Fu Zhou Wei Zhong Wei Jia Xiang Feng Wei
Chinese restaurant · Chinatown ·
Juicy pork buns, delicate wontons, and flavorful dumplings.
Juicy pork buns, delicate wontons, and flavorful dumplings.
"This place isn’t easy to find, but once you get here, you’ll be rewarded with some very tasty steamed pork buns. Enter a nearly-abandoned mall off East Broadway, head downstairs, and you’ll eventually find Fu Zhou Wei. Get the small steamed buns (the first item on the menu), which are actually not that small. You’ll get six for $4. They’re juicy on the inside with a ground pork mixture so flavorful, you don’t need to add any soy. The seating area feels a bit desolate, so we recommend taking your food to go." - hannah albertine, carina finn koeppicus, kenny yang
"This place isn’t easy to find, but once you get here, you’ll be rewarded with some very tasty steamed pork buns. Enter a nearly-abandoned mall off East Broadway, go downstairs, make a U-turn to the right, and you’ll see Fu Zhou Wei. Get the small steamed buns (the first item on the menu), which are actually not that small. You’ll get six for $4. They’re juicy on the inside, and the ground pork mixture is so flavorful, you don’t need to add any soy (although some chili sauce would be great). They also have dumplings, a bun filled with bamboo shoots, and a variety of soups. Some tables are set up nearby, but the setting feels a bit desolate, so we prefer taking our food to go." - Kenny Yang
"This bustling basement dumpling shop tucked inside the block-long mall under the Manhattan Bridge serves Fujianese hometown flavors and is prized for its meticulously made xiao long bao—steamed to order, six to a basket, with cloudlike wrappers and generous, juicy filling (the kitchen makes roughly 3,000 a day). The family-run operation pared a pre-pandemic, 100-item Fujianese menu down to a seven-item wholesale-focused lineup of signature xiaochi after pivoting during COVID; that wholesale business—selling bao to local grocers and restaurants—now supplies the majority of revenue. Notable dishes include bouncy beef-paste soup dumplings, chunky Fujian-style fish balls with pork centers, thin-skinned wontons made from traditional yanpi, and sweet‑savory bamboo shoot cakes sold from a metal tray above the register; the textures emphasize the QQ chewiness beloved in the diaspora. The space is modest and lively, with a few corridor tables and a frenetic back room where staff in paper hats shuttle trays of steamed buns, attracting neighborhood residents, delivery workers, Chinese students following social-media recommendations, and an emerging downtown crowd. The owner is exacting about recipes and standards, worried about rising rents and mall management issues, has considered relocation but remains focused on refining the food day to day, and would prefer a street-level spot if one became available." - Wei Tchou
"Zhen Wei Fang, an extravagant hot pot spot that Eater critic Ryan Sutton once called “absolutely wild,” is no more. The restaurant with a robot host that speaks Mandarin, $80 wagyu beef, private karaoke rooms, and pastoral scenes projected onto its dining room walls temporarily closed in December 2020. It never reopened and has since been labeled “permanently closed” on Google." - Luke Fortney
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