That was a nice read – thank you. Very evocative of the sights, smells, and sounds of the place. And of food memories and nostalgia for “home”, that elusive place, and lost family. Also nice to read about other friendships that started through food gatherings, as some here have.
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I really want to visit Flushing, after reading through this topic and that article. It’s a long way from Berkeley, though.
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Next time you’re this way. Though I bet San Francisco Chinatown and other immigrant concentrations closer to you are similar treasure troves.
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Not nearly as wide-ranging as Flushing, with all its different ethnicities and 600+ languages. SF Chinatown is still heavy with its original inhabitants, mostly from Fujian.
I do want to visit Los Angeles again, for the food. Especially the San Gabriel Valley, with all the Chinese regional restaurants.
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I feel like there’s a let-down factor there when there’s big advertising on SNAILS!
Part of the slow food movement?
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Somehow I was allowed to read the whole article. it’s a nice read.
As usual, @DaveCook is one step ahead!
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would love to check this out!
Yeah, I am also intrigued.
In!
In case you missed @Saregama epic post, there’s a photo of the crab roe towards the middle:
Just for the record, snail rice noodles have now made it to (a cart in) Sunset Park as well. Haven’t had a chance to try them yet, though.
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Roast pork cheung fun.
The noodles were really very delicate, have to give them props. But I’m getting very picky about my cheung fun fillings of late — didn’t love roast pork, should have stuck with beef or shrimp or crispy shrimp I guess.
Also learned that S = 1 tray, M = 2 trays (and so probably L = 3 trays).
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agree, roast pork just seems wrong with the delicate rice noodle. its a soft dish. steamed pork, like the beef, or delicate shrimp would probably be ok?
Some places use minced roast pork, which I also don’t like.
I don’t know why I bother trying to diversify away from my favorites 
I know roast pork is a popular filling, but my favorites are the minced beef or whole shrimp. And of late, the cruller ones — crispy shrimp, crispy mushroom, and crispy shui mai.
I think for the stall-style cheung fun, egg and corn are also popular, maybe ham too?
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I feel like some lower priced chinese restauants avoid raw pork products and, if they offer pork at all will use the roast pork instead.
its usually not a good substitution. but maybe I am wrong here.
This place had ground pork as an option.
