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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/old-mandarin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/old-mandarin500.jpg\" alt=\"Old Mandarin\" title=\"Old Mandarin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15435\">\u003c/a>\u003c/p>\n\u003cp>A few months ago, as we waited in vain for a table at Flour + Water, my uncle described something he'd eaten for lunch: the \"extremely hot pepper\" (#28) at \u003ca href=\"http://blogs.kqed.org/checkplease/2006/03/23/old-mandarin-islamic-restaurant-info/\">Old Mandarin Islamic Restaurant\u003c/a>, essentially, he said, a massive jumble of dried chili peppers with, in a little protein-flavoring agent role-reversal, a small quantity of chicken mixed in as well. Although my uncle is a demonstrative lover of hot food who grows big swaths of peppers in his Fairfield backyard, he reported (with a grin) that he’d managed only a few bites of the dish. He'd packed it up though, he said, envisioning, perhaps dangerously, that he might keep the capsaicin-logged concoction in the fridge indefinitely, and occasionally pluck out spoonfuls to add to his weekly stir-fries. \u003c/p>\n\u003cp>He told me all this because he knows I like hot food too. My tendencies border on the anti-social. I tell servers I want dishes advertised as spicy to be \"hot, for real,\" and enjoy powering through the molten reality with which I'm soon confronted -- even if my dining companions are put off by my sweaty face and pained countenance. At \u003ca href=\"http://www.yelp.com/biz/el-metate-san-francisco\">El Metate\u003c/a>, I'll ask the owner for a cup of the habanero salsa he often keeps in the back. At \u003ca href=\"http://www.yelp.com/biz/vientian-cafe-oakland\">Vientiane Cafe\u003c/a> in East Oakland, I’ll take a nibble from one of the whole Thai chilis interspersed throughout a pile of rare beef larb -- just to see if it’s hot. Of course, it’s hot, I find out five seconds later. The larb itself was delicious and just hot enough. Shouldn’t that be enough to know and savor? No, I need to taste the heating agent, to put my hand on the burner. That moment invigorates me, and I revisit it when I can: paring off a half-centimeter-length sliver of pepper, downing it, and waiting gleefully for lightning to strike my tongue, chest, and gut. There’s an element of daredevilry at play, which is an odd impulse for someone normally quite adverse to risk-taking -- afraid of heights, wary of germs, and, when possible, disinclined to drive on busy highways. \u003c/p>\n\u003cp>As I flipped through the restaurant’s menu on Sunday though, the “extremely hot pepper” didn’t call out to me -- perhaps because I’d breakfasted on thick \u003ca href=\"http://www.casasanchez.com/\">Casa Sanchez\u003c/a> chips, homemade guacamole, and sriracha sauce. If I were handy, I’d affix a bottle to a sprinkler set-up and have red ribbons spitting around the breakfast table every morning, but after the wake-up call I’d given myself, I needed a balanced lunch, not a saucer of lava. Entranced by the promise of authentic, Halal-ified \u003ca href=\"http://www.china.org.cn/english/imperial/26125.htm\">Beijing cuisine\u003c/a>, we ordered too much food -- a customary decision given our habit of picking at leftovers before bed-time -- sipped some tea, and surveyed the surroundings. \u003c/p>\n\u003cp>The restaurant has some quirks. Water comes in plastic cups of varying sizes and hues. Mine was green and translucent, but I saw several customers sipping from flimsy red “keg party” numbers and tall, clear, non-disposable ones too. The store-front outside seems scarcely wider than my outstretched arms. A mirrored wall inside makes the room look twice its size, but it really boils down to eight tables or so, a tiny counter, a clean-looking kitchen you can peer into, and a bathroom located beyond the kitchen. When we arrived towards the end of Sunday’s lunch service, the place was full of adorable children, and for the entirety of our meal, they scampered past our table, to and from the bathroom in the back, which didn’t bother us at all. The owner was gregarious. Initially, he stopped by our table every few minutes. He hovered, asking questions, and then stepped back briefly, before leaning in to hover some more. He was nice though, not nosy, and once the dishes started landing on the table like chili oil-dosed bombs, they were all we could focus on.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/soup500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/soup500.jpg\" alt=\"warm pot with sour green sliced fish\" title=\"warm pot with sour green sliced fish\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15437\">\u003c/a>\u003c/p>\n\u003cp>The \"warm pot with sour green sliced fish\" (#54) began with frills of Napa cabbage nestled in a clear, sparkling broth. Perfumed with sprigs of cilantro, the liquid had a slightly sour, vegetal flavor; it recalled fresh pickles, specifically a sauerkraut that had been just briefly brined. Logs of soft, lovely tofu and boneless sections of flaky white fish poked out from under the cabbage, and cellophane noodles squirmed at the bottom of the bowl. A few drops of chili oil added a gentle, burning undercurrent, balancing out the sourness whenever it began to build. As we hadn’t guessed the \"sour green\" in the first dish meant cabbage, more followed -- hot and sour-style (#40). Cloaked in a smoky, sweet sauce studded with dried chili segments and ginger, each thick, slippery band of cabbage was soft and yielding, melting in the middle, yet just firm enough on the outside to hold together. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bread500.jpg\" alt=\"beef pancake\" title=\"beef pancake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15438\">\u003c/a>\u003c/p>\n\u003cp>The beef pancake (#62) arrived, a misshapen satchel of bubbly, brown-blistered dough wrapped around thin, salty beef pounded or pressed into sheets. Green onions wafted from each rough-cut slice. It was surprisingly hard to eat neatly. The layers of pastry and meat fell apart with a little prodding, and grease gushed out. The flaps of dough were quickly slick and chopstick-resistant. Looks weren’t the point though, and fingers worked just fine. The lamb dumplings (#63) looked like pale pot-stickers awaiting a dip in hot oil. The skin was thick and chewy, but not doughy, a jewel of juicy, chives-scented lamb lurking within each tidy sack. They were fantastic with chili oil and a touch of black vinegar.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> It was a rare journey to the edge of the city, a drive down Portola, then Sloat, and its rows of cookie-cutter houses, a flat, spare, washed-out landscape so unlike the one I usually wander. The Mission wasn’t warm by the Mission’s standards that afternoon, but when I emerged from the car on Sunday afternoon, stepped past the intersection of 43rd and Vicente, and felt a cool mist speckle my face, I inhabited a different world. At that moment, I felt blessed by San Francisco, its ridiculous micro-climates. It was the edge of the city, it was the edge of August, the time when tomatoes just a few miles inland start to pucker and weigh down their vines, and I was going to eat a \"warm pot\" -- not because someone on Yelp recommended I do so, but because it just felt right.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/soup500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/soup500.jpg\" alt=\"warm pot with sour green sliced fish\" title=\"warm pot with sour green sliced fish\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15437\">\u003c/a>\u003c/p>\n\u003cp>The \"warm pot with sour green sliced fish\" (#54) began with frills of Napa cabbage nestled in a clear, sparkling broth. Perfumed with sprigs of cilantro, the liquid had a slightly sour, vegetal flavor; it recalled fresh pickles, specifically a sauerkraut that had been just briefly brined. Logs of soft, lovely tofu and boneless sections of flaky white fish poked out from under the cabbage, and cellophane noodles squirmed at the bottom of the bowl. A few drops of chili oil added a gentle, burning undercurrent, balancing out the sourness whenever it began to build. As we hadn’t guessed the \"sour green\" in the first dish meant cabbage, more followed -- hot and sour-style (#40). Cloaked in a smoky, sweet sauce studded with dried chili segments and ginger, each thick, slippery band of cabbage was soft and yielding, melting in the middle, yet just firm enough on the outside to hold together. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bread500.jpg\" alt=\"beef pancake\" title=\"beef pancake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15438\">\u003c/a>\u003c/p>\n\u003cp>The beef pancake (#62) arrived, a misshapen satchel of bubbly, brown-blistered dough wrapped around thin, salty beef pounded or pressed into sheets. Green onions wafted from each rough-cut slice. It was surprisingly hard to eat neatly. The layers of pastry and meat fell apart with a little prodding, and grease gushed out. The flaps of dough were quickly slick and chopstick-resistant. Looks weren’t the point though, and fingers worked just fine. The lamb dumplings (#63) looked like pale pot-stickers awaiting a dip in hot oil. The skin was thick and chewy, but not doughy, a jewel of juicy, chives-scented lamb lurking within each tidy sack. They were fantastic with chili oil and a touch of black vinegar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Dinfast at Yuet Lee",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chinesefood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chinesefood500.jpg\" alt=\"Chinese Food Toon\" title=\"Chinese Food Toon\" width=\"500\" height=\"384\" class=\"alignnone size-full wp-image-15286\">\u003c/a>\u003c/p>\n\u003cp>Done alone, a night of drinking is considered sad, unhealthy, even pathetic. Pretty fun too, if you ask me, but I once had a therapist who told me otherwise. An adventure in the company of friends, on the other hand, promises shared experience, a way to fortify and express friendship. In either case, setting means a lot. Draining a few beers on a weekday evening at a dive three blocks from my house is a pleasant, if fairly pedestrian activity. I pair it with a game I want to watch, or someone I'd like to see. It's technically going out, but too close to home to feel very exciting. If I’m making a night of it, I prefer to leave my neighborhood and go somewhere far from the places I do laundry, buy groceries, and wait for buses, a setting where I won't see anyone I don't want to see, or suffer the irritating, familiar personalities populating the Mission on weekend nights. I also like going somewhere where good eats await in the early morning hours. When I can, I go to Chinatown.\u003c/p>\n\u003cp>I'm aware white people have been pursuing \"exotic\" vice on Grant St. for a century-and-a-half. I don't feel part of this tradition. At least, I’d hate to be some obnoxious urban explorer strolling jauntily down narrow stone streets, ducking red lanterns, hoping to catch a whiff of opium sliding out from under a door as I head to \u003ca href=\"http://www.yelp.com/biz/li-po-cocktail-lounge-san-francisco\">Li Po Lounge\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/buddha-lounge-san-francisco\">Buddha Bar\u003c/a> to sip the same drinks I can order anywhere else. I don't fantasize about gambling dens teeming with shady characters. I've read up on the salacious criminal history of the place and seen a few movies, but the allure has little to do with Chinatown's past, and a lot more to do with its present.\u003c/p>\n\u003cp>At around 7:30 on Friday night, I crossed the intersection of Grant and Bush, and walked up the hill, under the Dragon Gate. As I walked north, past a parade of seafood restaurants with their dedicated hawkers trumpeting specials outside and drab shops selling cheap baubles and katana blades, a procession of tourists headed in the other direction, back toward their Union Square hotels. Families with sulking teens dragging behind, elderly couples in hiking boots and bad hats -- they were finishing up their visits to the hallowed strip. They had snapped their pictures, scarfed their expensive dim sum lunches, and purchased a few curiosities to haul home. Dusk was settling down. They were exiting the premises, relinquishing it to the locals and anyone else coming through. It felt like a reverse commute. By 8:30, the streets were nearly empty, and I was at the Buddha Bar with a friend, my hand wrapped around an extremely cold bottle of Budweiser. \u003c/p>\n\u003cp>Save for us and the bartender, the bar was empty too. A few hours and several drinks later, other actors had entered the scene: a strange, lurching man with gigantic headphones covering his ears and an inability to stay upright on his stool for more than a few minutes, a tall, talkative blond lady, and a waitress in a red dress from the restaurant next door. The waitress was talking shit to the bartender, singing badly and loudly along with \u003ca href=\"http://earbuds.popdose.com/dunphy/RighteousBrothers.jpg\">The Righteous Brothers\u003c/a> emanating from the petrified jukebox.\u003c/p>\n\u003cblockquote>\u003cp>You lost that lovin’ feeling\u003cbr>\nWhoa, that lovin’ feeling.\u003c/p>\u003c/blockquote>\n\u003cp>By 11 p.m., the blond lady was playing \u003ca href=\"http://en.wikipedia.org/wiki/Liar's_dice\">Liar's Dice\u003c/a> with the bartender. If she lost, he said, she would remove some clothing. If he lost, she said, he'd pour ten free drinks. She won and passed the cherry-topped cocktails out like grocery store samples. The lurching man was gone. The waitress left and came back again. She knew the blond lady; they had cigarette after cigarette outside, cackling. The blond lady had just returned from Vegas, where she'd ditched a wealthy boyfriend only after running up a monstrous tab on their luxury suite. She was drowning out the wheezy jukebox chattering on about the boyfriend and others she'd had. The bar was her stage, the customers her captive audience.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Buddha, the bathroom is down a flight of stairs, past stacks of empty boxes. The bartender dutifully buzzes open the lock for each costumer requiring relief, a task he repeats over a hundred times nightly. More people were streaming in now -- a weary, beach-scorched couple having a nightcap, a bunch of noisy bros who'd cabbed over from a Polk Street meat market -- and suddenly the skinny little bar packed with bodies. Every three seconds, the Liar's Dice cup slammed down on the bar and someone screamed in horror or joy above the din. The weird, jerky rhythmic pattern of buzzer and cup was coming at me in stereo---the former honking in one ear, the latter banging away in the other. An hour before closing, we moved onto the more spacious Li Po Lounge across the street, where the mixed drinks taste like rubbing alcohol and the booths in the back are covered in sleazy vinyl the color of fingernail paint. As we squeaked and slid around a table in the back, I flashed on a flickering memory of a night in 2003 when some friends visited from New York and danced from table-top to table-top, hopping like frogs. I wasn’t sure if the memory was real, but it was in my head all the same.\u003c/p>\n\u003cp>At 2:30 a.m., my friend and I finally had what we hadn’t realized we’d been waiting for: a hearty “dinfast,” that blurry, yet satisfying repast enjoyed between closing time and dawn by witless forgot-to-eat-before-I-drank party people and late-shift toilers alike. My friend had been to \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a> (1300 Stockton at Broadway) on a few prior occasions. In spite of my eight years in the city and occasional forays into Chinatown, I was a newbie, making a discovery I probably should have soaked up half a decade earlier.\u003c/p>\n\u003cp>Yuet Lee has a Coca-Cola sign above the door. In what seemed like one minute, I went from leaning against a pole outside of Li Po to sitting on a chair at a brown Formica table inside a bright spare dining room, craning back my neck and twisting my head in order to see the specials board without my glasses. I opened the fat menu and gazed at the dish descriptions. The letters, numbers, and characters started to undulate across the pages. My friend reached over and quickly closed it. The specials were the thing, it seemed, and that was fine by me. At that point, anything hot and greasy was fine by me. In the center of the room, a table of uniformed cops bellied up to a spread of brown-sauced noodles on white plates. Several beleaguered couples in party attire languished in the corner, chewing on spareribs. The restaurant was really bright, seemingly brighter every second, as if the lights were being turned up as the clock ticked along. I suppose that is typical of late-night establishments. Harsh florescents keep the drunks from falling asleep.\u003c/p>\n\u003cp>Our food arrived almost immediately after we placed our order. A glistening, pale nest of rings, tentacles, and assorted indeterminable bits, the peppery fried squid had a lovely crunch. The lip-stinging saltiness was oddly refreshing after the evening’s liquid diet. I recall a heap of noodles less vividly. They were very thin and yellowish, coated in a dry sauce redolent of curry. Slices of barbecued pork poked out from the tangles, along with half-circles of soft onion. I could have eaten buckets of this, in part because sucking up the clumps of noodles required such little effort. Though tastier, the mango chicken was harder to finish. In my state, I had a hard time getting my grease-slicked chopsticks to hold on to each slippery chunk of mango. Eating at the breakneck speed my liquor-logged stomach demanded was impossible under the circumstances, and at times, the constant tumbling of food from stick to table or napkin-shrouded lap was so maddening I couldn’t focus on the flavors. After it fell for the third time, I picked one errant morsel right off the table with my fingers. Whenever I managed to get mango and chicken in the same bite though, the pay-off -- sweet, half-melted fruit and tender thigh meat -- made up for the ordeal. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Chinatown is both physically and psychologically distant from my usual digs, stuck in the center of the busiest part of the city, yet remote at the same time. It’s on a different time-table. Overrun by tourists during the day, Grant Street is comparatively serene at night, unlike my neighborhood, which, apart from folks taking photos of the murals along 24th St., draws larger crowds when the sun drops down. As a general rule, I prefer going in when most people are going out, and for that, there’s no place like Chinatown after 9 p.m. I’ll never head across town for a burrito, even if it’s amazing, because I live in the Mission, but I will take two forms of public transportation in order to drink a Budweiser -- the most ubiquitous of mediocre bar beers -- in the right place. That place’s proximity to salt-and-pepper squid ensures subsequent visits will end the same way -- with too many drinks and a few plates at 3 a.m.\u003c/p>\n\n",
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"excerpt": "As a general rule, I prefer going in when most people are going out, and for that, there's no place like Chinatown after 9 p.m. I'll never head across town for a burrito, even if it's amazing, because I live in the Mission, but I will take two forms of public transportation in order to drink a Budweiser -- the most ubiquitous of mediocre bar beers -- in the right place. That place's proximity to salt-and-pepper squid ensures subsequent visits will end the same way -- with too many drinks and a few plates at 3 a.m.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chinesefood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chinesefood500.jpg\" alt=\"Chinese Food Toon\" title=\"Chinese Food Toon\" width=\"500\" height=\"384\" class=\"alignnone size-full wp-image-15286\">\u003c/a>\u003c/p>\n\u003cp>Done alone, a night of drinking is considered sad, unhealthy, even pathetic. Pretty fun too, if you ask me, but I once had a therapist who told me otherwise. An adventure in the company of friends, on the other hand, promises shared experience, a way to fortify and express friendship. In either case, setting means a lot. Draining a few beers on a weekday evening at a dive three blocks from my house is a pleasant, if fairly pedestrian activity. I pair it with a game I want to watch, or someone I'd like to see. It's technically going out, but too close to home to feel very exciting. If I’m making a night of it, I prefer to leave my neighborhood and go somewhere far from the places I do laundry, buy groceries, and wait for buses, a setting where I won't see anyone I don't want to see, or suffer the irritating, familiar personalities populating the Mission on weekend nights. I also like going somewhere where good eats await in the early morning hours. When I can, I go to Chinatown.\u003c/p>\n\u003cp>I'm aware white people have been pursuing \"exotic\" vice on Grant St. for a century-and-a-half. I don't feel part of this tradition. At least, I’d hate to be some obnoxious urban explorer strolling jauntily down narrow stone streets, ducking red lanterns, hoping to catch a whiff of opium sliding out from under a door as I head to \u003ca href=\"http://www.yelp.com/biz/li-po-cocktail-lounge-san-francisco\">Li Po Lounge\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/buddha-lounge-san-francisco\">Buddha Bar\u003c/a> to sip the same drinks I can order anywhere else. I don't fantasize about gambling dens teeming with shady characters. I've read up on the salacious criminal history of the place and seen a few movies, but the allure has little to do with Chinatown's past, and a lot more to do with its present.\u003c/p>\n\u003cp>At around 7:30 on Friday night, I crossed the intersection of Grant and Bush, and walked up the hill, under the Dragon Gate. As I walked north, past a parade of seafood restaurants with their dedicated hawkers trumpeting specials outside and drab shops selling cheap baubles and katana blades, a procession of tourists headed in the other direction, back toward their Union Square hotels. Families with sulking teens dragging behind, elderly couples in hiking boots and bad hats -- they were finishing up their visits to the hallowed strip. They had snapped their pictures, scarfed their expensive dim sum lunches, and purchased a few curiosities to haul home. Dusk was settling down. They were exiting the premises, relinquishing it to the locals and anyone else coming through. It felt like a reverse commute. By 8:30, the streets were nearly empty, and I was at the Buddha Bar with a friend, my hand wrapped around an extremely cold bottle of Budweiser. \u003c/p>\n\u003cp>Save for us and the bartender, the bar was empty too. A few hours and several drinks later, other actors had entered the scene: a strange, lurching man with gigantic headphones covering his ears and an inability to stay upright on his stool for more than a few minutes, a tall, talkative blond lady, and a waitress in a red dress from the restaurant next door. The waitress was talking shit to the bartender, singing badly and loudly along with \u003ca href=\"http://earbuds.popdose.com/dunphy/RighteousBrothers.jpg\">The Righteous Brothers\u003c/a> emanating from the petrified jukebox.\u003c/p>\n\u003cblockquote>\u003cp>You lost that lovin’ feeling\u003cbr>\nWhoa, that lovin’ feeling.\u003c/p>\u003c/blockquote>\n\u003cp>By 11 p.m., the blond lady was playing \u003ca href=\"http://en.wikipedia.org/wiki/Liar's_dice\">Liar's Dice\u003c/a> with the bartender. If she lost, he said, she would remove some clothing. If he lost, she said, he'd pour ten free drinks. She won and passed the cherry-topped cocktails out like grocery store samples. The lurching man was gone. The waitress left and came back again. She knew the blond lady; they had cigarette after cigarette outside, cackling. The blond lady had just returned from Vegas, where she'd ditched a wealthy boyfriend only after running up a monstrous tab on their luxury suite. She was drowning out the wheezy jukebox chattering on about the boyfriend and others she'd had. The bar was her stage, the customers her captive audience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Buddha, the bathroom is down a flight of stairs, past stacks of empty boxes. The bartender dutifully buzzes open the lock for each costumer requiring relief, a task he repeats over a hundred times nightly. More people were streaming in now -- a weary, beach-scorched couple having a nightcap, a bunch of noisy bros who'd cabbed over from a Polk Street meat market -- and suddenly the skinny little bar packed with bodies. Every three seconds, the Liar's Dice cup slammed down on the bar and someone screamed in horror or joy above the din. The weird, jerky rhythmic pattern of buzzer and cup was coming at me in stereo---the former honking in one ear, the latter banging away in the other. An hour before closing, we moved onto the more spacious Li Po Lounge across the street, where the mixed drinks taste like rubbing alcohol and the booths in the back are covered in sleazy vinyl the color of fingernail paint. As we squeaked and slid around a table in the back, I flashed on a flickering memory of a night in 2003 when some friends visited from New York and danced from table-top to table-top, hopping like frogs. I wasn’t sure if the memory was real, but it was in my head all the same.\u003c/p>\n\u003cp>At 2:30 a.m., my friend and I finally had what we hadn’t realized we’d been waiting for: a hearty “dinfast,” that blurry, yet satisfying repast enjoyed between closing time and dawn by witless forgot-to-eat-before-I-drank party people and late-shift toilers alike. My friend had been to \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a> (1300 Stockton at Broadway) on a few prior occasions. In spite of my eight years in the city and occasional forays into Chinatown, I was a newbie, making a discovery I probably should have soaked up half a decade earlier.\u003c/p>\n\u003cp>Yuet Lee has a Coca-Cola sign above the door. In what seemed like one minute, I went from leaning against a pole outside of Li Po to sitting on a chair at a brown Formica table inside a bright spare dining room, craning back my neck and twisting my head in order to see the specials board without my glasses. I opened the fat menu and gazed at the dish descriptions. The letters, numbers, and characters started to undulate across the pages. My friend reached over and quickly closed it. The specials were the thing, it seemed, and that was fine by me. At that point, anything hot and greasy was fine by me. In the center of the room, a table of uniformed cops bellied up to a spread of brown-sauced noodles on white plates. Several beleaguered couples in party attire languished in the corner, chewing on spareribs. The restaurant was really bright, seemingly brighter every second, as if the lights were being turned up as the clock ticked along. I suppose that is typical of late-night establishments. Harsh florescents keep the drunks from falling asleep.\u003c/p>\n\u003cp>Our food arrived almost immediately after we placed our order. A glistening, pale nest of rings, tentacles, and assorted indeterminable bits, the peppery fried squid had a lovely crunch. The lip-stinging saltiness was oddly refreshing after the evening’s liquid diet. I recall a heap of noodles less vividly. They were very thin and yellowish, coated in a dry sauce redolent of curry. Slices of barbecued pork poked out from the tangles, along with half-circles of soft onion. I could have eaten buckets of this, in part because sucking up the clumps of noodles required such little effort. Though tastier, the mango chicken was harder to finish. In my state, I had a hard time getting my grease-slicked chopsticks to hold on to each slippery chunk of mango. Eating at the breakneck speed my liquor-logged stomach demanded was impossible under the circumstances, and at times, the constant tumbling of food from stick to table or napkin-shrouded lap was so maddening I couldn’t focus on the flavors. After it fell for the third time, I picked one errant morsel right off the table with my fingers. Whenever I managed to get mango and chicken in the same bite though, the pay-off -- sweet, half-melted fruit and tender thigh meat -- made up for the ordeal. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chinatown is both physically and psychologically distant from my usual digs, stuck in the center of the busiest part of the city, yet remote at the same time. It’s on a different time-table. Overrun by tourists during the day, Grant Street is comparatively serene at night, unlike my neighborhood, which, apart from folks taking photos of the murals along 24th St., draws larger crowds when the sun drops down. As a general rule, I prefer going in when most people are going out, and for that, there’s no place like Chinatown after 9 p.m. I’ll never head across town for a burrito, even if it’s amazing, because I live in the Mission, but I will take two forms of public transportation in order to drink a Budweiser -- the most ubiquitous of mediocre bar beers -- in the right place. That place’s proximity to salt-and-pepper squid ensures subsequent visits will end the same way -- with too many drinks and a few plates at 3 a.m.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dumplings: A Love Story",
"title": "Dumplings: A Love Story",
"headTitle": "Bay Area Bites | KQED Food",
"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",
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"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>",
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"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>",
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"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>",
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"disqusTitle": "Eating in China: A Whirlwind Trip",
"title": "Eating in China: A Whirlwind Trip",
"headTitle": "Bay Area Bites | KQED Food",
"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",
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"excerpt": "After returning from a whirlwind trip to China, Megan Gordon details her top food destinations in Shanghai and Hong Kong.",
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"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>",
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"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>",
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"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>",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-11307\" title=\"Yuba Soy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Yuba-Soy.jpg\" alt=\"Yuba Soy\" width=\"350\" height=\"310\">A little while back, my friend Deborah asked me if I would be interested in learning how tofu was made.\u003c/p>\n\u003cp>I couldn't think of any good reason not to be interested, so I said, \"Yes,\" and met up with her and a few other nice people at the \u003ca href=\"http://www.hodosoy.com/\">Hodo Soy Beanery\u003c/a> in Oakland.\u003c/p>\n\u003cp>I enjoyed the tour, alright. In fact, it got me thinking (for once) about soy.\u003c/p>\n\u003cp>The thought of soy beans has never taken up much space in my head, nor have I given much in the way of thinking about soy products save for three, sketchy opinions:\u003c/p>\n\u003cp>1. Soy milk is a a godsend to the multitudes of breakfast cereal-loving, lactose-intolerant people in the world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Tofu is a much relied upon meat substitute for vegetarians and the poor of Eastern Asia.\u003c/p>\n\u003cp>3. Thanks to plant estrogens (phytoestrogens) found naturally in soy beans, if I suddenly took to eating nothing but soy products, I might grow female breasts.\u003c/p>\n\u003cp>Number three, by the way, is totally false, so far as I can tell. Consumption of plant estrogens have no effect upon testosterone levels in males, which makes me wonder if a high intake of fenugreek (which contains phytotestosterone) would actually make me \u003ca href=\"http://www.primordialperformance.com/store/phyto_testosterone.html\">bigger, hairier, and stronger\u003c/a>.\u003c/p>\n\u003cp>And, though numbers one and two are essentially correct, I found that my opinions of soy were based solely upon the notion that it merely existed as a substitute for other things-- things that other people might neither be able to digest nor afford. I had never considered soy products like tofu as foods that deserved to stand on their own merits.\u003c/p>\n\u003cp>That is, until I met \u003cem>yuba\u003c/em>.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11308\" title=\"Yuba making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Yuba-making.jpg\" alt=\"Yuba making\" width=\"259\" height=\"350\">\u003c/p>\n\u003cp>For those of you unfamiliar with the stuff, \u003cem>yuba\u003c/em> is the Japanese word for \"skin\", which is precisely what it is-- the skin that forms atop heated soy milk, much the way a skin forms atop heated cow's milk or even chocolate pudding (which is giving me ideas).\u003c/p>\n\u003cp>\u003cem>Yuba\u003c/em>-making is one of those (blessedly) rare food stuffs that cannot be produced by machine without sacrificing the texture and quality that makes it attractive in the first place. It must be plucked by hand from a heated basin of soy milk, folded, left to hang and drip dry, and then folded again. The result is silky and a little creamy, with the texture of that thin layer of scrambled egg that might coat the bottom of a non-stick pan.\u003c/p>\n\u003cp>It is my new food crush. \u003cem>Yuba\u003c/em> can be pressed into blocks, cut into noodles, fried, eaten like sashimi, and God knows what else. Loving the texture as much as I do, I was even tempted to paper my kitchen walls with it, which would have been lovely for about a day, until it started to decompose. I look forward to playing with it some more, perhaps even making my own.\u003c/p>\n\u003cp>And, of course, now I'm wondering if a chocolate pudding yuba would actually work.\u003c/p>\n\u003cp>Does the \u003ca href=\"http://www.yubacity.net/\">Yuba City\u003c/a> Chamber of Commerce know about this stuff? I think they might be missing a wonderful marketing opportunity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11309\" title=\"yuba noodles\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/yuba-noodles.jpg\" alt=\"yuba noodles\" width=\"350\" height=\"275\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Yuba Salad\u003c/strong>\u003c/p>\n\u003cp>In the mean time, I'll just let the \u003cem>yuba\u003c/em> tell me what it needs. Today, it told me it felt like being a salad, so I just cut it into noodle-like strips, threw in a couple of playmates, and tossed them all in a simple dressing.\u003c/p>\n\u003cp>And it's really, really good, too.\u003c/p>\n\u003cp>\u003cstrong>Serves 2.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 sheets of fresh \u003cem>yuba\u003c/em>\u003c/p>\n\u003cp>1/3 English cucumber, unpeeled and julienned\u003c/p>\n\u003cp>2 scallions, thinly sliced up to and including as much of the dark green part as you dare\u003c/p>\n\u003cp>2 tablespoons sesame oil\u003c/p>\n\u003cp>1 teaspoon fish sauce\u003c/p>\n\u003cp>1 teaspoon rice wine vinegar\u003c/p>\n\u003cp>1 teaspoon \u003cem>tamari\u003c/em> or other Japanese soy sauce (soy, meet soy)\u003c/p>\n\u003cp>Black sesame seeds for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, combine sesame oil, fish sauce, rice wine vinegar, and \u003cem>tamari\u003c/em>. Set aside.\u003c/p>\n\u003cp>2. Unfold your sheets of \u003cem>yuba\u003c/em> and slice into noodles-- the wideness of which is entirely up to you. In Italian-speak, mine are slightly wider than tagliatelle. Add julienned cucumbers and sliced scallion.\u003c/p>\n\u003cp>3. Whisk dressing and drizzle over \u003cem>yuba\u003c/em>. Toss with hands (clean, please) and taste. Adjust seasonings, if desired. Transfer into serving dish, garnish with black sesame seeds, and consume-- fresh.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Repeat as often as necessary until you get over your newly-found \u003cem>yuba\u003c/em> fetish.\u003c/p>\n\n",
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"excerpt": "It is my new food crush. Yuba can be pressed into blocks, cut into noodles, fried, eaten like sashimi, and God knows what else. Loving the texture as much as I do, I was even tempted to paper my kitchen walls with it, which would have been lovely for about a day, until it started to decompose. I look forward to playing with it some more, perhaps even making my own.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-11307\" title=\"Yuba Soy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Yuba-Soy.jpg\" alt=\"Yuba Soy\" width=\"350\" height=\"310\">A little while back, my friend Deborah asked me if I would be interested in learning how tofu was made.\u003c/p>\n\u003cp>I couldn't think of any good reason not to be interested, so I said, \"Yes,\" and met up with her and a few other nice people at the \u003ca href=\"http://www.hodosoy.com/\">Hodo Soy Beanery\u003c/a> in Oakland.\u003c/p>\n\u003cp>I enjoyed the tour, alright. In fact, it got me thinking (for once) about soy.\u003c/p>\n\u003cp>The thought of soy beans has never taken up much space in my head, nor have I given much in the way of thinking about soy products save for three, sketchy opinions:\u003c/p>\n\u003cp>1. Soy milk is a a godsend to the multitudes of breakfast cereal-loving, lactose-intolerant people in the world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Tofu is a much relied upon meat substitute for vegetarians and the poor of Eastern Asia.\u003c/p>\n\u003cp>3. Thanks to plant estrogens (phytoestrogens) found naturally in soy beans, if I suddenly took to eating nothing but soy products, I might grow female breasts.\u003c/p>\n\u003cp>Number three, by the way, is totally false, so far as I can tell. Consumption of plant estrogens have no effect upon testosterone levels in males, which makes me wonder if a high intake of fenugreek (which contains phytotestosterone) would actually make me \u003ca href=\"http://www.primordialperformance.com/store/phyto_testosterone.html\">bigger, hairier, and stronger\u003c/a>.\u003c/p>\n\u003cp>And, though numbers one and two are essentially correct, I found that my opinions of soy were based solely upon the notion that it merely existed as a substitute for other things-- things that other people might neither be able to digest nor afford. I had never considered soy products like tofu as foods that deserved to stand on their own merits.\u003c/p>\n\u003cp>That is, until I met \u003cem>yuba\u003c/em>.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11308\" title=\"Yuba making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Yuba-making.jpg\" alt=\"Yuba making\" width=\"259\" height=\"350\">\u003c/p>\n\u003cp>For those of you unfamiliar with the stuff, \u003cem>yuba\u003c/em> is the Japanese word for \"skin\", which is precisely what it is-- the skin that forms atop heated soy milk, much the way a skin forms atop heated cow's milk or even chocolate pudding (which is giving me ideas).\u003c/p>\n\u003cp>\u003cem>Yuba\u003c/em>-making is one of those (blessedly) rare food stuffs that cannot be produced by machine without sacrificing the texture and quality that makes it attractive in the first place. It must be plucked by hand from a heated basin of soy milk, folded, left to hang and drip dry, and then folded again. The result is silky and a little creamy, with the texture of that thin layer of scrambled egg that might coat the bottom of a non-stick pan.\u003c/p>\n\u003cp>It is my new food crush. \u003cem>Yuba\u003c/em> can be pressed into blocks, cut into noodles, fried, eaten like sashimi, and God knows what else. Loving the texture as much as I do, I was even tempted to paper my kitchen walls with it, which would have been lovely for about a day, until it started to decompose. I look forward to playing with it some more, perhaps even making my own.\u003c/p>\n\u003cp>And, of course, now I'm wondering if a chocolate pudding yuba would actually work.\u003c/p>\n\u003cp>Does the \u003ca href=\"http://www.yubacity.net/\">Yuba City\u003c/a> Chamber of Commerce know about this stuff? I think they might be missing a wonderful marketing opportunity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11309\" title=\"yuba noodles\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/yuba-noodles.jpg\" alt=\"yuba noodles\" width=\"350\" height=\"275\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Yuba Salad\u003c/strong>\u003c/p>\n\u003cp>In the mean time, I'll just let the \u003cem>yuba\u003c/em> tell me what it needs. Today, it told me it felt like being a salad, so I just cut it into noodle-like strips, threw in a couple of playmates, and tossed them all in a simple dressing.\u003c/p>\n\u003cp>And it's really, really good, too.\u003c/p>\n\u003cp>\u003cstrong>Serves 2.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 sheets of fresh \u003cem>yuba\u003c/em>\u003c/p>\n\u003cp>1/3 English cucumber, unpeeled and julienned\u003c/p>\n\u003cp>2 scallions, thinly sliced up to and including as much of the dark green part as you dare\u003c/p>\n\u003cp>2 tablespoons sesame oil\u003c/p>\n\u003cp>1 teaspoon fish sauce\u003c/p>\n\u003cp>1 teaspoon rice wine vinegar\u003c/p>\n\u003cp>1 teaspoon \u003cem>tamari\u003c/em> or other Japanese soy sauce (soy, meet soy)\u003c/p>\n\u003cp>Black sesame seeds for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, combine sesame oil, fish sauce, rice wine vinegar, and \u003cem>tamari\u003c/em>. Set aside.\u003c/p>\n\u003cp>2. Unfold your sheets of \u003cem>yuba\u003c/em> and slice into noodles-- the wideness of which is entirely up to you. In Italian-speak, mine are slightly wider than tagliatelle. Add julienned cucumbers and sliced scallion.\u003c/p>\n\u003cp>3. Whisk dressing and drizzle over \u003cem>yuba\u003c/em>. Toss with hands (clean, please) and taste. Adjust seasonings, if desired. Transfer into serving dish, garnish with black sesame seeds, and consume-- fresh.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Repeat as often as necessary until you get over your newly-found \u003cem>yuba\u003c/em> fetish.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/group-500a.jpg\" alt=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" title=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10970\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003cbr>\n\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year Feast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/26/lunar-new-year-sweet-rice-dumplings/\">Lunar New Year Sweet Rice Dumplings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings (Jiao Zi)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/lickmyspoon\">Stephanie Im\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Bay Area Bites bloggers, Thy Tran and Stephanie Im join Leslie Sbrocco, host of Check, Please! Bay Area in a new local food and wine segment on This Week in Northern California. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. ",
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"disqusTitle": "Lunar New Year Sweet Rice Dumplings",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-10888\" title=\"soi nuoc bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_bowl.jpg\" alt=\"soi nuoc bowl\" width=\"400\" height=\"400\">\u003c/p>\n\u003cp>The Lunar New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/T%E1%BA%BFt\">Tet\u003c/a> as my peeps call it, brings with it many favorite dishes. Fatty pork and sugar dominate the holiday table, harking back to a time when ingredients fat and sweet were much more difficult to obtain, precious to use, and delightfully rare to enjoy.\u003c/p>\n\u003cp>While I can now buy a 10-pound bag of sugar and an equal amount of meat for less money than a couple of movie tickets, the most traditional new year's dishes are still special for one resource that does remain valuable: time.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10893\" title=\"soi nuoc dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_dough.jpg\" alt=\"soi nuoc dough\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Soi Nuoc is one of those meditative, celebratory foods for me. It means, literally, Sticky Rice in Water. Unlike the Chinese, the Vietnamese can be rather literal and unromantic when naming their food. No matter. Who needs fancy language when you have in your hands a beautiful bowl with pale, round balls of chewiness floating in spicy-sweet ginger syrup? Inside hides a spoonful of rich filling: black sesame seeds or red bean paste or golden mung beans bound with lard. (These days, butter or oil makes a fine substitute for those of us watching our pork intake.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10889\" title=\"soi nuoc spooning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_spooning.jpg\" alt=\"soi nuoc spooning\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Each perfect dumpling evokes purity and completeness. It celebrates the return of the festive, fertile full moon. It embodies the richness and sweetness of life. The sweet rice dumpling even inspire poets, such as the famed Ho Xuan Huong, an 18th-century Vietnamese woman famous for her intimate, elegant verses:\u003c/p>\n\u003cp>\u003cem> My body is white and my destiny round,\u003cbr>\nI float and sink, water and mountain.\u003cbr>\nHard or soft, I depend on the skills of\u003cbr>\nthe person who kneads me.\u003cbr>\nDespite everything, I always keep\u003cbr>\na consistent heart.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10887\" title=\"soi nuoc simmering\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_simmering.jpg\" alt=\"soi nuoc simmering\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. The dumplings are also enjoyed throughout the year at many dessert houses throughout the Bay Area. Look for them on menus at your favorite Chinese restaurant or boba tea house.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10892\" title=\"soi nuoc mochiko\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_mochiko.jpg\" alt=\"soi nuoc mochiko\" width=\"400\" height=\"605\">\u003c/p>\n\u003cp>The recipe for soi nuoc is very simple. You can buy finely ground glutinous rice at nearly all Asian markets (look for California's own Blue Star Mochiko, produced by the Koda family in the San Joaquin Valley since the late 1940s). You'll need just a handful of other basic ingredients, a friend or two to help roll, several more to eat, and -- most importantly -- a break in your routine to enjoy the simple, sweet things in life.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10933\" title=\"soi nuoc burnt sugar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc-burnt-sugar.jpg\" alt=\"soi nuoc burnt sugar\" width=\"500\" height=\"161\">\u003c/p>\n\u003cp>\u003cstrong>GINGER SYRUP\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups sugar\u003cbr>\n2 cups boiling water\u003cbr>\n3 inches ginger root, peeled and crushed\u003c/p>\n\u003cp>In a small, heavy pot, melt the sugar over medium-high heat. Swirl for even melting, but do not stir to avoid crystallization. When the sugar is a dark amber, remove from heat and pour in the water -- take care, as it may splatter. Stir to melt the sugar completely. Add the ginger, return to low heat, and simmer for 10 minutes.\u003c/p>\n\u003cp>Alternatively, dissolve dark brown sugar in water and simmer with the ginger for 10 minutes. Don't tell your mom.\u003c/p>\n\u003cp>Remove the chunks of ginger and set the sauce aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10891\" title=\"soi nuoc fillings\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_fillings.jpg\" alt=\"soi nuoc fillings\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SESAME FILLINGS\u003c/strong>\u003c/p>\n\u003cp>1/2 cup white sesame seeds\u003cbr>\n1/2 cup black sesame seeds\u003cbr>\n6 tablespoons lard or melted butter, divided\u003cbr>\n4 tablespoons sugar, divided\u003cbr>\nSalt\u003c/p>\n\u003cp>Toast the sesame seeds separately, taking care not to scorch them. In a mortar or pestle, blender or mini food processor, combine the white sesame seeds with 3 tablespoons butter, 2 tablespoons sugar and a pinch of salt. Puree to a thick, coarse paste. Transfer to a small bowl. Repeat with the black sesame seeds. Set both aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10890\" title=\"soi nuoc pieces\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_pieces.jpg\" alt=\"soi nuoc pieces\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SWEET RICE DUMPLINGS\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups glutinous rice, plus more for kneading\u003cbr>\n1 cup very hot water\u003c/p>\n\u003cp>\u003cstrong>To make the dough:\u003c/strong> Place the rice in a large bowl and make dimples all over the surface with your fingers to encourage faster incorporation of the water. Pour the water evenly over the surface of the rice in a spiral, then immediately stir with a wooden spoon to mix into a shaggy dough. Transfer to a clean surface and knead for about 5 minutes to obtain a smooth, soft dough. Sprinkle lightly with additional rice flour, if needed, to prevent sticking to your hands or to the work surface. Roll the dough into a long log, cut into 24 pieces, and set aside, covered with a moist cloth.\u003c/p>\n\u003cp>\u003cstrong>To form the dumplings:\u003c/strong> Roll each piece of dough into a ball, flatten slightly, and then pinch up the outer edge to create a small bowl. Place about 1/2 teaspoon of sesame filling into the center, then gather up the side and pinch together to seal tightly. Roll again between your palms, pressing gently, to create a smooth ball. Continue with 18 of the pieces. Cut the remaining 6 pieces of dough into 4 smaller pieces, then roll each of those into a compact ball with no filling.\u003c/p>\n\u003cp>\u003cstrong>To cook the dumplings:\u003c/strong> Bring a large pot of water to a boil. Add the large, filled dumplings and boil for about 5 minutes. Add the small, unfilled dumplings and continue boiling for another 2 to 3 minutes. The dumplings will float to the surface of the water as they cook. Turn occasionally to keep them moist and evenly cooked.\u003c/p>\n\u003cp>Remove them from the water with a slotted spoon, place in a bowl of cold water to rinse away excess starch, and then transfer to the ginger syrup. Serve in individual bowls, mixing large dumplings with small ones and drizzling generously with the syrup.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday February 26 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-10888\" title=\"soi nuoc bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_bowl.jpg\" alt=\"soi nuoc bowl\" width=\"400\" height=\"400\">\u003c/p>\n\u003cp>The Lunar New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/T%E1%BA%BFt\">Tet\u003c/a> as my peeps call it, brings with it many favorite dishes. Fatty pork and sugar dominate the holiday table, harking back to a time when ingredients fat and sweet were much more difficult to obtain, precious to use, and delightfully rare to enjoy.\u003c/p>\n\u003cp>While I can now buy a 10-pound bag of sugar and an equal amount of meat for less money than a couple of movie tickets, the most traditional new year's dishes are still special for one resource that does remain valuable: time.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10893\" title=\"soi nuoc dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_dough.jpg\" alt=\"soi nuoc dough\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Soi Nuoc is one of those meditative, celebratory foods for me. It means, literally, Sticky Rice in Water. Unlike the Chinese, the Vietnamese can be rather literal and unromantic when naming their food. No matter. Who needs fancy language when you have in your hands a beautiful bowl with pale, round balls of chewiness floating in spicy-sweet ginger syrup? Inside hides a spoonful of rich filling: black sesame seeds or red bean paste or golden mung beans bound with lard. (These days, butter or oil makes a fine substitute for those of us watching our pork intake.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10889\" title=\"soi nuoc spooning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_spooning.jpg\" alt=\"soi nuoc spooning\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Each perfect dumpling evokes purity and completeness. It celebrates the return of the festive, fertile full moon. It embodies the richness and sweetness of life. The sweet rice dumpling even inspire poets, such as the famed Ho Xuan Huong, an 18th-century Vietnamese woman famous for her intimate, elegant verses:\u003c/p>\n\u003cp>\u003cem> My body is white and my destiny round,\u003cbr>\nI float and sink, water and mountain.\u003cbr>\nHard or soft, I depend on the skills of\u003cbr>\nthe person who kneads me.\u003cbr>\nDespite everything, I always keep\u003cbr>\na consistent heart.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10887\" title=\"soi nuoc simmering\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_simmering.jpg\" alt=\"soi nuoc simmering\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. The dumplings are also enjoyed throughout the year at many dessert houses throughout the Bay Area. Look for them on menus at your favorite Chinese restaurant or boba tea house.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10892\" title=\"soi nuoc mochiko\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_mochiko.jpg\" alt=\"soi nuoc mochiko\" width=\"400\" height=\"605\">\u003c/p>\n\u003cp>The recipe for soi nuoc is very simple. You can buy finely ground glutinous rice at nearly all Asian markets (look for California's own Blue Star Mochiko, produced by the Koda family in the San Joaquin Valley since the late 1940s). You'll need just a handful of other basic ingredients, a friend or two to help roll, several more to eat, and -- most importantly -- a break in your routine to enjoy the simple, sweet things in life.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10933\" title=\"soi nuoc burnt sugar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc-burnt-sugar.jpg\" alt=\"soi nuoc burnt sugar\" width=\"500\" height=\"161\">\u003c/p>\n\u003cp>\u003cstrong>GINGER SYRUP\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups sugar\u003cbr>\n2 cups boiling water\u003cbr>\n3 inches ginger root, peeled and crushed\u003c/p>\n\u003cp>In a small, heavy pot, melt the sugar over medium-high heat. Swirl for even melting, but do not stir to avoid crystallization. When the sugar is a dark amber, remove from heat and pour in the water -- take care, as it may splatter. Stir to melt the sugar completely. Add the ginger, return to low heat, and simmer for 10 minutes.\u003c/p>\n\u003cp>Alternatively, dissolve dark brown sugar in water and simmer with the ginger for 10 minutes. Don't tell your mom.\u003c/p>\n\u003cp>Remove the chunks of ginger and set the sauce aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10891\" title=\"soi nuoc fillings\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_fillings.jpg\" alt=\"soi nuoc fillings\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SESAME FILLINGS\u003c/strong>\u003c/p>\n\u003cp>1/2 cup white sesame seeds\u003cbr>\n1/2 cup black sesame seeds\u003cbr>\n6 tablespoons lard or melted butter, divided\u003cbr>\n4 tablespoons sugar, divided\u003cbr>\nSalt\u003c/p>\n\u003cp>Toast the sesame seeds separately, taking care not to scorch them. In a mortar or pestle, blender or mini food processor, combine the white sesame seeds with 3 tablespoons butter, 2 tablespoons sugar and a pinch of salt. Puree to a thick, coarse paste. Transfer to a small bowl. Repeat with the black sesame seeds. Set both aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10890\" title=\"soi nuoc pieces\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_pieces.jpg\" alt=\"soi nuoc pieces\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SWEET RICE DUMPLINGS\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups glutinous rice, plus more for kneading\u003cbr>\n1 cup very hot water\u003c/p>\n\u003cp>\u003cstrong>To make the dough:\u003c/strong> Place the rice in a large bowl and make dimples all over the surface with your fingers to encourage faster incorporation of the water. Pour the water evenly over the surface of the rice in a spiral, then immediately stir with a wooden spoon to mix into a shaggy dough. Transfer to a clean surface and knead for about 5 minutes to obtain a smooth, soft dough. Sprinkle lightly with additional rice flour, if needed, to prevent sticking to your hands or to the work surface. Roll the dough into a long log, cut into 24 pieces, and set aside, covered with a moist cloth.\u003c/p>\n\u003cp>\u003cstrong>To form the dumplings:\u003c/strong> Roll each piece of dough into a ball, flatten slightly, and then pinch up the outer edge to create a small bowl. Place about 1/2 teaspoon of sesame filling into the center, then gather up the side and pinch together to seal tightly. Roll again between your palms, pressing gently, to create a smooth ball. Continue with 18 of the pieces. Cut the remaining 6 pieces of dough into 4 smaller pieces, then roll each of those into a compact ball with no filling.\u003c/p>\n\u003cp>\u003cstrong>To cook the dumplings:\u003c/strong> Bring a large pot of water to a boil. Add the large, filled dumplings and boil for about 5 minutes. Add the small, unfilled dumplings and continue boiling for another 2 to 3 minutes. The dumplings will float to the surface of the water as they cook. Turn occasionally to keep them moist and evenly cooked.\u003c/p>\n\u003cp>Remove them from the water with a slotted spoon, place in a bowl of cold water to rinse away excess starch, and then transfer to the ginger syrup. Serve in individual bowls, mixing large dumplings with small ones and drizzling generously with the syrup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday February 26 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pork and Shrimp Dumplings (Jiao Zi)",
"title": "Pork and Shrimp Dumplings (Jiao Zi)",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-1471.jpg\" alt=\"Chinese-New-Year-dumplings\" title=\"Chinese-New-Year-dumplings\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10804\">\u003c/p>\n\u003cp>The 15 day celebration of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year \u003c/a>(or Lunar New Year, as many Asian cultures refer to it) comes to a close this weekend, and with it, so does my dumpling stash. Resembling little purses stuffed with riches, it is tradition to eat plenty of dumplings during this time because they symbolize prosperity. The more you eat, the more wealth and good fortune will come your way in the New Year. (Maybe I should save a batch to eat right before I do my taxes this year). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-037a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10817\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-043a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10818\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-046a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10819\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-055a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10820\"> \u003c/p>\n\u003cp>Dumplings are a bit of a time commitment to make, but if you can manage to enlist the help of a few friends, it'll go by in a flash, and you'll all be rewarded with more homemade dumplings than you can eat in one sitting. \u003c/p>\n\u003cp>My mom tells me that when she was young, she would stay up all night with her sisters, mom, and grandmother, sitting around the kitchen table making dumplings, preparing for the New Year's Eve feast. Instead of the savory \u003cem>jiao zi\u003c/em> that are more common in Northern China, they would make sweet dumplings called \u003cem>jeen duy\u003c/em>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You may have seen them out at dim sum. They're made with a chewy, glutinous rice flour dough, filled with a lotus seed or red bean paste, rolled in white sesame seeds, and fried to a golden crisp. The best are the ones that have a very light, thin layer of dough that gives way with an airy crunch when you bite into it, revealing a generous amount of sweet filling. \u003c/p>\n\u003cp>My mom and her sisters would create an assembly line, and together, they would make hundreds of perfectly round, little, jeen duy to carry them and every auntie, third cousin, and neighbor through the New Year celebrations with something sweet to nibble on.\u003c/p>\n\u003cp>Without any sisters or a recipe for fresh glutinous rice dough up my sleeve, I decided to take a few liberties with my family traditions and instead, opted to fill my own assembly line with hungry friends, some store-bought wonton wrappers, and a Hua family recipe for jiao zi filling. \u003c/p>\n\u003cp>Time flew by and before we knew it, our bellies were full of dumpling goodness, our year was looking auspicious, and the freezer was stocked with handmade dumplings, ready to boil for any given easy weeknight dinner.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-066a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10816\"> \u003c/p>\n\u003cp>\u003cstrong>Pork and Shrimp Dumplings (Jiao Zi)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> approximately 80 dumplings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound ground pork\u003cbr>\n½ pound shrimp, peeled, cleaned, tails removed\u003cbr>\n8 dried Chinese mushrooms (1/2 cup after finely chopped)\u003cbr>\n1 onion (1/2 cup after diced and browned)\u003cbr>\n½ Napa cabbage (1 cup after finely shredded)\u003cbr>\n2 eggs\u003cbr>\n3 tablespoons mushroom-flavored soy sauce\u003cbr>\n2 tablespoons oyster sauce\u003cbr>\n1 ½ teaspoon sugar\u003cbr>\n1 teaspoon sesame oil\u003cbr>\n1 teaspoon salt\u003cbr>\n2 packages round wonton wrappers (1 pound each)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tSoak the dried mushrooms in hot water for about 15 minutes until softened. Squeeze the excess water out, remove stems, and chop into a fine dice.\u003cbr>\n2.\tDice the onion and brown in a frying pan.\u003cbr>\n3.\tFinely shred the cabbage until you have 1 cup.\u003cbr>\n4.\tPlace the shrimp in a food processor and pulse until it is a chunky mixture. Be careful not to over-process, you don't want to create a paste.\u003cbr>\n5.\tCombine the pork, shrimp, mushrooms, onion, cabbage, 1 beaten egg (reserve the other one to make an egg wash), and all the remaining seasonings.\u003cbr>\n6.\tKnead the mixture with your hands until just combined. Cover and chill for 10 minutes.\u003cbr>\n7.\tWhile mixture chills, line a few large baking sheets with paper towels and dust lightly with flour.\u003cbr>\n8.\tTake one of the wonton wrappers and place a small mound of filling in the center (don't over-fill or it will be hard to seal). Dip a finger in the egg wash and dab a little on the bottom half of the wrapper. Fold the top edge over and press to seal, creating a half-moon shape.\u003cbr>\n\u003cem>Note: If you're short on time or patience, you can cook up the dumplings at this point and have perfectly respectable and delicious jiao zi on your plate. But, if you are ambitious and want to try your hand at fancier looking jiao zi, go on to the next step to pleat your edge.\u003c/em>\u003cbr>\n9.\tMoisten the curved edge again, and using the thumb and forefinger of one hand, form pleats. Place the dumplings on the lined baking sheets as you complete them, arranging them in 1 layer so they don’t stick to one another.\u003cbr>\n10.\tCook the dumplings in a pot of boiling water (they're done when they float), or in a hot pan. If pan-searing, heat vegetable oil in a skillet until hot, but not smoking. Fry the dumplings until the bottoms are lightly golden, about 2-3 minutes, then add ½ cup water, cover with a lid, and cook until the liquid is evaporated and the bottoms of the dumplings are crisp, 8-10 minutes.\u003cbr>\n11.\tServe dumplings immediately with dipping sauce. \u003c/p>\n\u003cp>\u003cstrong>Dipping Sauce\u003c/strong>\u003cbr>\n1 tablespoon minced garlic\u003cbr>\n1 tablespoon minced ginger\u003cbr>\n2 tablespoons minced green onion\u003cbr>\n4 tablespoons sweet soy sauce\u003cbr>\n1 teaspoon sesame oil\u003cbr>\n½ teaspoon spice vinegar\u003cbr>\n½ teaspoon sugar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">Food and Wine This Week\u003c/a> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Chinese New Year celebrations come to a close soon, and with that, so does my dumpling stash. Resembling little purses stuffed with riches, it is tradition to eat plenty of dumplings during this time because they symbolize prosperity.",
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"description": "Chinese New Year celebrations come to a close soon, and with that, so does my dumpling stash. Resembling little purses stuffed with riches, it is tradition to eat plenty of dumplings during this time because they symbolize prosperity.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-1471.jpg\" alt=\"Chinese-New-Year-dumplings\" title=\"Chinese-New-Year-dumplings\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10804\">\u003c/p>\n\u003cp>The 15 day celebration of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year \u003c/a>(or Lunar New Year, as many Asian cultures refer to it) comes to a close this weekend, and with it, so does my dumpling stash. Resembling little purses stuffed with riches, it is tradition to eat plenty of dumplings during this time because they symbolize prosperity. The more you eat, the more wealth and good fortune will come your way in the New Year. (Maybe I should save a batch to eat right before I do my taxes this year). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-037a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10817\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-043a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10818\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-046a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10819\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-055a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10820\"> \u003c/p>\n\u003cp>Dumplings are a bit of a time commitment to make, but if you can manage to enlist the help of a few friends, it'll go by in a flash, and you'll all be rewarded with more homemade dumplings than you can eat in one sitting. \u003c/p>\n\u003cp>My mom tells me that when she was young, she would stay up all night with her sisters, mom, and grandmother, sitting around the kitchen table making dumplings, preparing for the New Year's Eve feast. Instead of the savory \u003cem>jiao zi\u003c/em> that are more common in Northern China, they would make sweet dumplings called \u003cem>jeen duy\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You may have seen them out at dim sum. They're made with a chewy, glutinous rice flour dough, filled with a lotus seed or red bean paste, rolled in white sesame seeds, and fried to a golden crisp. The best are the ones that have a very light, thin layer of dough that gives way with an airy crunch when you bite into it, revealing a generous amount of sweet filling. \u003c/p>\n\u003cp>My mom and her sisters would create an assembly line, and together, they would make hundreds of perfectly round, little, jeen duy to carry them and every auntie, third cousin, and neighbor through the New Year celebrations with something sweet to nibble on.\u003c/p>\n\u003cp>Without any sisters or a recipe for fresh glutinous rice dough up my sleeve, I decided to take a few liberties with my family traditions and instead, opted to fill my own assembly line with hungry friends, some store-bought wonton wrappers, and a Hua family recipe for jiao zi filling. \u003c/p>\n\u003cp>Time flew by and before we knew it, our bellies were full of dumpling goodness, our year was looking auspicious, and the freezer was stocked with handmade dumplings, ready to boil for any given easy weeknight dinner.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-066a.jpg\" alt=\"Chinese New Year dumpling making\" title=\"Chinese New Year dumpling making\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10816\"> \u003c/p>\n\u003cp>\u003cstrong>Pork and Shrimp Dumplings (Jiao Zi)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> approximately 80 dumplings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound ground pork\u003cbr>\n½ pound shrimp, peeled, cleaned, tails removed\u003cbr>\n8 dried Chinese mushrooms (1/2 cup after finely chopped)\u003cbr>\n1 onion (1/2 cup after diced and browned)\u003cbr>\n½ Napa cabbage (1 cup after finely shredded)\u003cbr>\n2 eggs\u003cbr>\n3 tablespoons mushroom-flavored soy sauce\u003cbr>\n2 tablespoons oyster sauce\u003cbr>\n1 ½ teaspoon sugar\u003cbr>\n1 teaspoon sesame oil\u003cbr>\n1 teaspoon salt\u003cbr>\n2 packages round wonton wrappers (1 pound each)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tSoak the dried mushrooms in hot water for about 15 minutes until softened. Squeeze the excess water out, remove stems, and chop into a fine dice.\u003cbr>\n2.\tDice the onion and brown in a frying pan.\u003cbr>\n3.\tFinely shred the cabbage until you have 1 cup.\u003cbr>\n4.\tPlace the shrimp in a food processor and pulse until it is a chunky mixture. Be careful not to over-process, you don't want to create a paste.\u003cbr>\n5.\tCombine the pork, shrimp, mushrooms, onion, cabbage, 1 beaten egg (reserve the other one to make an egg wash), and all the remaining seasonings.\u003cbr>\n6.\tKnead the mixture with your hands until just combined. Cover and chill for 10 minutes.\u003cbr>\n7.\tWhile mixture chills, line a few large baking sheets with paper towels and dust lightly with flour.\u003cbr>\n8.\tTake one of the wonton wrappers and place a small mound of filling in the center (don't over-fill or it will be hard to seal). Dip a finger in the egg wash and dab a little on the bottom half of the wrapper. Fold the top edge over and press to seal, creating a half-moon shape.\u003cbr>\n\u003cem>Note: If you're short on time or patience, you can cook up the dumplings at this point and have perfectly respectable and delicious jiao zi on your plate. But, if you are ambitious and want to try your hand at fancier looking jiao zi, go on to the next step to pleat your edge.\u003c/em>\u003cbr>\n9.\tMoisten the curved edge again, and using the thumb and forefinger of one hand, form pleats. Place the dumplings on the lined baking sheets as you complete them, arranging them in 1 layer so they don’t stick to one another.\u003cbr>\n10.\tCook the dumplings in a pot of boiling water (they're done when they float), or in a hot pan. If pan-searing, heat vegetable oil in a skillet until hot, but not smoking. Fry the dumplings until the bottoms are lightly golden, about 2-3 minutes, then add ½ cup water, cover with a lid, and cook until the liquid is evaporated and the bottoms of the dumplings are crisp, 8-10 minutes.\u003cbr>\n11.\tServe dumplings immediately with dipping sauce. \u003c/p>\n\u003cp>\u003cstrong>Dipping Sauce\u003c/strong>\u003cbr>\n1 tablespoon minced garlic\u003cbr>\n1 tablespoon minced ginger\u003cbr>\n2 tablespoons minced green onion\u003cbr>\n4 tablespoons sweet soy sauce\u003cbr>\n1 teaspoon sesame oil\u003cbr>\n½ teaspoon spice vinegar\u003cbr>\n½ teaspoon sugar\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">Food and Wine This Week\u003c/a> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chinese New Year Feast",
"title": "Chinese New Year Feast",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/CNY-Golden-Dragon-002.jpg\" alt=\"Chinese New Year Golden Dragon\" title=\"Chinese New Year Golden Dragon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10478\">\u003cbr>\n\u003cem>Photo Credit: Knight Lights Photography\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>February 14, 2010.\u003c/strong> Doily valentines, conversation hearts, and sugar-coated smooches, step aside. This year, you'll have to share the spotlight with the Tiger. Rawrrr. {Cue firecrackers and those darned little Pop Pops the kids are still playing with.}\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Pop_Pop.jpg\" alt=\"Pop Pop firecrackers\" title=\"Pop Pop firecrackers\" width=\"480\" height=\"338\" class=\"alignnone size-full wp-image-10417\">\u003cbr>\n\u003cem>Pop Pop Pop\u003c/em>\u003c/p>\n\u003cp>It's the \u003ca href=\"http://www.astrology.com/2010-year-tiger-overview/2-d-d-63392\">Year of the Tiger\u003c/a> and on February 14th, the first day of the first lunar month in the Chinese calendar this year, the Tiger's reign will begin. On New Year's Eve, Asian families all over the world will be celebrating with a dinner feast. \u003c/p>\n\u003cp>As is customary in Chinese celebrations, food is of the utmost importance and various dishes have symbolic meanings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last year, to welcome in the Year of the Ox, we had a true \u003ca href=\"http://lickmyspoon.com/foodmusings/chinese-new-year-dinner/\">Lucky Feast\u003c/a>. I'm still noodling on what will be on the menu this year, but certain traditional items are must-haves. \u003c/p>\n\u003cp>\u003cstrong>1.\tDumplings (Jiao Zi) = prosperity \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-147.jpg\" alt=\"Pork and Shrimp Dumplings\" title=\"Pork and Shrimp Dumplings\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10408\">\u003cbr>\n\u003cem>Pork and Shrimp Dumplings\u003c/em>\u003c/p>\n\u003cp>The Chinese are really into \u003cstrong>prosperity\u003c/strong> and \u003cstrong>good luck\u003c/strong>, so anything that can help bring those thing along in the new year are important. For example, the color red (this is why red foods like lobster are often served at New Year celebrations and wedding banquets). For another example, and a tad more affordable, dumplings (\u003cem>jiao zi\u003c/em> in Chinese). Making homemade dumplings can be a fun group activity, and the pay off is delicious. For some great tips on dumpling-making, I turn to the dumpling queen herself, \u003ca href=\"http://www.asiandumplingtips.com/\">Andrea Nguyen\u003c/a>. Author of \u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580089755\">Asian Dumplings\u003c/a>, Andrea knows a thing or two about these prosperity-bearing pouches of goodness. \u003c/p>\n\u003cp>\u003cstrong>2.\tNoodles = a long life \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-161.jpg\" alt=\"Lo Mein\" title=\"Lo Mein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10409\">\u003cbr>\n\u003cem>Lo Mein\u003c/em>\u003c/p>\n\u003cp>Lo mein is a classic, and is a great filler if you have a lot of guests. I'm partial to the way my mom makes it, with thicker-cut Shanghai-style noodles and generous amounts of marinated mushrooms, barbecue pork, scallion, Napa cabbage, egg, and goji berries.\u003c/p>\n\u003cp>\u003cstrong>3.\tWhite Cut Chicken with Ginger-Scallion Oil = happiness & purity, and family as well if it's served whole\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-White-Cut-Chicken-013.jpg\" alt=\"White Cut Chicken (bok cheet gai) with Ginger-Scallion Oil\" title=\"White Cut Chicken (bok cheet gai) with Ginger-Scallion Oil\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10416\">\u003cbr>\n\u003cem>White Cut Chicken (bok cheet gai) with Ginger-Scallion Oil\u003c/em>\u003c/p>\n\u003cp>A simple recipe with vibrant flavors, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/13/chinese-white-cut-chicken-with-ginger-scallion-oil/\">White Cut Chicken\u003c/a> (or as it's called in Chinese, \u003cem>bok cheet gai\u003c/em>) with Ginger-Scallion Oil is so good you’ll be making this well into the new year. The white chicken symbolizes \"happiness and purity,\" and if it is presented whole (yes, with the head and the butt on the plate), it also signifies \"family.\" I'll abstain from chicken butt jokes now. \u003c/p>\n\u003cp>\u003cstrong>4.\tSteamed Whole Fish = an abundance of good luck\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-288.jpg\" alt=\"Steamed Whole Fish with Ginger and Scallion\" title=\"Steamed Whole Fish with Ginger and Scallion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10412\">\u003cbr>\n\u003cem>Steamed Whole Fish with Ginger and Scallion\u003c/em>\u003c/p>\n\u003cp>Much less intimidating than it looks, the fresh fish is simply prepared with soy sauce, ginger, and scallion. Similar to how the chicken is finished off, the fish is topped with a mixture of hot vegetable oil poured over fresh scallions. The fish is served whole, with the head and tail intact to ensure a good start and finish in the New Year. \u003c/p>\n\u003cp>\u003cstrong>5. Black Moss Seaweed = good fortune\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-215.jpg\" alt=\"Mushrooms and Black Moss Seaweed (Dong Gu Fat Choy)\" title=\"Mushrooms and Black Moss Seaweed (Dong Gu Fat Choy)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10410\">\u003cbr>\n\u003cem>Mushrooms and Black Moss Seaweed (Dong Gu Fat Choy)\u003c/em>\u003c/p>\n\u003cp>Black Moss Seaweed is called \u003cem>fat choy\u003c/em> in Chinese. Literally translated, it means \"hair vegetable.\" Makes sense, huh? It looks uncannily, and unappetizingly, similar to masses of black hair. \u003cem>Fat choy\u003c/em> is also a homophone in Chinese for \"good fortune.\" It is served with braised Chinese mushrooms in a mixture of oyster sauce, soy sauce, and sugar for a full, savory flavor…and is slightly less scary looking that way.\u003c/p>\n\u003cp>\u003cstrong>6. Tray of Togetherness (sweets = good luck)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-127.jpg\" alt=\"Tray of Togetherness\" title=\"Tray of Togetherness\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10407\">\u003cbr>\n\u003cem>Tray of Togetherness\u003c/em>\u003c/p>\n\u003cp>It is customary to start the New Year with something sweet. This tray is full of eight (a traditional lucky number) different treats like candied dried fruits and coconut. \u003c/p>\n\u003cp>\u003cstrong>7. Kumquats = prosperity\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-313.jpg\" alt=\"Lucky golden kumquat tree\" title=\"Lucky golden kumquat tree\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10414\">\u003cbr>\n\u003cem>Lucky golden kumquat tree\u003c/em>\u003c/p>\n\u003cp>Translated, kumquat means \"gold orange\" and during Chinese New Year, families and businesses often showcase the whole kumquat tree, or the fruit with stems and leaves attached (which symbolizes strong relationships). Eat them whole, skin and all. The peel is usually pleasantly sweet, although the flesh can be mouth-puckeringly tart. I solved this problem last year by making \u003ca href=\"http://lickmyspoon.com/recipes/kumquat-vanilla-marmalade/\">Kumquat Vanilla Marmalade\u003c/a> from my happy little kumquat tree. \u003c/p>\n\u003cp>\u003cstrong>8. Orange Slice Jello Shots = a good time\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-218.jpg\" alt=\"Orange Slice Jello Shots\" title=\"Orange Slice Jello Shots\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10411\">\u003cbr>\n\u003cem>Orange Slice Jello Shots\u003c/em>\u003c/p>\n\u003cp>Not a \"traditional\" dish per se, but could very well be the makings of a new classic! Needless to say, these were a hit at last year's Chinese New Year party. I saw this brilliant idea on \u003ca href=\"http://adventuresinamateurbakingandcooking.blogspot.com/2008/04/jello-shots-orange-slices.html\">Adventures in Amateur Baking and Cooking\u003c/a>. Oranges symbolize wealth, so make your boozy jello with some orange-flavored vodka and just wait for double the riches to come pouring through the door. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/CNY-Parade.jpg\" alt=\"Chinese New Year Parade\" title=\"Chinese New Year Parade\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-10477\">\u003cbr>\n\u003cem>Photo Credit: Knight Lights Photography\u003c/em>\u003c/p>\n\u003cp>Finally, don't forget about the \u003ca href=\"http://www.chineseparade.com/calendar.asp\">Chinese New Year Parade\u003c/a>, a San Francisco tradition since the 1860's. This world-famous parade will include a 250-foot long Golden Dragon, lion dancers, stilt walkers, acrobats, and elaborate floats. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chineseparade.com/calendar.asp\">Chinese New Year Parade, San Francisco\u003c/a>\u003cbr>\nSaturday, February 27, 2010\u003cbr>\n5:15 pm - 8:00 pm\u003cbr>\nLocation: Market and Second Street to Kearny and Jackson\u003cbr>\n\u003ca href=\"http://www.chineseparade.com/route.asp\">Parade Route\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">Food and Wine This Week\u003c/a> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. On February 26, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "February 14, 2010. Doily valentines, conversation hearts, and sugar-coated smooches, step aside. This year, you'll have to share the spotlight with the Tiger. On New Year's Eve, Asian families all over the world will be celebrating with a dinner feast full of dishes that will bring good luck and prosperity into the new year. ",
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"description": "February 14, 2010. Doily valentines, conversation hearts, and sugar-coated smooches, step aside. This year, you'll have to share the spotlight with the Tiger. On New Year's Eve, Asian families all over the world will be celebrating with a dinner feast full of dishes that will bring good luck and prosperity into the new year. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/CNY-Golden-Dragon-002.jpg\" alt=\"Chinese New Year Golden Dragon\" title=\"Chinese New Year Golden Dragon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10478\">\u003cbr>\n\u003cem>Photo Credit: Knight Lights Photography\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>February 14, 2010.\u003c/strong> Doily valentines, conversation hearts, and sugar-coated smooches, step aside. This year, you'll have to share the spotlight with the Tiger. Rawrrr. {Cue firecrackers and those darned little Pop Pops the kids are still playing with.}\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Pop_Pop.jpg\" alt=\"Pop Pop firecrackers\" title=\"Pop Pop firecrackers\" width=\"480\" height=\"338\" class=\"alignnone size-full wp-image-10417\">\u003cbr>\n\u003cem>Pop Pop Pop\u003c/em>\u003c/p>\n\u003cp>It's the \u003ca href=\"http://www.astrology.com/2010-year-tiger-overview/2-d-d-63392\">Year of the Tiger\u003c/a> and on February 14th, the first day of the first lunar month in the Chinese calendar this year, the Tiger's reign will begin. On New Year's Eve, Asian families all over the world will be celebrating with a dinner feast. \u003c/p>\n\u003cp>As is customary in Chinese celebrations, food is of the utmost importance and various dishes have symbolic meanings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last year, to welcome in the Year of the Ox, we had a true \u003ca href=\"http://lickmyspoon.com/foodmusings/chinese-new-year-dinner/\">Lucky Feast\u003c/a>. I'm still noodling on what will be on the menu this year, but certain traditional items are must-haves. \u003c/p>\n\u003cp>\u003cstrong>1.\tDumplings (Jiao Zi) = prosperity \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-147.jpg\" alt=\"Pork and Shrimp Dumplings\" title=\"Pork and Shrimp Dumplings\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10408\">\u003cbr>\n\u003cem>Pork and Shrimp Dumplings\u003c/em>\u003c/p>\n\u003cp>The Chinese are really into \u003cstrong>prosperity\u003c/strong> and \u003cstrong>good luck\u003c/strong>, so anything that can help bring those thing along in the new year are important. For example, the color red (this is why red foods like lobster are often served at New Year celebrations and wedding banquets). For another example, and a tad more affordable, dumplings (\u003cem>jiao zi\u003c/em> in Chinese). Making homemade dumplings can be a fun group activity, and the pay off is delicious. For some great tips on dumpling-making, I turn to the dumpling queen herself, \u003ca href=\"http://www.asiandumplingtips.com/\">Andrea Nguyen\u003c/a>. Author of \u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580089755\">Asian Dumplings\u003c/a>, Andrea knows a thing or two about these prosperity-bearing pouches of goodness. \u003c/p>\n\u003cp>\u003cstrong>2.\tNoodles = a long life \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-161.jpg\" alt=\"Lo Mein\" title=\"Lo Mein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10409\">\u003cbr>\n\u003cem>Lo Mein\u003c/em>\u003c/p>\n\u003cp>Lo mein is a classic, and is a great filler if you have a lot of guests. I'm partial to the way my mom makes it, with thicker-cut Shanghai-style noodles and generous amounts of marinated mushrooms, barbecue pork, scallion, Napa cabbage, egg, and goji berries.\u003c/p>\n\u003cp>\u003cstrong>3.\tWhite Cut Chicken with Ginger-Scallion Oil = happiness & purity, and family as well if it's served whole\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-White-Cut-Chicken-013.jpg\" alt=\"White Cut Chicken (bok cheet gai) with Ginger-Scallion Oil\" title=\"White Cut Chicken (bok cheet gai) with Ginger-Scallion Oil\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10416\">\u003cbr>\n\u003cem>White Cut Chicken (bok cheet gai) with Ginger-Scallion Oil\u003c/em>\u003c/p>\n\u003cp>A simple recipe with vibrant flavors, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/13/chinese-white-cut-chicken-with-ginger-scallion-oil/\">White Cut Chicken\u003c/a> (or as it's called in Chinese, \u003cem>bok cheet gai\u003c/em>) with Ginger-Scallion Oil is so good you’ll be making this well into the new year. The white chicken symbolizes \"happiness and purity,\" and if it is presented whole (yes, with the head and the butt on the plate), it also signifies \"family.\" I'll abstain from chicken butt jokes now. \u003c/p>\n\u003cp>\u003cstrong>4.\tSteamed Whole Fish = an abundance of good luck\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-288.jpg\" alt=\"Steamed Whole Fish with Ginger and Scallion\" title=\"Steamed Whole Fish with Ginger and Scallion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10412\">\u003cbr>\n\u003cem>Steamed Whole Fish with Ginger and Scallion\u003c/em>\u003c/p>\n\u003cp>Much less intimidating than it looks, the fresh fish is simply prepared with soy sauce, ginger, and scallion. Similar to how the chicken is finished off, the fish is topped with a mixture of hot vegetable oil poured over fresh scallions. The fish is served whole, with the head and tail intact to ensure a good start and finish in the New Year. \u003c/p>\n\u003cp>\u003cstrong>5. Black Moss Seaweed = good fortune\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-215.jpg\" alt=\"Mushrooms and Black Moss Seaweed (Dong Gu Fat Choy)\" title=\"Mushrooms and Black Moss Seaweed (Dong Gu Fat Choy)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10410\">\u003cbr>\n\u003cem>Mushrooms and Black Moss Seaweed (Dong Gu Fat Choy)\u003c/em>\u003c/p>\n\u003cp>Black Moss Seaweed is called \u003cem>fat choy\u003c/em> in Chinese. Literally translated, it means \"hair vegetable.\" Makes sense, huh? It looks uncannily, and unappetizingly, similar to masses of black hair. \u003cem>Fat choy\u003c/em> is also a homophone in Chinese for \"good fortune.\" It is served with braised Chinese mushrooms in a mixture of oyster sauce, soy sauce, and sugar for a full, savory flavor…and is slightly less scary looking that way.\u003c/p>\n\u003cp>\u003cstrong>6. Tray of Togetherness (sweets = good luck)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-127.jpg\" alt=\"Tray of Togetherness\" title=\"Tray of Togetherness\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10407\">\u003cbr>\n\u003cem>Tray of Togetherness\u003c/em>\u003c/p>\n\u003cp>It is customary to start the New Year with something sweet. This tray is full of eight (a traditional lucky number) different treats like candied dried fruits and coconut. \u003c/p>\n\u003cp>\u003cstrong>7. Kumquats = prosperity\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-313.jpg\" alt=\"Lucky golden kumquat tree\" title=\"Lucky golden kumquat tree\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10414\">\u003cbr>\n\u003cem>Lucky golden kumquat tree\u003c/em>\u003c/p>\n\u003cp>Translated, kumquat means \"gold orange\" and during Chinese New Year, families and businesses often showcase the whole kumquat tree, or the fruit with stems and leaves attached (which symbolizes strong relationships). Eat them whole, skin and all. The peel is usually pleasantly sweet, although the flesh can be mouth-puckeringly tart. I solved this problem last year by making \u003ca href=\"http://lickmyspoon.com/recipes/kumquat-vanilla-marmalade/\">Kumquat Vanilla Marmalade\u003c/a> from my happy little kumquat tree. \u003c/p>\n\u003cp>\u003cstrong>8. Orange Slice Jello Shots = a good time\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-218.jpg\" alt=\"Orange Slice Jello Shots\" title=\"Orange Slice Jello Shots\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10411\">\u003cbr>\n\u003cem>Orange Slice Jello Shots\u003c/em>\u003c/p>\n\u003cp>Not a \"traditional\" dish per se, but could very well be the makings of a new classic! Needless to say, these were a hit at last year's Chinese New Year party. I saw this brilliant idea on \u003ca href=\"http://adventuresinamateurbakingandcooking.blogspot.com/2008/04/jello-shots-orange-slices.html\">Adventures in Amateur Baking and Cooking\u003c/a>. Oranges symbolize wealth, so make your boozy jello with some orange-flavored vodka and just wait for double the riches to come pouring through the door. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/CNY-Parade.jpg\" alt=\"Chinese New Year Parade\" title=\"Chinese New Year Parade\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-10477\">\u003cbr>\n\u003cem>Photo Credit: Knight Lights Photography\u003c/em>\u003c/p>\n\u003cp>Finally, don't forget about the \u003ca href=\"http://www.chineseparade.com/calendar.asp\">Chinese New Year Parade\u003c/a>, a San Francisco tradition since the 1860's. This world-famous parade will include a 250-foot long Golden Dragon, lion dancers, stilt walkers, acrobats, and elaborate floats. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chineseparade.com/calendar.asp\">Chinese New Year Parade, San Francisco\u003c/a>\u003cbr>\nSaturday, February 27, 2010\u003cbr>\n5:15 pm - 8:00 pm\u003cbr>\nLocation: Market and Second Street to Kearny and Jackson\u003cbr>\n\u003ca href=\"http://www.chineseparade.com/route.asp\">Parade Route\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">Food and Wine This Week\u003c/a> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. On February 26, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Chinese White Cut Chicken with Ginger-Scallion Oil ",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Chinese-White-Cut-Chicken-013.jpg\" alt=\"Chinese White Cut Chicken\" title=\"Chinese White Cut Chicken\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9667\">\u003cbr>\n\u003cem>White Cut Chicken (bok cheet gai) with Ginger-Scallion Oil, Cantonese comfort food \u003c/em>\u003c/p>\n\u003cp>One of my favorite things about Chinese home cooking is that it is often incredibly simplistic. Just a few ingredients, clean, vibrant flavors, and no fussiness. \u003c/p>\n\u003cp>This recipe for poached chicken with ginger-scallion oil is one of my staple dishes when I feel the need to recharge. Served over a bowl of steaming jasmine rice, it is pure comfort and nourishment. \u003c/p>\n\u003cp>You see this dish at a lot of Chinese wedding banquets or New Year celebrations. As is customary for many Chinese foods, there is a special symbolism to this dish. The white chicken symbolizes happiness and purity, and if it is served whole, it symbolizes family as well.\u003c/p>\n\u003cp>I am always surprised at how flavorful this chicken is, considering all you're doing is boiling it. However, the combination of the salt rub and the salted water infused with ginger and garlic must make one phenomenal Jacuzzi bath, because something wonderful happens to that chicken. The meat becomes tender and juicy, and the sesame oil massage adds a warm, nutty fragrance to the skin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The dipping sauce of minced scallion, minced and grated ginger, salt, and vegetable oil is the finishing touch. The secret to this sauce is heating the oil so that the ginger and scallion bloom with aromatic bliss. Spoon this all over some fluffy white rice, now it's your turn to reach bliss. \u003c/p>\n\u003cp>\u003cem>Added Bonus:\u003c/em> Save the poaching liquid (removing any scum off the surface) and the chicken carcass to make a fantastic chicken stock. \u003c/p>\n\u003cp>\u003cstrong>Chinese White Cut Chicken (\u003cem>Bok Cheet Gai\u003c/em>) with Ginger-Scallion Oil\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 whole chicken, 4-5 pounds\u003cbr>\n3-4 big chunks of ginger (1-inch thick), peeled and smashed\u003cbr>\n6 cloves garlic, peeled and smashed\u003cbr>\n2 tablespoons Kosher salt, plus more to season the chicken\u003cbr>\n1 tablespoon sesame oil\u003c/p>\n\u003cp>\u003cstrong>Dipping Sauce:\u003c/strong>\u003cbr>\n4 tablespoons scallion, minced\u003cbr>\n1 tablespoon ginger, minced\u003cbr>\n1 tablespoon ginger, grated (a Microplane is perfect for this)\u003cbr>\n1 teaspoon salt\u003cbr>\n½ cup vegetable oil\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tClean the chicken inside and out, removing any innards, and pat it dry. Rub salt liberally inside and out. Allow it to sit for 1 hour.\u003cbr>\n2.\tFill a large pot with water full enough to cover at least ¾ of the chicken. Bring the water to a boil with the smashed ginger, garlic, and 2 tablespoons of salt. Place the chicken in breast side up, cover, and bring to a boil. Switch it to low heat and let cook for 45 minutes.\u003cbr>\n3.\tFlip the chicken, cover it and cook on low heat for another 45 minutes.\u003cbr>\n4.\tTo test if the chicken is done, insert a chopstick near the thigh. If it goes in and there is no pinkness, it’s done. To lift the bird out of the pot, slip 2 chopsticks beneath the wings and lift up.\u003cbr>\n5.\tPat the bird dry and rub with the sesame oil. Allow it to cool for 30 minutes before cutting. Serve with dipping sauce.\u003cbr>\n6.\tPrepare the dipping sauce by heating the vegetable oil just until it starts to smoke. Pour it over the scallion, ginger, and salt, and mix together. Serve with the chicken immediately.\u003c/p>\n\n",
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"excerpt": "You see this dish at a lot of Chinese wedding banquets or New Year celebrations. As is customary for many Chinese foods, there is a special symbolism to this dish. The white chicken symbolizes happiness and purity, and if it is served whole, it symbolizes family as well.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Chinese-White-Cut-Chicken-013.jpg\" alt=\"Chinese White Cut Chicken\" title=\"Chinese White Cut Chicken\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-9667\">\u003cbr>\n\u003cem>White Cut Chicken (bok cheet gai) with Ginger-Scallion Oil, Cantonese comfort food \u003c/em>\u003c/p>\n\u003cp>One of my favorite things about Chinese home cooking is that it is often incredibly simplistic. Just a few ingredients, clean, vibrant flavors, and no fussiness. \u003c/p>\n\u003cp>This recipe for poached chicken with ginger-scallion oil is one of my staple dishes when I feel the need to recharge. Served over a bowl of steaming jasmine rice, it is pure comfort and nourishment. \u003c/p>\n\u003cp>You see this dish at a lot of Chinese wedding banquets or New Year celebrations. As is customary for many Chinese foods, there is a special symbolism to this dish. The white chicken symbolizes happiness and purity, and if it is served whole, it symbolizes family as well.\u003c/p>\n\u003cp>I am always surprised at how flavorful this chicken is, considering all you're doing is boiling it. However, the combination of the salt rub and the salted water infused with ginger and garlic must make one phenomenal Jacuzzi bath, because something wonderful happens to that chicken. The meat becomes tender and juicy, and the sesame oil massage adds a warm, nutty fragrance to the skin. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The dipping sauce of minced scallion, minced and grated ginger, salt, and vegetable oil is the finishing touch. The secret to this sauce is heating the oil so that the ginger and scallion bloom with aromatic bliss. Spoon this all over some fluffy white rice, now it's your turn to reach bliss. \u003c/p>\n\u003cp>\u003cem>Added Bonus:\u003c/em> Save the poaching liquid (removing any scum off the surface) and the chicken carcass to make a fantastic chicken stock. \u003c/p>\n\u003cp>\u003cstrong>Chinese White Cut Chicken (\u003cem>Bok Cheet Gai\u003c/em>) with Ginger-Scallion Oil\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 whole chicken, 4-5 pounds\u003cbr>\n3-4 big chunks of ginger (1-inch thick), peeled and smashed\u003cbr>\n6 cloves garlic, peeled and smashed\u003cbr>\n2 tablespoons Kosher salt, plus more to season the chicken\u003cbr>\n1 tablespoon sesame oil\u003c/p>\n\u003cp>\u003cstrong>Dipping Sauce:\u003c/strong>\u003cbr>\n4 tablespoons scallion, minced\u003cbr>\n1 tablespoon ginger, minced\u003cbr>\n1 tablespoon ginger, grated (a Microplane is perfect for this)\u003cbr>\n1 teaspoon salt\u003cbr>\n½ cup vegetable oil\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tClean the chicken inside and out, removing any innards, and pat it dry. Rub salt liberally inside and out. Allow it to sit for 1 hour.\u003cbr>\n2.\tFill a large pot with water full enough to cover at least ¾ of the chicken. Bring the water to a boil with the smashed ginger, garlic, and 2 tablespoons of salt. Place the chicken in breast side up, cover, and bring to a boil. Switch it to low heat and let cook for 45 minutes.\u003cbr>\n3.\tFlip the chicken, cover it and cook on low heat for another 45 minutes.\u003cbr>\n4.\tTo test if the chicken is done, insert a chopstick near the thigh. If it goes in and there is no pinkness, it’s done. To lift the bird out of the pot, slip 2 chopsticks beneath the wings and lift up.\u003cbr>\n5.\tPat the bird dry and rub with the sesame oil. Allow it to cool for 30 minutes before cutting. Serve with dipping sauce.\u003cbr>\n6.\tPrepare the dipping sauce by heating the vegetable oil just until it starts to smoke. Pour it over the scallion, ginger, and salt, and mix together. Serve with the chicken immediately.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Poke the Ones You Love This Christmas.",
"title": "Poke the Ones You Love This Christmas.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Poke-Tree.jpg\" alt=\"Poke Tree\" title=\"Poke Tree\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-9242\">As it turns out, \u003cem>\u003ca href=\"http://www.youtube.com/watch?v=ecnehcLIVeI\">Mele Kalikimaka\u003c/a>\u003c/em> really \u003cem>is\u003c/em> the thing to say on a bright Hawai'ian Christmas Day. So, in honor of all my friends from The Islands Big and not-so-Big, I am saying \"Merry Christmas\" with a big bowl of poke. Of course, since this is a Holiday piece, I felt it necessary to make this raw tuna dish look as Christmas-y as possible, under the circumstances.\u003c/p>\n\u003cp>And why not?\u003c/p>\n\u003cp>I have been \u003cdel datetime=\"2009-12-24T23:20:32+00:00\">terrified\u003c/del> intrigued by the idea of an Hawai'ian Christmas ever since I was forced to participate in my elementary school's \"Salute to Hawai'i\" Christmas pageant as a shy, bespectacled, backwards-shirted (you should see my class photo) second grader. I was impressed that anyone could pull together an hour's Holiday entertainment singing nothing but Polynesian Christmas songs. Perhaps entertainment is too strong a word. Of course, I was also convinced that our musical director was binge-drinking.\u003c/p>\n\u003cp>Whatever the case, I thought I had successfully eradicated the horror of having to stand up and sing on stage wearing a hula shirt and grass apron in front of an audience of parents in cowl necked sweaters and three-piece corduroy suits forever.\u003c/p>\n\u003cp>Apparently not.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When helping my friend Craig carry in his family's Christmas tree last week, he started to good-naturedly threaten his daughters with the idea of creating a Polynesian-themed tree. \"We'll give it a grass skirt and top it with a big \u003cem>Pele\u003c/em>,\" he said. I chimed in by promising to decorate the tree with snowmen made of poi. The girls were unimpressed. I had thought referencing of the Fire Goddess Pele was a nice touch but, after lugging a ten foot Douglas fir into his house, I was privately casting my vote for \u003cem>Ulaulekeahi\u003c/em>, God of Distillers.\u003c/p>\n\u003cp>And then I thought about how I on earth I was going to pull off poi-based snowmen.\u003c/p>\n\u003cp>As I was imagining rolling these poi-men in shredded coconut, the memories of that awful pageant came flooding back. Well, not flooding. Perhaps tricking back is a better term. But it was enough to make me shudder when I remembered our big show-stopper-- \u003ca href=\"http://www.youtube.com/watch?v=mQvvwb1z338\">\"The Hawai'ian Twelve Days of Christmas.\"\u003c/a> Fortunately, I could only remember the first day (One myna bird in one papaya tree). If you really can't live with yourself until you know what \"tutu\" gave to us on the other eleven days, \u003ca href=\"http://gohawaii.about.com/od/festivals/a/hawaii_xmas_d.htm\">you can read the lyrics here\u003c/a>. I just thank the tiki gods that we didn't attempt to sing this song in Pidgin English.\u003c/p>\n\u003cp>Well, I have chucked the idea of making poi-men this year because, well, poi happens to be one of the few foodstuffs I actually loathe. Why make Christmas more unpleasant than it already is? So, instead, I am making poke, which happens to be one of my favorite foodstuffs and, most conveniently, Hawai'ian.\u003c/p>\n\u003cp>\u003cem>Mele Kalikimaka, makamakas.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Poke\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>By the way, the word is pronounced poh-keh, or poh-kay, if you prefer. In Hawai'ian, \u003cem>poke\u003c/em> means, roughly, \"small piece\" and, just as the name would imply, it is a dish of fish cut into small pieces, tossed with on-hand ingredients, and served up as a side dish-- a sort of fish salad. You don't find it on many restaurant menus (or didn't-- hopefully that is changing), but you can find it in most homes and even at Hawai'ian supermarkets in the deli section. It's unassuming, fresh (it had better be-- you're dealing with raw fish here), and utterly delicious.\u003c/p>\n\u003cp>Some folks like their \u003cem>poke\u003c/em> with rice, some like it lightly seared, and some, it's true, like it hot. Personally, I like it raw and served with chips made of fried wonton wrappers. To me, it is a sort of Polynesian/Pan-Asian (just look at the ingredients) chips-and-salsa.\u003c/p>\n\u003cp>Give it a go, if you like. Just please make certain that you get the freshest possible tuna. Bargain hunting may be a practical skill when it come to buying a couch or a Persian rug, but you will not necessarily be well-served by it when purchasing fresh seafood. And, no, canned tuna will not do.\u003c/p>\n\u003cp>Lastly, there is no single \"proper\" recipe, so add whatever you like. Common ingredients include: tomato, green onions, Maui onion, macadamia nuts--whatever is in the house that might work logically with tuna. Go for it. My favored recipe is simple and straight-forward, \u003cdel datetime=\"2009-12-24T23:29:15+00:00\">just like me\u003c/del>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound fresh tuna, (ahi, yellowfin-- something you might use when making sushi)\u003c/p>\n\u003cp>1/2 cup chopped, fresh seaweed\u003c/p>\n\u003cp>1 medium-sized shallot, chopped fine\u003c/p>\n\u003cp>1/4 teaspoon crushed red pepper flakes\u003c/p>\n\u003cp>1 teaspoon sesame oil\u003c/p>\n\u003cp>2 tablespoons shoyu (Japanese soy sauce)\u003c/p>\n\u003cp>A handful of black sesame seeds for garnish (which I forgot to add in the above photo. I wound up eating most of it standing over the sink before I even remembered about them).\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Cut the tuna into 1/2\" cubes. Place in a large bowl and toss with seaweed, pepper flakes, shallot, shoyu, and sesame oil. Serve immediately or wait an hour or so to let the flavors blend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve with fried wonton chips or sticky rice. Whatever you serve it with, just make sure you serve it on the same day it was prepared. This is, after all, raw fish we're talking about.\u003c/p>\n\n",
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"excerpt": "As it turns out, \u003cem>\u003cstrong>Mele Kalikimaka\u003c/strong>\u003c/em> really \u003cem>is\u003c/em> the thing to say on a bright Hawai'ian Christmas Day. So, in honor of all my friends from The Islands Big and not-so-Big, I am saying \"Merry Christmas\" with a big bowl of poke. Of course, since this is a Holiday piece, I felt it necessary to make this raw tuna dish look as Christmas-y as possible, under the circumstances.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Poke-Tree.jpg\" alt=\"Poke Tree\" title=\"Poke Tree\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-9242\">As it turns out, \u003cem>\u003ca href=\"http://www.youtube.com/watch?v=ecnehcLIVeI\">Mele Kalikimaka\u003c/a>\u003c/em> really \u003cem>is\u003c/em> the thing to say on a bright Hawai'ian Christmas Day. So, in honor of all my friends from The Islands Big and not-so-Big, I am saying \"Merry Christmas\" with a big bowl of poke. Of course, since this is a Holiday piece, I felt it necessary to make this raw tuna dish look as Christmas-y as possible, under the circumstances.\u003c/p>\n\u003cp>And why not?\u003c/p>\n\u003cp>I have been \u003cdel datetime=\"2009-12-24T23:20:32+00:00\">terrified\u003c/del> intrigued by the idea of an Hawai'ian Christmas ever since I was forced to participate in my elementary school's \"Salute to Hawai'i\" Christmas pageant as a shy, bespectacled, backwards-shirted (you should see my class photo) second grader. I was impressed that anyone could pull together an hour's Holiday entertainment singing nothing but Polynesian Christmas songs. Perhaps entertainment is too strong a word. Of course, I was also convinced that our musical director was binge-drinking.\u003c/p>\n\u003cp>Whatever the case, I thought I had successfully eradicated the horror of having to stand up and sing on stage wearing a hula shirt and grass apron in front of an audience of parents in cowl necked sweaters and three-piece corduroy suits forever.\u003c/p>\n\u003cp>Apparently not.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When helping my friend Craig carry in his family's Christmas tree last week, he started to good-naturedly threaten his daughters with the idea of creating a Polynesian-themed tree. \"We'll give it a grass skirt and top it with a big \u003cem>Pele\u003c/em>,\" he said. I chimed in by promising to decorate the tree with snowmen made of poi. The girls were unimpressed. I had thought referencing of the Fire Goddess Pele was a nice touch but, after lugging a ten foot Douglas fir into his house, I was privately casting my vote for \u003cem>Ulaulekeahi\u003c/em>, God of Distillers.\u003c/p>\n\u003cp>And then I thought about how I on earth I was going to pull off poi-based snowmen.\u003c/p>\n\u003cp>As I was imagining rolling these poi-men in shredded coconut, the memories of that awful pageant came flooding back. Well, not flooding. Perhaps tricking back is a better term. But it was enough to make me shudder when I remembered our big show-stopper-- \u003ca href=\"http://www.youtube.com/watch?v=mQvvwb1z338\">\"The Hawai'ian Twelve Days of Christmas.\"\u003c/a> Fortunately, I could only remember the first day (One myna bird in one papaya tree). If you really can't live with yourself until you know what \"tutu\" gave to us on the other eleven days, \u003ca href=\"http://gohawaii.about.com/od/festivals/a/hawaii_xmas_d.htm\">you can read the lyrics here\u003c/a>. I just thank the tiki gods that we didn't attempt to sing this song in Pidgin English.\u003c/p>\n\u003cp>Well, I have chucked the idea of making poi-men this year because, well, poi happens to be one of the few foodstuffs I actually loathe. Why make Christmas more unpleasant than it already is? So, instead, I am making poke, which happens to be one of my favorite foodstuffs and, most conveniently, Hawai'ian.\u003c/p>\n\u003cp>\u003cem>Mele Kalikimaka, makamakas.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Poke\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>By the way, the word is pronounced poh-keh, or poh-kay, if you prefer. In Hawai'ian, \u003cem>poke\u003c/em> means, roughly, \"small piece\" and, just as the name would imply, it is a dish of fish cut into small pieces, tossed with on-hand ingredients, and served up as a side dish-- a sort of fish salad. You don't find it on many restaurant menus (or didn't-- hopefully that is changing), but you can find it in most homes and even at Hawai'ian supermarkets in the deli section. It's unassuming, fresh (it had better be-- you're dealing with raw fish here), and utterly delicious.\u003c/p>\n\u003cp>Some folks like their \u003cem>poke\u003c/em> with rice, some like it lightly seared, and some, it's true, like it hot. Personally, I like it raw and served with chips made of fried wonton wrappers. To me, it is a sort of Polynesian/Pan-Asian (just look at the ingredients) chips-and-salsa.\u003c/p>\n\u003cp>Give it a go, if you like. Just please make certain that you get the freshest possible tuna. Bargain hunting may be a practical skill when it come to buying a couch or a Persian rug, but you will not necessarily be well-served by it when purchasing fresh seafood. And, no, canned tuna will not do.\u003c/p>\n\u003cp>Lastly, there is no single \"proper\" recipe, so add whatever you like. Common ingredients include: tomato, green onions, Maui onion, macadamia nuts--whatever is in the house that might work logically with tuna. Go for it. My favored recipe is simple and straight-forward, \u003cdel datetime=\"2009-12-24T23:29:15+00:00\">just like me\u003c/del>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 pound fresh tuna, (ahi, yellowfin-- something you might use when making sushi)\u003c/p>\n\u003cp>1/2 cup chopped, fresh seaweed\u003c/p>\n\u003cp>1 medium-sized shallot, chopped fine\u003c/p>\n\u003cp>1/4 teaspoon crushed red pepper flakes\u003c/p>\n\u003cp>1 teaspoon sesame oil\u003c/p>\n\u003cp>2 tablespoons shoyu (Japanese soy sauce)\u003c/p>\n\u003cp>A handful of black sesame seeds for garnish (which I forgot to add in the above photo. I wound up eating most of it standing over the sink before I even remembered about them).\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Cut the tuna into 1/2\" cubes. Place in a large bowl and toss with seaweed, pepper flakes, shallot, shoyu, and sesame oil. Serve immediately or wait an hour or so to let the flavors blend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve with fried wonton chips or sticky rice. Whatever you serve it with, just make sure you serve it on the same day it was prepared. This is, after all, raw fish we're talking about.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/IMG_5388.jpg\" alt=\"Sandbox Bakery\" title=\"Sandbox Bakery\" width=\"450\" height=\"288\" class=\"alignnone size-full wp-image-9143\">\u003cbr>\nBernalites sure eat well there up on the hill. Dawdling along a rolling 8-block strip of commerce, you could go from \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a> killer Cuban sandwich (and impressive local/sustainable meat selection) to \u003ca href=\"http://www.mokisushi.com\">Moki's\u003c/a> sushi or \u003ca href=\"http://www.vinorossosf.com\">Vino Rosso's\u003c/a> salume. Or you could nibble Peruvian bolitas de yuca at \u003ca href=\"http://www.piqueos.com\">Piqueo's\u003c/a> or momo at \u003ca href=\"http://www.littlenepalsf.com\">Little Nepal\u003c/a>, then finish up with ice cream at \u003ca href=\"http://www.maggiemudd.com\">Maggie Mudd\u003c/a> (including non-dairy versions made with soy or coconut milk). There's coffee and bagels at Martha's, eggs and toast at Moonshine, iced tea and wraps on the shady back deck at Progressive Grounds. \u003c/p>\n\u003cp>All good, but where, where were our Paris-perfect pains au chocolat? Our savory swirls of fluffy bread filled with miso, scallion, and sesame seeds? The Ritual Roasters coffee painstakingly dripped cup by cup? We Hill dwellers may be very busy walking our dogs or itsy-bitsy-spidering our charming offspring, but we have our standards, and our needs. (As well as no patience for schlepping down to the Mission to make our antsy toddlers wait in that endless \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> line.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sandbox_10.jpg\" alt=\"sandbox coissant\" title=\"sandbox coissant\" width=\"260\" height=\"173\" class=\"alignnone size-full wp-image-9153\">\u003c/p>\n\u003cp>Which makes the arrival of \u003ca href=\"http://www.sandboxbakerysf.com\">Sandbox Bakery\u003c/a>, after months of window-peering, a reason for rejoicing up here. \u003ca href=\"http://chowhound.chow.com/topics/634903\">Chowhound buzz\u003c/a> promised a summer opening; permit processes being what they are, the bakery opened on Cortland on December 7. Charcoal-walled without, white-tiled within, the bakery is sleek, almost a little stark for now, with no seating. But all the better to focus on the pastries, arranged in a glass-fronted case facing the whooshing automatic doors.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sandbox_7.jpg\" alt=\"sandbox almond coissant\" title=\"sandbox almond coissant\" width=\"260\" height=\"173\" class=\"alignnone size-full wp-image-9152\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Prices, for now, are very reasonable: croissants $2 to $2.50, scones $2, filled buns $2.25 to $3, cookies .75 cents, muffins $2. Warm pastries come out of the oven in waves. Longing for something flaky and croissant-ish mid-morning, we were sorry to see only rolls, muffins, and scones on offer. But no worries: a few minutes later, owner/pastry chef Mutsumi Takehara emerged from the back with a platter of oven-hot raisin swirls and sweet cheese croissants.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sandbox_17.jpg\" alt=\"sandbox scone\" title=\"sandbox scone\" width=\"260\" height=\"173\" class=\"alignnone size-full wp-image-9154\">\u003c/p>\n\u003cp>It's worth hanging around for these; the raisin swirl we tried was ethereally light and barely sweet, shards of a dream that disappeared like snowflakes. A strawberry scone was more earthbound but still light and easy to crumble into mouthfuls, and well larded with sweet fruit. \u003c/p>\n\u003cp>Beyond croissants, scones, and muffins, Takehara's workhorse is a light, eggy yeast dough, like an airy challah, that she uses to make her version of kashi-pan, the filled buns popular in Japanese bakeries. On the savory side, the dough is rounded into a fat doughnut shape and filled with corn kernels and a splash of creamy bechamel, creating a perfect accompaniment to tomato soup. (You'll have to make your own soup, though, since Sandbox does only pastries for now.) It's braided around an unexpected but rewarding (for you savory-breakfast types) smear of miso and sesame. It's flattened and topped with a tangy, bittersweet gloss of yuzu marmalade. \u003c/p>\n\u003cp>Takehara has the deft touch of a pro, one who's happy to being doing her own thing at last after years of working around town. Her impressive pastry resume includes stints at La Farine, Chez Panisse, Rubicon, and, for the past 10 years, Slanted Door. These are pastries of delicacy and light, subtle rather than sweet. And for all you groggy new parents starting the day at dawn (they don't call this Maternal Hill for nothing), Sandbox opens at 6am on weekdays, 7am on Saturdays. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sandboxbakerysf.com/\">Sandbox Bakery\u003c/a>, 833 Cortland Ave., San Francisco, CA. (415) 642-8580. Mon-Fri, 6am-3pm; Sat 7am-3pm.\u003c/em>\u003cbr>\nFollow on Twitter: \u003ca href=\"http://twitter.com/SandboxBakery\">@SandboxBakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos copyright Sandbox Bakery\u003c/em>\u003c/p>\n\n",
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"excerpt": "We Bernal Hill dwellers may be very busy walking our dogs or itsy-bitsy-spidering our charming offspring, but we have our standards, and our needs. And happily, Sandbox Bakery has arrived to sate all our pain au chocolat, strawberry scone and kashi-pan desires. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/IMG_5388.jpg\" alt=\"Sandbox Bakery\" title=\"Sandbox Bakery\" width=\"450\" height=\"288\" class=\"alignnone size-full wp-image-9143\">\u003cbr>\nBernalites sure eat well there up on the hill. Dawdling along a rolling 8-block strip of commerce, you could go from \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a> killer Cuban sandwich (and impressive local/sustainable meat selection) to \u003ca href=\"http://www.mokisushi.com\">Moki's\u003c/a> sushi or \u003ca href=\"http://www.vinorossosf.com\">Vino Rosso's\u003c/a> salume. Or you could nibble Peruvian bolitas de yuca at \u003ca href=\"http://www.piqueos.com\">Piqueo's\u003c/a> or momo at \u003ca href=\"http://www.littlenepalsf.com\">Little Nepal\u003c/a>, then finish up with ice cream at \u003ca href=\"http://www.maggiemudd.com\">Maggie Mudd\u003c/a> (including non-dairy versions made with soy or coconut milk). There's coffee and bagels at Martha's, eggs and toast at Moonshine, iced tea and wraps on the shady back deck at Progressive Grounds. \u003c/p>\n\u003cp>All good, but where, where were our Paris-perfect pains au chocolat? Our savory swirls of fluffy bread filled with miso, scallion, and sesame seeds? The Ritual Roasters coffee painstakingly dripped cup by cup? We Hill dwellers may be very busy walking our dogs or itsy-bitsy-spidering our charming offspring, but we have our standards, and our needs. (As well as no patience for schlepping down to the Mission to make our antsy toddlers wait in that endless \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> line.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sandbox_10.jpg\" alt=\"sandbox coissant\" title=\"sandbox coissant\" width=\"260\" height=\"173\" class=\"alignnone size-full wp-image-9153\">\u003c/p>\n\u003cp>Which makes the arrival of \u003ca href=\"http://www.sandboxbakerysf.com\">Sandbox Bakery\u003c/a>, after months of window-peering, a reason for rejoicing up here. \u003ca href=\"http://chowhound.chow.com/topics/634903\">Chowhound buzz\u003c/a> promised a summer opening; permit processes being what they are, the bakery opened on Cortland on December 7. Charcoal-walled without, white-tiled within, the bakery is sleek, almost a little stark for now, with no seating. But all the better to focus on the pastries, arranged in a glass-fronted case facing the whooshing automatic doors.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sandbox_7.jpg\" alt=\"sandbox almond coissant\" title=\"sandbox almond coissant\" width=\"260\" height=\"173\" class=\"alignnone size-full wp-image-9152\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Prices, for now, are very reasonable: croissants $2 to $2.50, scones $2, filled buns $2.25 to $3, cookies .75 cents, muffins $2. Warm pastries come out of the oven in waves. Longing for something flaky and croissant-ish mid-morning, we were sorry to see only rolls, muffins, and scones on offer. But no worries: a few minutes later, owner/pastry chef Mutsumi Takehara emerged from the back with a platter of oven-hot raisin swirls and sweet cheese croissants.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sandbox_17.jpg\" alt=\"sandbox scone\" title=\"sandbox scone\" width=\"260\" height=\"173\" class=\"alignnone size-full wp-image-9154\">\u003c/p>\n\u003cp>It's worth hanging around for these; the raisin swirl we tried was ethereally light and barely sweet, shards of a dream that disappeared like snowflakes. A strawberry scone was more earthbound but still light and easy to crumble into mouthfuls, and well larded with sweet fruit. \u003c/p>\n\u003cp>Beyond croissants, scones, and muffins, Takehara's workhorse is a light, eggy yeast dough, like an airy challah, that she uses to make her version of kashi-pan, the filled buns popular in Japanese bakeries. On the savory side, the dough is rounded into a fat doughnut shape and filled with corn kernels and a splash of creamy bechamel, creating a perfect accompaniment to tomato soup. (You'll have to make your own soup, though, since Sandbox does only pastries for now.) It's braided around an unexpected but rewarding (for you savory-breakfast types) smear of miso and sesame. It's flattened and topped with a tangy, bittersweet gloss of yuzu marmalade. \u003c/p>\n\u003cp>Takehara has the deft touch of a pro, one who's happy to being doing her own thing at last after years of working around town. Her impressive pastry resume includes stints at La Farine, Chez Panisse, Rubicon, and, for the past 10 years, Slanted Door. These are pastries of delicacy and light, subtle rather than sweet. And for all you groggy new parents starting the day at dawn (they don't call this Maternal Hill for nothing), Sandbox opens at 6am on weekdays, 7am on Saturdays. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sandboxbakerysf.com/\">Sandbox Bakery\u003c/a>, 833 Cortland Ave., San Francisco, CA. (415) 642-8580. Mon-Fri, 6am-3pm; Sat 7am-3pm.\u003c/em>\u003cbr>\nFollow on Twitter: \u003ca href=\"http://twitter.com/SandboxBakery\">@SandboxBakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos copyright Sandbox Bakery\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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"link": "/radio/program/code-switch-life-kit",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"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. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"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. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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