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.
Since you will prob order a number of items, i would advise her more unique dishes. I recently did my own CH-crawl for peking ravs, crab rangoon and hot 'n sour soup.If you dine at Winsor,imo you can skip M Chung's pek ravs because Winsor's are so superior to M Chung's and to all the others i have had.
the dish that she does that i just love is the small dish of large triangles of fried soft tofu with a sweet chicken stock sauce and slivered ginger. man, i could live on it!
What is it with the assumptions? who said anything about eating at both places 'in a row' ? i simply thought that, if the OP was trying to make choices at MC, AND if they often ate Winsor's pek ravs, then they could skip MC's pek ravs (maybe get the similar but unique signature Suan la chow show instead.) Certainly no malice intended, so i don't understand JO's or yours.
The only assumption I see anyone making is that the OP only ever wants to eat the very finest version available of any given dish.
Given that the OP is asking specifically for recommendations of specific dishes to try at this specific restaurant, it matters not that that a different restaurant several miles away across the river has a better version of something. There's a big difference between saying that Mary Chung's Peking ravioli are just okay and there are better things on the menu and saying "you can skip M Chung's pek ravs because Winsor's are so superior to M Chung's and to all the others i have had."
This is a really special place - you're in for a treat.
As mentioned already, standouts include a lot of dumplings: suan la chou show, fried Peking ravioli, pork and chive, and the small steamer buns (weekend dim sum menu only). The scallion pancakes are very good, too, and are served with the same spicy, garlic-heavy sauce as the pkr.
Other favorites are dun-dun noodles, Chinese romaine, Chinese broccoli, Szechuan spicy chicken with celery and carrot, chicken with basil pot (lots of ginger in this), beef with scallions and Chung's spicy bean curd. My SO, who has a high tolerance for fat, sodium and five-spice powder, is a fan of the hung shao pig's feet and the beef soup noodle, though only in colder weather and when he has time to be physically immobilized for a few hours after (no joke).
My favorite way to eat here is to order a stir-fried green (love the Chinese romaine most of all), a small brown rice and a boatload of dumplings.
Hope you love it!
There's a vegetarian chive pie on the dim sum menu that's in an empanada-style short crust that we ordered for the first time this afternoon. Needed a hit of the tableside vinegar, but that elevated it considerably.
Thing about MC is that the standards are so sublime that it's very easy to simply get one or two orders of suan la chow show, one of the three dun dun noodles variants (plain, chicken, fried bean curd), and some greens and call it at that.
Over the past maybe 30 years by now, I've always been partial to Suan La Chow Show, and Hot Stuffed Eggplant.
g, boy am i glad i read CH, and that you posted. We did a take out there yesterday and my new must orders have expanded considerably! I asked for 'medium spicy' on all of the hot/spicy items, and that worked out well except w/ the dundun noodles w/ chicken- which was a bit over my chile limit but still delicious. I should have followed pocketviking's lead w/ the greens, but i forgot. Next time.
All of these favs are on the dimsum menu except for the Hot stuffed eggplant, which is on the regular menu:
Suan la chow show- wonton wrapper dumplings w/ tender meat filling and spicy sauce
(Deep)Fried soft tofu with slivered ginger
(Deep)Fried soft tofu w/ dundun (peanut)sauce and bean sprouts
Dundun noodles w/ slivered chicken and crunchy bean sprouts in hot peanut sauce
Crab rangoon- generous filling, as good as Arlington's Shanghai Garden (my gold standard)
Pork pearl balls- tender balls of pork with crunchy water chestnuts, coated w/ sticky rice and steamed
Stuffed Eggplant- sliced eggplant coins sandwiched w/ tender pork stuffing ,breaded and fried , w/ spicy sauce. (I was so thrilled to find this particular dish because the curried meat version of this same thing- has been in my memory forever, though i cannot remember its Boston restnt origin.)
Sweet Black Sesame filled poached rice flour balls
Wow! No wonder MC is still going strong after ~30 years; not a loser among these! Thks CHs for getting me to finally appreciate the glory of Mary Chung's.