I was getting concerned that the papers hadn't written about the Asian food of Flushing recently. But the NY Times has put my mind at ease:
Everything tastes different in Flushing, Queens, the best neighborhood in New York for tasting the true and dazzling flavors of China. The dumplings are juicier here, the noodles springier, the butter cookies flavored with a bit of salty green seaweed, as a cookie at a French bakery might be sprinkled with fleur de sel. The perfume of roasted Sichuan peppercorns and the sound of dough slapping against countertops lures visitors down to the neighborhood’s subterranean food malls, where each stall consists of little more than a stove and a specialty: slow-cooked Cantonese healing soups; fragrant, meaty Sichuanese dan dan noodles; or Fujianese wontons, no bigger than a nickel, that spread their fronds in clear broth.
Finding Beijing in Flushing
When I read the title "Finding Beijing in Flushing" I thought they might speak to residents who came from Beijing to find out what they thought about eminent domain abuse and reports of forced labor being used for the Olympics in China. Or maybe why they left home to come here; what are the conditions back in China? But they gave us a dim sum report instead for the hundredth time (Which actually has a funny follow-up). Later this month my money will be on a report about soccer players at Flushing Meadows and how the vibrant mosaic is happy selling food from pushcarts in the shadow of the U.S. Open.