That’s the weirdest combo- Uyghur food and Teochew hotpot?
Qin-Tang Charm (Cupertino), a Shaanxi style (Qin cuisine) restaurant presumably named after dynasties in which the capital was roughly (present day Shaanxi capital) Xi’an (historically Chang’an) . The “Qin-Tang fried chicken legs” appears in yelp photos to be Gourd-shaped Roasted Chicken 葫芦鸡, a dish I don’t recall seeing locally before. Pretty pictures. Anyone know if this is connected to Xi’an Kitchen in Mipitas (an ABC/google search inconclusively hinted at that)
Xiang Xiang noodle in Cupertino is closed.
Royal Feast in Millbrae has a version, but I think it’s a duck though. (pre-order item) https://scontent-sjc3-1.xx.fbcdn.net/v/t1.0-9/17264749_1200584380040781_7410949475158029543_n.jpg?_nc_cat=104&_nc_ht=scontent-sjc3-1.xx&oh=9735dd3ce8c699459c257e2122243bf7&oe=5CC6592E
it’s apparently one of the most famous dishes of Shaanxi. Maybe hard to find because it’s a very laborious process to make. Final product looks like an ancient version of KFC here.
The restaurant has Soleil Ho’s name written all over it.
What do you know that we don’t?
Nothing. I think one of her intro articles says that she likes Shaanxi food.
- Hanlin Tea Restaurant on Kearny’s website says, “We will be closed permanently after 12/31/2018. We apologize for any inconvenience”. I wonder what happened there?
Two Shanghai closures
- Gourmet Noodle House on Geary (according to yelp, plus it didn’t look open when I drove by the other day)
- Shanghai Gourmet (Walnut Creek).
- Yummy Chengdu (Pleasanton) Sichuan hot pot
- Love My Buns (San Jose) already reported about in another thread, where @sck learned that they have a Tianjin chef from the chain Gou Bu Li and XLB chef from Shanghai, and that the owners also own Hunan Cuisine 四姐川湘
Also, someone on Chinese language Facebook group SFHappyeaters reports that Yang Kong Street, a US-based restaurant Taiwanese-ish/dim sum seeming to aim for a Din Tai Fung vibe, has opened in a MIlpitas mall.
According to a Portland paper, "Yong Kang Street Noodle and Dumpling House is a franchise of a Las Vegas-founded dim sum spot with locations in the New York area, conceived by food court management company HIG Management "
Looks like they have Franchises in Houston, and the northeast too, and the locations seem to have some autonomy. The restaurant’s Vegas Facebook page shows DTF-level XLB, but Yelp photos show machine-made ones, cracked and spilling into metal cups. Will the local one be up to Milpitas standards?
- Noodle Home (Castro Valley) Chinese name translates to “Northwest Hand Pulled Noodles”, similar stuff as Shaanxi restaurants. I wonder the chef is from recently closed Northwest Noodle House in San Jose.
- Beijing Chef (Pleasanton) yelp pics show Peking duck
- Royal Cuisine (Cupertino) Northeastern … and Sichuan of course!
I believe Yong Kang Jie is a famous food street in Taipei.
January 28, 2019
The Future of Chinese Food in San Francisco
What: Panelists Carolyn Jung, Luke Tsai, and Jonathan Kauffman will explore the Chinese food landscape in the Bay Area, including regional cuisines, what’s trending, and what to order. All Under Heaven author Carolyn Phillips moderates. Appetizers like dongbei potstickers and wild mushroom egg rolls come from China Live.
Details: Held from 5:30 to 8:30 p.m. at China Live, 644 Broadway. Tickets cost $25 for SFPFS members and $65 for everyone else.
In their landmark Guide to Regional Chinese Cuisines published in 2018, the San Francisco Chronicle said "Chinese food in Northern California has never been more varied and exciting.” In this panel discussion we will explore the Chinese food landscape in the Bay Area and where it is heading. We will learn about the regional cuisines represented locally and hear about what’s trending, tips on finding great restaurants and what to order. Our panelists include local food writers Carolyn Jung, author of the popular food blog, FoodGal; SF Magazine’s Food Editor, Luke Tsai & SF Chronicle Food Reporter, Jonathan Kauffman. Our moderator is Carolyn Phillips, author of All Under Heaven
What, no Hyperbowler or SCK!? I’m gonna boycott this event!
d’oh, I’ll be out of town, so hope to hear from others about it!
I don’t know much about regional Chinese other than to eat them. Hyperbowler would know much more. But I don’t mind the idea of people paying my restaurant bill to hear me talk. Those groupers in the tank look temptingly yummy.
- Mr. Szechuan replaces Lollipot on 19th & Taraval Parkside, SF. Sichuan, hotpot, drypot, roasted fish, some popular newer dishes. Dongbei page has lots of Chinese American on it.
As for the future of Chinese food?
@ jonkauffman sees lots of up-and-coming trends like Hunanese dry pot, restaurants focused on basket-steamed fish, places from lesser-known regions like Guilin. (Look out for @ SFC_FoodHome 's updated regional Chinese guide!) <END>
I didn’t know how Luke looks like before watching this.