It's unlikely the industrious sixtysomething Chinese-born chef Judy Fu sees herself as a rock star—but everyone else in Seattle does. Is it her soft and toothsome handmade chow mein noodles, rolled and cut to every order by a chef in an open kitchen in the back? Is it her feisty sauces (now available in grocery stores across the region), which make her black-bean asparagus with prawns and her tender handmade jiaozi (boiled dumplings) so delectable? Or is it simply her steady omnipresence in the restaurant, a jolly two-room joint in Maple Leaf whose teensy lobby could be three times the size and still overflow with takeout customers and waiting diners? If we said it's an incomparable combo of all three…would you give us your last mu shu pancake?