[9] In 2015, Angela Garbes of The Stranger said the flatbreads, jianbing, and noodles were all "excellent" and wrote, "I hope Yang sticks around so that locals and visitors alike will know his food, and Country Dough can become a part of Seattle history.

"[6][10] Allecia Vermillion of the Seattle Metropolitan said, "Country Dough has turned a centuries-old labor-intensive Szechuan street snack into the perfect $5 modern day lunch.

"[11] In 2015, Julia Ochsenreiter of Eater Seattle wrote, "Just a few months into its existence, this lunchtime sensation from chef Cheng Biao Yang has turned our entire staff into Sichuanese sandwich addicts.

"[12] In 2017, the website's Megan Hill said, "Tucked away in a (relatively) quiet corner of Pike Place Market, this small counter-service restaurant is the answer to your prayers if you’re searching for food amid the tourist throngs.

[15] The website's Naomi Tomky included the jianbing in a 2016 list of "The 50 Best Things to Eat and Drink at Pike Place Market".