"Hidden among the cheese puffs and General Tso on the menu lies hard-to-find Teochew cuisine, which is descended from umami-heavy Fujian and Cantonese traditions. Intestines stuffed with sticky rice and accompanied with pickled mustard greens may remind diners of the Louisiana sausage dish boudin, but green beans with Chinese olives, stewed tofu with pork intestines, and oyster-and-pork congee, taste like little else." - Alice Levitt
