Duck charcuterie by way of Chengdu and downtown Flushing.
As a keen watcher and eater of all that goes on in downtown Flushing’s Chinatown, I’ve seen a many a hawker stall come and go. This seems especially true of Sichuan outfits. Thankfully there’s one constant in this shifting ma la sea: Cheng Du Tian Fu or Chengdu Heaven, as it’s often so aptly rendered in English. (more…)
Who knew Gui Lin Mi Fen had an awesome tofu salad?
As a nonvegetarian omnivore the first things I think of when it comes to vegetarian food in the bustling Chinatown of downtown Flushing are the tofu from Soybean Chen and the dosai at the Ganesh Temple Canteen. But what would a real vegetarian choose? To find out I turned to Howard Walfish, the man behind the web sites Lost Vegetarian and Brooklyn Vegetarian, who was kind enough to share his favorites in this guest post.
Downtown Flushing can be a little daunting for vegetarians. Between the restaurants, street vendors, and food courts, there are hundreds of places to eat. Many of them don’t have English-language menus, and many of them have decidedly nonvegetarian specialties. But all it takes is a little digging, and you can find lots of great vegetarian food. Here are a few of my favorites.
1. Tofu Salad at Gui Lin Mei Fen Gui Lin Mi Fen is best known for its noodle bowls, but there’s a sleeper vegetarian hit on their menu that’s easy to overlook: a tofu salad. The firm tofu is diced and flavored with kalimeris indica, a plant also known as Indian aster. The herb adds an herbal, floral note to the salad that makes it irresistible. (135-25 40th Rd.)(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…)
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…)
Spectacular Sichuan street food can be had at No. 25.
“It’s the same thing as New World Mall Food Court,” a local restaurant owner said of downtown Flushing’s latest entrant in the Queens Chinatown food court game. Indeed the first thing one sees when entering the month-old New York Food Court is Tokyo Express, a fake Japanese chicken teriyaki joint that looks suspiciously like the one in New World Mall. And, yes just like at New World Mall Food Court, there’s yet another branch of Lanzhou Hand Pull Noodles as well as several spicy stir fry by the pound places, including the ridiculously named Incredibowl. Nonetheless I’ve been able to ferret out some good stuff. Let’s start with Szechuan Taste, No. 25, which lies just beyond the jivey Japanese. (more…)
Andy Yang’s crispy fish with chili will set you back $1.25.
Ever since Zhu Da Jie—Flushing’s Queen of Sichuan cookery—set up a cart in Elmhurst on the corner of Broadway and Whitney last spring I’ve been begging her to make dan dan mian. After all the savory, spicy noodles have their roots in the street food of Chengdu. That hasn’t happened yet, but I was pleased to see that one of her classic dishes, spicy fried fish, has been revived after a fashion. And by a cart that had the nerve to open up right next door to her lump charcoal fueled operation. (more…)
‘Sweet noodles’ lashed with sesame sauce and topped with garlic paste.
Cold sesame noodles are an American Chinese staple that I haven’t eaten in quite some time. It’s not that I don’t like them. It’s just that the hyper-regional, hyperauthentic hawker stands that I frequent don’t serve them. Yesterday I learned that there’s a warm Sichuan version of this dish. It goes by the moniker sweet sauce noodles. Or at least it does at Cheng Du Tian Fu, my favorite Sichuan snack stall in Flushing’s Chinatown. (more…)
Offal—tongue, tripe, heart, even face, among other so-called off cuts—happens to be one of my favorite things to eat. As with most of my stranger culinary predilections, I blame it on my old man who always made sure to include plenty of hearts whenever he cooked up a batch of chicken soup. Thus I present a list of some of my favorite nasty bits.
Husband and wife offal slices at Golden Mall.
1. Fu qi fei pian, Cheng Du Tian Fu
The story goes that fu qi fei pian, or husband and wife offal slices, are so named because the couple who created this classic dish back in Chengdu, Sichuan, had an especially harmonious union. While that tale may be apocryphal the union of meaty beef tongue; funky chewy ribbons of tripe; and translucent swatches of tendon bathed in chili oil and shot through with peanuts cilantro, and just enough Sichuan peppercorn to set your mouth atingle is especially delicious. My favorite place to dig into this fiery heap of beef offal is Cheng Du Tian Fu in Flushing’s Golden Shopping Mall. Cheng Du Tian Fu, No. 31, Golden Shopping Mall, 41-28 Main St., Flushing(more…)
“Hello,” a cheery voice called from the corner of Broadway and Whitney. I’d stopped briefly to marvel at Elmhurst’s only Chinese BBQ skewer lady. When she called out to me I immediately recognized it was my old friend Zhu Da Jie, the Sichuan lady chef who most recently cooked out of Lao Chengdu in Flushing. Rumor had it that she’d moved back to China.
“I miss your food,” I said as she generously handed me four skewers, two chicken and two lamb. The $1 sticks were dusted in chili powder and just a hint of Sichuan peppercorn. Her 22 item roster includes beef tendon ($1.25), fish maw ($1.50), and the intriguing sounding buccaneer ($1.50). I am hoping against hope that Zhu Da Jie starts selling her magnificent dan dan mian on the street.
Zhu Da Jie Skewer Cart, Broadway and Whitney Ave., Elmhurst, hours 2 p.m.-1 a.m.
Sichuan ox tongue and tripe is a classic spicy Chinese dish.
Welcome to the fifth installment of C+M’s ongoing series of audio guides on how to order authentically spicy food in ethnic restaurants. As a service to C+M readers Anne Noyes Saini has been compiling a series of audio guides demonstrating phrases in several relevant languages, which can be used to navigate ordering situations fraught with tricky cultural and language barriers.
Today just in time for the upcoming Chinese New Year festivities, a primer from Rain Yan Wang on how to order spicy food in Mandarin. At most of my favorite Flushing haunts, like Lao Cheng Du and Cheng Du Tian Fu, they don’t pull any punches when it comes to fiery chili heat and tingling Sichuan peppercorns. That’s not the case everywhere though. Click through to learn how to get real deal spicy Chinese. (more…)