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.
In other news:
Gourmet Noodle House on Geary recently closed, and Shanghainese Alley House has replaced it. Their yelp page says, “Grand opening: saozi noodles
shanghai boiled chicken, Pan fried shanghai pork bun(production on spot),
Nanxiang xiao long bao pork dumplings, Shanghai style egg rolls).” Interesting that they say the pork buns are made there, but don’t say that for the XLB (FWIW, they have a similar look to those sold by Kingdom of Dumpling).
Not for this list, but I’ll mention that Golden Saba has taken over the Oolong Noodles spot. Multi-colored XLB, some Cantonese dim sum.
Shaolin Pot has closed
At the beginning of January, Red circle hot pan in San Bruno was replaced (revamped?) by/as Red Circle Dumplings (Chinese name Red Food Xiao Long Bao if I’m getting 紅餐小籠包 right). A photo either in their window or menu depicts a basket of machine made XLB and says Shanghai 美食 beautiful food and “best dumplings in town”. Yelp photos show handmade.
They are, to my knowledge, the fourth bay area restaurant to serve a Tom Yum XLB (Tai Wu, dumpling time, and also reported this week is the 5th—- golden Saba). San Bruno’s Dumpling Era opened with them, but no longer does, draw your own conclusions.
Anyway, notable items include Cantonese stuff like steamed custard piggy Bun, Black sesame lava bun;
and Xiguan Noodles with mature vinegar sauce (西關陳醋, what’s are these? Is this Shanxi mature vinegar or Zhenjiang black vinegar? Or a Cantonese dumpling?), and Tainan pork knuckle soup.
Appetizers Shanghai-style spicy and sea salt broad bean (fava), Seaweed crisps with purple rice, have the same name as products distributed by HTY USA. Do they make their own versions in house?
Thank you for your list here - as a newbie on this website and Bay Area, I have my weekends planned out for the next year or so. Would you kindly point to the equivalent list for Cantonese/Hong Kong food that you mentioned somewhere at the beginning of this post?
“Some Cantonese sub-categories are included, but let’s focus on Cantonese (i.e., Guangdong) and Hong Kong in other posts since they form the foundation of the Bay Area’s Chinese cuisine, and have lots of specialty shops worthy of their own discussions (e.g., dim sum, desserts, meats, etc.).”
I tried but I couldn’t find one. A directory like yours for Hong Kong and Cantonese food is exactly what I’m looking for.
Welcome to Hungry Onion and welcome to the Bay Area!
Despite occasional goading on my part, I know of no such list here (or elsewhere).
Are there specifics Cantonese dishes, styles, etc. you’re interested in? If so, if you can’t find it in the search functions, start a thread!
Lost in the way too long original post are some search ideas and a link or two:
See KK’s Regional Cantonese primer . Some scattered Shunde and Zhongshan Cantonese dishes in Millbrae at Gourmet Village , the Kitchen , Zhong Shan Restaurant (SF Parkside), and Champagne restaurant (San Mateo).
See also dim sum, Cantonese seafood, Chinese bakeries, Chinese BBQ or roast meats, wo choy, clay pot, banquet, congee / jook / porridge, Taishan / Toishan, Cha Chaan Teng, HK Cantonese, Hong Kong cafe, Hong Kong western cuisine, and restaurants Yum’s Bistro and Cooking Papa .
Ha, very true! Absent mind-reading technology, browsing through @Night07’s profile/posts would be a great primer
Jonathan Kauffman’s shoutout to Hyperbowler and others for assisting on the Chronicle 2019 guide to regional Chinese cuisines in the Bay Area – now expanded to include more than 40 restaurants serving 22 regional cuisines (Guizhou! Hebei!). The print edition will be out on Sunday.
FollowFollow @ jonkauffman
So proud of the fearless team of
@ pril @ momochang_oak @ Hyperbowler1 for writing new capsules and features, and of course @ CarolynJung and @ madamehuang , whose work continues to play such a critical part of the guide. Also to @ lucchesi for supporting this project in its second year
I understand that this thread is not meant for old style Cantonese banquet houses such as the almost-100-year-old Far East Cafe at 631 Grant Ave in SF Chinatown, but this article by Momo Chang in yesterday’s SF Chronicle provides some context and history on the changes pressuring the more traditional establishments.
There used to be a bell system, which is no longer used, that one could ring for service.
“I believe (it is) the only restaurant left in Chinatown that has retained these private booths,” said Dorothy Quock, who was born in Chinatown in 1934 and is a 28-year veteran tour guide with Wok Wiz Chinatown Tours. “You could bring your mistress, or gang members could talk, or businesspeople who want to make a deal — and no one would bother the patrons or diners unless they ring the bell.”
Today, much of the downstairs business consists of tour groups and school groups. People are asking for more spicy dishes, said Kathy Lee, a manager and Bill Lee’s daughter. Look around Chinatown, and some of the most popular restaurants are Sichuan style; the Ng family’s Uncle H is now named Spicy King. Since more Chinese people have immigrated to the U.S. from different provinces, so too have chefs who cook different regional cuisines.
The E Fu Wonton soup — a Cantonese American staple native to San Francisco Chinatown — includes shrimp, pork, and chicken.
Photo: Yalonda M. James / The Chronicle
Unfortunate, because they had some of the best Shanghai noodle specialties since Flying Pan Bistro’s brief tenure as a placeholder for Jai Yun on Clay St. I never found out if they really were connected with the 家有好面 chain in Shanghai, but they didn’t discredit the original by using the name.
Alley House appears to be more of a reboot than a replacement. The owner of record is the same as for Gourmet Noodle House (and the BBQ joint that preceded it), the images “from the owner” look like they were lifted from user photos of Gourmet Noodle House fare, and even some of the crockery appears to be the same.
If they have maintained the quality, I won’t complain, though.
Wow! That is some region!
Great job @Hyperbowler and team for another good update!
I have to track down a print version at some point. Is there any way to tell from the online site which ones are new this year? I know Jenny’s Kitchen, Wojia, 575 Yunnan, Yang’s are for sure newly added. But I am not completely sure which other ones are too.
Yang’s sounds real good.
Ha, I am humbled in that sense but thanks for the shout out. I think it would be fun trying to put together a primer for that though the only issue being that some places I haven’t gone for a while so who knows what changed. If I have some time I can start one haha.