11/24/2023 0 Comments Jing fong restaurant nyc flushing![]() The stream of carts moves very quickly and in turn so must you, as the carts pass you by, continue the card/food exchange until you have a nice base of dishes to work through on your table. Don’t worry about price, nothing will break the bank, if it looks decent, hand over your card in exchange for some food. Be adventurous, get out of your seat, card in hand, and take a peek at what’s on the cart. This is where the “seizing” comes into play. Carts filled with steam baskets and plates of food will be wheeled quickly past you by mainly Cantonese-speaking women who have little to no patience describing what they’re offering. On weekends, prices vary depending on size from $2.95 to $3.95 to $4.95. During the week, every plate at Jing Fong, no matter the size, is $2.95. The size of the dish determines price and where it’s stamped. “This is my order card! There are many like it, but this one is mine! My order card is my best friend. ![]() In case you still don’t comprehend the gravity of this card’s purpose, I’m going to borrow some lines from the film “Full Metal Jacket”: Don’t lose it and try not to spill on it. Every time you take a steam basket or plate, this card is stamped. Once you reach the summit, you’ll be unceremoniously ushered to a table and handed an order card (ask for two order cards, if possible, I’ll explain why later). Jing Fong is a massive dim sum house, so much so that you have to take a very steep escalator up to the vast banquet hall. If you’re going on a Saturday or Sunday, get there early, preferably before noon, because there will most likely be a wait and they sometimes run out of certain dishes. Dim sum is served from breakfast through late afternoon every day but it draws big crowds on weekends. “Dim Sum” does not mean “dumplings.” It refers to the entire range of dishes offered at the dim sum house. It’s the language of the dim sum house and having someone with you who has mastered it will make the meal. There’s one thing you can do to GUARANTEE a thorough and authentic experience: bring one person with you who speaks Cantonese. In the following sections preceding the food I will try to prepare you for the unique cultural experience you will soon undertake. If you have eaten dim sum before, in an authentic Cantonese dim sum house, skip ahead and just enjoy the food porn. Back downstairs, walk it off around Chinatown, hit a bakery for the buns you didn't order off the carts, stuffed with lotus paste or red bean.If you’ve never eaten Dim Sum, you MUST read this…. In the ladies' room, leave a dollar for the bathroom attendant, you get an awesome smile and genuine conversation in return. By the time it arrives, you are almost not stuffed with dim sum, so go for it. Each bite of seafood was delicate in texture and flavor. Cut in sections with the large spoon, and try a bit of each critter. Squid, octopus, scallops, cuttlefish and shrimp perched on stir-fried noodles with a light broth. Order off the menu the PAN-FRIED NOODLES and pick the SEAFOOD SAUCE. After you eat off the carts and think you are full, go the distance. MUST-DO MENU ITEM: Chinatown seafood is super-fresh. Mango custard light and flavorful, with fresh fruit chunks for texture. ALMOND-milk-based TOFU custard is light consistency with delicate almond flavor. black rolls of jellied SESAME SEED PASTE delicately flavored. WINTER MELON: Pale green smooth balls of melon paste (dessert really, but yummy!). Hairy fried TARO BALLS balls hold taro centers. Memorable: SOUP DUMPLING: round white ball of rice noodle pinched at top in a swirl, has a meat center, you first bite off the top and suck out the broth. DIM SUM DINING: Busy-noisy like a bus terminal, families and conversation at every turn, ladies with varied carts. Liked the fish balls (round balls on skewers), vegetable & pork potstickers (half-your-palm sized, in opaque rice noodle wrapper). Pans of lotus root slices, chicken feet, tripe (looks like thin strips of meat in a sauce). HOT BAR station offers funky traditional foods. We sat by a quilted wall (restrooms behind), near the hot bar. Hot carts, cold carts, hot steamer carts. Sitting on a wide aisle places you in the thick of cart action. BRING 6+ PEOPLE to fill a table and share a LOT of dishes. When we exited at noon, the wait was almost two hours, a line of people snaked down the sidewalk. Checking in we did not have to receive a number, first seating not completely full. ![]() COME EARLY FOR BRUNCH, 10:20 arrival saw just a few sidewalk folks waiting for friends, with 300-400 people already dining upstairs at round 8-tops. He noted that many great Chinese restaurants moved to Flushing, but the venerable Jing Fong restaurant is accessible to us visitors limited to the city, provides wide variety of authentic dim sum, and has Chinatown's super-fresh seafood. SUNDAY BRUNCH during holidays, with advantage of local friend who speaks Mandarin.
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