Green things abound at Qingdao, not only in cold appetizers and sizzling stir-fries but inside these bready "furnace buns," too. The name aside — and despite the abundance of baked snacks at this restaurant's streetside display — they appear to be pan-fried, or perhaps steam-fried like shui jian bao. The filling of chives (I believe) and pork was tasty enough, but the chewy-and-crispy texture of the buns themselves is their main attraction; they're traditionally served bottoms-up for good reason. Fast chopsticks get the best fringes.
For more photos from this meal, see the EIT page on Facebook.
40-46 Main St. (40th Rd.-41st Ave.), Flushing, Queens