A very appealing display of neon blazes forth from Northeast Taste Chinese Food.
This week, Counter Culture takes minutes at a meeting of the Organ Meat Society, which sought out variety meats at one of Flushing’s newish Chinese restaurants from Dongbei, in extreme northeastern China, a region along the Yellow Sea that borders Korea.
Not only is the food organ-intensive (as the Society’s dinner demonstrates), but it makes lavish use of eggs, cumin, chiles, and lamb, in a diet that looks to wheat for its starch, rather than rice.
Here, then, is a visual catalog of some of the food served there. Read the full review here.
The unusual meat-seafood combo of sea cucumber and pork belly is typical of Dongbei cuisine.
“Battered lamb kidney” came topped with shredded aromatics.
The hilariously named “tupid chicken” proved delicious, filled with toothsome mushrooms.
This amazing souffle, dotted with shrimp, goes by the name of “egg with egg.”
In this case, the shimmering bowels came stir fried with jalapenos.
The Organ Meat Society relaxes between courses.