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Jan 16, 2009 08:34 AM

Fuloon this weekend

I'm going with 7 people this weekend to Fuloon to celebrate my birthday.
I need a list of Fuloon faves.

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  1. If you do a board search you should be able to find quite a few threads about Fuloon, which list lots and lots of favorite dishes. I've been there with large groups a couple of times, and am still just begining to get introduced to the menu, but favorites have included the pork with little knots of tofu skin, the chicken with chestnuts, and the spicy wonton appetizer.

    1. Peking duck here is excellent...order a day in advance.

      1. Everyone likes the spicy cabbage - really!

        1 Reply
        1. re: Bob Dobalina

          I'm a cabbage junkie, you don't have to convince me!!

        2. Oh man... Where to start? On my list would be the Szechuan style whole fish, the steamed pork with dry bean curd, steamed beef Szechuan style (be careful, this is thermonuclear hot), the pork pancake, the double fried pork, crispy fish (or is it the Sai Woo crispy fish... probably can't go wrong), the Yu Hsiang eggplant, Szechuan chow fun, fried crab... Erm... well, start from there maybe and pick out whatever looks good.

          I don't hate Fuloon.

          6 Replies
          1. re: TPistrix

            My sister loved the steamed beef dish (which Devra First of the Globe dubbed, "The Giant Bowl of Death" - it's a seething cauldron, of delicious velvetized beef covered in an inch or two of boiling oil full of crushed peppers - the only way I could taste it was by taking one morsel and rubbing it entirely free of oil via gobs of white rice - it was very good). It is best ordered for large parties, because it's rather large and they have to make it large or the dynamics of the dish don't work out. It makes a fabulous fragrance while it cools down, which takes a *long* time, and so is really designed in part as an appetizing course in its unique way (smelled first, eaten gradually later).

            I have to explain my sister. Fireeater doesn't do her justice. She is from Tucson, gets chiltepin chillies from native tribes, and carries bags of them around with her to add in handfuls to about everything she eats. She intimidates the native tribes with her fireeating capacities. She awed the staff and owner at FuLoon.

            Her reaction to the Giant Bowl of Death: "It's not too hot, but it is hot enough." She put away her bag of chiltepins (she gave some to the staff and cook, being generous with them as she is). She ate half the bowl. The other half we mixed with more rice and froze for her to bring back to eat at home (which worked out well).

            Warning: eating this dish in quantity can have latent effects well known to heat-lovers (not just the endorphin rush they get), but I will omit details. (My sister considers it a telltale sign of gold standard heat.) You know what I mean.... Most people should probably enjoy it in moderation.

            (Me, I am stuck with supertaster tastebuds and cannot handle more than pepperoni-level capcaisin.)

            1. re: Karl S

              Sounds like your sister and I would get along famously over a bowl of ChongQing Dry Hot Chicken ... the steamed beef isn't quite a giant bowl of death at FuLoon, you'll probably get closer to the shores of the River Styx at Sichuan Garden or Gourmet.

              1. re: Dr.Jimbob

                Well, they might have goosed it up specially for her. She demonstrated her fire-eating first, and they were delighted to oblige.

                1. re: Karl S

                  Diane & company know that I lived for a year in Changsha, the capital of Hunan Province, and the sanctum sanctorum of fire-eating (in Changsha, you're not having an authentic dining experience unless you're gripping the table with both hands and sucking air back and forth across your mouth as fast as you can). Doesn't seem to make much of a difference in the cooking at FuLoon (my reaction to what many regard as intolerable seems similar to what your sister said - some nice heat, but could use some more).

                  1. re: Dr.Jimbob

                    Well, it appears you, my sister and my oldest brother (another family fire-eater of this rank) would dine well together!

              2. re: Karl S

                Yeah I learned this one the hard way. Twice (leftovers, you know how it is). Best to buffer the stuff with a fair amount of other food. Karl's suggestion of getting it with a group so the proportions can be better is a great one.

            2. I just want to say that I recently moved to western Maine and that reading this thread and the sichuan thread is making me cry.

              But hey, I can drive 10 miles to the Fortune Fountain "chinese" buffet for Ham Lo Mein, sweet and sour mystery, and all you can slurp egg drop soup!!one

              1 Reply
              1. re: tamerlanenj

                Here is my usual order (depending on number of guests):

                Szechuan Wontons (this name might be wrong)
                Steamed Beef Szechuan Style
                Wok Baked Beef
                Tea Smoked Duck
                Steamed Whole Fish (the mild one with scallions and soy)
                Bean Curd With Special Sauce
                Whatever green vegetable the table wants