The Food Issue Rolling with the Mei Mei Street Kitchen Find out what it takes to operate one mobile eatery serving contemporary Chinese-American cuisine. ← Related Article Visit The Boston Globe Share on Twitter Share on Facebook Comment on this Scroll to top of page The Mei Mei team has served 10,000 of this menu favorite so far. Webb Chappell Brown a scallion pancake on both sides. Webb Chappell Slather half with fresh pesto, sprinkle the other with grated cheddar, then crack two eggs — they’ve already been poached inside their shells using an immersion circulator — onto the grill. Webb Chappell Place lightly crisped eggs atop the pesto (crunchy bacon strips optional). Webb Chappell Fold, cut in half, and serve with spicy ketchup.