Tag: chinese

5 Bites: Chow Down in Oakland’s Chinatown

5 Bites: Chow Down in Oakland’s Chinatown

| July 18, 2013 | 7 Comments

Overwhelmed by the offerings in Oakland’s Chinatown? Check out these five local favorites.

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Antonio Lee: The Chef, The Legend, The Grandpa

Antonio Lee: The Chef, The Legend, The Grandpa

| June 6, 2013 | 1 Comment

A tribute to Stephanie Hua’s grandfather…and the recipe for his famous crispy, crackling skinned Chinese Fried Chicken (Ja Jee Gai).

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Food Speaks in Many Tongues

Food Speaks in Many Tongues

| August 27, 2012 | 12 Comments

Porridge Head! Sweetie-Pie. Adaptable Tomato. Every language uses descriptive food phrases as insults, endearments, warnings and advice. Here is a smorgasbord of food metaphors and idioms in 17 languages including French, ASL, Danish, Chinese, German, Spanish, Turkish, Hebrew, Italian and Arabic.

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Check, Please! Bay Area reviews: Chef Chu’s, Lanesplitter, chiaroscuro

Check, Please! Bay Area reviews: Chef Chu’s, Lanesplitter, chiaroscuro

| May 10, 2012 | 0 Comments

Restaurants reviewed: Chef Chu’s (Los Altos), Lanesplitter (Oakland), chiaroscuro (San Francisco)

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Guacamole And The Five Year-Old Chinese Woman

Guacamole And The Five Year-Old Chinese Woman

| July 23, 2010 | 2 Comments

Avocado (for dry skin), tomato (for those dreadful oily patches), and lime (for flavor and eye-irritation). Both the girls enjoyed mashing the ingredients together.

Zelly was game for smearing the mush on her face, but India would have none of it.

“But India, it’ll make your skin soft and beautiful,” coaxed Zelly.

“I already have soft, beautiful skin,” countered her sister.

I was about to explain that it would do her a world of good by making her look years younger until I realized that a five year-old might end up looking like a newborn and therefore wouldn’t find that appealing in the least. I let the matter drop.

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Chinese White Cut Chicken with Ginger-Scallion Oil

Chinese White Cut Chicken with Ginger-Scallion Oil

| January 13, 2010 | 5 Comments

You see this dish at a lot of Chinese wedding banquets or New Year celebrations. As is customary for many Chinese foods, there is a special symbolism to this dish. The white chicken symbolizes happiness and purity, and if it is served whole, it symbolizes family as well.

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Desperately Seeking Dim Sum

Desperately Seeking Dim Sum

| June 3, 2009 | 9 Comments

In a perfect world, I would find the ultimate dim sum spot where the food is exceptional, the wait not frightening, and the prices so low they incur giggles of disbelief and delight at the end of the meal.

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Fortune Cookies and Starving Cyborgs: Sweetness on Film

Fortune Cookies and Starving Cyborgs: Sweetness on Film

| March 17, 2008 | 2 Comments

With SFIAAF 2008 in full swing, I’ve managed to munch popcorn with yeast for dinner more times than I care to admit during the past few days. And with another week of films ahead, it looks like I’m going to need to restock my supply of dental floss. Fortunately, it’s been worth it. Over the […]

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Dongpo Rou: Melt-in-Your-Mouth Pork

Dongpo Rou: Melt-in-Your-Mouth Pork

| March 3, 2008 | 1 Comment

For those who love both poetry and pork, the recitation and the recipe, Dongpo Rou’s silken layers hold a potent blend of both. This famous dish of Hangzhou, a city tucked near where the Qiantang River spills into the Yangtze Delta of eastern China, is named for its creator, the celebrated Chinese poet, Su Shi. […]

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Kylie Kwong Cookbooks

Kylie Kwong Cookbooks

| February 13, 2008 | 1 Comment

I get the feeling that parts of Australia are a bit like the Bay Area–an abundance of top quality produce and cuisine influenced by Europe and Asian settlers. There is also a lack of orthodoxy, a flexibility and willingness to experiment when it comes to food. All of this can be found in the cookbooks […]

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The Future of Chinese Cuisine in the US

The Future of Chinese Cuisine in the US

| January 19, 2008 | 2 Comments

(photo by Kevin Rosseel) The San Francisco Professional Food Society, the Asia Society and the Chinese Culture Center have all joined forces to tackle a question that lingers, like a greasy smog, over Chinese restaurants: Why is Chinese food so bad in the US? Four experts will discuss the topic this coming week in an […]

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Breaking Fast

| October 20, 2007 | 1 Comment

The most important meal of the day is too often ignored, lost amidst the grooming and rushing, a mere afterthought to caffeine. It takes hungry, curious children to remind us to slow down (acorn pancakes!) or friends visiting from afar to convince us to unearth our skillets. As someone who grew up slurping big bowls […]

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