Served in a trio of big clam shells, the transcendent clam with garlic is one of Best Fuzhou’s specialties.
No longer do you have to crowd into a stall on Division Street or East Broadway to get your dose of Fujianese food as a four-dishes-over-rice-plus-soup combination. Fujianese has asserted itself as one of the major varieties of Chinese regional cuisine that New Yorkers can boast of, and a series of semi-upscale restaurants–many on Eldridge Street–have taught us more than just the nuts and bolts of the cuisine. Here are some photos of the food we enjoyed at Best Fuzhou, which is the subject of this week’s Counter Culture review.
Fujianese food is soup-heavy, and the soups can come anytime during the meal. Upper left: duck soup (an untranslated special), lower right: water melon with fish stomach soup.
In the legendary Fujianese dish pork with lychee, there are no lychee nuts: the red-dyed pork is intended to resemble lychees.
Though sauteed dried bamboo is relentlessly brown, it tastes good nonetheless.
Stir-fried pork stomach is surprisingly unlike bovine tripe.
Eggplant with garlic sauce casserole makes a magnificent finish to a meal.