Spring Boy Fouzhou
- Jeremy Osner
For lunch today, I followed up Sietsema's review of
Spring Boy Fouzhou on Allen St, in this week's Voice. I
ate dumpling soup and noodles with peanut sauce. I
would not order the dumpling soup again; the broth was
good but the dumplings were gristly. The noodles with
peanut sauce were sublime.
I think the thing to do there is take out; the dishes
in the steam table in front, which was for take out
only, looked interesting.
Boy you're fast Jeremy.
Too bad about the gristly dumplings. There was a
Fukienese restaurant on Division Street in the 1970s
and early 1980s calle Foojoy, which had excellent
dumplings that they served in soup called pork
wontons. What made these unique was the skin, which
was pork pounded with flour or cornstarch and which
made a delicate and tasty wrapper. Closest equivalent
may be the Kurdish Jewish kubbeh dumplings (l'havdil)
but Foojoy's were much more delicate. I have heard
that they are a Fukienese specialty. Does anyoneknow
of other restaurants which serve them?
re: Tom Traub
Fukien is the mainland province accross the water from
Taiwan. Fuzhou (formerly transliterated as Foochow) is
one of the main cities. Fukienese cuisine is
traditionally listed as one of the classic regional
cuisines , along with Shantong/Beijing, Sichuan,
Canton, and I forget where else , probably a Yangzte
province (though I am tempted to say the Upper West
Fukien is the homeland of many of the overseas Chinese
of Southeast Asia, though in the past, not many have
settled in the US and come to NY, and the cuisine is
hard to find here.