This huge, two-story restaurant that seats up to 700 people on weekends feels much like the no-frills places found in China. There are white tablecloths and small chandeliers, and the nice touch of fresh flowers on the tables — plastic elsewhere in the room — but d?cor is not Canton's strong suit. You go there for the excellent and very well-priced dim sum, served at lunch and brunch only. A variety of bao (buns) and other treats are only $2.35 per three-item plate. For $2.95, you can sample exquisite steamed shrimp dumplings with cilantro (four to a plate), and at Canton, the thin rice noodle covers bouncy whole shrimp, not the minced shrimp plumped out with filler found at many other places. The barbecue pork turnover ($3.50 for three) boasts tender flaky pastry. Highest ticket: $6.50 for a plate of crispy roast duck, honey-baked barbecue pork, steamed Empress Chicken, or jellyfish.