Cloud ear fungus is said to benefit the respiratory system.
Kulu Desserts has all manner of cold treats, including sawdust pudding and some lovely durian preparations, come wintertime though I find myself craving their tong shui or traditional Chinese sweet medicinal soups. It’s not every day you can eat dessert and claim that it’s good for anything other than your mood.
One of my favorites is the papaya white fungus soup, a comforting brew of crunchy snow ear mushrooms, chunks of sweet papaya, and Chinese almonds. Papaya aids in digestion, so it’s something I like to have after a big meal. The frilly white fungus is said to benefit the respiratory system. I have a feeling I’ll be sipping a lot of this sweet soothing brew this winter.
Kulu Desserts, 37-06 Prince St, Flushing, 718-886-3302; 806 62nd St, Dyker Heights, Brooklyn, 718-680-2818; 123 West 3rd St., 212-658-0865
I’ve been eating my way through Flushing’s New York Food Court for about a year. Yet somehow, I only just got around to trying Mango Mango yesterday. The bowl of spicy soup I’d just finished had put me in the mood for something sweet to cool down.
I wasn’t in the a mango mood though, and almost left the food court without getting dessert. Then I saw the hand written special sign reading “mille crepe durian (slice).” There was also a mango version, but I was more intrigued by the durian. (more…)
Sometimes it feels as if I lead so many food tours of Flushing Chinatown that I don’t do enough research, i.e. eating, of non-sharable dishes like noodle soups. Sure I have my favorites: predawn laksa at Curry Leaves, Nutritious Lamb Noodle Soup’s namesake tonic, the samgyetang at Hansol Nutrition Center. Lately though I’ve been craving a brand new flavor in noodle soup, which is why I’m glad I finally tried Gui Lin Mi Fen. (more…)
“Mooncakes!!??, a Chinese friend said to me over breakfast recently. “Nobody likes them, they’re like fruitcake for Asians.” The dense cakes stamped with Chinese characters are traditionally eaten (sometimes begrudgingly) and gifted—much like fruitcake—for the Moon Festival, which falls on Sunday, September 27 this year. All sorts of mooncakes, including novelty ones for pandas and those made from Taiwanese hornet hives are prepared for the fall harvest festival, which is held on the night of the full moon between early September and early October. (more…)
“Wow, you like hot oil,” more than one waiter at the Chinese joint in Levittown would say to my father when he requested a small dish of the stuff. “Hot oil make you live a long time.” Earlier this week Time published an article citing a link between eating fiery food and longevity, based on a study of about 500,000 Chinese.
Lu Qi, the author of the study writes “It appears that increasing your intake moderately, just to 1-2 or 3-5 times a week, shows very similar protective effect,” he says. “Just increase moderately. That’s maybe enough.” Based on that statement I might just live forever. With further ado, please enjoy this list of C+M’s favorite spicy foods in Queens.
1. Kuai tiao Summer, Plant Love House
I may no longer order my food Thai spicy. , but the bowl of Kuai tiao that goes by the name Summer ($12.95) at Plant Love House, remains the most incendiary Thai noodle soup I have ever slurped. “Summer. The heat is real. Dare you to try,” reads a menu insert with a picture of this blazingly hot take on tom yum. A gigantic prawn lolls in the red broth along with a hard-boiled egg, bacon, and a home-made sweet pork patty. The latter is a good counterpoint to the spicy broth which has an undertone of lime, chili, and garlic. There’s a nice smokiness from the bacon, but above all there’s the unmistakable flamethrower heat that comes from plenty of red chilies. Plant Love House, 86-08 Whitney Ave., Elmhurst, 718-565-2010
2. Sandheko wai wai, Dhaulaghiri Kitchen
Whenever I try to characterize Nepali food, I find myself saying, “It’s like Indian food but spicier and different.” Sandheko Wai Wai ($3.50), a Nepalese chaat made from crushed ramen noodles fits both descriptors. The noodles are mixed with onions, raw garlic, tomatoes, red pepper, and plenty of green chilies, among other things. Crunchy and spicy it will have you mopping your brow. Dhaulagiri Kitchen, 37-38 72nd St., Jackson Heights(more…)
A cool bowl of Gui Zhou liang fen–sour, spicy, slippery–just the thing for the dog days.
There was a time and place when cold noodles meant one thing—and one thing only—sesame noodles. The time: circa 1976. The place: any number of strip mall Chinese joints in Nassau County. These days, here in Queens, the cold noodle choices are far more diverse from Korean naeng myun and Tibetan laphing serpo to Sichuan cold noodles and liang pi. The latest entry into Queens’ polyglot noodle pantheon is Gui Zhou liang fen.(more…)
Zhi zi liang fen, slippery cool, and garlicky as all getout.
“What’s your favorite noodle dish?,” is a question I’m asked all too often. As a food nerd I have about a dozen favorites encompassing Thai,Uzbek, and Chinese. One of my top Chinese noodles these days is the ma la liang mian or cold noodles—humming with ma la flavor of tingling Sichuan peppercorns combined with red chilies—from Szechuan Taste.
It’s so good that it’s taken me a year to start ordering the stall’s other cold noodle specialties like zhi zi liang fen, or gardenia bean jelly ($3.75). Despite the English name, there are no flowers in it whatsoever. Just Like its bone-white cousin liang fen, this sunnier version is made with mung beans. (more…)
There are so many dumplings in the bustling and delicious Chinatown of downtown Flushing that keeping track of them all would be a lifelong task. A task for which I am ill-equipped. Perhaps that xiao long bao obsessive guy whose exhaustive soup dumpling survey is making its way around the interwebs will come to Queens one day, calipers and scale in hand. Until he does I will muddle along as best as I can. That being said, let’s talk about two of my favorite new dumplings. (more…)
“This one wants to try something really weird,” the parent of a young man on my most recent Flushing Chinatown food tour said. We had already tried fu qi fei pian, the Sichuan mélange of offal that combines tripe, tendon, and beef shin, so I knew the kid was a tough customer. He seemed satisfied by the plate of crunchy Chengdu style pig ears we shared at Golden Mall. (more…)
Cheng Du Bo Bo Ji’s fried chicken is a ma la head’s fever dream.
“Are sure you can handle it,” the kid behind the counter at the newest stall in Flushing’s New World Mall Food Court said skeptically. “Yes, yes ma la,” I replied, indicating that I was down with the classic Sichuan numb-hot flavor that combines fiery chili heat with the floral and tingly Sichuan peppercorn. The dish in question was listed on the menu as Chong Qing Spicy Chicken ($10.99), but he referred to it as house spicy fried chicken. (more…)