It can be hard to choose a favorite dish at this 35-year-old Richardson institution, but we crave the silky pork wonton in a chili-colored spicy sauce at least once a week. It might be tempting to just get that along with a variety of the restaurant’s famous dumplings (pork, shrimp and leek is our top choice), but we also like to throw in dishes like the spicy mapo tofu with ground pork and tingly Sichuan peppercorns or the Chinese-style lamb with big chunks of jalapeño and tomato, and just a hint of cumin. As a scratch bakery, Jeng Chi is also the neighborhood go-to for mooncakes during the Mid-Autumn Festival.