In an area known for its Asian cuisine, Berkeley's Shen Hua caters to American tastes with a not-too-spicy Chinese menu and oversized portions, plus a popular takeout service. The restaurant is noisy, and at times, the service can show its stress, but neither is a hindrance to attracting hoards of college students and other young patrons. Owned and operated since 1998 by San Francisco native Edward Chu, the restaurant's name and menu is inspired by Chu's mother, Jane Ching Hua Chu. Steamed dumplings and pot stickers are stuffed with fresh crab or pork, cabbage and garlic. Other starters include spring rolls and soups such as hot and sour soup, and chicken and black mushroom. The sheer number of entrées from which to choose can be overwhelming, including seafood, vegetarian, chicken, beef, lamb and pork dishes. Some favorites include clay pot prawns and tofu, sliced bitter melon with tofu in a black bean sauce, cashew chicken, spicy sesame beef, marinated leg of lamb, and deep-fried pork strips in a garlic and ginger cherry sauce. Moo shu is served with four house-made pancakes and hoisin sauce, and noodles are house-made. Stir-fried snow peas, water chestnuts and mushrooms make an excellent side or a meal in itself, and a tea menu offers a nice way to end the meal. Voted Best Chinese Food in 2007 East Bay Express readers poll. Reservations suggested. Full bar. Serving lunch Mon–Sat, dinner nightly. Closed between meals.