First, let say that The Flushing Queens Chowhounds deserve a 21-gun salute; they are really on top of new and interesting places to try and eat. I grew up taking the Q-16 to Flushing and have seen it gradually change into the diverse growth area it is now. I applaud the changes.
Thanks to them, we've (my very brave wife and I) have been to the food malls on Main and tried some of the dishes translated from the Chinese poster/menues....Actually had to keep a can of cold coke to my bald forehead while eating the spicy tofu and Dan Dan noodles but they were great.
And then we went to Little Pepper last Sat. nite. We played it safe ( We had another couple with us) and had dishes rec'd by other hounds on earlier posts.
Cuc in mashed garlic sauce
Dried sauteed string bean
Soft Bean curd with spicy minced pork (esp. loved this)
Crust of cooked rice with pork
Dumplings with spicy sauceDan Dan noodles
Spicy Lamb with cumin
We loved everything and will go back BUT BUT I need help with the Hot Pot.
Every table but ours had ordered it ( and every table was taken ).My questions are :
First, What are the liquids in each of the two chambers? I'd guess one had chicken broth but the other, much darker in color, was a mystery.
Second, How do you determine what ingredients go in which chamber?
Third,( I guess I might be a little out of order here), but how do you order from the clip board with the list of ingredients when your Chinese is almost non-existant? (and to think that I took three years of Mandarin in college 30 years ago)
So there it, is I want to try this dish and am stymied.
Any help will be truly appreciated. Toby
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