Secrets of the restaurant’s Ma Po Tofu recipe.
Native: Mission Chinese Pantry
A Snapshot from Native:
As editors of Confluence, we’re excited to bring to you an insider’s look into a feature on Mission Chinese from Native, the product of an editorial team consisting of Gallatin students. The magazine is concerned with “uncovering New York City’s gems,” the best places to grab a bite, from the local’s—the native’s—perspective.
Considered “the Lower East Side’s best new import and a ‘must have’ dining experience,” Mission Chinese offers a quirky and new way of approaching dining out, and here’s what the editors thought was necessary for the lover of Chinese to know about one of the restaurant’s top meal choices, ingredients and all.
Pork Shoulder
Otherwise known as Boston butt, pork shoulder comes from the upper shoulder area of the front leg. It’s the slice of meat you’re munching on when you order up classic Barbecue.
Arbol Chiles
Similar to Cayennes, these guys have a heat index of about 15,000-30,000 Scoville units. In simpler terms, they’re as red hot as they look (even when you remove the seeds!) If your mouth can’t handle them fresh or powdered, purchase a dried bunch for decoration.
Shaoxing Cooking Wine
It’s fermented from rice, often used as a beverage, offers the finishing touch to a meat dish and it originated in Shaoxing! That’s Eastern China, for those of you more familiar with traditional Chinese wines than geography.
Star Anise
These licorice-tasting beauties are actually the seedpods of evergreen trees. It’s the secret ingredient in your favorite slow cooked dishes like Vietnamese soups and Indian curries. You’ll buy these for maximum flavor, so make sure your stars have all of their points!
Sichuan Peppercorn
Is that lavender you smell? No, but you’re on the right track. That numbing sensation around your lips you feel when these berries(!) are combined with peppers helps to minimize spiciness. They’re often ground up so you won’t see them, but your mouth will let you know they’re there.
Soft Tofu
By itself, soft tofu, otherwise known as bean curd, has a subtle flavor. It’s made from the curds of soy sauce and it goes great in any dish so long as there’s seasoning involved. Shake, sauté and marinate away—tofu’s protein will restore your energy afterwards.
Black Vinegar
It’s made from fermented rice and serves up a smoky or woodsy flavor comparable to Balsamic Vinegar. Stir a little extra into your stock because this stuff lowers blood pressure and cholesterol!
Buy these Ingredients in NYC:
- Hong Kong Supermarket | 157 Hester Street | 212-966-4943
- Asia Market | 71 Mulberry Street | 212-962-2020
Read and view the complete first issue of Native magazine, here!