Wenzhou Local Flavor Snacks

Known to Chinese literate locals as «Wenzhou Fengwei Xiaochi», this corner food stall at the New World Mall Food Court serves up little plates of what presumably is Wenzhou fare. With certain Chinese cuisines becoming so commonplace within the food court or even general Flushing, patrons can look forward to trying something a little different here.
Wenzhou is a coastal city in the Zhejiang province in China and it seems a good bit of the staff are from that region. The first time I came here, it was super interesting to listen to the Wenzhounese being spoken behind the counter. Even the most proficient Chinese speakers of multiple dialects may find Wenzhounese a headscratcher for it’s unique sound and apparently unconventional grammar. To add to my boring linguistic rant, despite English being on their overhead menu, I’ve yet to hear anyone working here actually speak it. For what it’s worth, everyone was nice and were able to make some decent recommendations.
An aspect of Wenzhou cuisine from what I’ve known was always rich in animal bits, a bit of a novelty if one considers China’s regional dispositions when it comes to food. The folks here have focused their menu on lots of animal parts, possibly considered very typical local fare for Zhejiang folks, and potentially «adventurous» for western palates. The menu has plenty of fun stuff to sample, all ranging from $ 4 – 7 with everything from pig hearts to duck gizzards.
My dining companions and I went the pansy route and ordered things any non-​vegan could stomach: sliced roast beef (wu xiang niu rou), shencheng tofu special (shen cheng dou fu), wenzhou style fish cake (wen zhou yu bing), and crispy roast duck (you lin ya). All were solid, though at $ 16.00 we all agreed the duck could’ve been better prepared. For all the small plates (xiao chi) that we ordered at roughly $ 5 each, it was worth it.
I’ve gone back a couple of times now and am pleased to report decent findings with their marinated chicken, roast chicken, and beef tendons. I think Anthony Bourdain should come back with me to sample the rest. He gets first dibs on the large pig intestines, tongue, and heart.