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Eating in China: A Whirlwind Trip
Beyond Festivals: Street Food Actually on Streets and Sidewalks
A Taste of Hong Kong: Kee Wah Bakery
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FM","link":"/"}},"bayareabites_96928":{"type":"posts","id":"bayareabites_96928","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96928","score":null,"sort":[1434561854000]},"guestAuthors":[],"slug":"dim-sum-delights-in-their-hong-kong-homeland","title":"Dim Sum Delights in their Hong Kong Homeland","publishDate":1434561854,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_97020\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg\" alt=\"Golden scallops with pear, shrimp and ham, Yan Toh Heen.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-97020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden scallops with pear, shrimp and ham, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m awaiting the last course of a sublime dim sum luncheon in one of Hong Kong's most elegant hotels. The menu lists a classic dessert, chilled mango custard. But suddenly, waiters appear and set down large covered glass bell jars, whose contents are shrouded by mysterious swirling clouds. As they whip off the lids with a flourish, huge geysers of white steam erupt a few feet into the air in several directions. Thanks to the dry ice underneath the bowls of mango cream, this dramatic display is the finale for \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>’s succession of exquisite dim sum, served on solid jade place settings, at a table with a sweeping view of Victoria Harbor. \u003c/p>\n\u003cfigure id=\"attachment_97031\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg\" alt=\"Mango dessert and lobster dumpling and broth, Yan Toh Heen.\" width=\"1000\" height=\"538\" class=\"size-full wp-image-97031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-400x215.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-800x430.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-960x516.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mango dessert and lobster dumpling and broth, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Classic, yet Innovative Dim Sum at \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Let me back up a little. I’m in Hong Kong for a week and have discovered to my delight that this vibrant metropolis is not only the birthplace of modern dim sum but also the hub of its evolving innovation. I set a goal to visit a range of dim sum spots and enjoy one of my favorite rituals--selecting eye-appealing tidbits from roving carts--knowing that I can only make the barest dent in a city that boasts scores of dim sum superstars (several of whom have won Michelin stars).\u003c/p>\n\u003cp>One of these is executive \u003ca href=\"http://foodnchef.com/chefs/lau-yiu-fai-michelin-starred-executive-chef-at-%E6%AC%A3%E5%9C%96%E8%BB%92-yan-toh-heen/\" target=\"_blank\">Chef Lau Yiu Fai\u003c/a> at the \u003ca href=\"http://www.hongkong-ic.intercontinental.com\" target=\"_blank\">Intercontinental Hotel\u003c/a>; his restaurant, Yan Toh Heen, was awarded two Michelin Stars. After one bite of his first course, a crispy lobster dumpling, paired with a deeply-flavored supreme broth, it was clear I was in for a masterful meal.\u003c/p>\n\u003cfigure id=\"attachment_97021\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg\" alt=\"Assorted dim sum delicacies at Yan Toh Heen.\" width=\"1000\" height=\"441\" class=\"size-full wp-image-97021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-400x176.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-800x353.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-960x423.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Assorted dim sum delicacies at Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before lunch*, Chef Lau, 55, who started working in kitchens when he was 14 to help support his large family, told me that when he was a young apprentice,\u003c/p>\n\u003cblockquote>\u003cp>\"The master chef was very strict and seldom taught us anything. You just had to figure it out on your own. Now it’s totally different and we do teach our apprentices. There are 20 chefs who work with me and I’m friendly with them. Of course, they have to begin with the basics, like \u003cem>shu mai\u003c/em> and \u003cem>har gow\u003c/em>. It may be boring, but people still request those traditional dishes, so you need to master them.\"\u003c/p>\u003c/blockquote>\n\u003cp>Personally, Chef Lau enjoys creating contemporary Cantonese dim sum with the finest imported ingredients, such as French quail, Alaskan crab and Tasmanian scallops, which he fashions into miniature artistic creations that allow the flavors of each element to shine. He cherishes the thousands of years of dim sum tradition, because he says, “it is an enduring symbol of family togetherness.”\u003c/p>\n\u003cfigure id=\"attachment_97022\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg\" alt=\"Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware.\" width=\"1000\" height=\"658\" class=\"size-full wp-image-97022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-960x632.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Vegetarian Dim Sum in a Charming Setting at \u003ca href=\"http://www.lockcha.com/teahouse/?lang=eng\" target=\"_blank\">Long Cha Tea House\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A happy accident brought me to my next dim sum restaurant, while visiting Hong Kong Park for a bit of greenery to offset the overwhelming forest of shiny skyscrapers that dominate the skyline. After exploring a \u003ca href=\"http://hk.art.museum/en_US/web/ma/home.html\" target=\"_blank\">museum devoted to tea ware\u003c/a>, I discovered a quaint tea room in the neighboring building. The menu featured more than 100 teas and an all-vegetarian array of dim sum.\u003c/p>\n\u003cp>To offset the humid weather, I ordered white peony tea, a cooling winter melon roll and a cold salad of organic black and snow fungus with mushrooms. But I couldn't resist a warm and wonderful dessert: dumplings filled with black sesame seed paste in sweet syrup.\u003c/p>\n\u003cfigure id=\"attachment_97026\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg\" alt=\"Lei Garden’s crystal skin dumplings and lacy taro balls.\" width=\"1000\" height=\"490\" class=\"size-full wp-image-97026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-400x196.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-960x470.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Lei Garden’s crystal skin dumplings and lacy taro balls. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Finely Crafted Dim Sum at Elegant \u003ca href=\"http://www.leigarden.hk/en/branches/branch.php?cid=1\" target=\"_blank\">Lei Gardens\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Another morning, I searched for a dim sum restaurant to take my husband to on the only free day he had during his week of teaching. With the help of \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/index.htm?con=navi\" target=\"_blank\">Open Rice\u003c/a> (the Hong Kong equivalent of a Foodie Yelp) I found one near our hotel in the bustling Wan Chai neighborhood, but I was a little hesitant since it seemed to be part of a chain, with other locations scattered throughout Hong Kong, Mainland China, Singapore, and Macau. I needn't have worried. Lei Gardens' dining room was packed with locals and the food was fresh, hot and tasty. Our delicate chicken and chive dumplings were wrapped in translucent skins and the petite taro puffs almost burned our mouths.\u003c/p>\n\u003cp>Then it struck me that in these three restaurants I had not yet glimpsed the familiar carts stacked with bamboo steamer baskets that roamed my favorite Bay Area dim sum spots: San Francisco's \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a>, Alameda's \u003ca href=\"http://www.eastoceanseafoodrestaurant.com\" target=\"_blank\">East Ocean\u003c/a> or Oakland's \u003ca href=\"http://peony388.com\" target=\"_blank\">Peony\u003c/a>. In Hong Kong, one ordered by checking off a paper menu. I wondered if this was a hallmark of Hong Kong dim sum culture and endeavored to find out.\u003c/p>\n\u003cfigure id=\"attachment_97023\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg\" alt=\"Piping hot pork and shrimp dumplings at Dim Sum Square.\" width=\"1920\" height=\"1322\" class=\"size-full wp-image-97023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1440x992.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-960x661.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Piping hot pork and shrimp dumplings at Dim Sum Square. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dim Sum Favorites with a Dash of History at \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/sheung-wan-dim-sum-square/43811\" target=\"_blank\">Dim Sum Square\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Later in the week, I joined an \u003ca href=\"http://www.hongkongfoodietours.com/tours/central-sheung-wan-foodie-tour/\" target=\"_blank\">excellent food tour\u003c/a>* which meandered through the Central and Sheung Wan Districts, and included tastes at six family-run food or drink establishments.\u003c/p>\n\u003cp>In a cozy corner cafe in an artsy district, over pork and shrimp dumplings and baked BBQ pork buns with distinctive toasted tops, our knowledgeable guide shared the history of dim sum and eventually revealed the reasons none of the places I visited featured those familiar roving carts.\u003c/p>\n\u003cp>Dim sum, also known as \u003cem>yum cha\u003c/em> (literally to 'drink tea') probably originated thousands of years ago, in the teahouses that sprang up along China's Silk Road as rest stops for weary travelers.\u003c/p>\n\u003cp>Our guide pointed to the black and white poster on the wall, explaining that it depicted typical Hong Kong dim sum in the last century. Men would frequent modest teahouses to read the newspaper, while enjoying a few snacks with their tea. The line of hanging bird cages above the restaurant booths was connected to a long tradition of men caring for pet birds, which included taking them for daily outings. (The Avian Flu outbreak in 1997 likely shut the door on bringing birdcages into eating establishments.) And teahouses competed for clients by adding more innovative food choices.\u003c/p>\n\u003cfigure id=\"attachment_97025\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg\" alt=\"Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \" width=\"1920\" height=\"1414\" class=\"size-full wp-image-97025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1440x1061.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1180x869.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-960x707.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the missing trolley carts, our guide explained that since space is at a premium and rent high on Hong Kong island, it is better for small restaurants to squeeze in more tables than to leave wide aisles to accommodate the carts. But more important to diners is the food's freshness. Dumplings that sit in steamer baskets become overcooked and soggy. Cantonese cooking also values serving food piping hot. (Ah, that explained the reason I saw a waiter at Lei Gardens prepare soup over a large flame in the dining room, right next to the diners who ordered it, so that he could deliver the steaming bowls to their table in seconds.)\u003c/p>\n\u003cp>My tour guide also described the goal that all dim sum should achieve: a semi-transparent dumpling wrapper called \"crystal skin,\" in essence, a delicate cloud that delivers the savory contents to your mouth. This is an ideal by which Hong Kong dim sum is often judged.\u003c/p>\n\u003cp>\u003cstrong>Fanciful and Classic Dim Sum with a View at \u003ca href=\"http://www.maximschinese.com.hk/eng/restaurant/outlet_facts.aspx?sId=30\" target=\"_blank\">Serenade\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97027\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg\" alt=\"No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \" width=\"1920\" height=\"1299\" class=\"size-full wp-image-97027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On my last day in Hong Kong, a new friend invited me for a farewell dim sum meal at Serenade, a lovely restaurant in the Hong Kong Cultural Center. Serenade not only boasted a harbor view, but cute dim sum as well -- in the shape of bunnies, goldfish, hedgehogs and squid. The restaurant's more traditional dishes again featured dumplings with translucent skin.\u003c/p>\n\u003cfigure id=\"attachment_97028\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg\" alt=\"Serenade’s shrimp and chive dumpling and pan-fried pork buns. \" width=\"1000\" height=\"500\" class=\"size-full wp-image-97028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-960x480.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Serenade’s shrimp and chive dumpling and pan-fried pork buns. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back home, just as I was starting to miss Hong Kong's innovative dim sum, with its parade of culinary surprises, I received a copy of Michael Bauer's \u003ca href=\"http://www.sfchronicle.com/top-100-2015/article/Hong-Kong-Lounge-II-6206977.php\" target=\"_blank\">Top 100 Bay Area Restaurants 2015\u003c/a>. As soon as I read about \u003ca href=\"http://www.hongkonglounge2.com/menu-1/\" target=\"_blank\">Hong Kong Lounge II\u003c/a>, I grabbed my husband and we rushed to the cozy space on Geary Boulevard and our taste buds were transported. No carts, but fresh, hot dumplings, stuffed eggplant and those delectable baked pork buns with the toasted tops that I had fallen in love with. We had found the next best thing to sitting at a table with a harbor view in enchanting Hong Kong.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(*Thanks to the Hong Kong Tourism Board)\u003c/p>\n\n","blocks":[],"excerpt":"Dim sum in its homeland, Hong Kong, is flourishing in a culinary balancing act of tradition and innovation. Every day, cozy family-run spots, all-vegetarian teahouses and elegant dining rooms create over a hundred varieties of steamed dumplings, baked buns, and deep-fried delicacies. \r\n","status":"publish","parent":0,"modified":1434647350,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1597},"headData":{"title":"Dim Sum Delights in their Hong Kong Homeland | KQED","description":"Dim sum in its homeland, Hong Kong, is flourishing in a culinary balancing act of tradition and innovation. Every day, cozy family-run spots, all-vegetarian teahouses and elegant dining rooms create over a hundred varieties of steamed dumplings, baked buns, and deep-fried delicacies. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96928 http://ww2.kqed.org/bayareabites/?p=96928","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/17/dim-sum-delights-in-their-hong-kong-homeland/","disqusTitle":"Dim Sum Delights in their Hong Kong Homeland","path":"/bayareabites/96928/dim-sum-delights-in-their-hong-kong-homeland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_97020\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg\" alt=\"Golden scallops with pear, shrimp and ham, Yan Toh Heen.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-97020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden scallops with pear, shrimp and ham, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m awaiting the last course of a sublime dim sum luncheon in one of Hong Kong's most elegant hotels. The menu lists a classic dessert, chilled mango custard. But suddenly, waiters appear and set down large covered glass bell jars, whose contents are shrouded by mysterious swirling clouds. As they whip off the lids with a flourish, huge geysers of white steam erupt a few feet into the air in several directions. Thanks to the dry ice underneath the bowls of mango cream, this dramatic display is the finale for \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>’s succession of exquisite dim sum, served on solid jade place settings, at a table with a sweeping view of Victoria Harbor. \u003c/p>\n\u003cfigure id=\"attachment_97031\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg\" alt=\"Mango dessert and lobster dumpling and broth, Yan Toh Heen.\" width=\"1000\" height=\"538\" class=\"size-full wp-image-97031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-400x215.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-800x430.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-960x516.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mango dessert and lobster dumpling and broth, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Classic, yet Innovative Dim Sum at \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Let me back up a little. I’m in Hong Kong for a week and have discovered to my delight that this vibrant metropolis is not only the birthplace of modern dim sum but also the hub of its evolving innovation. I set a goal to visit a range of dim sum spots and enjoy one of my favorite rituals--selecting eye-appealing tidbits from roving carts--knowing that I can only make the barest dent in a city that boasts scores of dim sum superstars (several of whom have won Michelin stars).\u003c/p>\n\u003cp>One of these is executive \u003ca href=\"http://foodnchef.com/chefs/lau-yiu-fai-michelin-starred-executive-chef-at-%E6%AC%A3%E5%9C%96%E8%BB%92-yan-toh-heen/\" target=\"_blank\">Chef Lau Yiu Fai\u003c/a> at the \u003ca href=\"http://www.hongkong-ic.intercontinental.com\" target=\"_blank\">Intercontinental Hotel\u003c/a>; his restaurant, Yan Toh Heen, was awarded two Michelin Stars. After one bite of his first course, a crispy lobster dumpling, paired with a deeply-flavored supreme broth, it was clear I was in for a masterful meal.\u003c/p>\n\u003cfigure id=\"attachment_97021\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg\" alt=\"Assorted dim sum delicacies at Yan Toh Heen.\" width=\"1000\" height=\"441\" class=\"size-full wp-image-97021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-400x176.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-800x353.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-960x423.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Assorted dim sum delicacies at Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before lunch*, Chef Lau, 55, who started working in kitchens when he was 14 to help support his large family, told me that when he was a young apprentice,\u003c/p>\n\u003cblockquote>\u003cp>\"The master chef was very strict and seldom taught us anything. You just had to figure it out on your own. Now it’s totally different and we do teach our apprentices. There are 20 chefs who work with me and I’m friendly with them. Of course, they have to begin with the basics, like \u003cem>shu mai\u003c/em> and \u003cem>har gow\u003c/em>. It may be boring, but people still request those traditional dishes, so you need to master them.\"\u003c/p>\u003c/blockquote>\n\u003cp>Personally, Chef Lau enjoys creating contemporary Cantonese dim sum with the finest imported ingredients, such as French quail, Alaskan crab and Tasmanian scallops, which he fashions into miniature artistic creations that allow the flavors of each element to shine. He cherishes the thousands of years of dim sum tradition, because he says, “it is an enduring symbol of family togetherness.”\u003c/p>\n\u003cfigure id=\"attachment_97022\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg\" alt=\"Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware.\" width=\"1000\" height=\"658\" class=\"size-full wp-image-97022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-960x632.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Vegetarian Dim Sum in a Charming Setting at \u003ca href=\"http://www.lockcha.com/teahouse/?lang=eng\" target=\"_blank\">Long Cha Tea House\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A happy accident brought me to my next dim sum restaurant, while visiting Hong Kong Park for a bit of greenery to offset the overwhelming forest of shiny skyscrapers that dominate the skyline. After exploring a \u003ca href=\"http://hk.art.museum/en_US/web/ma/home.html\" target=\"_blank\">museum devoted to tea ware\u003c/a>, I discovered a quaint tea room in the neighboring building. The menu featured more than 100 teas and an all-vegetarian array of dim sum.\u003c/p>\n\u003cp>To offset the humid weather, I ordered white peony tea, a cooling winter melon roll and a cold salad of organic black and snow fungus with mushrooms. But I couldn't resist a warm and wonderful dessert: dumplings filled with black sesame seed paste in sweet syrup.\u003c/p>\n\u003cfigure id=\"attachment_97026\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg\" alt=\"Lei Garden’s crystal skin dumplings and lacy taro balls.\" width=\"1000\" height=\"490\" class=\"size-full wp-image-97026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-400x196.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-960x470.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Lei Garden’s crystal skin dumplings and lacy taro balls. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Finely Crafted Dim Sum at Elegant \u003ca href=\"http://www.leigarden.hk/en/branches/branch.php?cid=1\" target=\"_blank\">Lei Gardens\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Another morning, I searched for a dim sum restaurant to take my husband to on the only free day he had during his week of teaching. With the help of \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/index.htm?con=navi\" target=\"_blank\">Open Rice\u003c/a> (the Hong Kong equivalent of a Foodie Yelp) I found one near our hotel in the bustling Wan Chai neighborhood, but I was a little hesitant since it seemed to be part of a chain, with other locations scattered throughout Hong Kong, Mainland China, Singapore, and Macau. I needn't have worried. Lei Gardens' dining room was packed with locals and the food was fresh, hot and tasty. Our delicate chicken and chive dumplings were wrapped in translucent skins and the petite taro puffs almost burned our mouths.\u003c/p>\n\u003cp>Then it struck me that in these three restaurants I had not yet glimpsed the familiar carts stacked with bamboo steamer baskets that roamed my favorite Bay Area dim sum spots: San Francisco's \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a>, Alameda's \u003ca href=\"http://www.eastoceanseafoodrestaurant.com\" target=\"_blank\">East Ocean\u003c/a> or Oakland's \u003ca href=\"http://peony388.com\" target=\"_blank\">Peony\u003c/a>. In Hong Kong, one ordered by checking off a paper menu. I wondered if this was a hallmark of Hong Kong dim sum culture and endeavored to find out.\u003c/p>\n\u003cfigure id=\"attachment_97023\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg\" alt=\"Piping hot pork and shrimp dumplings at Dim Sum Square.\" width=\"1920\" height=\"1322\" class=\"size-full wp-image-97023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1440x992.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-960x661.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Piping hot pork and shrimp dumplings at Dim Sum Square. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dim Sum Favorites with a Dash of History at \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/sheung-wan-dim-sum-square/43811\" target=\"_blank\">Dim Sum Square\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Later in the week, I joined an \u003ca href=\"http://www.hongkongfoodietours.com/tours/central-sheung-wan-foodie-tour/\" target=\"_blank\">excellent food tour\u003c/a>* which meandered through the Central and Sheung Wan Districts, and included tastes at six family-run food or drink establishments.\u003c/p>\n\u003cp>In a cozy corner cafe in an artsy district, over pork and shrimp dumplings and baked BBQ pork buns with distinctive toasted tops, our knowledgeable guide shared the history of dim sum and eventually revealed the reasons none of the places I visited featured those familiar roving carts.\u003c/p>\n\u003cp>Dim sum, also known as \u003cem>yum cha\u003c/em> (literally to 'drink tea') probably originated thousands of years ago, in the teahouses that sprang up along China's Silk Road as rest stops for weary travelers.\u003c/p>\n\u003cp>Our guide pointed to the black and white poster on the wall, explaining that it depicted typical Hong Kong dim sum in the last century. Men would frequent modest teahouses to read the newspaper, while enjoying a few snacks with their tea. The line of hanging bird cages above the restaurant booths was connected to a long tradition of men caring for pet birds, which included taking them for daily outings. (The Avian Flu outbreak in 1997 likely shut the door on bringing birdcages into eating establishments.) And teahouses competed for clients by adding more innovative food choices.\u003c/p>\n\u003cfigure id=\"attachment_97025\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg\" alt=\"Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \" width=\"1920\" height=\"1414\" class=\"size-full wp-image-97025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1440x1061.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1180x869.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-960x707.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the missing trolley carts, our guide explained that since space is at a premium and rent high on Hong Kong island, it is better for small restaurants to squeeze in more tables than to leave wide aisles to accommodate the carts. But more important to diners is the food's freshness. Dumplings that sit in steamer baskets become overcooked and soggy. Cantonese cooking also values serving food piping hot. (Ah, that explained the reason I saw a waiter at Lei Gardens prepare soup over a large flame in the dining room, right next to the diners who ordered it, so that he could deliver the steaming bowls to their table in seconds.)\u003c/p>\n\u003cp>My tour guide also described the goal that all dim sum should achieve: a semi-transparent dumpling wrapper called \"crystal skin,\" in essence, a delicate cloud that delivers the savory contents to your mouth. This is an ideal by which Hong Kong dim sum is often judged.\u003c/p>\n\u003cp>\u003cstrong>Fanciful and Classic Dim Sum with a View at \u003ca href=\"http://www.maximschinese.com.hk/eng/restaurant/outlet_facts.aspx?sId=30\" target=\"_blank\">Serenade\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97027\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg\" alt=\"No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \" width=\"1920\" height=\"1299\" class=\"size-full wp-image-97027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On my last day in Hong Kong, a new friend invited me for a farewell dim sum meal at Serenade, a lovely restaurant in the Hong Kong Cultural Center. Serenade not only boasted a harbor view, but cute dim sum as well -- in the shape of bunnies, goldfish, hedgehogs and squid. The restaurant's more traditional dishes again featured dumplings with translucent skin.\u003c/p>\n\u003cfigure id=\"attachment_97028\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg\" alt=\"Serenade’s shrimp and chive dumpling and pan-fried pork buns. \" width=\"1000\" height=\"500\" class=\"size-full wp-image-97028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-960x480.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Serenade’s shrimp and chive dumpling and pan-fried pork buns. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back home, just as I was starting to miss Hong Kong's innovative dim sum, with its parade of culinary surprises, I received a copy of Michael Bauer's \u003ca href=\"http://www.sfchronicle.com/top-100-2015/article/Hong-Kong-Lounge-II-6206977.php\" target=\"_blank\">Top 100 Bay Area Restaurants 2015\u003c/a>. As soon as I read about \u003ca href=\"http://www.hongkonglounge2.com/menu-1/\" target=\"_blank\">Hong Kong Lounge II\u003c/a>, I grabbed my husband and we rushed to the cozy space on Geary Boulevard and our taste buds were transported. No carts, but fresh, hot dumplings, stuffed eggplant and those delectable baked pork buns with the toasted tops that I had fallen in love with. We had found the next best thing to sitting at a table with a harbor view in enchanting Hong Kong.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(*Thanks to the Hong Kong Tourism Board)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96928/dim-sum-delights-in-their-hong-kong-homeland","authors":["5283"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_475","bayareabites_2232","bayareabites_1362"],"featImg":"bayareabites_97028","label":"bayareabites"},"bayareabites_93644":{"type":"posts","id":"bayareabites_93644","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93644","score":null,"sort":[1425435811000]},"guestAuthors":[],"slug":"why-shark-finning-bans-arent-keeping-sharks-off-the-plate-yet","title":"Why Shark Finning Bans Aren't Keeping Sharks Off The Plate (Yet)","publishDate":1425435811,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432.jpg\" alt=\"Shark fins dry in the sun covering the roof of a factory building in Hong Kong on Jan. 2, 2013. Hong Kong is one of the world's biggest markets for shark fins, but imports there have dropped by 29 percent since 2011, according to a new study. Photo: Antony Dickson/AFP/Getty Images\" width=\"1920\" height=\"1185\" class=\"size-full wp-image-93646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-400x247.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-800x494.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-1440x889.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-1180x728.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-320x198.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shark fins dry in the sun covering the roof of a factory building in Hong Kong on Jan. 2, 2013. Hong Kong is one of the world's biggest markets for shark fins, but imports there have dropped by 29 percent since 2011, according to a new study. Photo: Antony Dickson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>By Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/03/390449252/why-shark-finning-bans-arent-keeping-sharks-off-the-plate-yet\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/3/15)\u003c/p>\n\u003cp>For decades, sharks have gotten a raw deal on the high seas, where fishermen have butchered them alive by the hundreds of millions and thrown their carcasses overboard, keeping only the prized fins to sell to Asian markets. This gruesome practice — called finning — has come under fire from conservationists, who say the shark fin trade has decimated species like silky, oceanic whitetip and dusky sharks around the world.\u003c/p>\n\u003cp>Where have all those fins gone? They're a base ingredient in shark fin soup, a traditional Chinese dish that is today both esteemed and, increasingly, scorned as a symbol of wanton waste and cruelty.\u003c/p>\n\u003cp>Now, thanks in part to publicity campaigns condemning the delicacy, imports of shark fins into Hong Kong, historically a major market, have dropped by 29 percent since 2011. That's according to \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0006320715000397\">new research\u003c/a> published in the journal \u003cem>Biological Conservation\u003c/em>. This dip comes in the wake of new laws around the world that make it illegal to sell shark fins.\u003c/p>\n\u003cp>But it may be a bit early to celebrate. Sharks are still being overfished, according to several researchers who study them. And while the trade in shark fins may be down, the trade in shark meat, it turns out, is going strong.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/339579328/shark-week-fuels-shark-meat-feeding-frenzy-at-restaurants\">reported\u003c/a> in August, sharks like mako and blacktip were hot menu items in the U.S. during Discovery Channel's hugely popular television series \"Shark Week.\" And according to an analysis by the United Nations' Food and Agriculture Organization, imports of shark meat around the world increased by \u003ca href=\"http://www.spc.int/DigitalLibrary/Doc/FAME/InfoBull/FishNews/145/FishNews145_49_Clarke.pdf\">42 percent\u003c/a> from 2000 to 2011.\u003c/p>\n\u003cp>And the shark finning bans could have something to do with it.\u003c/p>\n\u003cfigure id=\"attachment_93647\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517.jpg\" alt=\"A shark steak. Despite bans on shark fin, the trade in shark meat is going strong. Photo: iStockphoto\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-93647\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A shark steak. Despite bans on shark fin, the trade in shark meat is going strong. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Shelley Clarke, an independent researcher based in Japan and coauthor of the \u003cem>Biological Conservation\u003c/em> study (and a less technical \u003ca href=\"http://www.spc.int/DigitalLibrary/Doc/FAME/InfoBull/FishNews/145/FishNews145_49_Clarke.pdf\">companion paper)\u003c/a>, says bans on finning could actually be driving new markets for shark flesh. That, she speculates, is because in places where sharks were once de-finned and their carcasses dumped at sea, now whole sharks are being delivered to port. While their fins would remain the more valued item, it is likely that fishermen may be selling the meat and creating new appetites for a product that wasn't before utilized – bad news for sharks.\u003c/p>\n\u003cp>In still other places where the meat has long been consumed, including Mexico's Sea of Cortez, demand for it remains the same.\u003c/p>\n\u003cp>In the U.S., conservation campaigns have produced a handful of state-by-state bans on sale of shark fins. And the new fishing regulations have been lauded as effective advances in shark conservation efforts.\u003c/p>\n\u003cp>According to Jonathan Gonzalez, a Santa Barbara sustainability activist who lobbied for the California-wide 2012 ban on selling shark fins, the \u003ca href=\"http://www.leginfo.ca.gov/pub/11-12/bill/asm/ab_0351-0400/ab_376_bill_20111007_chaptered.html\">bill\u003c/a> \"did not save a single shark from our local gillnet fleet. State-by-state fin bans are a feel-good step.\"\u003c/p>\n\u003cfigure id=\"attachment_93645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540.jpg\" alt=\"A waitress serves shark fin soup in a restaurant in Guangzhou, in southern China's Guangdong province on Aug. 10, 2014. Photo: Johannes Eisele/AFP/Getty Images\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-93645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-1440x929.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-320x206.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A waitress serves shark fin soup in a restaurant in Guangzhou, in southern China's Guangdong province on Aug. 10, 2014. Photo: Johannes Eisele/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>But Gonzalez's main objective in backing the legislation was to deal a blow to foreign fisheries that sold fins — even fins of widely protected species like the great white — in places like San Francisco's Chinatown. Foreign shark fisheries, he says, can be especially problematic due to their lack of transparency, especially if fins are brought to port detached from the shark. This makes it almost impossible for scientists to track which species are being fished.\u003c/p>\n\u003cp>Gonzalez says that virtually every shark landed in an American port today is sold for its meat, not its fins. And in the Sea of Cortez, shrimp trawlers who accidentally catch sharks have traditionally brought the entire animal ashore, as both the meat and fins have value, according to Maria Johnson, a conservation fellow with \u003ca href=\"http://www.prescott.edu/kino-bay-center/staff/index.html\">Prescott College's Kino Bay\u003c/a> fishery research program. In such fisheries, bans on finning and on the sale of the fins would have no effect.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sharkadvocates.org/sonja_fordham.html\">Sonja Fordham\u003c/a>, president of the The Ocean Foundation's Shark Advocates International project has worked for years on implementing finning bans. She admits that banning finning doesn't necessarily reduce shark mortality.\u003c/p>\n\u003cp>\"It's just a sensible first step [toward shark conservation] to get the ball rolling,\" Fordham tells The Salt. A worldwide ban on killing threatened species of sharks would be more effective, she says.\u003c/p>\n\u003cp>But even such rules will not guarantee that sharks released after capture will survive. Clarke has reported that sharks accidentally caught, then released, face great odds of mortality — as high as 84 percent.\u003c/p>\n\u003cp>While few, if any, shark advocates trivialize the importance of recent shark fin-related restrictions, \u003ca href=\"http://wildaid.org/people/peter-knights\">Peter Knights\u003c/a>, executive director of Wild Aid, says regulations won't help sharks if demand for the animals is not eventually dampened. \"Just like with elephants, tigers, rhinos — if the financial incentive to break the law is too strong, the protective measures will fail,\" Knights says.\u003c/p>\n\u003cp>Fortunately, education campaigns that highlight the environmental consequences of eating certain shark species, as well as health consequences of eating sharks with high mercury content, seem to have had some impact. According to Clarke's research, shark fin sales in Asia have plunged as the increasingly taboo delicacy has become shunned where it was once relished.\u003c/p>\n\u003cp>Gonzalez, who runs a website called \u003ca href=\"http://organiccreativity.com/eatusseafood/category/my-journey/\">Eat U.S. Seafood\u003c/a>, says he thinks that overall there's been progress.\u003c/p>\n\u003cp>\"I'm just happy I can walk into a shop in [San Francisco's] Chinatown now and not see imported fins of great white sharks,\" he says.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Fewer shark fins are being imported into Hong Kong, the epicenter of shark-fin soup, a culinary delicacy. But while the trade in shark fins may be down, the trade in shark meat is still going strong.","status":"publish","parent":0,"modified":1425435811,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1030},"headData":{"title":"Why Shark Finning Bans Aren't Keeping Sharks Off The Plate (Yet) | KQED","description":"Fewer shark fins are being imported into Hong Kong, the epicenter of shark-fin soup, a culinary delicacy. But while the trade in shark fins may be down, the trade in shark meat is still going strong.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93644 http://blogs.kqed.org/bayareabites/?p=93644","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/03/why-shark-finning-bans-arent-keeping-sharks-off-the-plate-yet/","disqusTitle":"Why Shark Finning Bans Aren't Keeping Sharks Off The Plate (Yet)","nprByline":"Alastair Bland","nprStoryId":"390449252","nprApiLink":"http://api.npr.org/query?id=390449252&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/03/390449252/why-shark-finning-bans-arent-keeping-sharks-off-the-plate-yet?ft=nprml&f=390449252","nprRetrievedStory":"1","nprPubDate":"Tue, 03 Mar 2015 19:26:00 -0500","nprStoryDate":"Tue, 03 Mar 2015 19:12:00 -0500","nprLastModifiedDate":"Tue, 03 Mar 2015 19:26:49 -0500","path":"/bayareabites/93644/why-shark-finning-bans-arent-keeping-sharks-off-the-plate-yet","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432.jpg\" alt=\"Shark fins dry in the sun covering the roof of a factory building in Hong Kong on Jan. 2, 2013. Hong Kong is one of the world's biggest markets for shark fins, but imports there have dropped by 29 percent since 2011, according to a new study. Photo: Antony Dickson/AFP/Getty Images\" width=\"1920\" height=\"1185\" class=\"size-full wp-image-93646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-400x247.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-800x494.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-1440x889.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-1180x728.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-320x198.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shark fins dry in the sun covering the roof of a factory building in Hong Kong on Jan. 2, 2013. Hong Kong is one of the world's biggest markets for shark fins, but imports there have dropped by 29 percent since 2011, according to a new study. Photo: Antony Dickson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>By Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/03/390449252/why-shark-finning-bans-arent-keeping-sharks-off-the-plate-yet\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/3/15)\u003c/p>\n\u003cp>For decades, sharks have gotten a raw deal on the high seas, where fishermen have butchered them alive by the hundreds of millions and thrown their carcasses overboard, keeping only the prized fins to sell to Asian markets. This gruesome practice — called finning — has come under fire from conservationists, who say the shark fin trade has decimated species like silky, oceanic whitetip and dusky sharks around the world.\u003c/p>\n\u003cp>Where have all those fins gone? They're a base ingredient in shark fin soup, a traditional Chinese dish that is today both esteemed and, increasingly, scorned as a symbol of wanton waste and cruelty.\u003c/p>\n\u003cp>Now, thanks in part to publicity campaigns condemning the delicacy, imports of shark fins into Hong Kong, historically a major market, have dropped by 29 percent since 2011. That's according to \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0006320715000397\">new research\u003c/a> published in the journal \u003cem>Biological Conservation\u003c/em>. This dip comes in the wake of new laws around the world that make it illegal to sell shark fins.\u003c/p>\n\u003cp>But it may be a bit early to celebrate. Sharks are still being overfished, according to several researchers who study them. And while the trade in shark fins may be down, the trade in shark meat, it turns out, is going strong.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/339579328/shark-week-fuels-shark-meat-feeding-frenzy-at-restaurants\">reported\u003c/a> in August, sharks like mako and blacktip were hot menu items in the U.S. during Discovery Channel's hugely popular television series \"Shark Week.\" And according to an analysis by the United Nations' Food and Agriculture Organization, imports of shark meat around the world increased by \u003ca href=\"http://www.spc.int/DigitalLibrary/Doc/FAME/InfoBull/FishNews/145/FishNews145_49_Clarke.pdf\">42 percent\u003c/a> from 2000 to 2011.\u003c/p>\n\u003cp>And the shark finning bans could have something to do with it.\u003c/p>\n\u003cfigure id=\"attachment_93647\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517.jpg\" alt=\"A shark steak. Despite bans on shark fin, the trade in shark meat is going strong. Photo: iStockphoto\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-93647\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A shark steak. Despite bans on shark fin, the trade in shark meat is going strong. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Shelley Clarke, an independent researcher based in Japan and coauthor of the \u003cem>Biological Conservation\u003c/em> study (and a less technical \u003ca href=\"http://www.spc.int/DigitalLibrary/Doc/FAME/InfoBull/FishNews/145/FishNews145_49_Clarke.pdf\">companion paper)\u003c/a>, says bans on finning could actually be driving new markets for shark flesh. That, she speculates, is because in places where sharks were once de-finned and their carcasses dumped at sea, now whole sharks are being delivered to port. While their fins would remain the more valued item, it is likely that fishermen may be selling the meat and creating new appetites for a product that wasn't before utilized – bad news for sharks.\u003c/p>\n\u003cp>In still other places where the meat has long been consumed, including Mexico's Sea of Cortez, demand for it remains the same.\u003c/p>\n\u003cp>In the U.S., conservation campaigns have produced a handful of state-by-state bans on sale of shark fins. And the new fishing regulations have been lauded as effective advances in shark conservation efforts.\u003c/p>\n\u003cp>According to Jonathan Gonzalez, a Santa Barbara sustainability activist who lobbied for the California-wide 2012 ban on selling shark fins, the \u003ca href=\"http://www.leginfo.ca.gov/pub/11-12/bill/asm/ab_0351-0400/ab_376_bill_20111007_chaptered.html\">bill\u003c/a> \"did not save a single shark from our local gillnet fleet. State-by-state fin bans are a feel-good step.\"\u003c/p>\n\u003cfigure id=\"attachment_93645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540.jpg\" alt=\"A waitress serves shark fin soup in a restaurant in Guangzhou, in southern China's Guangdong province on Aug. 10, 2014. Photo: Johannes Eisele/AFP/Getty Images\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-93645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-1440x929.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-320x206.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A waitress serves shark fin soup in a restaurant in Guangzhou, in southern China's Guangdong province on Aug. 10, 2014. Photo: Johannes Eisele/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>But Gonzalez's main objective in backing the legislation was to deal a blow to foreign fisheries that sold fins — even fins of widely protected species like the great white — in places like San Francisco's Chinatown. Foreign shark fisheries, he says, can be especially problematic due to their lack of transparency, especially if fins are brought to port detached from the shark. This makes it almost impossible for scientists to track which species are being fished.\u003c/p>\n\u003cp>Gonzalez says that virtually every shark landed in an American port today is sold for its meat, not its fins. And in the Sea of Cortez, shrimp trawlers who accidentally catch sharks have traditionally brought the entire animal ashore, as both the meat and fins have value, according to Maria Johnson, a conservation fellow with \u003ca href=\"http://www.prescott.edu/kino-bay-center/staff/index.html\">Prescott College's Kino Bay\u003c/a> fishery research program. In such fisheries, bans on finning and on the sale of the fins would have no effect.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sharkadvocates.org/sonja_fordham.html\">Sonja Fordham\u003c/a>, president of the The Ocean Foundation's Shark Advocates International project has worked for years on implementing finning bans. She admits that banning finning doesn't necessarily reduce shark mortality.\u003c/p>\n\u003cp>\"It's just a sensible first step [toward shark conservation] to get the ball rolling,\" Fordham tells The Salt. A worldwide ban on killing threatened species of sharks would be more effective, she says.\u003c/p>\n\u003cp>But even such rules will not guarantee that sharks released after capture will survive. Clarke has reported that sharks accidentally caught, then released, face great odds of mortality — as high as 84 percent.\u003c/p>\n\u003cp>While few, if any, shark advocates trivialize the importance of recent shark fin-related restrictions, \u003ca href=\"http://wildaid.org/people/peter-knights\">Peter Knights\u003c/a>, executive director of Wild Aid, says regulations won't help sharks if demand for the animals is not eventually dampened. \"Just like with elephants, tigers, rhinos — if the financial incentive to break the law is too strong, the protective measures will fail,\" Knights says.\u003c/p>\n\u003cp>Fortunately, education campaigns that highlight the environmental consequences of eating certain shark species, as well as health consequences of eating sharks with high mercury content, seem to have had some impact. According to Clarke's research, shark fin sales in Asia have plunged as the increasingly taboo delicacy has become shunned where it was once relished.\u003c/p>\n\u003cp>Gonzalez, who runs a website called \u003ca href=\"http://organiccreativity.com/eatusseafood/category/my-journey/\">Eat U.S. Seafood\u003c/a>, says he thinks that overall there's been progress.\u003c/p>\n\u003cp>\"I'm just happy I can walk into a shop in [San Francisco's] Chinatown now and not see imported fins of great white sharks,\" he says.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93644/why-shark-finning-bans-arent-keeping-sharks-off-the-plate-yet","authors":["byline_bayareabites_93644"],"categories":["bayareabites_10028","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_1362","bayareabites_14181","bayareabites_8989","bayareabites_10921"],"featImg":"bayareabites_93645","label":"bayareabites"},"bayareabites_65020":{"type":"posts","id":"bayareabites_65020","meta":{"index":"posts_1591205157","site":"bayareabites","id":"65020","score":null,"sort":[1373498456000]},"guestAuthors":[],"slug":"smithfield-says-pork-wont-change-but-some-arent-buying-it","title":"Smithfield Says Pork Won't Change, But Some Aren't Buying It","publishDate":1373498456,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_65026\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smithfield1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smithfield1-1024x625.jpg\" alt=\"A Smithfield ham at a grocery store in Richardson, Texas, in 2011. Some senators expressed qualms Wednesday about the intentions of Shuanghui International Holdings, which is buying Smithfield Foods Photo: LM Otero/AP\" width=\"1024\" height=\"625\" class=\"size-large wp-image-65026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Smithfield ham at a grocery store in Richardson, Texas, in 2011. Some senators expressed qualms Wednesday about the intentions of Shuanghui International Holdings, which is buying Smithfield Foods Photo: LM Otero/AP\u003c/figcaption>\u003c/figure>\n\u003cp>The Senate Agriculture Committee met Wednesday afternoon to hear testimony about the acquisition of Smithfield Foods by a Chinese company. Smithfield CEO Larry Pope tried to defend the proposed deal, but most committee members made their opposition clear.\u003cbr>\nStory by \u003ca href=\"http://www.npr.org/people/2101404/john-ydstie\">John Ydstie\u003c/a> and \u003ca href=\"http://wvtf.drupal.publicbroadcasting.net/people/robert-siegel\">Robert Siegel\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/07/10/200823494/lawmakers-express-concern-about-u-s-chinese-pork-deal\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130710_atc_18.mp3\"] \u003c/p>\n\u003cp>Post by Marilyn Geewax, \u003ca href=\"http://www.npr.org/2013/07/09/200393587/smithfield-says-pork-won-t-change-but-some-aren-t-buying-it\">NPR Food News\u003c/a> (7/10/13)\u003c/p>\n\u003cp>Americans will get the same ham slabs and bacon slices they have enjoyed for generations, even after Smithfield Foods becomes a Chinese subsidiary, Smithfield CEO Larry Pope told Congress on Wednesday.\u003c/p>\n\u003cp>\"It will be the same old Smithfield, only better,\" Pope said in prepared testimony at a \u003ca href=\"http://www.ag.senate.gov/hearings/smithfield-and-beyond_examining-foreign-purchases-of-american-food-companies\">Senate Agriculture Committee hearing\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But several senators weren't buying the bacon-will-be-unbroken story once Hong Kong-based Shuanghui International Holdings owns Smithfield.\u003c/p>\n\u003cp>Worried about the impact on the U.S. consumer, farmer and even the taxpayer, they expressed qualms about Chinese intentions.\u003c/p>\n\u003cp>\"Is Shuanghui focused on acquiring Smithfield's technology, which was developed with considerable assistance by U.S. taxpayers?\" asked Debbie Stabenow, the Michigan Democrat who chairs the Senate committee.\u003c/p>\n\u003cp>\"Can we expect that after the company has adopted Smithfield's technology and practices, they will increase exports to Japan, our largest export market, in competition with U.S. products?\" she asked in her prepared statement.\u003c/p>\n\u003cul>\nStabenow also raised questions about:\n\u003cli>Fairness. \"Can we really expect increased access for our pork products in China?\"\u003c/li>\n\u003cli>Consumers. \"Will we see volatility in prices?\"\u003c/li>\n\u003cli>Precedent. \"One pork company alone might not be enough to affect our national security, but it's our job to be thinking about the big picture.\"\u003c/li>\n\u003c/ul>\n\u003cp>The deal is being reviewed by the \u003ca href=\"http://www.treasury.gov/resource-center/international/foreign-investment/Pages/cfius-overview.aspx\">Committee on Foreign Investment in the United States\u003c/a>, known as CFIUS, which monitors and reviews foreign investments.\u003c/p>\n\u003cp>Pope deflected Stabenow's questions with upbeat assessments. Having Shuanghui purchase Virginia-based Smithfield would \"provide enormous benefits for our two companies,\" he said. \"It is a partnership that is all about growth.\"\u003c/p>\n\u003cp>For one thing, the transaction would generate a windfall for Smithfield shareholders. Pope said Shuanghui is offering $34 per share in cash, a 31 percent premium over the company's closing stock price on May 28, the last trading day before the deal was announced.\u003c/p>\n\u003cp>But one of the witnesses before the panel suggested the deal would be a lousy one for consumers.\u003c/p>\n\u003cp>The transaction will indeed provide \"short-term benefits to Smithfield's managers, shareholders and pension funds,\" said Usha Haley, director of West Virginia University's Robbins Center for Global Business and Strategy. \"However, the medium- and long-term benefits to U.S. consumers, industry and society are highly questionable.\"\u003c/p>\n\u003cp>Haley said in prepared testimony that the Chinese company has a poor reputation for food purity. \"Shuanghui's and China's food-industry culture exudes outrageous food-safety violations and a history of food adulteration,\" she said.\u003c/p>\n\u003cp>\"Shuanghui apologized in March 2011 over illegal additives found in its meat and halted output after a CCTV report that farmers in Henan province fed the additive to their pigs and then sold them to a Shuanghui slaughterhouse,\" Haley said.\u003c/p>\n\u003cp>But Pope said nothing will change in this country. Shuanghui \"is committed to maintaining Smithfield's operation, staff and management,\" he said.\u003c/p>\n\u003cp>Smithfield, founded in 1936, has 46,000 U.S. workers, more than half of whom belong to the United Food and Commercial Workers union.\u003c/p>\n\u003cp>\"Shuanghui will honor the collective bargaining agreements in place with Smithfield's union-represented employees,\" Pope said.\u003c/p>\n\u003cp>He said the transaction would \"drive growth ... for the entire U.S. pork industry\" because China has a rapidly growing middle class.\u003c/p>\n\u003cp>Those wealthier Chinese consumers have a hunger for \"more and better-quality protein in their and their family's diets,\" he said. \"And pork is what is on the menu for Chinese consumers.\"\u003c/p>\n\u003cp>For the Chinese, pork is the No. 1 source of protein, while in this country, it's only No. 3 and \"pork demand in the U.S. has been declining for almost 15 years,\" he said.\u003c/p>\n\u003cp>Stabenow recently led a group of senators in \u003ca href=\"http://www.stabenow.senate.gov/?p=press_release&id=1061\">writing to the White House, \u003c/a>urging the Obama administration to toughen the CFIUS review. Pope said Smithfield volunteered for the CFIUS review. \u003c/p>\n\u003cul>\n\u003cstrong>Related NPR Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187163300/will-chinese-firm-bring-home-the-bacon-with-smithfield-deal\">Will Chinese Firm Bring Home The Bacon With Smithfield Deal?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/31/187351539/can-a-huge-hog-deal-pose-a-national-security-risk\">Can A Huge Hog Deal Pose A National Security Risk?\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Worried about the impact on U.S. consumers, farmers and even taxpayers, some senators expressed qualms about the intentions of Shuanghui International Holdings, a Chinese firm that is buying Smithfield Foods.","status":"publish","parent":0,"modified":1373498456,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":777},"headData":{"title":"Smithfield Says Pork Won't Change, But Some Aren't Buying It | KQED","description":"Worried about the impact on U.S. consumers, farmers and even taxpayers, some senators expressed qualms about the intentions of Shuanghui International Holdings, a Chinese firm that is buying Smithfield Foods.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"65020 http://blogs.kqed.org/bayareabites/?p=65020","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/10/smithfield-says-pork-wont-change-but-some-arent-buying-it/","disqusTitle":"Smithfield Says Pork Won't Change, But Some Aren't Buying It","nprByline":"Marilyn Geewax","nprStoryId":"200393587","nprApiLink":"http://api.npr.org/query?id=200393587&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/07/09/200393587/smithfield-says-pork-won-t-change-but-some-aren-t-buying-it?ft=3&f=200393587","nprRetrievedStory":"1","nprPubDate":"Wed, 10 Jul 2013 16:03:00 -0400","nprStoryDate":"Wed, 10 Jul 2013 14:32:00 -0400","nprLastModifiedDate":"Wed, 10 Jul 2013 16:03:27 -0400","path":"/bayareabites/65020/smithfield-says-pork-wont-change-but-some-arent-buying-it","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130710_atc_18.mp3?orgId=1&topicId=1006&ft=3&f=200823494","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65026\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smithfield1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/smithfield1-1024x625.jpg\" alt=\"A Smithfield ham at a grocery store in Richardson, Texas, in 2011. Some senators expressed qualms Wednesday about the intentions of Shuanghui International Holdings, which is buying Smithfield Foods Photo: LM Otero/AP\" width=\"1024\" height=\"625\" class=\"size-large wp-image-65026\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Smithfield ham at a grocery store in Richardson, Texas, in 2011. Some senators expressed qualms Wednesday about the intentions of Shuanghui International Holdings, which is buying Smithfield Foods Photo: LM Otero/AP\u003c/figcaption>\u003c/figure>\n\u003cp>The Senate Agriculture Committee met Wednesday afternoon to hear testimony about the acquisition of Smithfield Foods by a Chinese company. Smithfield CEO Larry Pope tried to defend the proposed deal, but most committee members made their opposition clear.\u003cbr>\nStory by \u003ca href=\"http://www.npr.org/people/2101404/john-ydstie\">John Ydstie\u003c/a> and \u003ca href=\"http://wvtf.drupal.publicbroadcasting.net/people/robert-siegel\">Robert Siegel\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/07/10/200823494/lawmakers-express-concern-about-u-s-chinese-pork-deal\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/07/20130710_atc_18.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Marilyn Geewax, \u003ca href=\"http://www.npr.org/2013/07/09/200393587/smithfield-says-pork-won-t-change-but-some-aren-t-buying-it\">NPR Food News\u003c/a> (7/10/13)\u003c/p>\n\u003cp>Americans will get the same ham slabs and bacon slices they have enjoyed for generations, even after Smithfield Foods becomes a Chinese subsidiary, Smithfield CEO Larry Pope told Congress on Wednesday.\u003c/p>\n\u003cp>\"It will be the same old Smithfield, only better,\" Pope said in prepared testimony at a \u003ca href=\"http://www.ag.senate.gov/hearings/smithfield-and-beyond_examining-foreign-purchases-of-american-food-companies\">Senate Agriculture Committee hearing\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But several senators weren't buying the bacon-will-be-unbroken story once Hong Kong-based Shuanghui International Holdings owns Smithfield.\u003c/p>\n\u003cp>Worried about the impact on the U.S. consumer, farmer and even the taxpayer, they expressed qualms about Chinese intentions.\u003c/p>\n\u003cp>\"Is Shuanghui focused on acquiring Smithfield's technology, which was developed with considerable assistance by U.S. taxpayers?\" asked Debbie Stabenow, the Michigan Democrat who chairs the Senate committee.\u003c/p>\n\u003cp>\"Can we expect that after the company has adopted Smithfield's technology and practices, they will increase exports to Japan, our largest export market, in competition with U.S. products?\" she asked in her prepared statement.\u003c/p>\n\u003cul>\nStabenow also raised questions about:\n\u003cli>Fairness. \"Can we really expect increased access for our pork products in China?\"\u003c/li>\n\u003cli>Consumers. \"Will we see volatility in prices?\"\u003c/li>\n\u003cli>Precedent. \"One pork company alone might not be enough to affect our national security, but it's our job to be thinking about the big picture.\"\u003c/li>\n\u003c/ul>\n\u003cp>The deal is being reviewed by the \u003ca href=\"http://www.treasury.gov/resource-center/international/foreign-investment/Pages/cfius-overview.aspx\">Committee on Foreign Investment in the United States\u003c/a>, known as CFIUS, which monitors and reviews foreign investments.\u003c/p>\n\u003cp>Pope deflected Stabenow's questions with upbeat assessments. Having Shuanghui purchase Virginia-based Smithfield would \"provide enormous benefits for our two companies,\" he said. \"It is a partnership that is all about growth.\"\u003c/p>\n\u003cp>For one thing, the transaction would generate a windfall for Smithfield shareholders. Pope said Shuanghui is offering $34 per share in cash, a 31 percent premium over the company's closing stock price on May 28, the last trading day before the deal was announced.\u003c/p>\n\u003cp>But one of the witnesses before the panel suggested the deal would be a lousy one for consumers.\u003c/p>\n\u003cp>The transaction will indeed provide \"short-term benefits to Smithfield's managers, shareholders and pension funds,\" said Usha Haley, director of West Virginia University's Robbins Center for Global Business and Strategy. \"However, the medium- and long-term benefits to U.S. consumers, industry and society are highly questionable.\"\u003c/p>\n\u003cp>Haley said in prepared testimony that the Chinese company has a poor reputation for food purity. \"Shuanghui's and China's food-industry culture exudes outrageous food-safety violations and a history of food adulteration,\" she said.\u003c/p>\n\u003cp>\"Shuanghui apologized in March 2011 over illegal additives found in its meat and halted output after a CCTV report that farmers in Henan province fed the additive to their pigs and then sold them to a Shuanghui slaughterhouse,\" Haley said.\u003c/p>\n\u003cp>But Pope said nothing will change in this country. Shuanghui \"is committed to maintaining Smithfield's operation, staff and management,\" he said.\u003c/p>\n\u003cp>Smithfield, founded in 1936, has 46,000 U.S. workers, more than half of whom belong to the United Food and Commercial Workers union.\u003c/p>\n\u003cp>\"Shuanghui will honor the collective bargaining agreements in place with Smithfield's union-represented employees,\" Pope said.\u003c/p>\n\u003cp>He said the transaction would \"drive growth ... for the entire U.S. pork industry\" because China has a rapidly growing middle class.\u003c/p>\n\u003cp>Those wealthier Chinese consumers have a hunger for \"more and better-quality protein in their and their family's diets,\" he said. \"And pork is what is on the menu for Chinese consumers.\"\u003c/p>\n\u003cp>For the Chinese, pork is the No. 1 source of protein, while in this country, it's only No. 3 and \"pork demand in the U.S. has been declining for almost 15 years,\" he said.\u003c/p>\n\u003cp>Stabenow recently led a group of senators in \u003ca href=\"http://www.stabenow.senate.gov/?p=press_release&id=1061\">writing to the White House, \u003c/a>urging the Obama administration to toughen the CFIUS review. Pope said Smithfield volunteered for the CFIUS review. \u003c/p>\n\u003cul>\n\u003cstrong>Related NPR Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/30/187163300/will-chinese-firm-bring-home-the-bacon-with-smithfield-deal\">Will Chinese Firm Bring Home The Bacon With Smithfield Deal?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/31/187351539/can-a-huge-hog-deal-pose-a-national-security-risk\">Can A Huge Hog Deal Pose A National Security Risk?\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/65020/smithfield-says-pork-wont-change-but-some-arent-buying-it","authors":["byline_bayareabites_65020"],"categories":["bayareabites_2998","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_272","bayareabites_1362","bayareabites_616","bayareabites_11978","bayareabites_11977","bayareabites_10921"],"featImg":"bayareabites_65026","label":"bayareabites"},"bayareabites_14177":{"type":"posts","id":"bayareabites_14177","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14177","score":null,"sort":[1277216278000]},"guestAuthors":[],"slug":"dumplings-a-love-story","title":"Dumplings: A Love Story","publishDate":1277216278,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/header.jpg\" alt=\"dumpling baskets\" title=\"dumpling baskets\" width=\"500\" height=\"400\">\u003cbr>\n\u003cem>Taking a break after the steamed bun lunch rush\u003c/em>\u003c/p>\n\u003cp>As you may have read last week, I recently returned from China where I spent five days in Shanghai and a hot minute in Hong Kong (two days). While there, we visited the \u003ca href=\"http://en.expo2010.cn/\">World Expo,\u003c/a> did a lot of sightseeing, a bit of shopping, and lots of eating. In particular, lots of dumplings. Last week, I wrote a post about eating out in Shanghai and Hong Kong, but I omitted a major discussion of our dumpling forays because they really deserve their own post. So here we are. \u003c/p>\n\u003cp>Now the first thing to know about Shanghai is that they're famous for their \u003cem>xiao long bao\u003c/em>, or soup dumplings. These dumplings are traditionally steamed in small bamboo baskets, (\"xiaolong\" translates literally to \"small steaming basket\"), and are comprised of a super thin almost translucent skin, rich broth, and savory fillings. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-Varied-Dumpling-Locales.jpg\" alt=\" Varied Dumplings\" title=\" Varied Dumplings\" width=\"500\" height=\"307\" class=\"alignnone size-full wp-image-14182\">\u003cbr>\n\u003cem>From the fanciest of restaurants, the most common of market stalls, and even on the go in little cups, Chinese dumplings are where it's at.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Buns vs. Dumplings \u003c/strong>\u003cbr>\nWhen we first arrived in Shanghai, we realized that in the States, we'd just been lumping virtually everything that looked like a dumpling into that category and calling it a day. In reality, there's a distinct difference between buns and dumplings. Steamed buns that are made with raised flour are referred to as \u003cem>baozi\u003c/em> and are typically white, fluffy and \"breadier\" as my sisters would say. Steamed buns that are made with unraised flour such as the xiao long bao have a smoother almost translucent skin and are more commonly seen in the South. Then to confuse things even more, you have the \u003cem>jiaozi\u003c/em>: what most Americans consider a pot sticker but the Chinese consider a true dumpling. Jiaozi consist of a savory filling as well but are wrapped into a thinly rolled piece of dough and crimped and sealed along the edges. So by trial and error and a few ordering missteps, we learned the differences quickly and began trying everything from dessert buns, jiaozi, and many kinds of xioa long bao. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where to Get Your Hands on One (or Ten)\u003c/strong>\u003cbr>\nThis list is my no means exhaustive nor do I think it's at all a \"Best Of\" list. I just didn’t try enough dumplings to write with that kind of authority (all the more reason to return). But it is a brief tour of what I found to be the best of what I tried. So without further ado, here are the highlights of a few days in China, dumpling style. \u003c/p>\n\u003cp>\u003ca href=\"http://www.fourseasons.com/shanghai/dining/si_ji_xuan.html\">The Four Seasons\u003c/a>\u003cbr>\nIt's a little ritzy and probably not the most authentic bun you'll ever have, but we found The Four Seasons made extremely reliable steamed buns filled with a variety of filings including a flavorful pork and onion and a spinach and mushroom. The exterior of the buns was light and fluffy--dangerously so as we found ourselves downing more than our fair share and needing a nap before our next sightseeing stop. For us, the location was convenient (and they also do a mean \u003ca href=\"http://en.wikipedia.org/wiki/Congee\">congee\u003c/a> that I'll try and replicate at home), and unlike many more causal spots, they offer a wide variety of pickled vegetables, eggs, and vinegars to accompany the buns. So while this isn't a spot where locals congregate and while they're much pricier than street-side buns, it's worth a stop if you're in the mood to treat yourself to a nice, air-conditioned dim sum lunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/4-seasons-pickling.jpg\" alt=\"4 seasons pickles and eggs\" title=\"4 seasons pickles and eggs\" width=\"500\" height=\"316\" class=\"alignnone size-full wp-image-14179\">\u003cbr>\n\u003cem>The Four Seasons: 500 Weihai Road, Shanghai China 200041; 86 (21) 6256-8888\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dintaifungusa.com/\">Din Tai Fung\u003c/a>\u003cbr>\nThe mention of Din Tai Fung elicits a response from tourists and locals alike. It's either an extremely positive one or a heartfelt negative one--rarely did I find an in between. That's because their xiao long bao are the best I've ever had. So what's the problem? A few things: they're located in a rather sterile shopping mall, they're a chain with locations all around Asia and even Southern California, and they actually originated in Taiwan. So for folks coming to China and wanting to try authentic xiao long bao, some look down upon Din Tai Fung because it didn't even start in Shanghai. I have to say, I think this is one of those small facts you should overlook when doing a dumpling tour of the city. You must try these. They are damn fine soup dumplings--extremely addictive with utterly translucent skin, rich broth, and an impressive variety of fillings to choose from. They drape perfectly onto your soup spoon and the attentive wait staff will even show newcomers the best way to eat them (I just pop the whole thing right in my mouth but apparently some people like to suck the soup part out first). If I lived in Shanghai, I'd be a regular. For sure.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-tin-dai-fung-dumplings1.jpg\" alt=\"din tai fung dumplings\" title=\"din tai fung dumplings\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14187\">\u003cbr>\n\u003cem>Din Tai Fung: South Block Xintiandi|Unit 11, House 6, Ln. 123 Xingye Lu (Huangpi Lu) Shanghai, China\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.heichinrou.com/info_tsq.html\">Heichinrou\u003c/a>\u003cbr>\nWe were in Hong Kong less than two days, so we spent most of the time racing to get in some major sightseeing. But I did insist on dumplings, so our family friend who lives right outside of Hong Kong took us to get dim sum at his favorite spot. He chose Heichinrou which is located in a large shopping center right along Causeway Bay. Their menu rotates seasonally and features numerous mostly Cantonese dishes. The place was filled with locals, the staff were jamming out baskets and baskets of steamed buns and jiaozi, bowls of steaming noodles, plates of sliced barbecued pork, and beautiful Chinese vegetables. We tried shrimp jiaozi and mixed mushroom jiaozi along with steamed pork buns (much like pulled pork in a delightfully fluffy dumpling--kind of the perfect food if you ask me). Looking around, many tables were getting stacks of the bamboo baskets, relying strictly on dumplings for their lunchtime meal. And I can see why. They were heavenly. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/heichinrou.jpg\" alt=\"heichinrou\" title=\"heichinrou\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14181\">\u003cbr>\n\u003cem>Heichinrou: Shop 1003, 10th Floor, Times Square; 1 Matheson Street, Causeway Bay, Hong Kong; 852 - 2506 2333\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>A Few Other Spots:\u003c/strong>\u003cbr>\nThere are only so many dumplings a girl can eat, and there were many more I wanted to try. My one regret was not having enough time to eat more street food while in China. Let's just say I wasn't traveling with the most adventurous group and we were pretty darn short on time, so I'm already compiling a list for my next trip. Here are a few casual spots I'd heard about that came highly recommended and that have made my list for the next go-around. If you find yourself in Shanghai anytime soon, I know they're worth a try. Who knows? I may be right there with you in line:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Jia Jia Tang Bao\u003c/strong>\u003cbr>\nThey are supposedly cheaper than Din Tai Fung although the lines can often be so great that they run out before 1 p.m. A locals favorite--I wish I could've carved out the time to sneak over.\u003cbr>\n\u003cem>90 Huanghe Lu, near Fengyang Lu in Shanghai; 021-63276878\u003c/em>\u003c/li>\n\u003cli>\n\u003cstrong>Shanghai Ren Jia\u003c/strong>\u003cbr>\nLocals also love this spot, and they have the unique and not nearly as common, Tang Bao, a larger soup dumplings with a thicker skin. Many people think of the skin as more of a vehicle to hold the soup rather than an integral part of the dumpling itself. Most spots serving tang bao give diners a straw with which to suck the soup through.\u003cbr>\n\u003cem>1600 Nanjing Lu near Changde Lu (Jing'an Temple Area)\u003c/em>\u003c/li>\n\u003cli>\n\u003cstrong>Yang’s Fried Dumplings:\u003c/strong>\u003cbr>\nYang's doesn't have xiao long bao or the more novel tang bao, but everyone seems to know about Yang's. Sixteen years in business, long lines, and dumplings right out of the pan topped with sesame seeds and scallions has earned them bragging rights.\u003cbr>\n\u003cem> 54 Wujiang Lu and 60 Wujiang Lu\u003c/em>\u003c/li>\u003c/ul>\n\n\n","blocks":[],"excerpt":"Megan Gordon discusses the difference between Chinese buns and dumplings, and highlights a few of her go-to spots for both in Shanghai and Hong Kong.","status":"publish","parent":0,"modified":1277173899,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1348},"headData":{"title":"Dumplings: A Love Story | KQED","description":"Megan Gordon discusses the difference between Chinese buns and dumplings, and highlights a few of her go-to spots for both in Shanghai and Hong Kong.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"14177 http://blogs.kqed.org/bayareabites/?p=14177","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/22/dumplings-a-love-story/","disqusTitle":"Dumplings: A Love Story","path":"/bayareabites/14177/dumplings-a-love-story","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/header.jpg\" alt=\"dumpling baskets\" title=\"dumpling baskets\" width=\"500\" height=\"400\">\u003cbr>\n\u003cem>Taking a break after the steamed bun lunch rush\u003c/em>\u003c/p>\n\u003cp>As you may have read last week, I recently returned from China where I spent five days in Shanghai and a hot minute in Hong Kong (two days). While there, we visited the \u003ca href=\"http://en.expo2010.cn/\">World Expo,\u003c/a> did a lot of sightseeing, a bit of shopping, and lots of eating. In particular, lots of dumplings. Last week, I wrote a post about eating out in Shanghai and Hong Kong, but I omitted a major discussion of our dumpling forays because they really deserve their own post. So here we are. \u003c/p>\n\u003cp>Now the first thing to know about Shanghai is that they're famous for their \u003cem>xiao long bao\u003c/em>, or soup dumplings. These dumplings are traditionally steamed in small bamboo baskets, (\"xiaolong\" translates literally to \"small steaming basket\"), and are comprised of a super thin almost translucent skin, rich broth, and savory fillings. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-Varied-Dumpling-Locales.jpg\" alt=\" Varied Dumplings\" title=\" Varied Dumplings\" width=\"500\" height=\"307\" class=\"alignnone size-full wp-image-14182\">\u003cbr>\n\u003cem>From the fanciest of restaurants, the most common of market stalls, and even on the go in little cups, Chinese dumplings are where it's at.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Buns vs. Dumplings \u003c/strong>\u003cbr>\nWhen we first arrived in Shanghai, we realized that in the States, we'd just been lumping virtually everything that looked like a dumpling into that category and calling it a day. In reality, there's a distinct difference between buns and dumplings. Steamed buns that are made with raised flour are referred to as \u003cem>baozi\u003c/em> and are typically white, fluffy and \"breadier\" as my sisters would say. Steamed buns that are made with unraised flour such as the xiao long bao have a smoother almost translucent skin and are more commonly seen in the South. Then to confuse things even more, you have the \u003cem>jiaozi\u003c/em>: what most Americans consider a pot sticker but the Chinese consider a true dumpling. Jiaozi consist of a savory filling as well but are wrapped into a thinly rolled piece of dough and crimped and sealed along the edges. So by trial and error and a few ordering missteps, we learned the differences quickly and began trying everything from dessert buns, jiaozi, and many kinds of xioa long bao. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where to Get Your Hands on One (or Ten)\u003c/strong>\u003cbr>\nThis list is my no means exhaustive nor do I think it's at all a \"Best Of\" list. I just didn’t try enough dumplings to write with that kind of authority (all the more reason to return). But it is a brief tour of what I found to be the best of what I tried. So without further ado, here are the highlights of a few days in China, dumpling style. \u003c/p>\n\u003cp>\u003ca href=\"http://www.fourseasons.com/shanghai/dining/si_ji_xuan.html\">The Four Seasons\u003c/a>\u003cbr>\nIt's a little ritzy and probably not the most authentic bun you'll ever have, but we found The Four Seasons made extremely reliable steamed buns filled with a variety of filings including a flavorful pork and onion and a spinach and mushroom. The exterior of the buns was light and fluffy--dangerously so as we found ourselves downing more than our fair share and needing a nap before our next sightseeing stop. For us, the location was convenient (and they also do a mean \u003ca href=\"http://en.wikipedia.org/wiki/Congee\">congee\u003c/a> that I'll try and replicate at home), and unlike many more causal spots, they offer a wide variety of pickled vegetables, eggs, and vinegars to accompany the buns. So while this isn't a spot where locals congregate and while they're much pricier than street-side buns, it's worth a stop if you're in the mood to treat yourself to a nice, air-conditioned dim sum lunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/4-seasons-pickling.jpg\" alt=\"4 seasons pickles and eggs\" title=\"4 seasons pickles and eggs\" width=\"500\" height=\"316\" class=\"alignnone size-full wp-image-14179\">\u003cbr>\n\u003cem>The Four Seasons: 500 Weihai Road, Shanghai China 200041; 86 (21) 6256-8888\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dintaifungusa.com/\">Din Tai Fung\u003c/a>\u003cbr>\nThe mention of Din Tai Fung elicits a response from tourists and locals alike. It's either an extremely positive one or a heartfelt negative one--rarely did I find an in between. That's because their xiao long bao are the best I've ever had. So what's the problem? A few things: they're located in a rather sterile shopping mall, they're a chain with locations all around Asia and even Southern California, and they actually originated in Taiwan. So for folks coming to China and wanting to try authentic xiao long bao, some look down upon Din Tai Fung because it didn't even start in Shanghai. I have to say, I think this is one of those small facts you should overlook when doing a dumpling tour of the city. You must try these. They are damn fine soup dumplings--extremely addictive with utterly translucent skin, rich broth, and an impressive variety of fillings to choose from. They drape perfectly onto your soup spoon and the attentive wait staff will even show newcomers the best way to eat them (I just pop the whole thing right in my mouth but apparently some people like to suck the soup part out first). If I lived in Shanghai, I'd be a regular. For sure.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-tin-dai-fung-dumplings1.jpg\" alt=\"din tai fung dumplings\" title=\"din tai fung dumplings\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14187\">\u003cbr>\n\u003cem>Din Tai Fung: South Block Xintiandi|Unit 11, House 6, Ln. 123 Xingye Lu (Huangpi Lu) Shanghai, China\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.heichinrou.com/info_tsq.html\">Heichinrou\u003c/a>\u003cbr>\nWe were in Hong Kong less than two days, so we spent most of the time racing to get in some major sightseeing. But I did insist on dumplings, so our family friend who lives right outside of Hong Kong took us to get dim sum at his favorite spot. He chose Heichinrou which is located in a large shopping center right along Causeway Bay. Their menu rotates seasonally and features numerous mostly Cantonese dishes. The place was filled with locals, the staff were jamming out baskets and baskets of steamed buns and jiaozi, bowls of steaming noodles, plates of sliced barbecued pork, and beautiful Chinese vegetables. We tried shrimp jiaozi and mixed mushroom jiaozi along with steamed pork buns (much like pulled pork in a delightfully fluffy dumpling--kind of the perfect food if you ask me). Looking around, many tables were getting stacks of the bamboo baskets, relying strictly on dumplings for their lunchtime meal. And I can see why. They were heavenly. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/heichinrou.jpg\" alt=\"heichinrou\" title=\"heichinrou\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14181\">\u003cbr>\n\u003cem>Heichinrou: Shop 1003, 10th Floor, Times Square; 1 Matheson Street, Causeway Bay, Hong Kong; 852 - 2506 2333\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A Few Other Spots:\u003c/strong>\u003cbr>\nThere are only so many dumplings a girl can eat, and there were many more I wanted to try. My one regret was not having enough time to eat more street food while in China. Let's just say I wasn't traveling with the most adventurous group and we were pretty darn short on time, so I'm already compiling a list for my next trip. Here are a few casual spots I'd heard about that came highly recommended and that have made my list for the next go-around. If you find yourself in Shanghai anytime soon, I know they're worth a try. Who knows? I may be right there with you in line:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Jia Jia Tang Bao\u003c/strong>\u003cbr>\nThey are supposedly cheaper than Din Tai Fung although the lines can often be so great that they run out before 1 p.m. A locals favorite--I wish I could've carved out the time to sneak over.\u003cbr>\n\u003cem>90 Huanghe Lu, near Fengyang Lu in Shanghai; 021-63276878\u003c/em>\u003c/li>\n\u003cli>\n\u003cstrong>Shanghai Ren Jia\u003c/strong>\u003cbr>\nLocals also love this spot, and they have the unique and not nearly as common, Tang Bao, a larger soup dumplings with a thicker skin. Many people think of the skin as more of a vehicle to hold the soup rather than an integral part of the dumpling itself. Most spots serving tang bao give diners a straw with which to suck the soup through.\u003cbr>\n\u003cem>1600 Nanjing Lu near Changde Lu (Jing'an Temple Area)\u003c/em>\u003c/li>\n\u003cli>\n\u003cstrong>Yang’s Fried Dumplings:\u003c/strong>\u003cbr>\nYang's doesn't have xiao long bao or the more novel tang bao, but everyone seems to know about Yang's. Sixteen years in business, long lines, and dumplings right out of the pan topped with sesame seeds and scallions has earned them bragging rights.\u003cbr>\n\u003cem> 54 Wujiang Lu and 60 Wujiang Lu\u003c/em>\u003c/li>\u003c/ul>\n\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14177/dumplings-a-love-story","authors":["5072"],"categories":["bayareabites_2998","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_1544","bayareabites_1362","bayareabites_4206","bayareabites_4275"],"label":"bayareabites"},"bayareabites_14210":{"type":"posts","id":"bayareabites_14210","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14210","score":null,"sort":[1276520818000]},"guestAuthors":[],"slug":"eating-in-china-a-whirlwind-trip","title":"Eating in China: A Whirlwind Trip","publishDate":1276520818,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_4722.jpg\" alt=\"dumplings\" title=\"dumplings\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-14209\">\u003c/p>\n\u003cp>I'm one of those travelers who loves to get to know a place based on its neighborhoods and food, but I realize not everyone's this way. So during our first few days in Shanghai, I capitalized on my family's jetlag and unfamiliarity with the city and--relying on friend's recommendations and a little research--dragged them around on many a food adventure. Over the next six days we tasted everything from steamed buns to dragon fruit, and visited markets, noodle stands and higher-end restaurants. This is far from an exhaustive list. Instead, it's simply where we found ourselves eating, lounging, and drinking: a whirlwind visual tour in case you ever find yourself in Shanghai or Hong Kong with no clue where to eat. We did a little footwork for you.\u003c/p>\n\u003cp>\u003cstrong>SHANGHAI\u003c/strong>\u003cbr>\n\u003cstrong>Food Market\u003c/strong>\u003cbr>\nThe Chinese don't eat dessert nearly as often as we do in the States. Many folks do tea after meals or a bit of fruit, but routine desserts aren't as common. However, sweet snacks are a different story altogether and markets or street-side stands stock sweet buns or dumplings. At the Food Market on Nanjing Road in Shanghai, my sister and I noticed locals lining up for a late lunch of simple noodles and dumplings, sweet snacks, whole roasted ducks, or breads and baked goods to carry out. Some of the most popular sweets were the red bean paste dumplings, black sesame dumplings, and small rice pudding patties topped with candied fruits. I absolutely loved both sweet dumplings, and found their relatively dainty size and subtle sweetness truly satisfying. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-sweet-bun.jpg\" alt=\" sweet buns\" title=\" sweet buns\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-14200\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-market.jpg\" alt=\"food market\" title=\"food market\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14199\">\u003cbr>\n\u003cem>Wang Jia Sha, 805 Nanjing Road, Shanghai, China\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nM on the Bund\u003c/strong>\u003cbr>\nThis is, by far, my favorite restaurant in Shanghai. While not the most inexpensive choice, I've never been to a place with such energy and excitement while still maintaining an utterly unpretentious and gracious vibe. Voted “One of the Top 20 restaurants in Asia” last year by the Miele Guide and “The Most Popular Restaurant in Shanghai” by Zagat two years back, \u003ca href=\"http://www.m-restaurantgroup.com/mbund/home.html\">M on the Bund\u003c/a> is located in the historic 1921 \u003ca href=\"http://www.chinese-architecture.info/BUND/SH-BU-004.htm\">Nissin Shipping Building\u003c/a>, and overlooks \u003ca href=\"http://www.chinahighlights.com/shanghai/attraction/the-bund.htm\">The Bund\u003c/a>, Shanghai’s most famous waterfront destination. The food's a bit tough to pin down: the flavors range from Middle Eastern to Mod Euro, but ultimately come off as really thoughtful, tasty, comforting food. You won't find fancy foam or precious portions. Instead, there are strong cocktails, beautiful salads, perfectly cooked steak and seafood, and beautiful Moroccan vegetarian fare. The roof terrace is vast; diners are seated outside overlooking the water and the teeming nightlife and energy of the Bund, but folks also bring their cocktails out and linger while waiting for their meals. It's all very romantic and intoxicating and almost otherworldly. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-m-on-the-bund.jpg\" alt=\" m on the bund\" title=\" m on the bund\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14201\">\u003cbr>\n\u003cem>7/F, No.5 The Bund ( corner of Guangdong Lu )\u003cbr>\nShanghai 200002 China\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>T8\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.t8shanghai.com/\">T8\u003c/a> has a few kinks to work out with their service and this is another spot where the food is quite pricey, but the atmosphere is beautiful and it’s located in the Xintiandi area, known for food, fashion, and nightlife and perfect for an evening stroll or grabbing a post-dinner cocktail. There is a part of me that thinks T8 takes themselves a bit too seriously, showcasing your bottle of water like it's a fine champagne and crafting teeny, artistic appetizers. However, there's another part of me that loves the candlelit atmosphere with lanterns and bamboo furnishings, a bustling open kitchen and stunning floral arrangements. They bring out incredible warm bread baked in individual popover pans--I liked that, and the entrees were solid. T8 specializes in more contemporary, seasonal European dishes with Asian accents. From the cod with Chinese vegetables to the Wagyu beef burger and sensational fries, it was a nice treat after a long day of sightseeing. Skip the starters and appetizers, go straight to the entrees, and enjoy the atmosphere.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-t81.jpg\" alt=\" t8\" title=\" t8\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14215\">\u003cbr>\n\u003cem>No. 8 Xintiandi North Part Lane 181 Tai Cang Road\u003cbr>\nShanghai 200021 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kommune\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.facebook.com/people/Kommune-Kafe/729618780#!/profile.php?id=729618780\">Kommune\u003c/a> is the kind of place you'd adopt as your own if you lived in Shanghai. And sure enough, we saw many an expat, quite a few students, and a noticeably large Australian population congregated on the outdoor patio eating sandwiches, salads, fresh juices, pastas, simple entrees, and house baked cookies. Located on Taikang Lu, a bustling artist's enclave peppered with galleries, interesting shops, and numerous cafes and wine bars, this is one likeable joint. Do know that their portions are huge: the incredibly fresh Greek salad was enough for three, and the milkshakes could easily be shared with a few friends. I loved this place. It was a welcome respite from the bustling dim sum lunch joints we’d been frequenting. You can relax here, wasting away an entire afternoon drinking fresh juices or lattes (voted the best in Shanghai) while people-watching or making new international friends. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Kommune.jpg\" alt=\"Kommune\" title=\"Kommune\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14204\">\u003cbr>\n\u003cem>The Yard, No. 7, 210 Taikang Road\u003cbr>\nShanghai, 200025, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yuyuan Gardens\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.travelchinaguide.com/attraction/shanghai/yuyuan_garden.htm\">The Yuyuan Gardens\u003c/a> are one of those tourist attractions that you really should do while in Shanghai. They're also one of those things that, once you've seen it once, I'm not certain you need to brave the crowds and go again. Because there \u003cem>are\u003c/em> some major crowds. In short, the gardens are an example of classical Chinese gardens and architecture. Surrounding the gardens are streets jammed with little tourist shops, candy stalls, and tea sellers. I admit it: this may have been my favorite part of the sightseeing venture. We obviously didn't really know much about the various candies, but we just chose some randomly. Their gummy candies are less sweet than the ones here in the States and they do nice sesame brittles and little pre-packaged egg pies with a variety of jammy fillings. Fun and kitschy if nothing else. Oh, and did I mention there's a Dairy Queen? Sometimes nothing tastes better than a blizzard. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-yuyuan-gardens-.jpg\" alt=\" yuyuan gardens\" title=\" yuyuan gardens\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14205\">\u003cbr>\n\u003cem>In between Fuyou Lu and Middle Fangbang Lu\u003cbr>\nShanghai, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Street vendors\u003c/strong>\u003cbr>\nWhile in China, try some of the fruit that may be unfamiliar to you, including wax fruit and dragon fruit (not pictured here). Although some of our travel guides warned against buying fruit off the street, it's fine. Wash it and you're good to go. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-street-fruit.jpg\" alt=\"street fruit\" title=\"street fruit\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14208\">\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HONG KONG\u003c/strong>\u003cbr>\nIntercontinental breakfast buffet\u003cbr>\nThere are no words, really. My dad had stayed at \u003ca href=\"http://www.ichotelsgroup.com/intercontinental/en/gb/locations/hongkong\">The Intercontinental\u003c/a> before and had described the breakfast buffet to us as \"mind blowing: literally 60 feet long.\" I wasn’t thrilled. Visions of Vegas swam through my mind. I hate buffets. I also hate Vegas. But this may have been my very favorite part of our first day in Hong Kong. My dad was right: it truly is mind blowing (although I'm not sure it's 60 feet long). They cater to a variety of tourists here, so there are traditional Chinese breakfast items like congee, steamed buns, pickled vegetables and century eggs. There are also Japanese items like steamed eggs and noodles and there is your standard American fare: eggs and bacon, a pastry bar, and a waffle and pancake bar. What was so remarkable was how fresh and beautifully presented everything was. It didn't feel like an obscene all-you-can eat affair. Instead, it felt like you were carefully selecting very special pastries, local fruits, housemade jams, and trying breakfast items that aren't common back home. I'm a big yogurt and granola fan, and they had six different types of honey for your granola, a huge bar of seasonal fruits, ten different types of cereals, a huge variety of fresh jams and different yogurts and kefir. Add to that fresh juices, smoothies, strong coffee and international newspapers--I was a happy camper. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Intercon-brunch.jpg\" alt=\" Intercontinental brunch\" title=\" Intercontinental brunch\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14206\">\u003cbr>\n\u003cem>18 Salisbury Road, Tsim Sha Tsui\u003cbr>\nHong Kong, 00000 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Zuma\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.zumarestaurant.com/zuma_hk.html\">Zuma\u003c/a> is a modern Japanese restaurant with other locations in London, Dubai, and Miami. We came here to celebrate my sister's birthday, so it's definitely more of a special occasion or \"last night in Hong Kong and you want to live it up\" kind of place. They specialize in innovative food and a wide variety of housemade cocktails you won't find elsewhere. The interior is largely granite and glass, reminiscent of a Japanese garden with a large open kitchen, techno music, and warm lighting, and the food was outstanding. It's family style, so you'll want to order quite a few dishes and they bring them out as they're ready. Don't miss the spicy fried tofu, the dragon crab roll, and the house specialty miso black cod wrapped in a hoba leaf. Order dessert, too. My sister and I shared the green tea and banana cake with coconut ice cream, and it was the perfect end to a special meal. Before you leave (or while you're waiting for your meal), spend a little time out on the romantic terrace overlooking downtown.\u003cbr>\n\u003cem>The Landmark Atrium Level 5, 15 Queens Road\u003cbr>\nCentral Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Heichinrou\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.heichinrou.com/info_tsq.html\">Heichinrou\u003c/a> is a very popular dim sum spot in the Times Square Building, a famous shopping center in Hong Kong. It was packed with locals lingering over a long lunch, and after our first bite we understood why. The food was fantastic--probably the best dim sum I had while in China. Don't miss the broccoli with garlic, fried bean curd, shrimp jaozi, or steamed pork buns. And while I know no one in China is looking to get famous off of fried rice, I loved the pork-fried rice at Heichinrou. It had little bits of pork, fried egg and green onion and came in sweet ceramic cups. Load up on Jasmine tea and get ready for your next adventure. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Heichinrou.jpg\" alt=\" Heichinrou\" title=\" Heichinrou\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14207\">\u003cbr>\n\u003cem>Shop 1003, 10th Floor Times Square; 1 Matheson Street\u003cbr>\nCauseway Bay, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sabatini\u003c/strong>\u003cbr>\nI'm recommending \u003ca href=\"http://www.rghk.com.hk/dining_sabatini.html\">Sabatini\u003c/a> to you because it's so utterly odd I wouldn't want you to miss it--and, of course, the food is great. It's in The Royal Garden Hotel, and they actually have pseudo-table side Mariachi music…yes, in an Italian restaurant in the middle of Hong Kong. It’s strange but it kind of works somehow. Given that most of the diners were tourists and business clientele, they know pretty much any English song you throw at them (although I will say they weren’t familiar with Lady Gaga). Sabatini's food is your classic Italian fare, with a nice seafood and pasta menu and a lovely antipasto bar. The original Sabtini opened in Rome in 1952, and this is one of two other locations. There's only so many dumplings and barbecued pork a person can eat, so when you find yourself in Hong Kong and need a break, sometimes a big plate of pasta is just the thing. Sabatini does that well.\u003cbr>\n\u003cem>69 Mody Road, Tsimshatsui East\u003cbr>\n Kowloon, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stands at Temple Street\u003c/strong>\u003cbr>\nAh, \u003ca href=\"http://en.wikipedia.org/wiki/Temple_Street,_Hong_Kong\">Temple Street\u003c/a>. This is the nighttime market hawking fake watches, handbags, and an odd collection of other items like batteries, fans, socks, baseball caps and the like. I think it's worthwhile to take a quick turn just to see it, and before you go, hit up one of the fruit stands at the far end by the food area. Here you can get a variety of local fruit juices and coconut waters. Nothing tastes better after slugging through the crowded, steamy market. Try both the young coconut and regular coconut--young coconut tends to be smaller and sweeter. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All in all, our trip was far too brief but we managed to pack it in, food-wise. I loved the variety, the spice, the unexpected cosmopolitan nature of many of the restaurants, and the graciousness of the chefs and waitstaff. I'm already compiling a list for a future trip when, perhaps, we can pack in more than a mere six days.\u003c/p>\n\n","blocks":[],"excerpt":"After returning from a whirlwind trip to China, Megan Gordon details her top food destinations in Shanghai and Hong Kong.","status":"publish","parent":0,"modified":1276520818,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":2012},"headData":{"title":"Eating in China: A Whirlwind Trip | KQED","description":"After returning from a whirlwind trip to China, Megan Gordon details her top food destinations in Shanghai and Hong Kong.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"14210 http://blogs.kqed.org/bayareabites/?p=14210","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/14/eating-in-china-a-whirlwind-trip/","disqusTitle":"Eating in China: A Whirlwind Trip","path":"/bayareabites/14210/eating-in-china-a-whirlwind-trip","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_4722.jpg\" alt=\"dumplings\" title=\"dumplings\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-14209\">\u003c/p>\n\u003cp>I'm one of those travelers who loves to get to know a place based on its neighborhoods and food, but I realize not everyone's this way. So during our first few days in Shanghai, I capitalized on my family's jetlag and unfamiliarity with the city and--relying on friend's recommendations and a little research--dragged them around on many a food adventure. Over the next six days we tasted everything from steamed buns to dragon fruit, and visited markets, noodle stands and higher-end restaurants. This is far from an exhaustive list. Instead, it's simply where we found ourselves eating, lounging, and drinking: a whirlwind visual tour in case you ever find yourself in Shanghai or Hong Kong with no clue where to eat. We did a little footwork for you.\u003c/p>\n\u003cp>\u003cstrong>SHANGHAI\u003c/strong>\u003cbr>\n\u003cstrong>Food Market\u003c/strong>\u003cbr>\nThe Chinese don't eat dessert nearly as often as we do in the States. Many folks do tea after meals or a bit of fruit, but routine desserts aren't as common. However, sweet snacks are a different story altogether and markets or street-side stands stock sweet buns or dumplings. At the Food Market on Nanjing Road in Shanghai, my sister and I noticed locals lining up for a late lunch of simple noodles and dumplings, sweet snacks, whole roasted ducks, or breads and baked goods to carry out. Some of the most popular sweets were the red bean paste dumplings, black sesame dumplings, and small rice pudding patties topped with candied fruits. I absolutely loved both sweet dumplings, and found their relatively dainty size and subtle sweetness truly satisfying. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-sweet-bun.jpg\" alt=\" sweet buns\" title=\" sweet buns\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-14200\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-market.jpg\" alt=\"food market\" title=\"food market\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14199\">\u003cbr>\n\u003cem>Wang Jia Sha, 805 Nanjing Road, Shanghai, China\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nM on the Bund\u003c/strong>\u003cbr>\nThis is, by far, my favorite restaurant in Shanghai. While not the most inexpensive choice, I've never been to a place with such energy and excitement while still maintaining an utterly unpretentious and gracious vibe. Voted “One of the Top 20 restaurants in Asia” last year by the Miele Guide and “The Most Popular Restaurant in Shanghai” by Zagat two years back, \u003ca href=\"http://www.m-restaurantgroup.com/mbund/home.html\">M on the Bund\u003c/a> is located in the historic 1921 \u003ca href=\"http://www.chinese-architecture.info/BUND/SH-BU-004.htm\">Nissin Shipping Building\u003c/a>, and overlooks \u003ca href=\"http://www.chinahighlights.com/shanghai/attraction/the-bund.htm\">The Bund\u003c/a>, Shanghai’s most famous waterfront destination. The food's a bit tough to pin down: the flavors range from Middle Eastern to Mod Euro, but ultimately come off as really thoughtful, tasty, comforting food. You won't find fancy foam or precious portions. Instead, there are strong cocktails, beautiful salads, perfectly cooked steak and seafood, and beautiful Moroccan vegetarian fare. The roof terrace is vast; diners are seated outside overlooking the water and the teeming nightlife and energy of the Bund, but folks also bring their cocktails out and linger while waiting for their meals. It's all very romantic and intoxicating and almost otherworldly. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-m-on-the-bund.jpg\" alt=\" m on the bund\" title=\" m on the bund\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14201\">\u003cbr>\n\u003cem>7/F, No.5 The Bund ( corner of Guangdong Lu )\u003cbr>\nShanghai 200002 China\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>T8\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.t8shanghai.com/\">T8\u003c/a> has a few kinks to work out with their service and this is another spot where the food is quite pricey, but the atmosphere is beautiful and it’s located in the Xintiandi area, known for food, fashion, and nightlife and perfect for an evening stroll or grabbing a post-dinner cocktail. There is a part of me that thinks T8 takes themselves a bit too seriously, showcasing your bottle of water like it's a fine champagne and crafting teeny, artistic appetizers. However, there's another part of me that loves the candlelit atmosphere with lanterns and bamboo furnishings, a bustling open kitchen and stunning floral arrangements. They bring out incredible warm bread baked in individual popover pans--I liked that, and the entrees were solid. T8 specializes in more contemporary, seasonal European dishes with Asian accents. From the cod with Chinese vegetables to the Wagyu beef burger and sensational fries, it was a nice treat after a long day of sightseeing. Skip the starters and appetizers, go straight to the entrees, and enjoy the atmosphere.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-t81.jpg\" alt=\" t8\" title=\" t8\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14215\">\u003cbr>\n\u003cem>No. 8 Xintiandi North Part Lane 181 Tai Cang Road\u003cbr>\nShanghai 200021 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kommune\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.facebook.com/people/Kommune-Kafe/729618780#!/profile.php?id=729618780\">Kommune\u003c/a> is the kind of place you'd adopt as your own if you lived in Shanghai. And sure enough, we saw many an expat, quite a few students, and a noticeably large Australian population congregated on the outdoor patio eating sandwiches, salads, fresh juices, pastas, simple entrees, and house baked cookies. Located on Taikang Lu, a bustling artist's enclave peppered with galleries, interesting shops, and numerous cafes and wine bars, this is one likeable joint. Do know that their portions are huge: the incredibly fresh Greek salad was enough for three, and the milkshakes could easily be shared with a few friends. I loved this place. It was a welcome respite from the bustling dim sum lunch joints we’d been frequenting. You can relax here, wasting away an entire afternoon drinking fresh juices or lattes (voted the best in Shanghai) while people-watching or making new international friends. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Kommune.jpg\" alt=\"Kommune\" title=\"Kommune\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14204\">\u003cbr>\n\u003cem>The Yard, No. 7, 210 Taikang Road\u003cbr>\nShanghai, 200025, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yuyuan Gardens\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.travelchinaguide.com/attraction/shanghai/yuyuan_garden.htm\">The Yuyuan Gardens\u003c/a> are one of those tourist attractions that you really should do while in Shanghai. They're also one of those things that, once you've seen it once, I'm not certain you need to brave the crowds and go again. Because there \u003cem>are\u003c/em> some major crowds. In short, the gardens are an example of classical Chinese gardens and architecture. Surrounding the gardens are streets jammed with little tourist shops, candy stalls, and tea sellers. I admit it: this may have been my favorite part of the sightseeing venture. We obviously didn't really know much about the various candies, but we just chose some randomly. Their gummy candies are less sweet than the ones here in the States and they do nice sesame brittles and little pre-packaged egg pies with a variety of jammy fillings. Fun and kitschy if nothing else. Oh, and did I mention there's a Dairy Queen? Sometimes nothing tastes better than a blizzard. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-yuyuan-gardens-.jpg\" alt=\" yuyuan gardens\" title=\" yuyuan gardens\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14205\">\u003cbr>\n\u003cem>In between Fuyou Lu and Middle Fangbang Lu\u003cbr>\nShanghai, China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Street vendors\u003c/strong>\u003cbr>\nWhile in China, try some of the fruit that may be unfamiliar to you, including wax fruit and dragon fruit (not pictured here). Although some of our travel guides warned against buying fruit off the street, it's fine. Wash it and you're good to go. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-street-fruit.jpg\" alt=\"street fruit\" title=\"street fruit\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14208\">\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>HONG KONG\u003c/strong>\u003cbr>\nIntercontinental breakfast buffet\u003cbr>\nThere are no words, really. My dad had stayed at \u003ca href=\"http://www.ichotelsgroup.com/intercontinental/en/gb/locations/hongkong\">The Intercontinental\u003c/a> before and had described the breakfast buffet to us as \"mind blowing: literally 60 feet long.\" I wasn’t thrilled. Visions of Vegas swam through my mind. I hate buffets. I also hate Vegas. But this may have been my very favorite part of our first day in Hong Kong. My dad was right: it truly is mind blowing (although I'm not sure it's 60 feet long). They cater to a variety of tourists here, so there are traditional Chinese breakfast items like congee, steamed buns, pickled vegetables and century eggs. There are also Japanese items like steamed eggs and noodles and there is your standard American fare: eggs and bacon, a pastry bar, and a waffle and pancake bar. What was so remarkable was how fresh and beautifully presented everything was. It didn't feel like an obscene all-you-can eat affair. Instead, it felt like you were carefully selecting very special pastries, local fruits, housemade jams, and trying breakfast items that aren't common back home. I'm a big yogurt and granola fan, and they had six different types of honey for your granola, a huge bar of seasonal fruits, ten different types of cereals, a huge variety of fresh jams and different yogurts and kefir. Add to that fresh juices, smoothies, strong coffee and international newspapers--I was a happy camper. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Intercon-brunch.jpg\" alt=\" Intercontinental brunch\" title=\" Intercontinental brunch\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-14206\">\u003cbr>\n\u003cem>18 Salisbury Road, Tsim Sha Tsui\u003cbr>\nHong Kong, 00000 China\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Zuma\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.zumarestaurant.com/zuma_hk.html\">Zuma\u003c/a> is a modern Japanese restaurant with other locations in London, Dubai, and Miami. We came here to celebrate my sister's birthday, so it's definitely more of a special occasion or \"last night in Hong Kong and you want to live it up\" kind of place. They specialize in innovative food and a wide variety of housemade cocktails you won't find elsewhere. The interior is largely granite and glass, reminiscent of a Japanese garden with a large open kitchen, techno music, and warm lighting, and the food was outstanding. It's family style, so you'll want to order quite a few dishes and they bring them out as they're ready. Don't miss the spicy fried tofu, the dragon crab roll, and the house specialty miso black cod wrapped in a hoba leaf. Order dessert, too. My sister and I shared the green tea and banana cake with coconut ice cream, and it was the perfect end to a special meal. Before you leave (or while you're waiting for your meal), spend a little time out on the romantic terrace overlooking downtown.\u003cbr>\n\u003cem>The Landmark Atrium Level 5, 15 Queens Road\u003cbr>\nCentral Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Heichinrou\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.heichinrou.com/info_tsq.html\">Heichinrou\u003c/a> is a very popular dim sum spot in the Times Square Building, a famous shopping center in Hong Kong. It was packed with locals lingering over a long lunch, and after our first bite we understood why. The food was fantastic--probably the best dim sum I had while in China. Don't miss the broccoli with garlic, fried bean curd, shrimp jaozi, or steamed pork buns. And while I know no one in China is looking to get famous off of fried rice, I loved the pork-fried rice at Heichinrou. It had little bits of pork, fried egg and green onion and came in sweet ceramic cups. Load up on Jasmine tea and get ready for your next adventure. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/BAB-1-Heichinrou.jpg\" alt=\" Heichinrou\" title=\" Heichinrou\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-14207\">\u003cbr>\n\u003cem>Shop 1003, 10th Floor Times Square; 1 Matheson Street\u003cbr>\nCauseway Bay, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sabatini\u003c/strong>\u003cbr>\nI'm recommending \u003ca href=\"http://www.rghk.com.hk/dining_sabatini.html\">Sabatini\u003c/a> to you because it's so utterly odd I wouldn't want you to miss it--and, of course, the food is great. It's in The Royal Garden Hotel, and they actually have pseudo-table side Mariachi music…yes, in an Italian restaurant in the middle of Hong Kong. It’s strange but it kind of works somehow. Given that most of the diners were tourists and business clientele, they know pretty much any English song you throw at them (although I will say they weren’t familiar with Lady Gaga). Sabatini's food is your classic Italian fare, with a nice seafood and pasta menu and a lovely antipasto bar. The original Sabtini opened in Rome in 1952, and this is one of two other locations. There's only so many dumplings and barbecued pork a person can eat, so when you find yourself in Hong Kong and need a break, sometimes a big plate of pasta is just the thing. Sabatini does that well.\u003cbr>\n\u003cem>69 Mody Road, Tsimshatsui East\u003cbr>\n Kowloon, Hong Kong\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Stands at Temple Street\u003c/strong>\u003cbr>\nAh, \u003ca href=\"http://en.wikipedia.org/wiki/Temple_Street,_Hong_Kong\">Temple Street\u003c/a>. This is the nighttime market hawking fake watches, handbags, and an odd collection of other items like batteries, fans, socks, baseball caps and the like. I think it's worthwhile to take a quick turn just to see it, and before you go, hit up one of the fruit stands at the far end by the food area. Here you can get a variety of local fruit juices and coconut waters. Nothing tastes better after slugging through the crowded, steamy market. Try both the young coconut and regular coconut--young coconut tends to be smaller and sweeter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All in all, our trip was far too brief but we managed to pack it in, food-wise. I loved the variety, the spice, the unexpected cosmopolitan nature of many of the restaurants, and the graciousness of the chefs and waitstaff. I'm already compiling a list for a future trip when, perhaps, we can pack in more than a mere six days.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14210/eating-in-china-a-whirlwind-trip","authors":["5072"],"categories":["bayareabites_2998","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_272","bayareabites_2232","bayareabites_1362","bayareabites_4206","bayareabites_14743"],"label":"bayareabites"},"bayareabites_6528":{"type":"posts","id":"bayareabites_6528","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6528","score":null,"sort":[1251819747000]},"guestAuthors":[],"slug":"beyond-festivals-street-food-actually-on-streets-and-sidewalks","title":"Beyond Festivals: Street Food Actually on Streets and Sidewalks","publishDate":1251819747,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong2.jpg\" alt=\"streetfood hong kong\" title=\"streetfood in hong kong\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-6547\">\u003c/p>\n\u003cp>These last two weekends in the Bay Area have been a celebration of the best and the biggest of food on the go. \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and \u003ca href=\"http://eatrealfest.com/\">Eat Real\u003c/a> both showed that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.\u003c/p>\n\u003cp>But it was a bit like eating Thanksgiving dinner, my cousin's 12-course wedding banquet and my mom's new year's brunch all in the same week. The specialness of each blurred together, and the meaning of each was lost in the flurry of food.\u003c/p>\n\u003cp>If we would like to see the creativity of those festivals extended to the other 362 days of the year, we now need to divert some of our gustatory energy to ensuring systemic support of microenterprise. Yes, I know, public policy and economic reform is not nearly as sexy as a coconut-basil popsicle. And, yes, talking about immigration and community development is such a downer. Tweeting is way more fun than writing letters to our city supervisors.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos1.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6542\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the U.S., our concept of business has always been closely bound to owning or renting property. With the words \u003ci>legitimate\u003c/i> and \u003ci>legal\u003c/i> defining benchmarks for entrepreneurs, street food rarely receives the kind of public awareness and support that other countries have long embedded into their daily rhythms. In some countries, nearly half of the food consumed comes from street vendors, and in Africa, Asia and Latin America, the street food sector employs from 6 to 25 percent of the urban work force, often involving entire families across generations. (See\u003cem> Street Foods: World Review of Nutrition and Dietetics\u003c/em>, ed. A.D. Simonpaulos, 2000.) \u003ca href=\"http://www.consumersinternational.org/\">Consumers International\u003c/a>, an independent organization working in 116 countries, has been researching and working closely with governments to support street food for over 30 years.\u003c/p>\n\u003cp>India and Singapore may serve as useful examples for us. Their burgeoning street food scenes are both relatively young. Singapore was established in 1959, and within ten years, the government realized the need to regulate street food vendors without diluting the island's distinctive culinary culture. Any eater who has made the pilgrimage to Singapore knows well that hawker centres a.k.a. food centres, with their endless stretches of food stalls, are the very effective and delicious compromise. While a few taxi drivers and old-timers may still grumble about how chicken rice just doesn't taste the same in air-conditioning, no one would think of giving up their neighborhood food centre. Located in the first floors of apartment complexes as well as concentrated in specially zoned, multi-level, sprawling malls, food hawkers are truly a day-to-day part of life in Singapore.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong1.jpg\" alt=\"street food hong kong\" title=\"street food hong kong\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-6539\">\u003c/p>\n\u003cp>In India, where maintaining the purity of food was inherent in cooking and eating and where strict adherence to caste distinctions limited eating food prepared by strangers, street food has only become popular in the past few decades. Since then, it has grown into such a huge, sprawling aspect of the urban landscape that its Supreme Court recently moved to \u003ca href=\"http://ibnlive.in.com/news/its-goodbye-to-delhi-street-food/40791-3.html\">ban\u003c/a> the preparation of food in public areas in New Delhi. Vendors will have to prepare their food at home and then sell them pre-packaged. (Caffeine, however, was specifically not criminalized: coffee and tea vendors enjoy a special dispensation.)\u003c/p>\n\u003cp>As expected, there was an outcry from vendors all across India. More interestingly, Indians who depend on street food for inexpensive meals complained that they wouldn't be able to watch the food being cooked, thus would not be able to witness its freshness and cleanliness. In countries where immediate quality is much more important than gimmick or branding, enforcing safety with off-site facilities may well give way to the transparency of a sidewalk stove.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos2.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6541\">\u003c/p>\n\u003cp>Thailand's \u003ca href=\"http://www.fao.org/DOCREP/MEETING/004/AB523E.HTM\">\"Clean Food Good Taste\"\u003c/a> campaign, launched in 1989, is a program that values the needs of small street vendors as well as restaurants. Especially critical to its success, the plan includes a public education program and cooperation across several government agencies at municipal, regional and federal levels.\u003c/p>\n\u003cp>Here in California, Sacramento has tried to \u003ca href=\"http://www.newsreview.com/sacramento/content?oid=946140\">rein in\u003c/a> taco trucks, while San Francisco this summer attempted to both \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?type=food&f=/c/a/2009/05/26/MN6317MLGI.DTL\">welcome and regulate food carts\u003c/a> in its city parks. Similar to New Delhi, the city adopted an ordinance requiring street food to be prepared in certified, off-site kitchens. With higher fees and the need for larger, more expensive carts, street food will more likely become an extension of well-established restaurants and more deeply capitalized entrepreneurs. While protecting our public health is certainly important, new laws need to be considered and discussed within the larger context of our city's culture and economic development.\u003c/p>\n\u003cp>If we as eaters want creative, locally based and locally relevant street vendors integrated into our culinary landscape, then we as citizens need to push our legislators to build a system that supports--not weeds out--very small businesses. It's one thing to push a cart around Dolores Park on the weekends as a hobby during your salad days. It's much another to bring in a living wage and move your family up the ladder while providing food for others day in, day out.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hanoi1.jpg\" alt=\"street food in hanoi\" title=\"street food in hanoi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6540\">\u003c/p>\n\u003cp>The whole issue of diversity was an obvious part of both street food festivals. We all like to think that San Francisco is one of the culinary capitals of the world. I'm counting down the years until San Jose or Santa Clara, Fremont or Fresno take over the reputation of truly international cuisine that they already deserve. Until then, I'd still like to see our city become more willing to support the full spectrum of culinary businesses. This means not only seeing unusual foods spelled out on the menu board. It means seeing a variety of people pushing the carts and pocketing the money.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_thailand1.jpg\" alt=\"street food in thailand\" title=\"street food in thailand\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6537\">\u003c/p>\n\n","blocks":[],"excerpt":"These last two weekends in the Bay Area have shown that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.","status":"publish","parent":0,"modified":1257354793,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":988},"headData":{"title":"Beyond Festivals: Street Food Actually on Streets and Sidewalks | KQED","description":"These last two weekends in the Bay Area have shown that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"6528 http://blogs.kqed.org/bayareabites/?p=6528","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/09/01/beyond-festivals-street-food-actually-on-streets-and-sidewalks/","disqusTitle":"Beyond Festivals: Street Food Actually on Streets and Sidewalks","path":"/bayareabites/6528/beyond-festivals-street-food-actually-on-streets-and-sidewalks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong2.jpg\" alt=\"streetfood hong kong\" title=\"streetfood in hong kong\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-6547\">\u003c/p>\n\u003cp>These last two weekends in the Bay Area have been a celebration of the best and the biggest of food on the go. \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and \u003ca href=\"http://eatrealfest.com/\">Eat Real\u003c/a> both showed that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.\u003c/p>\n\u003cp>But it was a bit like eating Thanksgiving dinner, my cousin's 12-course wedding banquet and my mom's new year's brunch all in the same week. The specialness of each blurred together, and the meaning of each was lost in the flurry of food.\u003c/p>\n\u003cp>If we would like to see the creativity of those festivals extended to the other 362 days of the year, we now need to divert some of our gustatory energy to ensuring systemic support of microenterprise. Yes, I know, public policy and economic reform is not nearly as sexy as a coconut-basil popsicle. And, yes, talking about immigration and community development is such a downer. Tweeting is way more fun than writing letters to our city supervisors.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos1.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6542\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the U.S., our concept of business has always been closely bound to owning or renting property. With the words \u003ci>legitimate\u003c/i> and \u003ci>legal\u003c/i> defining benchmarks for entrepreneurs, street food rarely receives the kind of public awareness and support that other countries have long embedded into their daily rhythms. In some countries, nearly half of the food consumed comes from street vendors, and in Africa, Asia and Latin America, the street food sector employs from 6 to 25 percent of the urban work force, often involving entire families across generations. (See\u003cem> Street Foods: World Review of Nutrition and Dietetics\u003c/em>, ed. A.D. Simonpaulos, 2000.) \u003ca href=\"http://www.consumersinternational.org/\">Consumers International\u003c/a>, an independent organization working in 116 countries, has been researching and working closely with governments to support street food for over 30 years.\u003c/p>\n\u003cp>India and Singapore may serve as useful examples for us. Their burgeoning street food scenes are both relatively young. Singapore was established in 1959, and within ten years, the government realized the need to regulate street food vendors without diluting the island's distinctive culinary culture. Any eater who has made the pilgrimage to Singapore knows well that hawker centres a.k.a. food centres, with their endless stretches of food stalls, are the very effective and delicious compromise. While a few taxi drivers and old-timers may still grumble about how chicken rice just doesn't taste the same in air-conditioning, no one would think of giving up their neighborhood food centre. Located in the first floors of apartment complexes as well as concentrated in specially zoned, multi-level, sprawling malls, food hawkers are truly a day-to-day part of life in Singapore.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong1.jpg\" alt=\"street food hong kong\" title=\"street food hong kong\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-6539\">\u003c/p>\n\u003cp>In India, where maintaining the purity of food was inherent in cooking and eating and where strict adherence to caste distinctions limited eating food prepared by strangers, street food has only become popular in the past few decades. Since then, it has grown into such a huge, sprawling aspect of the urban landscape that its Supreme Court recently moved to \u003ca href=\"http://ibnlive.in.com/news/its-goodbye-to-delhi-street-food/40791-3.html\">ban\u003c/a> the preparation of food in public areas in New Delhi. Vendors will have to prepare their food at home and then sell them pre-packaged. (Caffeine, however, was specifically not criminalized: coffee and tea vendors enjoy a special dispensation.)\u003c/p>\n\u003cp>As expected, there was an outcry from vendors all across India. More interestingly, Indians who depend on street food for inexpensive meals complained that they wouldn't be able to watch the food being cooked, thus would not be able to witness its freshness and cleanliness. In countries where immediate quality is much more important than gimmick or branding, enforcing safety with off-site facilities may well give way to the transparency of a sidewalk stove.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos2.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6541\">\u003c/p>\n\u003cp>Thailand's \u003ca href=\"http://www.fao.org/DOCREP/MEETING/004/AB523E.HTM\">\"Clean Food Good Taste\"\u003c/a> campaign, launched in 1989, is a program that values the needs of small street vendors as well as restaurants. Especially critical to its success, the plan includes a public education program and cooperation across several government agencies at municipal, regional and federal levels.\u003c/p>\n\u003cp>Here in California, Sacramento has tried to \u003ca href=\"http://www.newsreview.com/sacramento/content?oid=946140\">rein in\u003c/a> taco trucks, while San Francisco this summer attempted to both \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?type=food&f=/c/a/2009/05/26/MN6317MLGI.DTL\">welcome and regulate food carts\u003c/a> in its city parks. Similar to New Delhi, the city adopted an ordinance requiring street food to be prepared in certified, off-site kitchens. With higher fees and the need for larger, more expensive carts, street food will more likely become an extension of well-established restaurants and more deeply capitalized entrepreneurs. While protecting our public health is certainly important, new laws need to be considered and discussed within the larger context of our city's culture and economic development.\u003c/p>\n\u003cp>If we as eaters want creative, locally based and locally relevant street vendors integrated into our culinary landscape, then we as citizens need to push our legislators to build a system that supports--not weeds out--very small businesses. It's one thing to push a cart around Dolores Park on the weekends as a hobby during your salad days. It's much another to bring in a living wage and move your family up the ladder while providing food for others day in, day out.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hanoi1.jpg\" alt=\"street food in hanoi\" title=\"street food in hanoi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6540\">\u003c/p>\n\u003cp>The whole issue of diversity was an obvious part of both street food festivals. We all like to think that San Francisco is one of the culinary capitals of the world. I'm counting down the years until San Jose or Santa Clara, Fremont or Fresno take over the reputation of truly international cuisine that they already deserve. Until then, I'd still like to see our city become more willing to support the full spectrum of culinary businesses. This means not only seeing unusual foods spelled out on the menu board. It means seeing a variety of people pushing the carts and pocketing the money.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_thailand1.jpg\" alt=\"street food in thailand\" title=\"street food in thailand\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6537\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6528/beyond-festivals-street-food-actually-on-streets-and-sidewalks","authors":["5018"],"categories":["bayareabites_1962","bayareabites_2035","bayareabites_181"],"tags":["bayareabites_565","bayareabites_1412","bayareabites_611","bayareabites_1362","bayareabites_2931","bayareabites_2243","bayareabites_512","bayareabites_2625","bayareabites_14749","bayareabites_2932","bayareabites_2929"],"label":"bayareabites"},"bayareabites_1420":{"type":"posts","id":"bayareabites_1420","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1420","score":null,"sort":[1220901206000]},"guestAuthors":[],"slug":"a-taste-of-hong-kong-kee-wah-bakery","title":"A Taste of Hong Kong: Kee Wah Bakery","publishDate":1220901206,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/persimmontin.jpg\" alt=\"mid-autumn persimmon tin\" align=\"left\">With summer fast waning and the autumn fruits making their way to market, it's time to turn to one of my favorite holidays. The Mid-Autumn Festival or, as many of us call it, the Harvest Moon Festival, celebrates the brightest and fullest moon of the year. It was once a time for families to relax and enjoy finally the fruits of their summer labor. Nowadays, in that peculiar way modernization and urbanization has of thinning out traditions, people might simply exchange moon cakes or go out to eat at their favorite Chinese restaurant. A few purists will try to hike up a hill for a midnight picnic with hot tea. Or, if you're Andrea Nguyen, you spend days \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/09/whack----its-mo.html\">making your own moon cakes from scratch\u003c/a>.\u003c/p>\n\u003cp>Store-bought moon cakes are just like store-bought fruitcakes -- tasteless insults to the real thing. I can attest to the difference between one of Andrea's moon cakes and one of those brightly decorated, impulse-buy boxes that line the checkout counters at Asian markets this time of the year. Follow closely the four-page recipe in her cookbook, and you, too, can give friends and families one of these memorable treats. \u003c/p>\n\u003cp>Or, like me, stop at \u003ca href=\"http://keewah.us/home.html\">Kee Wah Bakery\u003c/a> and stock up on \"piggy basket\" buns filled with sweetened lotus seed. At a couple of bucks each, you can get one for every sweet-toothed pork lover in your full-moon circle. I can never resist their gorgeous tins to hold diminutive mango and pineapple teacakes, my favorite flavors there. This year, I snagged a long, flat persimmon tin. In past years, I fell hard for a collectors' series of smaller tins decorated with smiling monks sipping tea and munching cookies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/pigbun.jpg\" alt=\"mid-autumn pig bun\">\u003c/p>\n\u003cp>Kee Wah Bakery is a much-loved Hong Kong chain that was founded in 1938 by Mr. Wong Yip Wing. He started out by selling candies and loaning out comic books to kids; his shop quickly became known as \"The Chamber of Dreams.\" Since then, it has grown into a famous chain that bakes up a wide range of high-quality treats. They are the place to go for hard-to-find favorites such as Portuguese egg tarts (think dan tat crossed with crème brulee); delicate, rolled tuiles; and excellent, homemade, Asian-style cookies (not too sweet) made with real butter. I also love their packaging for its elegant simplicity. The tins are optional; you receive them when you buy a set of cakes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As their loyal fans immigrated to the US, Kee Wah opened bakeries in California. Their first foray east across the ocean popped up in Monterey Park, of course, then two other shops in San Gabriel and Rowland Heights expanded their Southern California options. More recently, Kee Wah's bakeries in the Bay Area, two smack in the middle of Milipitas and one in Dublin, have brought their famous tea cakes, \u003ca href=\"http://keewah.us/weddingfavors-1.aspx\">bridal cakes\u003c/a>, moon cakes and Hong-Kong-style cookies, tarts and buns to Northern California.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/teacake.jpg\" alt=\"mid-autumn teacake\">\u003c/p>\n\u003cp>Like other Hong Kong-style bakeries, it's partly serve-yourself and partly a Western-style bakery where you point into the display case. Grab a tray and a set of tongs, and then help yourself to the buns and cookies. Their staff will assist you with their special pastries and cakes. In the tradition of Asian service, complicated questions receive curt answers, so be sure to keep your expectations low if you're using this as an educational fieldtrip without a Mandarin or Cantonese speaker at your side.\u003c/p>\n\u003cp>Fortunately, it doesn't take too much to figure out what you want to eat in a glass-walled bakery, and their clearly written, English-language signs should offer all the guidance you need to avoid allergy-inducing walnuts or vegetarian-unfriendly pork fluff. Their walnut shortbread cookies will please the tamest eater, while their phoenix cookie with melon seeds, date seeds, sweet rice flour, and preserved bean curd should be interesting to the more adventurous.\u003c/p>\n\u003cp>\u003ca href=\"http://keewah.us/home.html\">Kee Wah Bakery\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?hl=en&ie=UTF8&q=wah+kee+milpitas&fb=1&view=map&cd=1&z=11\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>1718 N. Milpitas Blvd.\u003cbr>\nMilpitas, CA 95035\u003cbr>\n(408) 956-8999\u003c/p>\n\u003cp>386 Barber Lane\u003cbr>\nMilpitas, CA 95035\u003cbr>\n(408) 383-9288\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4288 Dublin Blvd. # 107\u003cbr>\nDublin, CA 94568\u003cbr>\n(925) 829-3939\u003c/p>\n\n","blocks":[],"excerpt":"With summer fast waning and the autumn fruits making their way to market, it's time to turn to one of my favorite holidays. The Mid-Autumn Festival or, as many of us call it, the Harvest Moon Festival, celebrates the brightest and fullest moon of the year. It was once a time for families to relax and enjoy finally the fruits of their summer labor. Nowadays, in that peculiar way modernization and urbanization has of thinning out traditions, people might simply exchange moon cakes or go out to eat at their favorite Chinese restaurant. A few purists will try to hike up a hill for a midnight picnic with hot tea. Or, if you're Andrea Nguyen, you spend days \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/09/whack----its-mo.html\">making your own moon cakes from scratch\u003c/a>.\r\n","status":"publish","parent":0,"modified":1221085148,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":705},"headData":{"title":"A Taste of Hong Kong: Kee Wah Bakery | KQED","description":"With summer fast waning and the autumn fruits making their way to market, it's time to turn to one of my favorite holidays. The Mid-Autumn Festival or, as many of us call it, the Harvest Moon Festival, celebrates the brightest and fullest moon of the year. It was once a time for families to relax and enjoy finally the fruits of their summer labor. Nowadays, in that peculiar way modernization and urbanization has of thinning out traditions, people might simply exchange moon cakes or go out to eat at their favorite Chinese restaurant. A few purists will try to hike up a hill for a midnight picnic with hot tea. Or, if you're Andrea Nguyen, you spend days making your own moon cakes from scratch.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1420 http://blogs.kqed.org/bayareabites/2008/09/08/a-taste-of-hong-kong-kee-wah-bakery/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/09/08/a-taste-of-hong-kong-kee-wah-bakery/","disqusTitle":"A Taste of Hong Kong: Kee Wah Bakery","path":"/bayareabites/1420/a-taste-of-hong-kong-kee-wah-bakery","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/persimmontin.jpg\" alt=\"mid-autumn persimmon tin\" align=\"left\">With summer fast waning and the autumn fruits making their way to market, it's time to turn to one of my favorite holidays. The Mid-Autumn Festival or, as many of us call it, the Harvest Moon Festival, celebrates the brightest and fullest moon of the year. It was once a time for families to relax and enjoy finally the fruits of their summer labor. Nowadays, in that peculiar way modernization and urbanization has of thinning out traditions, people might simply exchange moon cakes or go out to eat at their favorite Chinese restaurant. A few purists will try to hike up a hill for a midnight picnic with hot tea. Or, if you're Andrea Nguyen, you spend days \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/09/whack----its-mo.html\">making your own moon cakes from scratch\u003c/a>.\u003c/p>\n\u003cp>Store-bought moon cakes are just like store-bought fruitcakes -- tasteless insults to the real thing. I can attest to the difference between one of Andrea's moon cakes and one of those brightly decorated, impulse-buy boxes that line the checkout counters at Asian markets this time of the year. Follow closely the four-page recipe in her cookbook, and you, too, can give friends and families one of these memorable treats. \u003c/p>\n\u003cp>Or, like me, stop at \u003ca href=\"http://keewah.us/home.html\">Kee Wah Bakery\u003c/a> and stock up on \"piggy basket\" buns filled with sweetened lotus seed. At a couple of bucks each, you can get one for every sweet-toothed pork lover in your full-moon circle. I can never resist their gorgeous tins to hold diminutive mango and pineapple teacakes, my favorite flavors there. This year, I snagged a long, flat persimmon tin. In past years, I fell hard for a collectors' series of smaller tins decorated with smiling monks sipping tea and munching cookies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/pigbun.jpg\" alt=\"mid-autumn pig bun\">\u003c/p>\n\u003cp>Kee Wah Bakery is a much-loved Hong Kong chain that was founded in 1938 by Mr. Wong Yip Wing. He started out by selling candies and loaning out comic books to kids; his shop quickly became known as \"The Chamber of Dreams.\" Since then, it has grown into a famous chain that bakes up a wide range of high-quality treats. They are the place to go for hard-to-find favorites such as Portuguese egg tarts (think dan tat crossed with crème brulee); delicate, rolled tuiles; and excellent, homemade, Asian-style cookies (not too sweet) made with real butter. I also love their packaging for its elegant simplicity. The tins are optional; you receive them when you buy a set of cakes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As their loyal fans immigrated to the US, Kee Wah opened bakeries in California. Their first foray east across the ocean popped up in Monterey Park, of course, then two other shops in San Gabriel and Rowland Heights expanded their Southern California options. More recently, Kee Wah's bakeries in the Bay Area, two smack in the middle of Milipitas and one in Dublin, have brought their famous tea cakes, \u003ca href=\"http://keewah.us/weddingfavors-1.aspx\">bridal cakes\u003c/a>, moon cakes and Hong-Kong-style cookies, tarts and buns to Northern California.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/teacake.jpg\" alt=\"mid-autumn teacake\">\u003c/p>\n\u003cp>Like other Hong Kong-style bakeries, it's partly serve-yourself and partly a Western-style bakery where you point into the display case. Grab a tray and a set of tongs, and then help yourself to the buns and cookies. Their staff will assist you with their special pastries and cakes. In the tradition of Asian service, complicated questions receive curt answers, so be sure to keep your expectations low if you're using this as an educational fieldtrip without a Mandarin or Cantonese speaker at your side.\u003c/p>\n\u003cp>Fortunately, it doesn't take too much to figure out what you want to eat in a glass-walled bakery, and their clearly written, English-language signs should offer all the guidance you need to avoid allergy-inducing walnuts or vegetarian-unfriendly pork fluff. Their walnut shortbread cookies will please the tamest eater, while their phoenix cookie with melon seeds, date seeds, sweet rice flour, and preserved bean curd should be interesting to the more adventurous.\u003c/p>\n\u003cp>\u003ca href=\"http://keewah.us/home.html\">Kee Wah Bakery\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://maps.google.com/maps?hl=en&ie=UTF8&q=wah+kee+milpitas&fb=1&view=map&cd=1&z=11\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>1718 N. Milpitas Blvd.\u003cbr>\nMilpitas, CA 95035\u003cbr>\n(408) 956-8999\u003c/p>\n\u003cp>386 Barber Lane\u003cbr>\nMilpitas, CA 95035\u003cbr>\n(408) 383-9288\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4288 Dublin Blvd. # 107\u003cbr>\nDublin, CA 94568\u003cbr>\n(925) 829-3939\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1420/a-taste-of-hong-kong-kee-wah-bakery","authors":["5018"],"categories":["bayareabites_2998"],"tags":["bayareabites_843","bayareabites_1362","bayareabites_1363"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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