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Malden, MA: The Sour Side of Sichuan at Fuloon

Hub Grub Liz Bomze 2 comments

If there's one takeaway that's stuck with me since my trip to China last Spring, it's that vinegar and pickling are fundamental to Sichuan cuisine--at least as fundamental as the chiles and heat that food is so well known for. It wasn't until that trip that I made a connection about a bunch of my favorite dishes at Fuloon, arguably one of the best Chinese restaurants in the Boston area: They've all got a sour component. More

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