Boston Buns House Review

I ate at the original location two years ago and still remember how the sour string beans with minced pork was bursting with wok hei—so fragrant it could go with three bowls of rice 🍚! The málà hot pot didn’t feel fully seasoned at the time, but taking it home and reheating it made it even more delicious~ Today I tried the new Medford location. Overall impression: 🌶️ Málà Hot Pot: The vegetables and meat were fresh, and the broth was decent, but it lacked that soul-stirring aroma. The duck blood was likely packaged and had a slight. 🥟 Yacai (Preserved Vegetable) Baozi: Many people recommend it, but I didn’t really get it… When I split it open, there was a noticeable porky odor, and the filling was just average, though the dough texture was okay. 🐮 Fuqi Feipian (Husband and Wife Lung Slices): The flavor was fine but not outstanding—the chili oil lacked fragrance and the spice had no depth. 📌 Reflecting on the "common issue" with Boston's Sichuan and Hunan restaurants: Many places have chili oil/chilies/Sichuan peppercorns that aren’t fragrant enough—often it’s just oil without the rich flavor of ground chilies. It reminds me of the cold beef tendon and chili oil pig ear slices I had in Montreal—the owner said all the peppercorns and chilies were shipped directly from markets in Chongqing… That multidimensional aroma was truly unforgettable. I hope Boston steps up its game soon so I don’t have to rely on memories to satisfy my cravings 😢 #BostonFoodDesert #StudentSurvivalRecipes #EveryInternationalStudentIsAChef