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Lan Noodle is a powerhouse for Lanzhou-style noodles and each bowl is made to order. Customers can watch the noodle master pull eight different shapes, while throwing the strands over their shoulder and into a pot of boiling water. Each type of noodle requires a special kind of wheat flour to get the perfect QQ (chewy) texture.
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The quick-service restaurant specializes in traditional Guilin rice noodles. The broth is made with boiled pork, ox bones, and various seasonings, with the most common ingredients being pork and pig offal. The noodles are typically topped with marinated meat slices, chopped scallions, fried soybean, pepper, and sesame oil. Tam’s Noodle House opened during the pandemic selling only frozen Hong Kong-style wontons and dumplings. All the noodles and dumplings are made in-house, including three varieties of egg noodles (wonton-style egg noodles, rice noodles, and flat egg noodles). Open late until midnight, it offers a vast variety of meats, vegetables, seafood, and carbs to choose from.
Present Day
Colette offers a variety of rare and unadvertised dishes, including stir-fried lobster sticky rice, lamb stew, and winter melon soup. Beloved dishes like beef chow fun, cola-glazed chicken wings, and salmon carpaccio are also on the menu. Southern Mini Town is a Shanghainese restaurant that only has a few tables. Other must-order dishes include winter melon soup, Chinese okra with salted duck egg, pan-fried Shanghai rice cakes, Shanghainese eggplant, pork kidney, and clam stew egg custard. The pork hock is a popular dish that falls off the bone and the fried fish with seaweed powder should not be missed. Don’t forget to finish the meal with the osmanthus sweet soup with black sesame dumplings for dessert.
Yang's Kitchen
The bread is delicious and fluffy, "essentially becoming the backbone of the menu," Mangun stated. LOS ANGELES -- Restaurateur David Chang's Majordmo is an LA can't-miss, and a trip to Majordmo is not complete without the bread service. Chef Peter Fang opened the now iconic House of Nanking in 1988 with a modest short order counter, limited seating and, soon after, lines down San Francisco’s Kearny Street that never dissipated. The restaurant caused a sensation upon opening with rave reviews that later allowed for Chef Peter to expand the restaurant’s footprint.
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The signature dish is the red braised pork belly prepared with soy sauce, rice wine, sugar, and other spices; the gelatinous skin and fat melt easily in your mouth. Xiaolongkan caters to those who relish ‘ma la’ numbing spice, which enhances the hot pot experience. In addition to the standard meat selections like beef, chicken, and lamb, the menu encompasses various offal options, beef with raw egg, rose petal meatballs, and even spicy crawfish.
Auntie Kitchen
Chef Peter Fang’s cooking started to evolve when he began experimenting with traditional dishes and fusing them with local ingredients that he loved. In 1988, Peter and Lily Fang opened House of Nanking at 919 Kearny Street in San Francisco where Chinatown, the Financial District and Little Italy collide. They came up with the name House of Nanking by honoring Lily’s dad who is from Nanking, China. Peter helped scout the location and coordinated the blessing for the two to start their own business, so it felt appropriate to name it after their hometown. Although the restaurant is called House of Nanking, the cuisine served is not from that region, but is rather authentic Shanghainese home cooking. However, shortly upon opening Peter began to put his own creative spin on traditional Chinese fare making dishes that were pleasantly new.
Essential Chinese Restaurants in Los Angeles
Together they moved from Shanghai to San Francisco in 1980 with little money and knowing minimal English. They started out in the restaurant industry working in various restaurants as servers to make ends meet. Before Peter immigrated to the U.S., he had a passion for cooking and would spend hours watching chefs cook at his favorite food stalls mesmerized by their methods of preparing simple and delicious comfort food.
But for those who are weary of handing over control and want to do the picking themselves, we are happy to recommend a few must haves. Below are a few of our most popular dishes, ranging from old school hits (30 years and counting) to new heavy hitters. Crafted through the Japanese culinary art form of kaiseki, n/naka’s modern interpretation presents the very best seasonal ingredients from both California and Japan’s land and sea. Our tasting menu celebrates ingredients at the peak of its perfection and reimagines kaiseki through a California lens. In 1997, Peter and Lily expanded the restaurant moving the kitchen to the back and added 25 more seats to meet the high demand. Before the kitchen was in the front of the restaurant and made of glass -- it still is today.
Majordōmo's bing bread service is a can't-miss on the menu
San Francisco's hottest chef, Kathy Fang, innovates Chinese cuisine while honoring traditions of her legendary father ... - Niagara Frontier Publications
San Francisco's hottest chef, Kathy Fang, innovates Chinese cuisine while honoring traditions of her legendary father ....
Posted: Fri, 18 Nov 2022 08:00:00 GMT [source]
Over the past 30 years, House of Nanking has become a landmark dining destination for locals, travelers and celebrities alike.
One of the most unique items on the menu is the traditional Chinese dish beggar’s chicken. This dish rarely appears on menus because of its complexity and lengthy preparation. Beggar’s chicken consists of marinated chicken wrapped tightly in layers of lotus leaves, parchment paper, and dough baked slowly on low heat. Other house specialties include stir-fried crab with rice cakes, braised pork belly, lion’s head pork meatballs, eight treasure rice pudding, and osmanthus glutinous rice balls. Dun Huang pulls eight different shapes of noodles, from extra-thin angel hair to extra-wide belts.
Many dishes feature ingredients like freshly shaved black truffles and gold leaf accents. After spending close to 15 years in the House of Nanking kitchen, as a child and teenager in between school, Kathy naturally developed a passion for her family’s business and most importantly, for cooking. She now helps manage the restaurant while her mother Lily at the age of 71 still works every single day. Peter now splits his time between running House of Nanking and Fang, the sister restaurant he opened in San Francisco with Kathy in 2009 who serves as Executive Chef. Peter also hired more employees and a sous chef to help him crank out more dishes. To this day, we are the same size as we were when we expanded and have maintained lines outside of the restaurant for over 30 years, which is really incredible in a city where restaurant competition is notoriously high.
Chef Kathy Fang's Guide To San Francisco's Chinatown - Forbes
Chef Kathy Fang's Guide To San Francisco's Chinatown.
Posted: Wed, 14 Aug 2019 07:00:00 GMT [source]
Restaurants close faster than they can open, and yet new ones pop up relentlessly, constantly challenging the old places that have been holding on since the beginning. Los Angeles’s tremendous Chinese food scene keeps getting better and better. In recent years, some upscale new places have opened serving some of the highest-end Chinese food in the U.S., though there is still a wealth of reasonably-priced strip mall finds from Alhambra and Rowland Heights.
The wok/burner faced the front windows which made it fun for customers waiting in line to watch the flames from Peter’s wok, but ultimately the space was too small to accommodate the crowds. Kim Ky has been an institution in the San Gabriel Valley for decades, with multiple restaurants spanning even to Orange County. This popular Chiu Chow restaurant boasts a menu that rivals the Cheesecake Factory’s. Chef Kathy Fang grew up in the kitchen of House of Nanking where she discovered her own passion for cooking. She has emerged from her renowned culinary heritage to blaze her own trail in the industry.
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