That's my jocular nickname, not the restaurant's (McD lawyers, let them be) for a flatbread stuffed with runny fried egg and dressed with cilantro and soy sauce ($1.50). This was a midafternoon snack, but it might as easily have been breakfast.
Previously, the storefront to the south of the New Fuzhou Senior Association (shown in the bottom photo) was a Fujianese three-over-rice joint. Many businesses in Manhattan's Chinatown are owned or operated by emigrants from Fujian province, on the country's southeast coast; this is increasingly true on Eldridge St., a block to the east. Bucking the trend, Spicy Village prepares dishes from Henan, a province northwest of Shanghai (and Fuzhou). (Originally this restaurant was known as He Nan Flavor and was affiliated with Flushing's Henan Fengwei, but it is now under separate ownership.)
From another visit: What the wall menu translated as "black bean sauce lo mein" (small, $4) was blanketed by ground pork, julienned cucumber, and baby bok choy; the plainest of plain soups was served on the side. A few turns of my chopsticks revealed, instead, wide, hand-pulled ribbons in a thin, beany sauce. Flatbreads can accompany soup — "lamb innards" is one that jumps out — or be stuffed with meat (and, now, egg). One gal, before scooting out the door with her takeaway pork pancake, dressed it with a spoonful of hot sauce, then a second, then a third. I followed her lead, at least for two spoonfuls.
Spicy Village (previously known as He Nan Flavor)
68 B Forsyth St. (Grand-Hester Sts.), Manhattan