{"id":51323,"date":"2010-02-10T21:41:13","date_gmt":"2010-02-11T04:41:13","guid":{"rendered":"http:\/\/chinadigitaltimes.net\/?p=51323"},"modified":"2010-02-10T21:41:13","modified_gmt":"2010-02-11T04:41:13","slug":"northeast-china-branches-out-in-flushing","status":"publish","type":"post","link":"https:\/\/chinadigitaltimes.net\/2010\/02\/northeast-china-branches-out-in-flushing\/","title":{"rendered":"Northeast China Branches Out in Flushing"},"content":{"rendered":"<p>Derided in many parts of China, cooking from the northeast Dongbei region is featured at an increasing number of restaurants in Flushing, Queens, which are <a href=\"http:\/\/www.nytimes.com\/2010\/02\/10\/dining\/10chine.html?em\"><strong>written up in the New York Times<\/strong><\/a>:<\/p>\n<blockquote><p>\nDongbei, once known as Manchuria, stretches up toward Siberia from Beijing. Once a hotly contested pawn of empires and a flourishing industrial region, it has slid toward becoming China\u2019s Rust Belt since the 1980s. Many of its young people now seek their fortunes elsewhere, including Flushing, where the regional cooking of China keeps putting out new and fascinating branches.<\/p>\n<p>The region\u2019s rich and warming food is especially welcome at this time of year.<\/p>\n<p>Saturday will be New Year\u2019s Eve on the Chinese calendar. At her restaurant Golden Palace, Jing Guang will make the soy-and-sugar-pickled pigs\u2019 feet considered auspicious in her native province of Liaoning, in the far northeast of China. \u201cThe hoof can hold onto the things you want in the New Year,\u201d she said. \u201cLike children, and money,\u201d she added, smiling.<\/p>\n<p>At midnight, she will begin boiling fat homemade dumplings filled with pork and suan cai, pickled cabbage. Ms. Guang has what pastry chefs call a \u201cwhite thumb\u201d \u2014 a talent for working with flour. That\u2019s important in Dongbei cooking. Along with dumplings there is bread. Lots and lots of bread: tortilla-thin pancakes, puffy steamed buns, stuffed rounds called bing and even steamed corn bread.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Derided in many parts of China, cooking from the northeast Dongbei region is featured at an increasing number of restaurants in Flushing, Queens, which are written up in the New York Times: Dongbei, once known as Manchuria, stretches up toward Siberia from Beijing. Once a hotly contested pawn of empires and a flourishing industrial region, [&hellip;]<\/p>\n","protected":false},"author":33,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[116,20,5],"tags":[327,5391],"class_list":["post-51323","post","type-post","status-publish","format-standard","hentry","category-world","category-culture","category-society","tag-food","tag-northeast","et-doesnt-have-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.1 (Yoast SEO v24.1) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Northeast China Branches Out in Flushing<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/chinadigitaltimes.net\/2010\/02\/northeast-china-branches-out-in-flushing\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Northeast China Branches Out in Flushing\" \/>\n<meta property=\"og:description\" content=\"Derided in many parts of China, cooking from the northeast Dongbei region is featured at an increasing number of restaurants in Flushing, Queens, which are written up in the New York Times: Dongbei, once known as Manchuria, stretches up toward Siberia from Beijing. 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