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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.

    Enjoy!

    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.
      http://fuloon-restaurant.com/Menu.aspx

      Penny
      http://www.bostonzest.com/

    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...

              http://www.flickr.com/photos/61246842...

              Wing's..sadly no longer available.

              http://www.flickr.com/photos/61246842...

              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. ;)

                http://farm3.static.flickr.com/2570/4...

                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:

                http://fuloon-restaurant.com/images/P...

                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

                  cool
                  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.