This venue is closed.
An affinity for mutton wouldn't hurt, though a love of offal isn't necessary to enjoy the northern Chinese fare at this unassuming eatery off Flushing's main drag. Indeed, the very first menu item listed is lamb testicles; eyeballs, gizzards, and "good flavored stomach" are next. Still, plenty of delicious options await for those not ready to take the organ plunge. Lamb with hot pepper sauce is bluntly named; the thin, earthy slices of meat are nearly outnumbered by dried red chilies and peanuts. (Be sure to add crushed Sichuan peppercorns which have a nearly floral flavor.) Grilled meat rubbed with cumin showcases the Xinjiang style, which uses that spice liberally; diners cut strips from smallish, bone-in lamb legs and dip them into a saucer of salt and Sichuan pepper. A salad that treats parsley and cilantro like standard salad greens, tossed with vinegar and green chilies, is a bracing accompaniment to fleshier entrees. While not on the menu, pitchers of beer poured from a stand-alone tap near the front door turn up on many tables, which sit amid an array of random foliage, like synthetic orchids, plastic bonsai fir trees, and potted lucky bamboo.Recommended Dishes
Lamb with hot pepper sauce, $9.95; lamb leg with pepper and salt, $6.95; parsley with pepper, $4.55