Poor or incomplete Chinese-to-English translations are a sticking point on many of New York's Fujianese menus. This item, for example, was billed as "salt cabbage fried buns," which would have been much easier to share among our party of three. More-patient analysis when ordering would have helped us ascertain that 糟菜粉干, or zāo cài fěn gàn, consists of rice noodles (fěn) that before cooking are dry (gàn) rather than fresh.
The noodles are added to a soup that can be rich with proteins or, in the case of this $3 bowl, accompanied by little more than blanched greens and sliced spring onions. On top is the distinctive dark slick of zāo cài — mustard greens preserved in a much-loved enhancement to Fujianese fare, the lees of red rice wine. Not bad, I think we all agreed, once we'd managed to divvy up our bowl.
Also shown: an untranslated section of this tiny shop's wall menu, surmounted by the featured ingredient in that Fujianese classic, noodles with peanut sauce.
811 49th St. (Eighth-Ninth Aves.), Sunset Park, Brooklyn