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photo credit: Alley 41

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8.4

Alley 41

Chinese

Flushing

$$$$Perfect For:Casual Weeknight DinnerDate NightLiterally Everyone
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A relative newcomer to Flushing, Alley 41 is the brainchild of owner Yao Hua, who came to the US two decades ago from Sichuan province. He wanted to create an upscale restaurant reminiscent of Sichuan alleyways, which is why you’ll notice glass and metal screens, black matted dinnerware, and industrial chandeliers with tulip-shaped globes as soon as you walk in. But besides the unique design, Alley 41 is also home to some great food, like the thick sweet-and-sour noodles that are made in-house. The pork belly and cucumber rolls are another standout, and surprisingly refreshing, with a tart and spicy garlic sauce. The tender cumin lamb chops come with a mass of mala fries in the center (a fun alternative to stir-fried potatoes), making this dish the perfect thing to eat with your hands. Although the mapo tofu might seem boring compared to the more inventive dishes, it has some amazing layered heat and funkiness that reminds me of the best versions I’ve had in Chengdu.

Food Rundown

Sesame Cold Noodle W/ Sliced Pork Belly in Garlic Sauce

This genius pairing is for anyone who has ever thought, “Plain sesame noodles are great, but fatty pork would make them even better.” The noodles, thin cucumber strips, and rolled up pork slices with a spicy garlic sauce all come separated out on the same plate, so you can taste everything deconstructed or mix everything together.

Handmade Thousand Layers Pancake

Flakier than your brunch friend who always cancels last minute, this pancake manages to have loads of scallion oil flavor even without the presence of actual scallions. It’s light and crisp on the outside, then gets chewier as you work your way towards the center. We recommend tearing into the outside and eating it as soon as possible. Save the chewy center for sopping up sauces from your other dishes.

Mapo Tofu

If you’re thinking of passing on the mapo tofu because it’s a dish you can find elsewhere, that would be the wrong move. Here, the silky tofu practically dissolves, and there’s enough heat from the chili bean sauce and numbingness from the ground Sichuan pepper to heighten all your senses. You’ll definitely need extra rice (or the thousand layers pancake) to get every last bit of sauce.

Spicy Chicken

This is the la zi ji (Chongqing chicken) you would experience if you were to get inside a teleportation device right now and plunk down somewhere in Sichuan province. The chicken is extra crisp, the dried chilis are extra snipped, and the Sichuan peppercorns are left whole for extra numbingness. This dish is legit spicy, so get a drink with a bit of sweetness to tame the flames.

Sautéed Cauliflower with Soy Sauce

Chinese cauliflower, or flowering cauliflower, looks like the wilder, scruffier, and lankier cousin of regular cauliflower. It’s a cross between cauliflower and broccoli, and its longer, thinner shape makes it easier to stir-fry. The name of this dish implies a simple, straightforward preparation, but there’s actually a ton of added flavor from the chilis, garlic, and thin slices of pork belly, which the cauliflower readily absorbs.

Whole Fish W/Chef’s Spicy Black Bean Sauce

Roasted and served in foil, this whole tilapia is covered in a spicy numbing black bean sauce that’s extra earthy. You get a handful of noodles inside the foil with the fish, just in case you need them to dredge up any remaining sauce (you do).

Fried Pumpkin Pancakes

Stamped in molds with Chinese characters, this dessert reminds us of mini mooncakes. The airy, deep-fried pieces could technically be eaten in one bite, but we recommend eating a bit slower to appreciate the subtly sweet pumpkin flavor.

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FOOD RUNDOWN

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