Post date: May 7, 2016 5:51:30 PM
http://nypost.com/2016/01/25/the-17-best-chinese-restaurants-in-america/
Gene Wu calls the food of Shaanxi province “very simple, not fancy at all. It’s all based on freshness.” Of course, nothing requires consummate skill and an unwavering work ethic quite like simple dishes dependent on fresh ingredients. And Wu’s actions speak louder than his words as he shuttles between the pair of modest shops he, his wife, and his cousin run in Boston’s Downtown Crossing and the northern suburbs to make the buns for textbook, sloppy joe-like rou jia mo; the dough for the wide, springy, clingy noodles they’ll pull to order the way the third-generation restaurateur’s family did back home; and, well, not much else. Unlike the vast majority of its peers, Gene’s Chinese Flatbread Café serves just a few dishes. Perhaps the best-loved are the noodles with lamb (in soup or not), redolent of garlic, cumin and herbs, but the spicy chilled versions with wheat gluten or tea eggs enjoy near-equal acclaim. (Granted, there will always be a place in our hearts for Cantonese seafood institution Peach Farm, just a few blocks away.)