly. The fish pot is flaky and tender in heavy sauce, with a strong note of funk from fermented black bean chicken arrives as a dry hot pot lightly buzzing with the tongue-numbing sichuan peppercorn alongside the roasty heat of red chili.

A cumin lamb dish will be familiar to fans of Judy’s in Virginia Beach or Chesapeake, and it’s splendid here. The cold appetizer dishes are also excellent, from chicken to pork to fish, and you don’t have to be the sort of person who orders the ox tongue and tripe to appreciate that Chef Lu is a restaurant that can make you care about ox tongue and tripe. That dish is a medley of texture, chili-oil heat, and light gaminess — minus any hint of unpleasant funk or uncomfortable chew.

There were a couple misses — including a “crab yolk” tofu currently in vogue with Beijing diners, but which came on a little subtle for my palate. A Cantonese-style salty fish and eggplant casserole is decent, but better found at Guangdong Taste in Virginia Beach. But in the vast majority of cases, Chef Lu has heartily rewarded adventurous ordering.

Use the dumplings as your baseline for mealtime improvisation. They are a specialty of Shandong that exist at Chef Lu in heartening variety, light variations on dough and pork: juicy dumplings, brothy dumplings, pan-fried dumplings and chewy hand-made steamed buns filled with pork.


Some of the finest Chinese food in Hampton Roads is now in the little city of Poquoson

It was one half of a hand-made pork dumpling so rustically thick-hewn you’d swear you could see the thumbprint that sealed it. Within, its savory-sweet-salty broth was suspended as if by magic, spilling out into a waiting mouth the second the thick dough was punctured.

That dumpling was like a hand grenade of pure comfort, delicious in ways that bypass culture and bond directly to the nucleotides of human DNA. But what in the world was it doing here?

Why was an expertly hand-made northern-style Chinese dumpling — rarely found in America outside of New York or the West Coast — being served in the little city of Poquoson, a place whose most recent census lists only 46 people of Chinese descent?

The restaurant is called Chef Lu Chinese Cuisine, and the dumpling is a specialty in the temperate regions of China where wheat is more plentiful than rice, thicker and heartier and more pliably glutinous than the more delicate Hong Kong versions familiar to dim sum lovers in the U.S. They are juicy as soup dumplings, and lightly sweet — served with bright soy and vinegar sauce for dipping.

And unlike the often frozen pot stickers served in most take-out spots, the dumplings at Chef Lu are freshly made.The restaurant’s owner, David Wang — a chef who cooked in New York and trained in China and Europe — marinates the pork overnight and makes dumplings according to a modified recipe he learned from his mother in Shandong, in the northeast of China.

Located in the corner of a Wythe Creek Road plaza a few miles north of the NASA Langley Research Center, Chef Lu is one of very few restaurants in Virginia devoted to Shandong cuisine: Google turns up no others who claim it.

Though the decor is hardly fancy — and you can expect your service to be both hearteningly friendly and very short on experience — it’s already one of the finest Chinese restaurants in the region.

Shandong is a cuisine at the crossroads of north and south, devoted to salt and vinegar and seafood and delicate balance. The name of the restaurant is the cue to its provenance: “Lu” is the name for the cuisine served in the Shandong province. But the menu also contains modern and traditional recipes from all over China — plus a “lunch” menu with American-Chinese standbys.

Shandong’s famed steamed buns, salt-and-pepper prawns and whole fresh fish are served alongside Sichuan hot pots brimming with black-bean ferment and light fire, and cumin lamb plates that arrived in the north with Chinese Muslims.

As it turns out, Wang — and restaurant manager Sue Liu, who will likely stop by your table at some point — scouted locations all over Hampton Roads when searching for the right place to put the restaurant. They didn’t want to be in a big city. Wang wanted a small town, with faces he knew each day.

He also liked being near the water where the fish he serves is caught: The whole croaker, a sugar-and-vinegar marinated fish that’s been deep fried and covered in sweet peppers and onions, are locally sourced. They arrive crisp but not overfried on their skin, moist and tender within and tinged with just an edge of spice.

The local Chinese community has already found the restaurant in the two months it has been open. They drive in from Williamsburg, and from Virginia Beach.

So has Poquoson’s mayor, whom we found shaking hands with diners at the restaurant. And so have the staff of NASA, who fill the place in lunchtime waves that don’t end until about 2:30 p.m, Liu says.

Many of those diners are availing themselves of the American-Chinese dishes on the “lunch” or “dinner” menu — crab rangoons, perhaps, and pepper steak.

But dig in elsewhere. The hot pots, in particular, are lusciously flavorful songs of oil and fire, but still a little more balanced than the searing Sichuan renditions.

The intense heat, but not the flavor, has been dialed back slightly. The fish pot is flaky and tender in heavy sauce, with a strong note of funk from fermented black bean chicken arrives as a dry hot pot lightly buzzing with the tongue-numbing sichuan peppercorn alongside the roasty heat of red chili.

A cumin lamb dish will be familiar to fans of Judy’s in Virginia Beach or Chesapeake, and it’s splendid here. The cold appetizer dishes are also excellent, from chicken to pork to fish, and you don’t have to be the sort of person who orders the ox tongue and tripe to appreciate that Chef Lu is a restaurant that can make you care about ox tongue and tripe. That dish is a medley of texture, chili-oil heat, and light gaminess — minus any hint of unpleasant funk or uncomfortable chew.

There were a couple misses — including a “crab yolk” tofu currently in vogue with Beijing diners, but which came on a little subtle for my palate. A Cantonese-style salty fish and eggplant casserole is decent, but better found at Guangdong Taste in Virginia Beach. But in the vast majority of cases, Chef Lu has heartily rewarded adventurous ordering.

Use the dumplings as your baseline for mealtime improvisation. They are a specialty of Shandong that exist at Chef Lu in heartening variety, light variations on dough and pork: juicy dumplings, brothy dumplings, pan-fried dumplings and chewy hand-made steamed buns filled with pork.


Some of the finest Chinese food in Hampton Roads is now in the little city of Poquoson

It was one half of a hand-made pork dumpling so rustically thick-hewn you’d swear you could see the thumbprint that sealed it. Within, its savory-sweet-salty broth was suspended as if by magic, spilling out into a waiting mouth the second the thick dough was punctured.

That dumpling was like a hand grenade of pure comfort, delicious in ways that bypass culture and bond directly to the nucleotides of human DNA. But what in the world was it doing here?

Why was an expertly hand-made northern-style Chinese dumpling — rarely found in America outside of New York or the West Coast — being served in the little city of Poquoson, a place whose most recent census lists only 46 people of Chinese descent?

The restaurant is called Chef Lu Chinese Cuisine, and the dumpling is a specialty in the temperate regions of China where wheat is more plentiful than rice, thicker and heartier and more pliably glutinous than the more delicate Hong Kong versions familiar to dim sum lovers in the U.S. They are juicy as soup dumplings, and lightly sweet — served with bright soy and vinegar sauce for dipping.

And unlike the often frozen pot stickers served in most take-out spots, the dumplings at Chef Lu are freshly made.The restaurant’s owner, David Wang — a chef who cooked in New York and trained in China and Europe — marinates the pork overnight and makes dumplings according to a modified recipe he learned from his mother in Shandong, in the northeast of China.

Located in the corner of a Wythe Creek Road plaza a few miles north of the NASA Langley Research Center, Chef Lu is one of very few restaurants in Virginia devoted to Shandong cuisine: Google turns up no others who claim it.

Though the decor is hardly fancy — and you can expect your service to be both hearteningly friendly and very short on experience — it’s already one of the finest Chinese restaurants in the region.

Shandong is a cuisine at the crossroads of north and south, devoted to salt and vinegar and seafood and delicate balance. The name of the restaurant is the cue to its provenance: “Lu” is the name for the cuisine served in the Shandong province. But the menu also contains modern and traditional recipes from all over China — plus a “lunch” menu with American-Chinese standbys.

Shandong’s famed steamed buns, salt-and-pepper prawns and whole fresh fish are served alongside Sichuan hot pots brimming with black-bean ferment and light fire, and cumin lamb plates that arrived in the north with Chinese Muslims.

As it turns out, Wang — and restaurant manager Sue Liu, who will likely stop by your table at some point — scouted locations all over Hampton Roads when searching for the right place to put the restaurant. They didn’t want to be in a big city. Wang wanted a small town, with faces he knew each day.

He also liked being near the water where the fish he serves is caught: The whole croaker, a sugar-and-vinegar marinated fish that’s been deep fried and covered in sweet peppers and onions, are locally sourced. They arrive crisp but not overfried on their skin, moist and tender within and tinged with just an edge of spice.

The local Chinese community has already found the restaurant in the two months it has been open. They drive in from Williamsburg, and from Virginia Beach.

So has Poquoson’s mayor, whom we found shaking hands with diners at the restaurant. And so have the staff of NASA, who fill the place in lunchtime waves that don’t end until about 2:30 p.m, Liu says.

Many of those diners are availing themselves of the American-Chinese dishes on the “lunch” or “dinner” menu — crab rangoons, perhaps, and pepper steak.

But dig in elsewhere. The hot pots, in particular, are lusciously flavorful songs of oil and fire, but still a little more balanced than the searing Sichuan renditions.

The intense heat, but not the flavor, has been dialed back slightly. The fish pot is flaky and tender in heavy sauce, with a strong note of funk from fermented black bean chicken arrives as a dry hot pot lightly buzzing with the tongue-numbing sichuan peppercorn alongside the roasty heat of red chili.

A cumin lamb dish will be familiar to fans of Judy’s in Virginia Beach or Chesapeake, and it’s splendid here. The cold appetizer dishes are also excellent, from chicken to pork to fish, and you don’t have to be the sort of person who orders the ox tongue and tripe to appreciate that Chef Lu is a restaurant that can make you care about ox tongue and tripe. That dish is a medley of texture, chili-oil heat, and light gaminess — minus any hint of unpleasant funk or uncomfortable chew.

There were a couple misses — including a “crab yolk” tofu currently in vogue with Beijing diners, but which came on a little subtle for my palate. A Cantonese-style salty fish and eggplant casserole is decent, but better found at Guangdong Taste in Virginia Beach. But in the vast majority of cases, Chef Lu has heartily rewarded adventurous ordering.

Use the dumplings as your baseline for mealtime improvisation. They are a specialty of Shandong that exist at Chef Lu in heartening variety, light variations on dough and pork: juicy dumplings, brothy dumplings, pan-fried dumplings and chewy hand-made steamed buns filled with pork.


Some of the finest Chinese food in Hampton Roads is now in the little city of Poquoson

It was one half of a hand-made pork dumpling so rustically thick-hewn you’d swear you could see the thumbprint that sealed it. Within, its savory-sweet-salty broth was suspended as if by magic, spilling out into a waiting mouth the second the thick dough was punctured.

That dumpling was like a hand grenade of pure comfort, delicious in ways that bypass culture and bond directly to the nucleotides of human DNA. But what in the world was it doing here?

Why was an expertly hand-made northern-style Chinese dumpling — rarely found in America outside of New York or the West Coast — being served in the little city of Poquoson, a place whose most recent census lists only 46 people of Chinese descent?

The restaurant is called Chef Lu Chinese Cuisine, and the dumpling is a specialty in the temperate regions of China where wheat is more plentiful than rice, thicker and heartier and more pliably glutinous than the more delicate Hong Kong versions familiar to dim sum lovers in the U.S. They are juicy as soup dumplings, and lightly sweet — served with bright soy and vinegar sauce for dipping.

And unlike the often frozen pot stickers served in most take-out spots, the dumplings at Chef Lu are freshly made.The restaurant’s owner, David Wang — a chef who cooked in New York and trained in China and Europe — marinates the pork overnight and makes dumplings according to a modified recipe he learned from his mother in Shandong, in the northeast of China.

Located in the corner of a Wythe Creek Road plaza a few miles north of the NASA Langley Research Center, Chef Lu is one of very few restaurants in Virginia devoted to Shandong cuisine: Google turns up no others who claim it.

Though the decor is hardly fancy — and you can expect your service to be both hearteningly friendly and very short on experience — it’s already one of the finest Chinese restaurants in the region.

Shandong is a cuisine at the crossroads of north and south, devoted to salt and vinegar and seafood and delicate balance. The name of the restaurant is the cue to its provenance: “Lu” is the name for the cuisine served in the Shandong province. But the menu also contains modern and traditional recipes from all over China — plus a “lunch” menu with American-Chinese standbys.

Shandong’s famed steamed buns, salt-and-pepper prawns and whole fresh fish are served alongside Sichuan hot pots brimming with black-bean ferment and light fire, and cumin lamb plates that arrived in the north with Chinese Muslims.

As it turns out, Wang — and restaurant manager Sue Liu, who will likely stop by your table at some point — scouted locations all over Hampton Roads when searching for the right place to put the restaurant. They didn’t want to be in a big city. Wang wanted a small town, with faces he knew each day.

He also liked being near the water where the fish he serves is caught: The whole croaker, a sugar-and-vinegar marinated fish that’s been deep fried and covered in sweet peppers and onions, are locally sourced. They arrive crisp but not overfried on their skin, moist and tender within and tinged with just an edge of spice.

The local Chinese community has already found the restaurant in the two months it has been open. They drive in from Williamsburg, and from Virginia Beach.

So has Poquoson’s mayor, whom we found shaking hands with diners at the restaurant. And so have the staff of NASA, who fill the place in lunchtime waves that don’t end until about 2:30 p.m, Liu says.

Many of those diners are availing themselves of the American-Chinese dishes on the “lunch” or “dinner” menu — crab rangoons, perhaps, and pepper steak.

But dig in elsewhere. The hot pots, in particular, are lusciously flavorful songs of oil and fire, but still a little more balanced than the searing Sichuan renditions.

The intense heat, but not the flavor, has been dialed back slightly. The fish pot is flaky and tender in heavy sauce, with a strong note of funk from fermented black bean chicken arrives as a dry hot pot lightly buzzing with the tongue-numbing sichuan peppercorn alongside the roasty heat of red chili.

A cumin lamb dish will be familiar to fans of Judy’s in Virginia Beach or Chesapeake, and it’s splendid here. The cold appetizer dishes are also excellent, from chicken to pork to fish, and you don’t have to be the sort of person who orders the ox tongue and tripe to appreciate that Chef Lu is a restaurant that can make you care about ox tongue and tripe. That dish is a medley of texture, chili-oil heat, and light gaminess — minus any hint of unpleasant funk or uncomfortable chew.

There were a couple misses — including a “crab yolk” tofu currently in vogue with Beijing diners, but which came on a little subtle for my palate. A Cantonese-style salty fish and eggplant casserole is decent, but better found at Guangdong Taste in Virginia Beach. But in the vast majority of cases, Chef Lu has heartily rewarded adventurous ordering.

Use the dumplings as your baseline for mealtime improvisation. They are a specialty of Shandong that exist at Chef Lu in heartening variety, light variations on dough and pork: juicy dumplings, brothy dumplings, pan-fried dumplings and chewy hand-made steamed buns filled with pork.


Some of the finest Chinese food in Hampton Roads is now in the little city of Poquoson

It was one half of a hand-made pork dumpling so rustically thick-hewn you’d swear you could see the thumbprint that sealed it. Within, its savory-sweet-salty broth was suspended as if by magic, spilling out into a waiting mouth the second the thick dough was punctured.

That dumpling was like a hand grenade of pure comfort, delicious in ways that bypass culture and bond directly to the nucleotides of human DNA. But what in the world was it doing here?

Why was an expertly hand-made northern-style Chinese dumpling — rarely found in America outside of New York or the West Coast — being served in the little city of Poquoson, a place whose most recent census lists only 46 people of Chinese descent?

The restaurant is called Chef Lu Chinese Cuisine, and the dumpling is a specialty in the temperate regions of China where wheat is more plentiful than rice, thicker and heartier and more pliably glutinous than the more delicate Hong Kong versions familiar to dim sum lovers in the U.S. They are juicy as soup dumplings, and lightly sweet — served with bright soy and vinegar sauce for dipping.

And unlike the often frozen pot stickers served in most take-out spots, the dumplings at Chef Lu are freshly made.The restaurant’s owner, David Wang — a chef who cooked in New York and trained in China and Europe — marinates the pork overnight and makes dumplings according to a modified recipe he learned from his mother in Shandong, in the northeast of China.

Located in the corner of a Wythe Creek Road plaza a few miles north of the NASA Langley Research Center, Chef Lu is one of very few restaurants in Virginia devoted to Shandong cuisine: Google turns up no others who claim it.

Though the decor is hardly fancy — and you can expect your service to be both hearteningly friendly and very short on experience — it’s already one of the finest Chinese restaurants in the region.

Shandong is a cuisine at the crossroads of north and south, devoted to salt and vinegar and seafood and delicate balance. The name of the restaurant is the cue to its provenance: “Lu” is the name for the cuisine served in the Shandong province. But the menu also contains modern and traditional recipes from all over China — plus a “lunch” menu with American-Chinese standbys.

Shandong’s famed steamed buns, salt-and-pepper prawns and whole fresh fish are served alongside Sichuan hot pots brimming with black-bean ferment and light fire, and cumin lamb plates that arrived in the north with Chinese Muslims.

As it turns out, Wang — and restaurant manager Sue Liu, who will likely stop by your table at some point — scouted locations all over Hampton Roads when searching for the right place to put the restaurant. They didn’t want to be in a big city. Wang wanted a small town, with faces he knew each day.

He also liked being near the water where the fish he serves is caught: The whole croaker, a sugar-and-vinegar marinated fish that’s been deep fried and covered in sweet peppers and onions, are locally sourced. They arrive crisp but not overfried on their skin, moist and tender within and tinged with just an edge of spice.

The local Chinese community has already found the restaurant in the two months it has been open. They drive in from Williamsburg, and from Virginia Beach.

So has Poquoson’s mayor, whom we found shaking hands with diners at the restaurant. And so have the staff of NASA, who fill the place in lunchtime waves that don’t end until about 2:30 p.m, Liu says.

Many of those diners are availing themselves of the American-Chinese dishes on the “lunch” or “dinner” menu — crab rangoons, perhaps, and pepper steak.

But dig in elsewhere. The hot pots, in particular, are lusciously flavorful songs of oil and fire, but still a little more balanced than the searing Sichuan renditions.

The intense heat, but not the flavor, has been dialed back slightly. The fish pot is flaky and tender in heavy sauce, with a strong note of funk from fermented black bean chicken arrives as a dry hot pot lightly buzzing with the tongue-numbing sichuan peppercorn alongside the roasty heat of red chili.

A cumin lamb dish will be familiar to fans of Judy’s in Virginia Beach or Chesapeake, and it’s splendid here. The cold appetizer dishes are also excellent, from chicken to pork to fish, and you don’t have to be the sort of person who orders the ox tongue and tripe to appreciate that Chef Lu is a restaurant that can make you care about ox tongue and tripe. That dish is a medley of texture, chili-oil heat, and light gaminess — minus any hint of unpleasant funk or uncomfortable chew.

There were a couple misses — including a “crab yolk” tofu currently in vogue with Beijing diners, but which came on a little subtle for my palate. A Cantonese-style salty fish and eggplant casserole is decent, but better found at Guangdong Taste in Virginia Beach. But in the vast majority of cases, Chef Lu has heartily rewarded adventurous ordering.

Use the dumplings as your baseline for mealtime improvisation. They are a specialty of Shandong that exist at Chef Lu in heartening variety, light variations on dough and pork: juicy dumplings, brothy dumplings, pan-fried dumplings and chewy hand-made steamed buns filled with pork.


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