Flushing Food Crawl (Korean + Northern Chinese + Southern Indian + Taiwanese)
dim. 31 mars à 19:00
EVENT TYPE: Dining DESCRIPTION: Let's do a Flushing Food Crawl. We will be making multiple stops at several small restaurants and vendors in Flushing to try specific snack food items originated from Korean, Northern Chinese, Southern Indian, and Taiwanese cuisines. First Stop: Eight Jane Food Inc, 37-12 Main St, Flushing, NY 11354 We will make our first stop at Eight Jane Food Inc to try Northern Chinese omelette (煎餅果子) and Rolling Donkey (驢打滾). Here's some info on these dishes: Jianbing, a traditional snack/meal that’s often eaten for breakfast, is a fried crepe made from a batter of wheat and grain flour that is fried on a griddle with an egg(s) and can be topped with scallions, baocui (薄脆 a kind of crispy fried cracker) and cilantro. It can be thick, thin, crispy or chewy, but it’s almost always folded several times before serving. Rolling Donkeys are steamed glutinous rice rolls filled with red bean paste or brown sugar that is then rolled and covered in a soybean flour crumble. Its origins can be traced to the Qing Dynasty. The cake, which has a yellowish color, is sweet and a little sticky, with a very nice bean flavor. https://www.yelp.com/biz/eight-jane-food-inc-秀八珍卤味-flushing Second Stop: Tianjin Xianbing, 41-28 Main St, Flushing, NY 11355 We will make our second stop at Tianjin Xianbing to try Tianjin-style meat pies (天津餡餅). https://www.yelp.com/biz/tianjin-xianbing-flushing-2 Third Stop: Taipei Hong,[masked] Roosevelt Ave Unit D, Flushing, NY 11354 We will make our third stop at Taipei Hong to try Taiwanese stinky tofu (臭豆腐) and Gua Bao (割包). Here's some info on these dishes: Gua bao also known as steamed bao, Taiwanese Hamburger, pork belly buns, ambiguously, bao, or erroneously as the bao bun ("bao" means "bun" so the translated name "bun bun" is redundant and "bao" in the Chinese language without any qualifiers is generally used to refer to baozi) is a variant of lotus leaf bun (he ye bao) from Fuzhou, the capital of Fujian province, with similar variants found elsewhere, and a popular Taiwanese street food. It consists of a slice of stewed meat and other condiments sandwiched between flat steamed bread known as lotus leaf bread (he ye bing). The lotus leaf bun is typically 6–8 centimetres (2.4–3.1 in) in size, semi-circular and flat in form, with a horizontal fold that, when opened, gives the appearance that it has been sliced. The traditional filling for gua bao is a slice of red-cooked porkbelly, typically dressed with stir-fried suan cai (pickled mustard greens), coriander, and ground peanuts. Stinky tofu is usually served deep-fried (often served drizzled with sauce and topped with sour pickled vegetables), grilled, or added to a Sichuan mala soup base (with solid goose blood, pickled mustard greens, and pork intestines). Deep fried stinky tofu is a common dish in both Taiwanese night markets and restaurants. Before the 1990s, hawkers even wandered around the street and peddled deep-fried stinky tofu. In Taiwan, people usually eat the deep-fried stinky tofu (often sold from carts) with the local sweet-and-sour pickled cabbage, believed to relieve the greasiness. https://www.yelp.com/biz/taipei-hong-flushing Fourth Stop: Northern King Dumpling - Wang Mandu,[masked] Northern Blvd, Flushing, NY 11354 We will make our third stop at Northern King Dumpling - Wang Mandu to try Korean Mandu. Mandu are dumplings in Korean cuisine. Mandu can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in Korean Peninsula. Mandu were long part of Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as pojangmacha, bunsikjip throughout Korea. Mandu are believed to have been first brought to Korea by Yuan Mongolians in the 14th century during the Goryeo Dynasty. The state religion of Goryeo was Buddhism, which discouraged consumption of meat. Mongolian incursion into Goryeo relaxed the religious prohibition against consuming meat, and mandu was among the newly imported dishes that included meat. Another possibility is mandu came to Korea at a much earlier period from the Middle East through the Silk Road. Historians point out many cuisines based on wheat, such as dumplings and noodles originated from Mesopotamia and gradually spread from there. It also spread east along the Silk Road, leaving many versions of mandu throughout Central and East Asia. A Goryeo era folk song Ssanghwajeom tells a story of mandu shop (ssanghwa meaning "dumplings", and jeom meaning "shop") run by a foreigner, probably of Central Asian origin. https://www.yelp.com/biz/northern-king-dumpling-wang-mandu-flushing Last Stop: Dosa Hutt, 45-63 Bowne St, Flushing, NY 11355 We will make our last stop at Dosa Hutt to try Dosa and Uttapam. Here's some info on these dishes: Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Tamil nadu, Andhra Pradesh, Karnataka, Kerala and Telangana. It is also popular in other parts of India, and other countries like Sri Lanka, Mauritius, Myanmar, Nepal, Bangladesh, Malaysia and Singapore. Uttapam is a dosa-like dish made from the same batter. Unlike a dosa, which is crisp and unlike relatively soggy crepes, it is a thick pancake mostly topped with diced onions, tomatoes, cilantro or cheese. Uttapam is sometimes characterized as an Indian pizza. https://www.yelp.com/biz/dosa-hutt-flushing DISCLAIMER:
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