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…)
“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.