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     freeamfva 
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    How a Queens Shaobing Stall Survives a Pandemic

    As several restaurants in Flushing, Queens, one of the largest Chinatowns in New York City, shut down amid the pandemic, Yukun Shaobing quietly opened inside a nondescript mini-mall last September — a seemingly inauspicious start.Get more news about <b>Yu Bing Shao</b>,you can vist our website!

    Still, the cramped food stall of about 100 square feet, with no English-language name or advertising, has become a hit in a neighborhood beleaguered by Covid-19 and high rents.

    The key to that success is an extensive menu of warm and flaky Shandong-style shaobing, baked flatbreads stuffed with savory and sweet fillings that have locals, some of the most exacting critics of Chinese fare, coming back for more.

    In a space scarcely big enough for the two of them, Ruokun Yu and her business partner, Chunmei Tong, prepare classic shaobing containing pork and shrimp, cumin lamb and peppered beef, as well as westernized favorites like New Orleans chicken — their version of a sweet-and-savory flavor popularized by KFC in China.This page lists the scientific contributions of an author, who either does not have a ResearchGate profile, or has not yet added these contributions to their profile.

    It was automatically created by ResearchGate to create a record of this author’s body of work. We create such pages to advance our goal of creating and maintaining the most comprehensive scientific repository possible. In doing so, we process publicly available (personal) data relating to the author as a member of the scientific community.

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