The name is a bit misleading, as New Shanghai is actually the place for Sichuan food and Beijing-style snacks in Chinatown. Unfortunately, New Shanghai closed for good in May 2019. The kitchen also does an excellent job with Vietnamese favorites such as fresh spring rolls, ground-shrimp-wrapped sugar cane, and banh xeo, a rice flour–coconut milk crêpe commonly called Vietnamese “pizza” (though there’s nothing particularly pizza-like about it) that’s folded over pork and shrimp. If you’re looking for a change of pace from pho, New Dong Khanh’s tamarind-scented cahn chua-a light sweet-and-sour soup from the Mekong region of southern Vietnam that substitutes bean sprouts for noodles-is equally satisfying and full-flavored. Unfortunately, New Dong Khanh closed for good in August 2019. Order the surf-and-turf combo with sides of quail egg and veal tongue, flip on the in-table ceramic induction burner, and get cookin’. What makes Kaze Shabu Shabu our go-to hot-pot destination in Chinatown? It’s the mo’ choices, mo’ fun approach to dining-including 13 broths, two noodles, and dozens of cool ingredients to help you personalize your pot (think: house-made fish, shrimp, or cuttlefish pastes and Australian or Japanese Kobe beef). Enjoy the soup with a side of Cantonese barbecue-your choice of roasted chicken, crispy pork, or more-appetizingly displayed in the front window before it’s cut into chopsticks-friendly pieces.ħ9 Harrison Ave., 61,. This chicken is so flavorful, it tastes nothing like what you get at a regular grocery store in Boston.”Īt Hong Kong Eatery, everyone slurps on bowls of soup showcasing (hands down) the best wontons in Chinatown, stuffed with pork and fish, then poached in boiling water and served in savory broth with a sprinkle of scallion greens. “They sell freshly butchered chicken you can even pick the live chicken you want. They tend to disappear in the restaurant’s kitchens, so I find myself stocking up often!” 75 Harrison Ave., 61. It’s a great Chinese remedy for soothing pain, as it heals burns fast. “This balm treatment is something everyone should have as part of their first-aid kit and always keep in the kitchen. HERBAL BALM (CHING WAN HUNG), NAM BAC HONG This pairs great with a variety of fresh seasonal fish and vegetables.” 692 Washington St., 61.3. It’s very rich and it helps elevate my favorite dishes to the next level. “I’ve used this top-grade oyster sauce for as long as I can remember. I steam or pan-fry them, depending on my mood.” 11A Hudson St., 61.2. You can see for yourself how healthy they are in the tanks when you choose them. “They sell some of the best and freshest live fish you can find anywhere. LIVE BLACK SEA BASS, HAPPY FAMILY FOOD MARKET Taiwan Café’s Peter Wang shares his top take-home goodies.ġ.
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