Fish flavored pork contains no fish — it draws on the seasonings found in Sichuanese fish cooking. These typically include pickled chiles, sometimes blended with bean paste, as well as garlic, ginger, and green onions, plus vinegar and sugar. The dish may have a kick but rarely, by most accounts, out-and-out chile heat. This rendition ($8), prepared by natives of Beijing and not Chengdu, had a predominantly sweet-sour, almost fruity character that was very enticing, my dining buddy and I concurred.
Also shown: the cleared tray. In Southeast Asian food courts with common seating, I've spotted similar marks of ownership on both trays and utensils; the intent, of course, is to steer these items home to their proper stalls. In the case at hand, it's time for a new paint job; only because I'd seen the stall's Chinese name could I make out "Big Tray Chicken."
Saute Spicy Kitchen
New World Mall food court, stall 23
136-20 Roosevelt Ave. (Main-Union Sts.), Flushing, Queens