"Revamped and modernized three years ago after a decade-long run, Golden Palace Gourmet vies with the even-older Fu Run for the breadth of its menu, and makes its own blood sausage and pickled shredded cabbage called suancai in the basement. Don’t miss the pork Chinese cabbage cake, a delicious turnover; the dough drop soup; or the sour cabbage soup with blood sausage, via chefs Dong Pozheng and Wang Fenglu. 140-09 Cherry St., between Kissena Boulevard and Union Street, Flushing" - Robert Sietsema
