Stefanos Chen, The New York Times
Published: 16 Feb 2021 01:38 PM BdST
Updated: 16 Feb 2021 01:42 PM BdST Located inside Landmark Quest Mall in Flushing Queens, Jan 10, 2021, Yukun Shaobing’s stuffed flatbreads have become a hit. The New York Times
As several restaurants in Flushing, Queens, one of the largest Chinatowns in New York City, shut down amid the pandemic, Yukun Shaobing quietly opened inside a nondescript mini-mall last September a seemingly inauspicious start. );
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Still, the cramped food stall of about 100 square feet, with no English-language name or advertising, has become a hit in a neighbourhood beleaguered by COVID-19 and high rents.
The key to that success is an extensive menu of warm and flaky Shandong-style shaobing, baked flatbreads stuffed with savoury and sweet fillings that have locals, some of the most exacting critics of Chinese fare, coming back for more.
Food|How a Queens Shaobing Stall Survives a Pandemic
https://www.nytimes.com/2021/02/12/dining/shaobing-flushing-chinatown-covid.html
Ruokun Yu, left, and her business partner, Chunmei Tong, opened their shaobing stall in Flushing, Queens, in the middle of the pandemic. So far, so good.Credit.Alex Lau for The New York Times
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How a Queens Shaobing Stall Survives a Pandemic
Yukun Shaobing’s stuffed flatbreads have become a hit in Flushing despite the pressures of Covid and high rents.
Ruokun Yu, left, and her business partner, Chunmei Tong, opened their shaobing stall in Flushing, Queens, in the middle of the pandemic. So far, so good.Credit.Alex Lau for The New York Times