My wife and I were in Flushing last Sat nite. We had dumplings at the Great Northern Dumpling stall at the "mall" on Roosevelt. The language barrier was a sort of problem as we only found the English menu at the last moment. I thought I was ordering the pork, chive and shrimp dumplings but it really was not on the menu. Instead the menu listed seafood and chive(?) dumping so that's what we had along with a meat dumpling...it was served with a spiced cabbage side ... all in all it was good and fun.
Afterward, we went to S & T. We had been there a while ago but way before the Nov review in the NYTimes. This time we used the review as a guide-light. We ordered the shrimp in black bean sauce (good), the scallion/egg/fried rice (slao good) and I thought, the shredded lamb in fresh chili peppers. But the menu only listed SLICED lamb in fresh hot pepper (#197 on take-out menu) or Lamb with chili pepper (# 106). So our dish arrived SLICED with DRIED red chili peppers. It was nice with a good amount but not too much heat. Oddly, given the number of chili peppers on the plate the dish was NOT that spicy. I cook at home and I know that If I used that amount of dried chilis in a dish it'd be really over the top in terms of hotness. So I pose the question, What's going on here? Are they toning down the heat but dressing up the dish to LOOK like its authentic? I welcome comments.
Also, mid-way into the meal a couple across the aisle ordered what we were told was STINKY TOUFU. The take-out menu lists two such dishes. Well, did it stink. Two tables of diners actually moved to other tables. We did not but the dish certainly lived up to its name. I like toufu but this smelled so so strong. Can someone tell me something about this dish and how and why it had that aroma?
Also, we walked over to Xiao La Jiao Sichuan Rest on Roos. ave and it looked really good. I went in to get the take-out menu and spied a couple having a great looking and smelling dish. It was a split caldron of two broths, one fish and the other meat(?). Both were being heated from below by a sterno like source. The aroma was geat.
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