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First time at Fuioon

I am going to Fuloon for the first time. What are the greatest hits?

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  1. You're a lucky hound. I can't find my menu but a few faves are wok baked beef, cold cabbage app, cold chicken app, pork with epper and black beans.

    This list is not comprehensive and hopefully other will weigh in with more.


    1 Reply
    1. re: 9lives

      9lives, here's a link to the menu. Fuloon is on my list of placed to go so I'd love your recommendations too.


    2. wontons with hot sauce
      jingdu pork pancake
      jiang pao duck
      steamed pork shoulder
      pork with beancurd leaf
      wok baked beef
      sichuan style steamed beef
      tea smoked duck
      bang bang chicken
      diced chicken with dates and chestnuts
      kan shue stringbeans
      mandarin cabbage with chili pepper

      13 Replies
      1. re: galangatron

        G, is the pork our favorite melt-in-your-mouth pork belly dish?

        1. re: Taralli

          that was dong po pork. i didn't include it in the list because it was an off-menu dish that i special ordered

          1. re: galangatron

            Ahhh, that explains why we couldn't find dong po pork on the menu when we were there earlier this week.

            1. re: fesenjan

              Mulan does a great dong pu pork..think it's called pig shin. Sichuan Garden Brooklie also does a very good versional. I think they call it pigs foot on the translated Chinese menu. Wings in CTown also did a good version before they revamped their menu. I haven't tried it at Fuloon but I'msure it's delicious.

              BTW, us non Asian speakers have a CH to thank for translating the SG special menu into Enflish; Limster maybe?

              It's a great dish.

              Mulan's version...


              Wing's..sadly no longer available.


              1. re: 9lives

                That's a great dish indeed. I grabbed a shot of it recently too, and when they saw my camera they took it off the bill. ;)


                The table next to us was a couple, the male who'd just gotten off the plane from Taiwan. When they saw the shin come out on our table, they followed suit. I sat in awe at the young woman who slurped down the big blanket of skin (practically in one mouthful) that covers this delicious mess. The brown sauce is the very definition of savoury.

                1. re: Nab

                  I remember the first time a crowd of us ordered that dish ... I saw it go by our table on a plate and said "What's that? we want THAT!" and in an instant were presented with a gelatinous bowl of yum.

            2. re: galangatron

              is this the same as steamed pork shoulder, homestyle 虎皮元蹄 as listed on their (Fuloon) specials menu?

              is dong po pork the same as dong po rou 東坡肉, isn't that made with pork belly?

              1. re: theparegorickid

                I think myself and 9lives are referring to 虎皮元蹄 which corresponds to the "steamed pork shoulder, home style" on the Fuloon menu (and transliterates into 'tiger yuan hoof' by Google, heh). There is a photo on the Fuloon website which looks very similar to those posted above:


                Though at Mulan they use a shin, as opposed to shoulder, and refer to it as braised. My understanding is that both preps involve a simmering/steaming/braising process.

                Looking back at it now, I have a feeling that galangatron was probably referring to dong po rou 東坡肉, which I believe almost always uses belly.

                BTW, nice handle/avatar. Always enjoy your posts, thanks.

                1. re: Nab

                  thanks for the clarification and kind words

                2. re: theparegorickid

                  dong po pork (dong po rou) is a very specific dish that uses a large square shaped piece of pork belly. some chinese restaurants (mulan, sichuan garden, shanghai gate, etc) offer a variant using a different cut of pork. usually a shoulder or a thigh. the latter is the steamed pork shoulder at fuloon

                  1. re: galangatron

                    G, that makes sense. The versions I've had were not pork belly; though similar texture. They were shoulder (Wings)or lower leg.(Mulan/SG).seems like a similar prep.

                    The Fuloon pic posted looks most like the old Wing's version.

                    In either case,belly, shoulder or leg, dong po rou or dong po; it's a great dish that if you've never tried it and see it on a menu, order it..:)

                    OT butTaiwan Cafe does a great pork belly dish with taro root..not an entire belly or as dramatic looking as these other preps but worth trying. I think it's even available as a smaller luncheon special portion.

                    1. re: 9lives

                      i have had the pork belly and taro dish (steamed taro over bacon cut pork) at taiwan cafe and i didn't really care for it. there wasn't enough pork belly for my taste

                      i prefer the pork belly in their lunch special (bacon cut pork on rice) that is braised in a darker richer sauce. they also have the infamous braised pork shoulder listed as a special on the wall

                    2. re: galangatron

                      Just to clarify (I think!) - Dong po pork is pork belly, and is not on the menu at Fuloon (galangatron has pre-ordered it for group dinners) and the steamed pork shoulder is a similar dish at Fuloon, that IS on the menu. By the way, g. prefers the dong po pork but likes them both!

            3. I can vouch for the following from memory, but to tell the truth everything we've ordered from FuLoon has been very tasty....

              Diced Chicken with Dates & Chestnuts
              Spicy Bean Sprouts with Shredded Pork
              Tea Smoked Duck (Half)
              Scallion Pancakes
              Noodles with Spicy Szechuan Sesame Sauce
              Bang Bang Chucken

              1. My favorites include the mandarin spicy & sour cabbage, wok-based chicken (which I prefer to the beef), general gao's chicken (which is totally better than the normal junk), beancurd leaf pork, pork pancake and the ma po tofu.

                1. i enjoyed the Mandarin style whole fish, streamed pork shoulder homestyle and the steamed beef sichuan style.

                  1. Annual ChowDown coming up in January - I'll post tomorrow! And there should be threads with greatest hits from previous chowdowns; may have to adjust "search" to look back more then a year!

                    1. I also made it for the first time last night. Thanks to the CH Board for all the excellent recs. We had:
                      JingDu pork pancakes: as described, like a scallion pancake filled with peking ravioli stuffing, something I've long dreamed about. My companions loved it. Maybe my dreams had overblown it. I liked it, but prefer the classic versions of both.
                      Jiang Pao duck: Really a good dish, like a better version of General Tso's made with duck and served like peking duck in pancakes. Maybe a tiny bit sweet, but a great change for one who has a lot of Sichuan in the burbs, but for other styles doesn't get into CTown enough.
                      Tea Smoked duck (we were on a duck rampage): Nice flavor. A little too much bone.
                      Wok baked beef: served in a cast iron skillet. this made the dish, as the skillet kept cooking the outside to a nice crispy consistency, giving the dish lots of texture. I brought a take out order home for my son, and it just wasn't as good, probably due to the lack of texture without the burnt bits.
                      Ma Po tofu: a nice version of this but couldn't beat my favorite from Sichuan Gourmet in Billerica. Not enough heat, and a little too homogenous in texture (all soft tofu, little meat in the sauce).
                      Overall a really good meal, and we'll be back. As often noted here, Fuloon seems to be one of the few places that can cook high quality Chinese styles from many regions, (in my non authentic opinion).

                      1. FYI - their buffet lunches on weekends are fun and fairly cheap, but tend to focus on the Americanize portion of their menu

                        1. I got there the day of the big fire in Malden and had to navigate a big detour. An excellent cold garlicly cucumber dish was brought gratis when a cabbage dish I had ordered was not available. Jing Du pork pancake followed brilliantly. Ma Po Tofu was redolent of the sichuan peppercorn and produced that ma-la/numb-spicy effect. I think I prefer the meat as pork and hand chopped as opposed to the fine mince beef at Fuloon. Jang Pao duck was delightful. Sadly there were no crabs that day. Hot and Sour and Won Ton soups were fair. I'd like to return with a bigger crowd and pre-order the dong po rou. The service and attentiveness of the manager made the meal special.

                          This is all brought on by Nicole Mone's book "The Last Chinese Chef" which has reopened my eyes to the world of Chinese cuisine and it's relationship to China's culture. Next stop, Sichuan Gourmet in Framingham. Favorites there?