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After walking through the formal Chinatown gate, we just wandered a bit, looking at things and specifically restaurants. We passed a sidewalk produce seller, and I stopped and browsed, not because I wanted anything specific, but just because it felt right that they were there. That stand had nothing I wanted, but a little further along someone was selling fresh ginger root for $1.00/pound. I looked through the bin, found a piece I liked, and handed it to one of the vendors. She weighed it, then handed it off to her coworker, who said something I didn't catch (but don't think was English). I handed her a dollar bill, and waited while she found a bag to put the ginger in and sorted through a cup of change. I now have sixty cents worth of ginger, or more than I will use before it goes bad, and confirmation that my protocols for buying produce with no language in common still work. (I wasn't really in doubt, having used them at street markets in Hong Kong as well as New York.)
After a bit more walking, we had two places marked out as plausible for an early lunch. Cattitude said "let's go to the one on this side of the street," but when we got back there, there was a line. I thought that was a good sign of quality, but he didn't want to stand, so we went to the other.
Gourmet Dumpling House has a newspaper review on the outside wall that says the menu is more Taiwanese than most Americans are used to, but also has the "familiar" Szechuan food. The menu is large, but in scanning it I noticed rice cakes with pork and mustard greens, which seemed right up Cattitude's alley. It was. I then saw the note that a couple of dozen items were available with any of several kinds of noodle, one of them being rice cakes, and found a line that said "beef (or shrimp) with vegetables."
Rice cakes with shrimp was one of my two usual orders at Excellent Dumpling, when I lived in New York. I think this version may be better than what I remember from Excellent Dumpling, because they include bits of sauteed onion. (There's also less shredded cabbage and more bean sprouts, which is okay though not an improvement.)
In addition to the noodles, we decided to try the restaurant's version of a soup dumpling. Neither of us liked the dumplings, but this may be because we wanted and expected the kind that has pork surrounded by chicken broth, and these were in something closer to a pork gravy. We didn't finish them, but we ate enough to have leftovers of both noodle dishes; I had mine for lunch today.
I will definitely be going back, and maybe explore more of the menu, though I don't plan to order pig's blood with vegetables, even though it's offered as a lunch special.
I am pleased as well as amused that I now know places where I can get my favorite noodle dish in New York and Boston, and they both have "dumpling house" in their names.
(52 Beach Street, Boston; we took the red line to South Station, and went home from Park Street; Chinatown on the orange line is the closest T station.)