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Featured

Pix From M & T, Flushing's New Qingdao Restaurant

By Robert Sietsema, Wednesday, Nov. 18 2009 @ 8:01AM
Comments (3)
Categories: Sietsema

DSC06619v.jpg
​
"This is Chinese food?" said an incredulous tablemate." Indeed, "sauteed pine nuts and corn" might be mistaken for American succotash.

This week Counter Culture forges ahead to M & T, a Flushing restaurant whose owners came from the city of Qingdao in Shandong Province, directly across the Yellow Sea from Korea.

The food is often astonishing and delicious, and challenges our ideas about what Chinese food can be. Following are some dishes my friends and I especially enjoyed. Fork in the Road earlier published a picture of "sea intestines," a marine creature imported from Shandong. At M & T, it's sauteed with yellow chives. (Thanks to Tazza Lenghe for identifying it.)

DSC06514v.jpg
​
"Pepper with bean curd sheets (chives)" is the name of this dish, which playfully makes tofu seem like noodles.

DSC06625v.jpg
​
"Boiled sliced pork with mashed garlic" demonstrates the Korean influence on Qingdao cooking, and makes a damn good bar snack, too.

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Comments (3)

kim says:

Guess you're the photographer for the group photo? :) Are there vegetarian options? And are the dishes greasy at all? I always pass by this restaurant on my bus ride to FLushing. Btw, there's another smallish regional CHinese restaurant on Cherry St?? It's tucked on a smaller street very near M&T. Forgot the name though...it's right next to an Indian wholesale shop. I think I'm just confusing you even more, lol.

Posted On: Wednesday, Nov. 18 2009 @ 10:47AM
rsietsema says:

I think I know the one you're talking about, but haven't been there -- thanks for the reminder.

There are quite a few vegetarian dishes, though I'm not quite sure the staff would know what that means as far as our definition goes. The succotash thing certainly is, and would merit a visit on its own, and so would the tofu sheet stir fry. Neither were very greasy as stir fries go. There's also the usual collection of veggies glistening with garlic, and I also loved the "Qingdao cold pasta with special sauce" which is not pasta at all, but cubes of seaweed jelly in black vinegar. I'm adding a picture of it to the photo collection.

Posted On: Wednesday, Nov. 18 2009 @ 11:01AM
Napoleon Faggs says:

Have been trying to find this and acquired even more than predicted write-up. Many thanks

Posted On: Sunday, Mar. 14 2010 @ 6:49AM

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