Northeastern (Dongbei) Chinese food is a hard sell in the Bay Area, so Dongbei restauranteurs/chefs tend to mix specialty dishes along with Sichuan, Shao Kao (skewers), or Chinese American favorites.
Fremont’s Yang Dumpling isn’t afraid to focus on Dongbei specialties, and their rendition of Chicken Mushroom Stew convinced me they have the chops to do so. The star of the $30 stew are dried 榛蘑, hazel mushrooms (mellea armillaria sporophore), which look and taste similar to black trumpet chanterelles. The stew, which includes chicken and thick slippery noodles, was so intense and decadent, I had to bring most home.
Pork Skin Jelly, an aspic that melts on the tongue, was also stellar. Porky and delicious.
The Homestyle Cold Dish, a cold salad, had a tart dressing and lots of crunchy vegetables.
