In has been over six years since my first, quite positive, review of The Tang in Manhattan’s Upper West Side neighborhood.  I found myself walking past the restaurant recently and decided to stop in and see if it still held up.  I got the order of four pork soup dumplings, which were over cooked, to the point that two of the dumplings had lost the integrity of their wrappers and leaked all their soup out – disappointing.   I also tried the Zhong Dumplings which the menu describes as “Tender dumplings filled with seasoned pork, served in a savory, spicy broth with chili oil and garlic.”  These dumplings were large wonton wrappers folded over the smallest amount of filling a chef could put in a dumpling and still claim it had filling – also disappointing.  The sauce had a slightly bitter flavor, but overall was pretty good.  The one amazing dish was the Taiwanese sausages, described as “Sweet and savory Taiwanese-style sausages, grilled until juicy and slightly caramelized, served with sliced garlic and spicy seasoning on the side”.  Slight caramelization was probably an over statement for my order, they could have used a little more time on the grill, but they were delicious. Dipping the slices of sausage in the chili powder seasoning and then putting a slice of raw garlic on the sausage, is the way to eat this dish.