One of my very favorite places to eat in New York City is Nan Xiang Xiao Long Bao in Flushing, Queens. I was introduced to this place a few years ago by my boyfriend's parents, and we go fairly regularly when they come to visit (a big perk of living in Astoria is its proximity to Flushing).
Nan Xiang Xiao Long Bao is a popular Shanghainese restaurant downtown, where the service is fast, prices are cheap, and all food is delicious. It's so popular that you will almost definitely have to wait to be seated, but not very long, since - like I said - service is fast, and tables turn over very quickly. From my biased perspective, however, one of the biggest positives about this place is how vegan-friendly it is - there are a ton of distinct options on the menu, ranging from cold appetizers, to their famous dumplings, to noodles, and beyond. My favorite meals are those that allow me to eat the biggest variety of foods, and for that reason, Nan Xiang Xiao Long Bao holds a dear place in my heart.
Shanghainese Chinese food is also one of my favorite cuisines in general. As I understand it, Shanghainese vegetable dishes emphasize the quality of raw ingredients, dressing them simply and flavorfully with condiments (such as dark chinkiang vinegar, sesame oil, and soy sauce) and garnishes (surpluses of garlic, scallions, and cilantro). These principles align with my own preferences - I like simple food that is easy to prepare, but still imparts a ton of flavor. I am no expert, but I am always learning more, and I am also fortunate to receive informal cooking lessons from my boyfriend's mom, who grew up eating and cooking these dishes. Thanks to her, I have incorporated a number of popular dishes into my repertoire, and I find myself making a family-style Shanghainese meal at least once a week, and sometimes more.
More on my homemade Chinese dinners another time, and back to Nan Xiang Xiao Long Bao. Like all authentic restaurants in New York City, they don't have a menu online, so I am using a Yelp user's photo as reference. With that said, below is a list of my favorite vegan options available. I've included menu prices to vouch for the affordability, too.
- Sweet soy milk: this might not sound that exciting, but it is 100% the freshest soy milk you will probably ever taste, and you can also ordered a piece of deep fried dough (aka "oil stick") to dip in the warm milk. It is traditionally eaten for breakfast and it is delicious. $1.50.
- Scallion pancake: every time I order a scallion pancake, I have a very hard time believing that it is vegan, but it - most usually - is. Fried, flaky, and full of flavor, I absolutely love these. They are even better when dipped in the tabletop ginger-vinegar sauce. $3.50.
- Steamed vegetable dumplings (pictured): I have tried a lot of vegetable dumplings in my life and I need you to know that these are, hands down, the best. 6 for $5.50.
- Fried bean gluten (pictured): what most people know as seitan, this rendition comes in a slightly sweet, super savory sauce, accompanied by black mushrooms and bamboo. It is criminally delicious. $5.95.
- Cucumber and garlic (pictured): pickled to perfection, this is a staple cold dish. Nan Xiang Xiao Long Bao's version is particularly garlicky though, and thus, particularly good. $4.50.
- Shredded potato salad: Shredded potato sautéed in vinegar, salt, and sugar. This is a must-try if it isn't something you've had before (it is a staple of mine now!)
- Black fungus: aka wood ear mushrooms, aka cloud ear mushrooms, aka one of my favorite Chinese ingredients. They come dried, and when soaked overnight or boiled, they expand and take on a very distinct, chewy texture. $4.95.
- Bean curd and cilantro (pictured): thinly sliced dried bean curd, dressed in - I believe - sesame oil and garnished with cilantro. The epitome of simplicity and flavor mentioned above! $4.75.
- Spicy bamboo shoot (pictured): I am not usually a fan of bamboo shoot, but after enjoying this version as much as I have, I am beginning to suspect that it is difficult to prepare well and Nan Xiang Xiao Long Bao has it down pat. $4.75.
There are also fried noodles available, rice cake dishes, and vegetable soups. But again, I just prefer to build my meals out of endless side dishes (does anybody else do this?), so I tend to stick to the appetizers - and I highly recommend doing the same here, so you can try a variety of dishes.
In conclusion, if you live in New York, I hope you'll consider taking a day trip to Flushing sometime to try Nan Xiang Xiao Long Bao, or another Chinese restaurant. If you don't live in New York, definitely consider trekking out to Flushing when you next visit - the food is seriously not to miss. And lastly, if you are interested in hearing more about my foray into Chinese cooking, please do let me know in a comment below. I have been considering transcribing some of her recipes that I use, and it might be a good excuse to finally do that! I am also considering a list on pantry staples and my favorite produce for Asian cooking, if that sounds of interest.