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Country Style Bowels or 卤大肠 and 啤酒鸭:DUCK COOKED WITH BEER at 副门 88 餐馆 REACH HOUSE 88 Division NYC

This place is a wonderful restaurant with great food, and the menu in English. Seafood is extensive and if prepared anything like the dish ordered by myself, excellent.

The meat dishes are great. As I had the T Bone Pepper Steak at 12.95 some, and plan to return soon for their 水煮活鱼, which is a spicy red pepper dish of fish and other items boiled at the table in a bowl and fire.

This place deserves more attention because 1. the menu and food; 2. the waitress spoke both fluent manderin and very good English, and was eager to find a dish that suited guests, in my case a desire for something spicy and large enough to eat half in house, the rest for th next days lunch.

The dish was loaded with perfectly (not overly) cooked crunchy colorful bright green broccoli and a sauce that was not too strong, not too sweet, and yet spicy (and not watery).

The dish as it came out looked as if I was being served something at a much more up scale place.

The menu is loaded with great things to such an extent that you should skip the beef, pork and duck sections and go for the many dishes in seafood such as the vast conch pian or sliced dishes selections, the noodle dishes and the Foo Chow or Fuzhou section is long also.

福州式:Fuzhou or Foo Chow Section:

All from 3.00 usd to 7.50 usd with many in between ranging from beef and pork dishes to fish Lamb Meat Noodles Rzor Clams boiled with rice cake (米糕)Ox Tail Duck all from soups to fried and more 。30 plus, wit Rabbit too but Rabbit is not properly translated so look for the roman letters TU MI YAN 兔米面 ‘tumimian’: Rabbit with Rice Noodles $5.50.

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PLUS COUNTRY STYLE BOWELS:

One of my favorites, and a Chinese favorite, with beer, 大肠 on the menu as Contry Style Bowels (large pig intestine)

啤酒鸭 'Pi Jiu Ya‘ DUCK with BEER :

And all must try their Beer Cooked Duck, and that is a larger dish at 10.95 .

炒面 STIR FRIED NOODLES:

There is an entire section of about 16 dishes under the title section STIR FRIED NOODLES 炒粉类, and have representation of all from 米粉 'mifen' to 白粿 baiguo: soft white noodles, and the yellow Chinatown factory delivered fresh noodles that on the menu go by 切面 but are termed Egg Noodles in English. They are yellow.

When one is looking for authentic cuisine in Chinatown you can certainly add REACH HOUSE 88 to the list. Just off the corner with Lower Eldridge, and certainly not out of reach。

Bring the whole family or all your friends. Beer is only 1.50 for a 12 oz. of Hienie or Bud and Corona.

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88 Reach House
88 Division St, New York, NY 10002

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  1. Thank you. I will definitely try this place.

    1 Reply
    1. re: Pan

      If I could make a suggestion, the Steamed Live Fish is in the Seasonal section of the menu, but the English does not really explain much. The price not mentioned on the menu is $21 and change.

      The Steamed Fish: 水煮活鱼:

      It is not steamed, it is cooked a bit in the kitchen then brought out to your table and cooked more over a flame at your table. This is in the 水煮 ‘shuizhu' category, meaning nice mix of red peppers and more with the item, in this case fish. It in sorts is similar to Sichuan cooking, or in general the Chinese 火锅 ‘huoguo’.

      Some of the menu items actually just romanize the Chinese, and even mix romanize Chinese with Romanized Fuzhounese and English, but that is just a few. They can tell you what the item is.

      九菜炒猪血 'jiucai chao zhuxue', but the menu gets the romanization wrong and states Zhu Xia: Qui Wuang Stir-Fry Zhu Xia. This is one that is not included on the menu in English, but does use some words to clue you into its preparation, and this is a favored dish for many Chinese. Pig blood is zhu xue and quite good. Keep in mind they are Fuzhou natives, so the menu is quite the cultural exchange and should be appreciated for that. Trilingual menu. I love it, though do not understand Fuzhou dialect.

      I do not recommend any of the crab meat dishes. They may be 假的 'jiade', or immitation. Ask, they will tell you.

      Go fo the Conch if you like conch。 I have had Fuzhou prepared conch in Chinatown and its always so good. That is indcated on the menu in English as well as not, so that is 螺 or 'luo'。

      If you see 'pian': 片 on the menu in the seafood area, that is sliced/slices (meat) fish or shellfish and indicates no bone. I think that is important especially with fish or seafood.

      青鹅田鸡汤 'qing e tianji tang', is Goose and frog soup found in the soup section begining of menu. This may be a good one, though best with guests to share as it is 15.95 and large family style serving.

    2. The place sounds good, but the word BOWELS, bothers me. Intestines and guts i have no problem with , but bowels, YUCK. Also Jonkyo loves using these Chinese characters i'm not sure why.
      Lau, has been very quiet lately, where are you ?

      8 Replies
      1. re: foodwhisperer

        foodwhisperer - haha sorry ive had a busy week at work, i'm totally behind i've got all these posts to write etc

        this place sounds interesting and ive seen it many times, but never been in

        jonkyo - def want to go on a fujian eating mission with u

        1. re: foodwhisperer

          Yes, the word bowels is similar in reference as a Chinese friend once put it in regards to Chicken Butt, or in Chinese 'JI PI GU'. He does not eat that because he said 'it's a little to obvious'.

          PI GU: is buttocks :屁股 ji 鸡 is chiicken。

          I am sure the use of the word 'bowels' was an honest mistake, and would not let that deter one from a least checking this place out.

          Come to think of it, is there any place around Manhattan to get 鸡屁股 (chicken butt)?

          They come skewered and four or five butts to a stick and ca be deep fried and grilled.

          Here

          http://blog.udn.com/fyjen/3250732

          Wikipedia has a page just on 'ji pigu‘ 鸡屁股 or chicken butt

          http://zh.wikipedia.org/wiki/%E9%9B%9...

          1. re: jonkyo

            Yes, you can get chicken butt in Manhattan. You can find "chicken tail" skewers at Yakitori Totto and Soba Totto. It's on their limited quantity menu, meaning they tend to sell out fast so get to the restaurant early to eat it.

            Yakitori Tori Shin also has it in the form of a chicken tail skewer.

            1. re: jonkyo

              you can find it at the yakitori places (totto etc)

              it is also a common korean drinking food type of dish (dak dong jip), i'm pretty sure you can find it at Pan in ktown
              http://chowhound.chow.com/topics/815355
              http://www.lauhound.com/2011/11/pan-%...

              1. re: jonkyo

                It's interesting that you just linked to a blog post warning against eating chicken butt due to its health hazzards. I guess you're willing to chance it? :)

                1. re: Cheeryvisage

                  The Taiwanese state that there is a hormone in the chicken butt, and it is good for your complextion.

                  duck butt 鸭屁股 yapigu is qute good too.

                  I never had a health related problem in regards to eating it.

              2. re: foodwhisperer

                Bowels---what's in a name? In the USA they are chitterlings. In Argentina they are chinchulinis. In France they are andouillettes. But some of us still say "yuck" in any language.

              3. Thanks for the report. Reach House has been mentioned a couple of times on this board but not nearly in such detail.

                1. At first, I thought that this title would be the second most hilarious Manhattan posting (after "It's my wife's 50th but she doesn't like Lamb's Brains"), but it turns out that it's actually the way the OP chooses to translate the restaurant's name.

                  Although I appreciate the usage of Chinese characters to help identify dishes, I realize that this information isn't useful if you don't read Chinese or feel like using Google Translator (not that the latter helps that much with many dishes' names). Jonkyo, I think I read in another post's reply a request for the inclusion of other information. Would you mind including pinyin and English translation along with the characters? I think that will help other readers' who may not be as fluent as you!

                  I have enjoyed your posts and would also like to ask if I may contact you on my next food adventure. Thanks for all of your earnest information!

                  5 Replies
                  1. re: mookleknuck

                    Sorry, some earlier posts I was actually quite fastidious about inclusion of definition/translation as well as pin yin (romanization).

                    Here are some completions for the above post and helpful terms with pin yin such as lobster, shrimp preparation:

                    pig: zhu 猪

                    chicken:ji 鸡 complex: 雞 ji

                    cow: niu 牛

                    turtle:gui 龟 complex:龜 gui

                    But for turtle my Beijing friend, he once used the Chinese word for tortoise: 王八 (wangba) when asking a restaurant if they had turtle, and the person at the restaurant directed us across the street to the 网吧 (wang ba) which is also pronounced 'wang ba', but means computer internet cafe. It was quite funny as my friend stood there repeating no 王八 stating 动物 (dong-wu)animal not 电脑 (diannao) computer. Sort of a funny anecdote in dining.

                    The difference is tonation on 网 wang is 3rd and on 王 wang is 2nd. 吧 is flat. and 八 ba is first tone。八 (ba) is eight by the way. .

                    fish: yu 鱼

                    Lobster is dragon shrimp: 龙虾 (long-xia)

                    complext character used in Chinatown venues: 龍蝦 (long xia)

                    蝦 (xia) is shrimp.

                    OX TAIL: Ox 牛 (niu) Tail 尾 (wei) = 牛尾 (niuwei)

                    Duck 鴨 (ya)

                    meat: 肉 (rou)

                    all from soups 汤 (tang)

                    fried 炒 (chao)meaning stir fry

                    deep fry: 炸 (zha)

                    T Bone Pepper Steak 牛肉排骨niuroupei at 12.95 some

                    水煮活鱼, which is a spicy red pepper dish of fish and other items boiled at the table in a bowl and fire.

                    福州式 (Fuzhou shi) or Foo Chow Section:

                    All from 3.00 usd to 7.50 usd with many in between ranging from beef and pork dishes to fish Lamb Meat

                    Noodles Razor Clams 蛏 (cheng) boiled with rice cake (米糕) (mi-gao)

                    boiled: 煮 (zhu)

                    蛤蜊 (ge-li)clam

                    Rabbit is not properly translated so look for the roman letters TU MI YAN 兔米面 (tumimian): Rabbit with Rice Noodles $5.50.

                    Large Pig Intestine:

                    大肠 (da-chang) on the menu as Contry Style Bowels

                    啤酒鸭 '(Pi Jiu Ya) DUCK with BEER :

                    炒面 (chao mian) STIR FRIED NOODLES:

                    STIR FRIED NOODLES section 炒粉类 (chao fen lei),

                    and have representation of all from

                    米粉 (mi-fen) to

                    白粿 (bai-guo): soft white noodles, and the yellow Chinatown factory delivered fresh noodles that on the menu go by

                    切面 (qie-mian) but are termed Egg Noodles in English. They are yellow.

                    egg noodle 蛋面 (dan mian)

                    蛋 (dan) is egg

                    麵 (mian) is noodle: simplified: 面 (mian)

                    88 Reach House

                    88 Division St, New York, NY 10002

                    1. re: jonkyo

                      thanks for the translation, i love knowing the Chinese names for food or is this Fu chow dialetct. Because gai is chicken, this says ji

                      1. re: foodwhisperer

                        Gai is Cantonese for chicken.

                        Ji is Mandarin for chicken.

                        1. re: foodwhisperer

                          That is Mandarin Chinese, otherwise known as Pu Tong Hua (普通话)

                          Mandarin is the lingua-franca of China that unifies the differing people who have geograhically determined 'dialects' (really languages).

                          1. re: jonkyo

                            Great, my friend who I am going with speaks Mandarin. I'll report back on my meal.

                    2. Thanks for the report. I've eaten here a couple of times because it's open late, but I had strange times here. One time a friend and I ordered a couple of things, and the two waitresses came back to our table around five times to confirm that we wanted the thing that we ordered - and to confirm that we knew that it didn't come with rice - it was very odd.
                      I'd have to dig through my notes to remember what we had - nothing memorable. I'll have to revisit using your post as a guide. Thanks!

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                      88 Reach House
                      88 Division St, New York, NY 10002

                      2 Replies
                      1. re: Peter Cuce

                        Well, maybe they do not get guests or customers who are not of the Fujian community often and did not want to make any mistakes.

                        Glad the post may be helpful to you.

                        1. re: jonkyo

                          I'll go soon; and I appreciate the Chinese characters (although traditional ones are more useful for recognition purposes, since very few places in Ctown and only some in Flushing use the simplified characters). But it is useful to have the pinyin transliteration, too--that's the point, so that non-Chinese reading clients can order dishes that are either not on the printed menu (very, very common) or are not translated in a recognizable way (even more common). I actually can read and write Chinese up to a point, but am lost as soon as they (inevitably) start to talk to me.
                          Peter Cuce's experience with the staff coming repeatedly out to stare happens all the time: if a Westerner orders "unusual" stuff (or ventures into places where they are very seldom seen) the staff can get very nervous. it is a big loss of face to serve food that the customer can't/won/t eat.. My experience--even with reading and writing Chinese--is that it is essential to establish that one is a serious eater by ordering at least one "non-Western" dish (e.g. salt fish, pig's blood, fish head, stinky tofu....or Country Style Bowels) at the first visit. But be sure to pick one that you actually like!!!