Adventures in Eating & Cooking
Since Oniichan lives in Flushing and there’s good food in Flushing, Chwis and I decided to visit and eat out together! This time we decided to go to Nan Xiang Xiao Long Bao/Noodle House on Prince Street.
Although we got there pretty early (around 11 am), the restaurant was pretty full and we had to wait for about 15-30 minutes. (I took this as a good sign since all the best restaurants in Flushing are crowded and require waiting.)
When we finally got our seats, we went for the Chinese breakfast menu. Chwis ordered a bowl of piping hot, fresh soymilk with a you tiao (long fried Chinese doughnut).
I didn’t taste the soymilk, but Chwis surprisingly didn’t find it sweet enough and decided to add a few extra scoops of sugar. It smelled fresh enough though, and Chwis had fun dipping her you tiao into the bowl.
I tried a piece of the you tiao. It amazed me that the you tiao wasn’t too oily but still tasted pretty good. It reminded me of the summers I spent in Beijing when I was little, and how my grandfather bought me you tiao every morning from the street vendors. I love food that invokes a memory…but you’re not here to hear me rant about that. What I will tell you about Nan Xiang’s you tiao is that it’s fresh, crispy, doughy inside, and quite delicious. It’s not spectacular, but it’s above mediocre.
Oniichan ordered two plates scallion pancake wrapped beef, and for good reason because this dish was delicious! The only downside was that the proportion of meat was small compared to the thick scallion pancake. However, this is understandable because the scallion pancake was also the best part of the wrap. It was covered with a thin layer of crisp but soft, warm, and doughy on the inside. Rolled up inside were some fresh beef coated with a sweet Chinese sauce. Moreoever whereas usually the raw scallions are sliced up and wrapped with the beef, this wrap has the small scallion bits inside the pancake, which keeps the flavor more subtle (which I prefer).
I got the sweet riceball roll (sugar-coated long Chinese donut rolled inside sticky rice), but regretted it afterwards, because I knew the salty riceball roll (long Chinese donut with pork and veggie bits rolled inside sticky rice) would have been better. It was yummy nonetheless, but probably not as yummy as its salty counterpart. The rice was very filling as sticky rice generally is, and the donut was sweet and fresh.
The grand finale was the plate of pork soup dumplings.
Indeed these are probably the best soup dumplings in NYC. The dumpling skin was nice and thin, and the meat was soft and flavorful, but what really got to me was the soup. The broth inside the dumpling wasn’t as oily as the one inside Joe’s Soup Dumplings, and it was more savory. Furthermore for each small dumpling, there was quite a lot of soup. And contributing to the soup dumpling experience, Nan Xiang’s vinegar dipping sauce was slightly sweet!
*Eaters beware: Do not just bite into the dumpling haphazardly! You must keep the dumpling in a spoon, bite off a small piece of skin, suck the soup out slowly or let it fill up your spoon, and then eat the rest!*
Conclusion: Best soup dumplings; I must try the crab ones next time! Delicious scallion pancake wrapped beef, fresh breakfast foods, average sticky riceball roll (perhaps salty one would be better), good Chinese donuts