Restaurants & Bars

Best Kung Pao Lamb Testicles in New York

Brian S | Oct 13, 200509:17 PM     15

I'm a junkie for cheap food thrills. So when I read in today's Village Voice that a Chinese restaurant in Flushing offered excellent lamb testicles, I braved the threat of heavy rain and uncertain subway service to make the ten mile round trip.
       The restaurant specializes in lamb. It shows up on the menu in about twenty different guises. So I was disappointed to see that the only one which featured lamb testicles was Testicles with hot pepper sauce (aka, I could see from the Chinese characters, Kung Pao). I was sure I'd get a lame touristy version of that old Sichuan standby, since the staff was not Sichuanese. They are, I believe, from the far northeast of China -- Manchuria. The owner is Korean. Later on, when he saw I was knowledgeable about the food, he brought me a free bowl of kimchi.
       And so, with a heart as heavy and leaden as the soggy skies above me, I resigned myself to ordering the Kung Pao testicles. And then, as when balmy sea breezes push aside black malevolent  rainclouds to reveal the shining sun behind, the food came, and I beamed with delighted surprise. The kung pao was perfectly authentic, perfectly Sichuanese, perfectly "ma la". It had Sichuan peppercorns, black peppercorns, fiery red chili, all in a bright red oil laden sauce. It was the best kung pao I've ever eaten, better than in Chengdu. The only place that might rival it is Spicy and Tasty, also in Flushing...but it wouldn't be easy. (Note: they have the Kung Pao with other things too, such as shrimp, or lamb meat.)
       And the star of the show? Well, it would have tasted better if I hadn't known what it was. (It was artistically cut into strips.) But it was delicious. It had the rich intense lamb flavor of the best lamb roast, but stronger, and was so soft you could eat it, as I did, with a spoon.
       I'll be going back. I'm hesitant to try the lamb eyes in brown sauce, though. That's a Shanghai sauce, and these guys are definitely not from Shanghai. But who knows? Considering how well they cooked that Sichuanese dish, they might make the best Shanghai food too.

A Fan Ti 136-80 41 Av (718) 358-7925

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Trending Discussions


Need suggestions - baking for event

Updated 2 hours ago 4 comments


Updated 5 hours ago 1 comment

April 2019 COTM Voting

Updated 4 hours ago 16 comments
Move Over Chickpeas, Lupini Beans Are the New Hot Healthy Snack

Move Over Chickpeas, Lupini Beans Are the New Hot Healthy Snack

by Marisa Olsen | Chickpeas have long been hailed as the super bean. They are versatile, healthy, and are the star ingredient...

9 Healthy Soup Recipes for Spring
Recipe Round-Ups

9 Healthy Soup Recipes for Spring

by Miki Kawasaki | Spring may be in the air, but don’t put away those pots and ladles just yet; it's still chilly, which...

Chowhound Editors' Favorite Kitchen Tools for Spring 2019

Chowhound Editors' Favorite Kitchen Tools for Spring 2019

by Joey Skladany | Spring has officially sprung, which means it's out with the old and in with the new. And when it comes...

7 Ways to Use Moringa Powder (and Why You Should)
Recipe Round-Ups

7 Ways to Use Moringa Powder (and Why You Should)

by David Watsky | Moringa oleifera, the “it girl” of the adaptogen and holistic wellness world is truly having its moment...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

See what's new!

View latest discussions ›