Finally, Mary Chung: order what?
Somehow, after 15 years of eating across Boston, I've never made it to Mary Chung. What are the classic dishes there?
Suan la chow show, grandma's pie (a frequent special), pan-fried Peking ravioli, and dun dun noodles (maybe with chicken) are the standards.
I also recommend something yu shiang (shredded pork, or chicken with green beans), chicken velvet shrimp soup, trotters (a less-frequent special), hot stuffed eggplant, and peapod shoots.
A friend once ordered the crab rangoon here. I was surprised that they were nice and not disgusting at all.
So cool!: googling a bit brought up the info that MC worked at Colleen's long ago, where she learned the Suan la chow show (like the Hunan Palace chef/owners who worked at Joyce Chen's long ago and learned the Strange Flavor Chicken) and an MIT fan came up with this back in 1990, but looks like some tinkering is in order to get them as special as MC's are now:
<OK, OK. Here's Colleen's recipe for Swans. This comes by way of a friend who took her cooking class several years ago. I tried this recipe recently, and while I got something that resembled swans, they just weren't the same. I'll have to figure out what needs changing. -Mark
SUAN LA CHOW SHOW
2 Tbsp Dark Soy Sauce
4 Tbsp Water
1 tsp Vinegar
1 Tbsp chopped Garlic
1/2 Tbsp minced Ginger
1 tsp Hot Oil or Hot Oil Paste
Dash of White Pepper
Combine all ingredients. Make sauce a day ahead of time to allow
taste to blend. If you want to double the portion, DO NOT ADD
additional Garlic, Ginger or Hot Oil.
2 1/2 cups White Flour
3/4 cup Hot Water
1/4 cup Cold Water
Stir hot water and flour together with chopsticks. Add cold water and
work dough with fingers. Roll dough into a ball and cover with damp
cloth or plastic. Leave it at room temperature for about 20 minutes.
Knead the dough again for approx 10 minutes. Form it into a long roll
about 1 inch in diameter. Cut it into 20 to 24 small pieces. Press
each one flat with the palm of your hand. Roll it out thin.
1 lb ground pork or beef
1/2 to 1 lb Chinese Cabbage
3 Tbsp Soy Sauce
2 Tbsp Wine
2 Tbsp Oil
2 tsp Salt
1 tsp Sesame Oil
2 Tbsp chopped Scallion
1/2 tsp minced ginger
Dash of White Pepper
Boil a large pot of water. Mix together everything but the cabbage in
a bowl. When water starts to boil, add cabbage. Turn off heat and
let cabbage soak for approx. 2 minutes. Rinse cabbage in cold water
and squeeze out excessive water. Chop cabbage finely and squeeze
again. Sprinkle a dash of salt onto cabbage and stir it into the meat
Boil another large pot of water. Wrap filling in skins, and drop
wontons inside boiling water and wait. When it starts to bubble, pour
in 1/2 cup of cold water and wait for it to boil again. When it does,
repeat with another 1/2 cup of cold water. The enxt time it starts to
boil, the wontons that are floating on top should be done. Scoop them
out and rinse under cold water.
Serve wontons over bean sprouts topped with sauce.>
Along w/ the SLCS, dun dun noodles & grandma's pie, another favorite of mine is something like "fried chicken with yu shiang sauce and spicy salt". It's pieces of fried chicken, a bowl of yu shiang sauce and a little dish of a salt/spice mixture (definitely white pepper, not sure what else). Dip in sauce then in salt and pop in your mouth.