window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_78206": {
"type": "attachments",
"id": "bayareabites_78206",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "78206",
"found": true
},
"parent": 78198,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/02/fortune1-640.jpg",
"width": 624,
"height": 467
}
},
"publishDate": 1392310530,
"modified": 1392310530,
"caption": "The majority of patrons at Shanghai's Fortune Cookie restaurant are foreigners, particularly Americans who crave the American-Chinese food they grew up with but can't find in China. (Frank Langfitt/NPR)",
"description": "The majority of patrons at Shanghai's Fortune Cookie restaurant are foreigners, particularly Americans who crave the American-Chinese food they grew up with but can't find in China. (Frank Langfitt/NPR)",
"title": "fortune-cookie-1",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_65975": {
"type": "attachments",
"id": "bayareabites_65975",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "65975",
"found": true
},
"parent": 65966,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/07/wontons-sm.jpg",
"width": 624,
"height": 467
}
},
"publishDate": 1374384213,
"modified": 1374384213,
"caption": null,
"description": "A member of the staff at the one-Michelin-starred restaurant Ho Hung Kee prepares wontons in Hong Kong.",
"title": "dumpling",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_65828": {
"type": "attachments",
"id": "bayareabites_65828",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "65828",
"found": true
},
"parent": 64206,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-640x3601.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1374167871,
"modified": 1374167871,
"caption": null,
"description": null,
"title": "Shrimp-Won-Ton-Soup-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_55351": {
"type": "attachments",
"id": "bayareabites_55351",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "55351",
"found": true
},
"parent": 55228,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/martin-yan400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1359334650,
"modified": 1359334650,
"caption": null,
"description": null,
"title": "martin-yan400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_44931": {
"type": "attachments",
"id": "bayareabites_44931",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "44931",
"found": true
},
"parent": 44631,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/06/Thy-Tran1.jpg",
"width": 400,
"height": 509
}
},
"publishDate": 1340389938,
"modified": 1340389938,
"caption": null,
"description": null,
"title": "Thy Tran",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_30879": {
"type": "attachments",
"id": "bayareabites_30879",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "30879",
"found": true
},
"parent": 30775,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/07/P1110735.jpg",
"width": 3968,
"height": 2232
}
},
"publishDate": 1311756790,
"modified": 1311756790,
"caption": null,
"description": null,
"title": "popeye's fried chicken",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_10478": {
"type": "attachments",
"id": "bayareabites_10478",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "10478",
"found": true
},
"parent": 10406,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/02/CNY-Golden-Dragon-002.jpg",
"width": 500,
"height": 333
}
},
"publishDate": 1265775033,
"modified": 1265775033,
"caption": null,
"description": null,
"title": "Chinese New Year Golden Dragon",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_78198": {
"type": "authors",
"id": "byline_bayareabites_78198",
"meta": {
"override": true
},
"slug": "byline_bayareabites_78198",
"name": "Frank Langfitt",
"isLoading": false
},
"byline_bayareabites_65966": {
"type": "authors",
"id": "byline_bayareabites_65966",
"meta": {
"override": true
},
"slug": "byline_bayareabites_65966",
"name": "Anna Haensch",
"isLoading": false
},
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"stephanie-im": {
"type": "authors",
"id": "5037",
"meta": {
"index": "authors_1716337520",
"id": "5037",
"found": true
},
"name": "Stephanie Hua",
"firstName": "Stephanie",
"lastName": "Hua",
"slug": "stephanie-im",
"email": "stephanieim1023@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twitter": "LickMySpoon",
"bluesky": null,
"facebook": "pages/Lick-My-Spoon/124276040932644",
"instagram": null,
"linkedin": "StephanieHua",
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Hua | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-im"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
}
},
"pagesReducer": {
"bayareabites_tag_chinese-food": {
"type": "terms",
"id": "bayareabites_2386",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2386",
"score": 9.559087
},
"featImg": null,
"name": "chinese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1773,
"slug": "chinese-food",
"isLoading": false,
"title": "chinese food",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 2
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?tag=chinese-food",
"seeMore": false,
"paginated": true,
"page": 2
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_78198": {
"type": "posts",
"id": "bayareabites_78198",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "78198",
"score": null,
"sort": [
1392311912000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1392311912,
"format": "aside",
"disqusTitle": "Shanghai Warms Up To A New Cuisine: Chinese Food, American-Style",
"title": "Shanghai Warms Up To A New Cuisine: Chinese Food, American-Style",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78199\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-1-4d80f452637436e624b3f3458afcc68496263e19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-1-4d80f452637436e624b3f3458afcc68496263e19-1024x766.jpg\" alt=\"The majority of patrons at Shanghai's Fortune Cookie restaurant are foreigners, particularly Americans who crave the American-Chinese food they grew up with but can't find in China. (Frank Langfitt/NPR)\" width=\"1024\" height=\"766\" class=\"size-large wp-image-78199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The majority of patrons at Shanghai's Fortune Cookie restaurant are foreigners, particularly Americans who crave the American-Chinese food they grew up with but can't find in China. (Frank Langfitt/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4569077/frank-langfitt\" target=\"_blank\">Frank Langfitt\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275628045/cornell-pair-introduce-american-chinese-food-to-shanghai\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/12/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275628045/cornell-pair-introduce-american-chinese-food-to-shanghai\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140212_me_fortune_cookie_serves_up_american-chinese_takeout_in_china.mp3\"] \u003c/p>\n\u003cp>Imagine living in China and missing Chinese food. It happens. American expatriates who grew up with popular takeout dishes like General Tso's chicken can't find it in China because it essentially doesn't exist here.\u003c/p>\n\u003cp>Much of the Chinese food we grew up with isn't really Chinese. It's an American version of Chinese food. Chinese immigrants created it over time, adapting recipes with U.S. ingredients to appeal to American palates.\u003c/p>\n\u003cp>Now, Americans living in Shanghai can get a fix of their beloved Chinatown cuisine at a new restaurant \u003ca href=\"http://www.fortunecookieshanghai.com/\">called Fortune Cookie\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A pair of American entrepreneurs launched Fortune Cookie last year to cater to nostalgic expatriates and local Chinese. The venture could be seen as one big prank — the culinary equivalent of coals to Newcastle.\u003c/p>\n\u003cfigure id=\"attachment_78200\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-2-7d551554f49f12fcb1f3f21efc77fdf0e92eec30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-2-7d551554f49f12fcb1f3f21efc77fdf0e92eec30-1024x766.jpg\" alt=\"American entrepreneurs David Rossi (left) and Fung Lam co-own Fortune Cookie, a new Shanghai restaurant that serves Chinatown cuisine. (Frank Langfitt/NPR)\" width=\"1024\" height=\"766\" class=\"size-large wp-image-78200\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">American entrepreneurs David Rossi (left) and Fung Lam co-own Fortune Cookie, a new Shanghai restaurant that serves Chinatown cuisine. (Frank Langfitt/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people called us crazy and were banking on us closing after six months,\" says co-owner Fung Lam, 31, who grew up in North Jersey.\u003c/p>\n\u003cp>Eight months later, though, the doors here are still open, and Lam is hopeful he can find a market.\u003c/p>\n\u003cp>\"American-Chinese food is another regional cuisine for China,\" he says, likening it Sichuan, Hunan and Cantonese food, which seems a bit of a stretch.\u003c/p>\n\u003cp>Lam is a third-generation Chinese-American restaurateur. His grandfather came from Hong Kong and opened his first restaurant in Brooklyn in the 1960s. Lam spent his teenage years packing takeout boxes in one of the family's restaurants in New Jersey.\u003c/p>\n\u003cp>Fortune Cookie's core demographic includes patrons like Megan Emery-Moore, who teaches art at Shanghai American School. Emery-Moore grew up in a town of 20,000 in Missouri, where she waitressed at a Chinese restaurant.\u003c/p>\n\u003cp>\"They had amazing sweet-and-sour chicken,\" she recalls, \"so ever since then, I was always like: I've got to get more that was just like that.\"\u003c/p>\n\u003cp>As we chat, Emery-Moore digs into a plate of sweet-and-sour chicken covered in sauce and pineapples.\u003c/p>\n\u003cp>\"It's kind of embarrassing that you're in China eating American-Chinese food, but it was just spot on,\" says Emery-Moore, referring to her meal. She says the food transports her to another place and time. \"I feel calm. I feel relaxed. I feel like I'm at home.\"\u003c/p>\n\u003cp>\u003cstrong>No Taste Like Home\u003c/strong>\u003c/p>\n\u003cp>The food at Fortune Cookie tastes like home because many key ingredients — Skippy peanut butter, Mott's applesauce and Philadelphia cream cheese — originate there.\u003c/p>\n\u003cp>Mott's goes in the duck sauce as well as the chili sauce for spring rolls. Skippy is used in fried noodles and fried rice. Cream cheese serves as filling in Crab Rangoon, a deep-fried dumpling appetizer.\u003c/p>\n\u003cp>Standing in the restaurant's cramped kitchen next to a bubbling wok of sweet-and-sour sauce, Lam reveals the secret behind the dish Megan Emery-Moore swears by.\u003c/p>\n\u003cp>\"Off the top of my head, about one-third of it is Heinz ketchup,\" says Lam matter-of-factly. That's \"what gives it that bright, red-orangey color.\"\u003c/p>\n\u003cfigure id=\"attachment_78201\" class=\"wp-caption alignleft\" style=\"max-width: 234px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-3_enl-871508499b0327c57559bb3016166b09e59b7fbe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-3_enl-871508499b0327c57559bb3016166b09e59b7fbe-234x290.jpg\" alt=\"Fortune Cookie serves authentic American-Chinese dishes, including many that won't be found elsewhere in China. (Frank Langfitt/NPR)\" width=\"234\" height=\"290\" class=\"size-medium wp-image-78201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fortune Cookie serves authentic American-Chinese dishes, including many that won't be found elsewhere in China. (Frank Langfitt/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>When Lam came to Shanghai in 2012, he wasn't thinking about opening a place like this. He and his business partner, David Rossi, who met in a master's program in hospitality management at Cornell University, planned a quick-service restaurant that focused on healthy food.\u003c/p>\n\u003cp>When that concept ran into trouble — China is \u003ca href=\"http://www.npr.org/2013/02/11/171081595/auntie-annes-pretzels-in-beijing-why-the-chinese-didnt-bite\">a notoriously tough place to do business\u003c/a> — the pair considered what was missing from the burgeoning culinary scene in this city of 24 million.\u003c/p>\n\u003cp>\"If you're out here, there are so many pizzerias and burger places and bistro bars and tapas ... so you almost don't even miss being in the States,\" says Lam. But when he went looking for the Chinese comfort food his family made back home, he couldn't find it.\u003c/p>\n\u003cp>\"A light bulb went off,\" says Lam, who wears a pinstripe apron and black, backwards baseball cap.\u003c/p>\n\u003cp>\u003cstrong>Intro To Fortune Cookies And Takeout Boxes\u003c/strong>\u003c/p>\n\u003cp>Getting Fortune Cookie up and running wasn't easy. The owners sourced the restaurant's namesake, a treat that's unheard of in China, from a factory in neighboring Jiangsu province that exported to the Netherlands.\u003c/p>\n\u003cp>When the sample fortune cookies arrived, they cracked them open to find all the fortunes were written in Dutch. With the restaurant's opening looming, panic set in.\u003c/p>\n\u003cp>\"You have no idea how hard it is to write a fortune when you have to come up with 120 of them in one night,\" says Rossi, 33, who grew up in South Pasadena, Calif.\u003c/p>\n\u003cp>Rossi says the first 40 fortunes they wrote were pretty good, but by 2 a.m., their imaginations were spent. They wrote single-word messages such as \"Yes\" and \"No.\"\u003c/p>\n\u003cp>Guests were not impressed.\u003c/p>\n\u003cp>\"Who wrote this?\" Rossi recalls one bewildered customer complaining as he cracked open a cookie. \"This is horrific!\"\u003c/p>\n\u003cp>The restaurant now has a box where customers can suggest their own fortunes.\u003c/p>\n\u003cp>Chinese people make up about 40 percent of the lunch crowd at Fortune Cookie these days, and they seem to enjoy the food. Earlier this week, George Zhao, a management consultant who spent eight years in Melbourne, praised his dish of beef and broccoli. But Zhao said, in general, Westernized Chinese food lacks the subtlety of the original cuisine.\u003c/p>\n\u003cp>\"For example, the sweet-and-sour pork — the pork is too sweet,\" said Zhao. \"In China, we don't eat food this sweet.\"\u003c/p>\n\u003cp>A few booths away sat Jack Zhang, who works in advertising. A Chinese colleague brought him here to taste a new kind of food. After a plate of orange chicken, Zhang bit into his first fortune cookie. He furrowed his brow and searched for the words to describe it.\u003c/p>\n\u003cp>\"Hmmm. This is like glutinous rice,\" he said in Mandarin. \"It also tastes like a street-side pancake. I've never been to America, so I'm not quite clear about this thing.\"\u003c/p>\n\u003cp>Another thing at Fortune Cookie that intrigues people here are the white cardboard takeout boxes with wire handles and red pagodas on the side. Ubiquitous in America, they are known to Chinese only through scenes in Hollywood movies.\u003c/p>\n\u003cp>When the restaurant staff saw them for the first time, they were so excited, they took photos. Then, with \u003ca href=\"http://www.npr.org/tags/171457556/chinese-new-year\">Lunar New Year\u003c/a> approaching, they loaded up some boxes and fortune cookies and took them home to show their families. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "78198 http://blogs.kqed.org/bayareabites/?p=78198",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/02/13/shanghai-warms-up-to-a-new-cuisine-chinese-food-american-style/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1186,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 40
},
"modified": 1392311912,
"excerpt": "Chinese immigrants adapted their cuisine over time to appeal to American palates. So Americans looking for familiar dishes in China won't find many. But a new restaurant in Shanghai hopes to change that — offering expats a taste of home and introducing locals to foreign treats like fortune cookies.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chinese immigrants adapted their cuisine over time to appeal to American palates. So Americans looking for familiar dishes in China won't find many. But a new restaurant in Shanghai hopes to change that — offering expats a taste of home and introducing locals to foreign treats like fortune cookies.",
"title": "Shanghai Warms Up To A New Cuisine: Chinese Food, American-Style | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Shanghai Warms Up To A New Cuisine: Chinese Food, American-Style",
"datePublished": "2014-02-13T09:18:32-08:00",
"dateModified": "2014-02-13T09:18:32-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "shanghai-warms-up-to-a-new-cuisine-chinese-food-american-style",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=275628045&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Frank Langfitt",
"nprStoryDate": "Wed, 12 Feb 2014 06:32:00 -0500",
"nprLastModifiedDate": "Wed, 12 Feb 2014 11:25:51 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/02/12/275628045/cornell-pair-introduce-american-chinese-food-to-shanghai?ft=3&f=275628045",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140212_me_fortune_cookie_serves_up_american-chinese_takeout_in_china.mp3?orgId=1&topicId=1053&ft=3&f=275628045",
"nprAudioM3u": "http://api.npr.org/m3u/1275796951-8e3fce.m3u?orgId=1&topicId=1053&ft=3&f=275628045",
"nprStoryId": "275628045",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 12 Feb 2014 11:25:00 -0500",
"path": "/bayareabites/78198/shanghai-warms-up-to-a-new-cuisine-chinese-food-american-style",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140212_me_fortune_cookie_serves_up_american-chinese_takeout_in_china.mp3?orgId=1&topicId=1053&ft=3&f=275628045",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78199\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-1-4d80f452637436e624b3f3458afcc68496263e19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-1-4d80f452637436e624b3f3458afcc68496263e19-1024x766.jpg\" alt=\"The majority of patrons at Shanghai's Fortune Cookie restaurant are foreigners, particularly Americans who crave the American-Chinese food they grew up with but can't find in China. (Frank Langfitt/NPR)\" width=\"1024\" height=\"766\" class=\"size-large wp-image-78199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The majority of patrons at Shanghai's Fortune Cookie restaurant are foreigners, particularly Americans who crave the American-Chinese food they grew up with but can't find in China. (Frank Langfitt/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4569077/frank-langfitt\" target=\"_blank\">Frank Langfitt\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275628045/cornell-pair-introduce-american-chinese-food-to-shanghai\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/12/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/12/275628045/cornell-pair-introduce-american-chinese-food-to-shanghai\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/02/20140212_me_fortune_cookie_serves_up_american-chinese_takeout_in_china.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Imagine living in China and missing Chinese food. It happens. American expatriates who grew up with popular takeout dishes like General Tso's chicken can't find it in China because it essentially doesn't exist here.\u003c/p>\n\u003cp>Much of the Chinese food we grew up with isn't really Chinese. It's an American version of Chinese food. Chinese immigrants created it over time, adapting recipes with U.S. ingredients to appeal to American palates.\u003c/p>\n\u003cp>Now, Americans living in Shanghai can get a fix of their beloved Chinatown cuisine at a new restaurant \u003ca href=\"http://www.fortunecookieshanghai.com/\">called Fortune Cookie\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A pair of American entrepreneurs launched Fortune Cookie last year to cater to nostalgic expatriates and local Chinese. The venture could be seen as one big prank — the culinary equivalent of coals to Newcastle.\u003c/p>\n\u003cfigure id=\"attachment_78200\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-2-7d551554f49f12fcb1f3f21efc77fdf0e92eec30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-2-7d551554f49f12fcb1f3f21efc77fdf0e92eec30-1024x766.jpg\" alt=\"American entrepreneurs David Rossi (left) and Fung Lam co-own Fortune Cookie, a new Shanghai restaurant that serves Chinatown cuisine. (Frank Langfitt/NPR)\" width=\"1024\" height=\"766\" class=\"size-large wp-image-78200\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">American entrepreneurs David Rossi (left) and Fung Lam co-own Fortune Cookie, a new Shanghai restaurant that serves Chinatown cuisine. (Frank Langfitt/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people called us crazy and were banking on us closing after six months,\" says co-owner Fung Lam, 31, who grew up in North Jersey.\u003c/p>\n\u003cp>Eight months later, though, the doors here are still open, and Lam is hopeful he can find a market.\u003c/p>\n\u003cp>\"American-Chinese food is another regional cuisine for China,\" he says, likening it Sichuan, Hunan and Cantonese food, which seems a bit of a stretch.\u003c/p>\n\u003cp>Lam is a third-generation Chinese-American restaurateur. His grandfather came from Hong Kong and opened his first restaurant in Brooklyn in the 1960s. Lam spent his teenage years packing takeout boxes in one of the family's restaurants in New Jersey.\u003c/p>\n\u003cp>Fortune Cookie's core demographic includes patrons like Megan Emery-Moore, who teaches art at Shanghai American School. Emery-Moore grew up in a town of 20,000 in Missouri, where she waitressed at a Chinese restaurant.\u003c/p>\n\u003cp>\"They had amazing sweet-and-sour chicken,\" she recalls, \"so ever since then, I was always like: I've got to get more that was just like that.\"\u003c/p>\n\u003cp>As we chat, Emery-Moore digs into a plate of sweet-and-sour chicken covered in sauce and pineapples.\u003c/p>\n\u003cp>\"It's kind of embarrassing that you're in China eating American-Chinese food, but it was just spot on,\" says Emery-Moore, referring to her meal. She says the food transports her to another place and time. \"I feel calm. I feel relaxed. I feel like I'm at home.\"\u003c/p>\n\u003cp>\u003cstrong>No Taste Like Home\u003c/strong>\u003c/p>\n\u003cp>The food at Fortune Cookie tastes like home because many key ingredients — Skippy peanut butter, Mott's applesauce and Philadelphia cream cheese — originate there.\u003c/p>\n\u003cp>Mott's goes in the duck sauce as well as the chili sauce for spring rolls. Skippy is used in fried noodles and fried rice. Cream cheese serves as filling in Crab Rangoon, a deep-fried dumpling appetizer.\u003c/p>\n\u003cp>Standing in the restaurant's cramped kitchen next to a bubbling wok of sweet-and-sour sauce, Lam reveals the secret behind the dish Megan Emery-Moore swears by.\u003c/p>\n\u003cp>\"Off the top of my head, about one-third of it is Heinz ketchup,\" says Lam matter-of-factly. That's \"what gives it that bright, red-orangey color.\"\u003c/p>\n\u003cfigure id=\"attachment_78201\" class=\"wp-caption alignleft\" style=\"max-width: 234px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-3_enl-871508499b0327c57559bb3016166b09e59b7fbe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/fortune-cookie-3_enl-871508499b0327c57559bb3016166b09e59b7fbe-234x290.jpg\" alt=\"Fortune Cookie serves authentic American-Chinese dishes, including many that won't be found elsewhere in China. (Frank Langfitt/NPR)\" width=\"234\" height=\"290\" class=\"size-medium wp-image-78201\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fortune Cookie serves authentic American-Chinese dishes, including many that won't be found elsewhere in China. (Frank Langfitt/NPR)\u003c/figcaption>\u003c/figure>\n\u003cp>When Lam came to Shanghai in 2012, he wasn't thinking about opening a place like this. He and his business partner, David Rossi, who met in a master's program in hospitality management at Cornell University, planned a quick-service restaurant that focused on healthy food.\u003c/p>\n\u003cp>When that concept ran into trouble — China is \u003ca href=\"http://www.npr.org/2013/02/11/171081595/auntie-annes-pretzels-in-beijing-why-the-chinese-didnt-bite\">a notoriously tough place to do business\u003c/a> — the pair considered what was missing from the burgeoning culinary scene in this city of 24 million.\u003c/p>\n\u003cp>\"If you're out here, there are so many pizzerias and burger places and bistro bars and tapas ... so you almost don't even miss being in the States,\" says Lam. But when he went looking for the Chinese comfort food his family made back home, he couldn't find it.\u003c/p>\n\u003cp>\"A light bulb went off,\" says Lam, who wears a pinstripe apron and black, backwards baseball cap.\u003c/p>\n\u003cp>\u003cstrong>Intro To Fortune Cookies And Takeout Boxes\u003c/strong>\u003c/p>\n\u003cp>Getting Fortune Cookie up and running wasn't easy. The owners sourced the restaurant's namesake, a treat that's unheard of in China, from a factory in neighboring Jiangsu province that exported to the Netherlands.\u003c/p>\n\u003cp>When the sample fortune cookies arrived, they cracked them open to find all the fortunes were written in Dutch. With the restaurant's opening looming, panic set in.\u003c/p>\n\u003cp>\"You have no idea how hard it is to write a fortune when you have to come up with 120 of them in one night,\" says Rossi, 33, who grew up in South Pasadena, Calif.\u003c/p>\n\u003cp>Rossi says the first 40 fortunes they wrote were pretty good, but by 2 a.m., their imaginations were spent. They wrote single-word messages such as \"Yes\" and \"No.\"\u003c/p>\n\u003cp>Guests were not impressed.\u003c/p>\n\u003cp>\"Who wrote this?\" Rossi recalls one bewildered customer complaining as he cracked open a cookie. \"This is horrific!\"\u003c/p>\n\u003cp>The restaurant now has a box where customers can suggest their own fortunes.\u003c/p>\n\u003cp>Chinese people make up about 40 percent of the lunch crowd at Fortune Cookie these days, and they seem to enjoy the food. Earlier this week, George Zhao, a management consultant who spent eight years in Melbourne, praised his dish of beef and broccoli. But Zhao said, in general, Westernized Chinese food lacks the subtlety of the original cuisine.\u003c/p>\n\u003cp>\"For example, the sweet-and-sour pork — the pork is too sweet,\" said Zhao. \"In China, we don't eat food this sweet.\"\u003c/p>\n\u003cp>A few booths away sat Jack Zhang, who works in advertising. A Chinese colleague brought him here to taste a new kind of food. After a plate of orange chicken, Zhang bit into his first fortune cookie. He furrowed his brow and searched for the words to describe it.\u003c/p>\n\u003cp>\"Hmmm. This is like glutinous rice,\" he said in Mandarin. \"It also tastes like a street-side pancake. I've never been to America, so I'm not quite clear about this thing.\"\u003c/p>\n\u003cp>Another thing at Fortune Cookie that intrigues people here are the white cardboard takeout boxes with wire handles and red pagodas on the side. Ubiquitous in America, they are known to Chinese only through scenes in Hollywood movies.\u003c/p>\n\u003cp>When the restaurant staff saw them for the first time, they were so excited, they took photos. Then, with \u003ca href=\"http://www.npr.org/tags/171457556/chinese-new-year\">Lunar New Year\u003c/a> approaching, they loaded up some boxes and fortune cookies and took them home to show their families. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/78198/shanghai-warms-up-to-a-new-cuisine-chinese-food-american-style",
"authors": [
"byline_bayareabites_78198"
],
"categories": [
"bayareabites_2998",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_2386",
"bayareabites_1783",
"bayareabites_4206",
"bayareabites_10921"
],
"featImg": "bayareabites_78206",
"label": "bayareabites"
},
"bayareabites_65966": {
"type": "posts",
"id": "bayareabites_65966",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "65966",
"score": null,
"sort": [
1374385373000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1374385373,
"format": "aside",
"disqusTitle": "From Ramen To Rotini: Following The Noodles Of The Silk Road ",
"title": "From Ramen To Rotini: Following The Noodles Of The Silk Road ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_65974\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wontons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wontons.jpg\" alt=\"A member of the staff at the one-Michelin-starred restaurant Ho Hung Kee prepares wontons in Hong Kong. Photo: AFP/AFP/Getty Images\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A member of the staff at the one-Michelin-starred restaurant Ho Hung Kee prepares wontons in Hong Kong. Photo: AFP/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/20/203298888/from-ramen-to-rotini-following-the-noodles-of-the-silk-road\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/07/20130720_wesat_08.mp3\"] \u003c/p>\n\u003cp>Post by Anna Haensch, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/20/203298888/from-ramen-to-rotini-following-the-noodles-of-the-silk-road\">The Salt at NPR Food\u003c/a> (7/20/13)\u003c/p>\n\u003cp>Popular lore has it that the Italian merchant Marco Polo was responsible for introducing the noodle to China. This legend appeals to Italians, but if you ask the Chinese, they may beg to differ.\u003c/p>\n\u003cfigure id=\"attachment_65977\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/silk_route.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/silk_route-290x162.jpg\" alt=\"The Silk Road stretched from Eastern China to Europe and was the primary route for merchants in the ancient Chinese silk trade. Photo: Wikimedia Commons\" width=\"290\" height=\"162\" class=\"size-medium wp-image-65977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Silk Road stretched from Eastern China to Europe and was the primary route for merchants in the ancient Chinese silk trade. Photo: Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>In her latest book, \u003cem>\u003ca href=\"http://jenlinliu.com/blog/\">On the Noodle Road\u003c/a>, \u003c/em>author \u003ca href=\"http://jenlinliu.com\">Jen Lin-Liu\u003c/a> chronicles a six-month journey along the historic Silk Road from eastern China, through central Asia, Turkey, Iran and eventually arriving in Italy, in search of the true origin of the noodle.\u003c/p>\n\u003cp>As Lin-Liu tells NPR's Linda Wertheimer, the myth of pasta traveling from West to East was first popularized by \u003cem>Macaroni Journal\u003c/em>, the official trade journal of the pasta manufacturers of the U.S. In 1929, the journal had a story \"about how Marco Polo arrived at a destination that seemed more South Pacific than Chinese and came across natives drying strands of dough.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But this couldn't possibly be correct. \"As it turns out, the Chinese don't dry their pasta the way that Italians do,\" she says.\u003c/p>\n\u003cp>So what are the historical origins of noodles in China?\u003c/p>\n\u003cp>\"China has had a longer tradition of bread than noodles, and the ripping of dough — either boiled or cooked — into a wok of boiling water was how noodles first originated in China,\" says Lin-Liu.\u003c/p>\n\u003cp>In the Tibetan province of Qinghai, Lin-Liu finds women in a restaurant kitchen ripping long, flat strands of noodles by hand to make the square-shaped noodles that are typical to the region. Boiled in water, they are served up in a light mutton broth.\u003c/p>\n\u003cp>\"They're the right texture, chewy; just the right size, like a large postage stamp; and they're stir-fried in a spicy broth with bits of green peppers and onions and either lamb or beef. And they're delicious,\" Lin-Liu says.\u003c/p>\n\u003cfigure id=\"attachment_65976\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/manti.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/manti-290x217.jpg\" alt=\"In Turkey, bits of meat are wrapped in squares of pasta to make manti. Photo: thebittenworld/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-65976\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Turkey, bits of meat are wrapped in squares of pasta to make manti. Photo: thebittenworld/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Heading further west, she comes across all manner of small dough parcels containing spiced meats, vegetables and cheeses. The wontons and dumplings of China give way to the \u003cem>manta\u003c/em> of Central Asia, the similarly named \u003cem>manti\u003c/em> of Turkey, and finally, the tortellini of Italy.\u003c/p>\n\u003cp>\"Some people theorized that Ghengis Khan was responsible for carrying these filled pasta dishes all the way from China through Eastern Europe, where of course you have pierogies and other similar dishes,\" says Lin-Liu.\u003c/p>\n\u003cp>But who does pasta best?\u003c/p>\n\u003cp>\"I think that there's a real toss-up between Italy and China,\" Lin-Liu says. \"At both ends of the Silk Road, you really get a refinement of pasta and noodles that you don't really see in the central part of the route.\"\u003c/p>\n\u003cp>But this diversity along the way is what Lin-Liu believes make noodles so pleasurable. Not only can they be prepared in such different ways, but they can be topped with almost anything.\u003cbr>\n\u003cem>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
"disqusIdentifier": "65966 http://blogs.kqed.org/bayareabites/?p=65966",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/07/20/from-ramen-to-rotini-following-the-noodles-of-the-silk-road/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 572,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1374385373,
"excerpt": "Is it possible that pasta originated in China and traveled west to Italy? Author Jen Lin-Liu travels the historic Silk Road from Beijing to Rome, tracing the evolution of pasta and sampling the offerings along the way.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Is it possible that pasta originated in China and traveled west to Italy? Author Jen Lin-Liu travels the historic Silk Road from Beijing to Rome, tracing the evolution of pasta and sampling the offerings along the way.",
"title": "From Ramen To Rotini: Following The Noodles Of The Silk Road | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "From Ramen To Rotini: Following The Noodles Of The Silk Road ",
"datePublished": "2013-07-20T22:42:53-07:00",
"dateModified": "2013-07-20T22:42:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "from-ramen-to-rotini-following-the-noodles-of-the-silk-road",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=203298888&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Anna Haensch",
"nprStoryDate": "Sat, 20 Jul 2013 08:00:00 -0400",
"nprLastModifiedDate": "Sat, 20 Jul 2013 19:22:33 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/07/20/203298888/from-ramen-to-rotini-following-the-noodles-of-the-silk-road?ft=3&f=203298888",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/07/20130720_wesat_08.mp3?orgId=1&topicId=1053&ft=3&f=203298888",
"nprAudioM3u": "http://api.npr.org/m3u/1203890638-aa95fb.m3u?orgId=1&topicId=1053&ft=3&f=203298888",
"nprStoryId": "203298888",
"nprRetrievedStory": "1",
"nprPubDate": "Sat, 20 Jul 2013 19:22:00 -0400",
"path": "/bayareabites/65966/from-ramen-to-rotini-following-the-noodles-of-the-silk-road",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/07/20130720_wesat_08.mp3?orgId=1&topicId=1053&ft=3&f=203298888",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65974\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wontons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/wontons.jpg\" alt=\"A member of the staff at the one-Michelin-starred restaurant Ho Hung Kee prepares wontons in Hong Kong. Photo: AFP/AFP/Getty Images\" width=\"1120\" height=\"839\" class=\"size-full wp-image-65974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A member of the staff at the one-Michelin-starred restaurant Ho Hung Kee prepares wontons in Hong Kong. Photo: AFP/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/20/203298888/from-ramen-to-rotini-following-the-noodles-of-the-silk-road\">Weekend Edition Saturday\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/07/20130720_wesat_08.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Anna Haensch, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/20/203298888/from-ramen-to-rotini-following-the-noodles-of-the-silk-road\">The Salt at NPR Food\u003c/a> (7/20/13)\u003c/p>\n\u003cp>Popular lore has it that the Italian merchant Marco Polo was responsible for introducing the noodle to China. This legend appeals to Italians, but if you ask the Chinese, they may beg to differ.\u003c/p>\n\u003cfigure id=\"attachment_65977\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/silk_route.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/silk_route-290x162.jpg\" alt=\"The Silk Road stretched from Eastern China to Europe and was the primary route for merchants in the ancient Chinese silk trade. Photo: Wikimedia Commons\" width=\"290\" height=\"162\" class=\"size-medium wp-image-65977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Silk Road stretched from Eastern China to Europe and was the primary route for merchants in the ancient Chinese silk trade. Photo: Wikimedia Commons\u003c/figcaption>\u003c/figure>\n\u003cp>In her latest book, \u003cem>\u003ca href=\"http://jenlinliu.com/blog/\">On the Noodle Road\u003c/a>, \u003c/em>author \u003ca href=\"http://jenlinliu.com\">Jen Lin-Liu\u003c/a> chronicles a six-month journey along the historic Silk Road from eastern China, through central Asia, Turkey, Iran and eventually arriving in Italy, in search of the true origin of the noodle.\u003c/p>\n\u003cp>As Lin-Liu tells NPR's Linda Wertheimer, the myth of pasta traveling from West to East was first popularized by \u003cem>Macaroni Journal\u003c/em>, the official trade journal of the pasta manufacturers of the U.S. In 1929, the journal had a story \"about how Marco Polo arrived at a destination that seemed more South Pacific than Chinese and came across natives drying strands of dough.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But this couldn't possibly be correct. \"As it turns out, the Chinese don't dry their pasta the way that Italians do,\" she says.\u003c/p>\n\u003cp>So what are the historical origins of noodles in China?\u003c/p>\n\u003cp>\"China has had a longer tradition of bread than noodles, and the ripping of dough — either boiled or cooked — into a wok of boiling water was how noodles first originated in China,\" says Lin-Liu.\u003c/p>\n\u003cp>In the Tibetan province of Qinghai, Lin-Liu finds women in a restaurant kitchen ripping long, flat strands of noodles by hand to make the square-shaped noodles that are typical to the region. Boiled in water, they are served up in a light mutton broth.\u003c/p>\n\u003cp>\"They're the right texture, chewy; just the right size, like a large postage stamp; and they're stir-fried in a spicy broth with bits of green peppers and onions and either lamb or beef. And they're delicious,\" Lin-Liu says.\u003c/p>\n\u003cfigure id=\"attachment_65976\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/manti.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/manti-290x217.jpg\" alt=\"In Turkey, bits of meat are wrapped in squares of pasta to make manti. Photo: thebittenworld/Flickr\" width=\"290\" height=\"217\" class=\"size-medium wp-image-65976\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Turkey, bits of meat are wrapped in squares of pasta to make manti. Photo: thebittenworld/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Heading further west, she comes across all manner of small dough parcels containing spiced meats, vegetables and cheeses. The wontons and dumplings of China give way to the \u003cem>manta\u003c/em> of Central Asia, the similarly named \u003cem>manti\u003c/em> of Turkey, and finally, the tortellini of Italy.\u003c/p>\n\u003cp>\"Some people theorized that Ghengis Khan was responsible for carrying these filled pasta dishes all the way from China through Eastern Europe, where of course you have pierogies and other similar dishes,\" says Lin-Liu.\u003c/p>\n\u003cp>But who does pasta best?\u003c/p>\n\u003cp>\"I think that there's a real toss-up between Italy and China,\" Lin-Liu says. \"At both ends of the Silk Road, you really get a refinement of pasta and noodles that you don't really see in the central part of the route.\"\u003c/p>\n\u003cp>But this diversity along the way is what Lin-Liu believes make noodles so pleasurable. Not only can they be prepared in such different ways, but they can be topped with almost anything.\u003cbr>\n\u003cem>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/65966/from-ramen-to-rotini-following-the-noodles-of-the-silk-road",
"authors": [
"byline_bayareabites_65966"
],
"categories": [
"bayareabites_2998",
"bayareabites_2090",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_272",
"bayareabites_2386",
"bayareabites_8646",
"bayareabites_377",
"bayareabites_755",
"bayareabites_10921",
"bayareabites_12059"
],
"featImg": "bayareabites_65975",
"label": "bayareabites"
},
"bayareabites_64206": {
"type": "posts",
"id": "bayareabites_64206",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "64206",
"score": null,
"sort": [
1374169981000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1374169981,
"format": "aside",
"disqusTitle": "5 Bites: Chow Down in Oakland's Chinatown",
"title": "5 Bites: Chow Down in Oakland's Chinatown",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_65835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\">\u003cimg class=\"size-full wp-image-65835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\" alt=\"Shrimp Wonton Soup at Best Taste Restaurant\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp Wonton Soup at Best Taste Restaurant.\u003c/figcaption>\u003c/figure>\n\u003cp>Navigating the crowded corridors of any metropolitan Chinatown can be daunting, and Oakland is no exception. It can be overwhelming to try and find the best places to eat, especially since the small, unassuming restaurants sandwiched between busy produce vendors are usually the real culinary gems of the neighborhood. I keep a running tally of places that remain perennial favorites of my friends who've grown up in the Bay Area, and here are five restaurants that consistently receive thumbs up from locals. And luckily, they're all within easy walking distance of each other near Webster, Franklin and Harrison Streets. What are some of your favorites places to eat in Chinatown? Let us know in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65625,65623,65626,65624,65622,65621\" width=\"1000\"]\u003c/p>\n\u003cp>A region in northeastern China whose name translates to \"mountain\" and \"east,\" the cuisine from the coastal province of Shandong belongs to the exalted \"\u003ca href=\"http://en.wikipedia.org/wiki/Chinese_cuisine#Lu_.28Shandong.29_.EF.BC.88.E9.AD.AF.E8.8F.9C.EF.BC.89\" target=\"_blank\">Eight Culinary Traditions\u003c/a>\" of China. Two delicious eponymous dishes -- Shan Dong beef and Shan Dong dumplings with pork and vegetables -- are generously portioned platters large enough to feed four hungry diners. The wonton noodle soup has a richly flavored broth chock-full of vegetables, chicken, beef and shrimp. For an extra dollar, you can substitute in their plump, homemade noodles -- which I recommend if you're ordering their spicy sesame paste noodles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sd.222.to/index.php\" target=\"_blank\">Shan Dong\u003c/a>\u003c/strong>\u003cbr>\n328 10th St., Ste 101 [\u003ca href=\"http://goo.gl/K798s\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-2299\u003cbr>\nHours: Tue-Thu, Sun 10am-9:30pm; Fri-Sat 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"64859,64858,64855,65617,64862,64861,65616,65612,65613\" width=\"1000\"]\u003c/p>\n\u003cp>In the mood for fast, cheap and tasty \u003ca href=\"http://en.wikipedia.org/wiki/Cantonese_cuisine\" target=\"_blank\">Cantonese food\u003c/a>? This is a great go-to place, especially if you have late-night cravings for Chinese-style BBQ, claypot dishes, stir-fried noodles and soups. Scan their chef's specials if you want an exotic helping of snake soup or spare ribs with frogs, or peruse the hundreds of items in their phone book-sized menu. You can't go wrong with their big bowl of pork-shrimp wonton soup noodle soup, roasted duck over peppery white rice, sizzling claypot chicken with flecks of roast pork, onions, garlic and ginger and sauteed tender greens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/new-gold-medal-restaurant-oakland\" target=\"_blank\">New Gold Medal\u003c/a>\u003c/strong>\u003cbr>\n389 8th St. [\u003ca href=\"http://goo.gl/rYRfw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 465-1940\u003cbr>\nHours: Mon, Wed 12-1pm; Mon 7pm-3am; Tue 12pm-3am; Wed 5pm-3am; Thu-Sat 7pm-4am; Sun 9-3am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"64948,64954,64952,64953,65644,65638,65648,64955,65640\" width=\"1000\"]\u003c/p>\n\u003cp>Located in the Pacific Renaissance Plaza mall, Gum Kuo is short on ambience but serves up some of the tastiest congee you'll find in Chinatown. Their chicken and mushroom rice porridge has the creamy consistency of risotto, while the roasted BBQ pork with rice, steamed greens and fried egg is a solid choice for breakfast, lunch or dinner. If you're in the mood for a fried delight, try the crispy salt and pepper shrimp that has a bit of a spicy kick. Roast duck and bok choy with a side of rice are another classic combo.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-kuo-restaurant-oakland\" target=\"_blank\">Gum Kuo\u003c/a>\u003c/strong>\u003cbr>\n388 9th St., Ste 182 [\u003ca href=\"http://goo.gl/52sRq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-1288\u003cbr>\nHours: Mon-Thu, Sun 7:30am-10pm; Fri-Sat 7:30-12 am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65420,65418,65630,65633,65417,65426\" width=\"1000\"]\u003c/p>\n\u003cp>This spot lives up to its name and brings on the heat with its spicy Szechuan menu. Items are rated between 1-3 levels of spiciness (look for the cute cartoon chili peppers next to the dishes.) The \"Kiss of Fire\" orange chicken or beef gets a double pepper designation, while the \"Gangsta\" casserole \"Murder Style\" earns triple peppers on the spiciness scale. Two highlights on the menu are the eggplant in garlic sauce and Szechuan fish with beans and tofu. If you have an acquired taste for pungent flavors, try any of their \"stinky\" dishes. The Ma-Po tofu with ground pork will certainly clear your sinuses.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/spices-3-oakland\" target=\"_blank\">Spices 3\u003c/a>\u003c/strong>\u003cbr>\n369 12th St. [\u003ca href=\"http://goo.gl/vOTI2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 625-8889\u003cbr>\nHours: Mon-Fri 10:30am-11pm; Sat-Sun 11:30am-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003cbr>\nCash Only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65574,65573,65577,65572, 65578,65570, 65579,65575,65576,65571\" width=\"1000\"]\u003c/p>\n\u003cp>A tiny, no-frills restaurant that specializes in standard southern Chinese fare, you'll find its patrons hunkered down before bowls of noodle soups, clay pots and congee while Chinese soap operas blare in the background. Be sure to try their BBQ pork, roasted pork and duck with rice and fresh shrimp wontons in soup. Most items on the menu are a real bargain, so you and a friend can eat well for $20 or less. Other standouts include the black mushrooms with mustard greens and beef short ribs with garlic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/best-taste-restaurant-oakland\" target=\"_blank\">Best Taste Restaurant\u003c/a>\u003c/strong>\u003cbr>\n814 Franklin St. [\u003ca href=\"http://goo.gl/RjhY6\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 444-4983\u003cbr>\nHours: 7 days a week, 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n",
"disqusIdentifier": "64206 http://blogs.kqed.org/bayareabites/?p=64206",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/07/18/5-bites-chow-down-in-oaklands-chinatown/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 862,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1454375989,
"excerpt": "Overwhelmed by the offerings in Oakland's Chinatown? Check out these five local favorites. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Overwhelmed by the offerings in Oakland's Chinatown? Check out these five local favorites. ",
"title": "5 Bites: Chow Down in Oakland's Chinatown | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Bites: Chow Down in Oakland's Chinatown",
"datePublished": "2013-07-18T10:53:01-07:00",
"dateModified": "2016-02-01T17:19:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-bites-chow-down-in-oaklands-chinatown",
"status": "publish",
"path": "/bayareabites/64206/5-bites-chow-down-in-oaklands-chinatown",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\">\u003cimg class=\"size-full wp-image-65835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\" alt=\"Shrimp Wonton Soup at Best Taste Restaurant\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp Wonton Soup at Best Taste Restaurant.\u003c/figcaption>\u003c/figure>\n\u003cp>Navigating the crowded corridors of any metropolitan Chinatown can be daunting, and Oakland is no exception. It can be overwhelming to try and find the best places to eat, especially since the small, unassuming restaurants sandwiched between busy produce vendors are usually the real culinary gems of the neighborhood. I keep a running tally of places that remain perennial favorites of my friends who've grown up in the Bay Area, and here are five restaurants that consistently receive thumbs up from locals. And luckily, they're all within easy walking distance of each other near Webster, Franklin and Harrison Streets. What are some of your favorites places to eat in Chinatown? Let us know in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "65625,65623,65626,65624,65622,65621",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A region in northeastern China whose name translates to \"mountain\" and \"east,\" the cuisine from the coastal province of Shandong belongs to the exalted \"\u003ca href=\"http://en.wikipedia.org/wiki/Chinese_cuisine#Lu_.28Shandong.29_.EF.BC.88.E9.AD.AF.E8.8F.9C.EF.BC.89\" target=\"_blank\">Eight Culinary Traditions\u003c/a>\" of China. Two delicious eponymous dishes -- Shan Dong beef and Shan Dong dumplings with pork and vegetables -- are generously portioned platters large enough to feed four hungry diners. The wonton noodle soup has a richly flavored broth chock-full of vegetables, chicken, beef and shrimp. For an extra dollar, you can substitute in their plump, homemade noodles -- which I recommend if you're ordering their spicy sesame paste noodles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sd.222.to/index.php\" target=\"_blank\">Shan Dong\u003c/a>\u003c/strong>\u003cbr>\n328 10th St., Ste 101 [\u003ca href=\"http://goo.gl/K798s\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-2299\u003cbr>\nHours: Tue-Thu, Sun 10am-9:30pm; Fri-Sat 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "64859,64858,64855,65617,64862,64861,65616,65612,65613",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the mood for fast, cheap and tasty \u003ca href=\"http://en.wikipedia.org/wiki/Cantonese_cuisine\" target=\"_blank\">Cantonese food\u003c/a>? This is a great go-to place, especially if you have late-night cravings for Chinese-style BBQ, claypot dishes, stir-fried noodles and soups. Scan their chef's specials if you want an exotic helping of snake soup or spare ribs with frogs, or peruse the hundreds of items in their phone book-sized menu. You can't go wrong with their big bowl of pork-shrimp wonton soup noodle soup, roasted duck over peppery white rice, sizzling claypot chicken with flecks of roast pork, onions, garlic and ginger and sauteed tender greens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/new-gold-medal-restaurant-oakland\" target=\"_blank\">New Gold Medal\u003c/a>\u003c/strong>\u003cbr>\n389 8th St. [\u003ca href=\"http://goo.gl/rYRfw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 465-1940\u003cbr>\nHours: Mon, Wed 12-1pm; Mon 7pm-3am; Tue 12pm-3am; Wed 5pm-3am; Thu-Sat 7pm-4am; Sun 9-3am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "64948,64954,64952,64953,65644,65638,65648,64955,65640",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in the Pacific Renaissance Plaza mall, Gum Kuo is short on ambience but serves up some of the tastiest congee you'll find in Chinatown. Their chicken and mushroom rice porridge has the creamy consistency of risotto, while the roasted BBQ pork with rice, steamed greens and fried egg is a solid choice for breakfast, lunch or dinner. If you're in the mood for a fried delight, try the crispy salt and pepper shrimp that has a bit of a spicy kick. Roast duck and bok choy with a side of rice are another classic combo.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-kuo-restaurant-oakland\" target=\"_blank\">Gum Kuo\u003c/a>\u003c/strong>\u003cbr>\n388 9th St., Ste 182 [\u003ca href=\"http://goo.gl/52sRq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-1288\u003cbr>\nHours: Mon-Thu, Sun 7:30am-10pm; Fri-Sat 7:30-12 am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "65420,65418,65630,65633,65417,65426",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This spot lives up to its name and brings on the heat with its spicy Szechuan menu. Items are rated between 1-3 levels of spiciness (look for the cute cartoon chili peppers next to the dishes.) The \"Kiss of Fire\" orange chicken or beef gets a double pepper designation, while the \"Gangsta\" casserole \"Murder Style\" earns triple peppers on the spiciness scale. Two highlights on the menu are the eggplant in garlic sauce and Szechuan fish with beans and tofu. If you have an acquired taste for pungent flavors, try any of their \"stinky\" dishes. The Ma-Po tofu with ground pork will certainly clear your sinuses.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/spices-3-oakland\" target=\"_blank\">Spices 3\u003c/a>\u003c/strong>\u003cbr>\n369 12th St. [\u003ca href=\"http://goo.gl/vOTI2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 625-8889\u003cbr>\nHours: Mon-Fri 10:30am-11pm; Sat-Sun 11:30am-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003cbr>\nCash Only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "65574,65573,65577,65572, 65578,65570, 65579,65575,65576,65571",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tiny, no-frills restaurant that specializes in standard southern Chinese fare, you'll find its patrons hunkered down before bowls of noodle soups, clay pots and congee while Chinese soap operas blare in the background. Be sure to try their BBQ pork, roasted pork and duck with rice and fresh shrimp wontons in soup. Most items on the menu are a real bargain, so you and a friend can eat well for $20 or less. Other standouts include the black mushrooms with mustard greens and beef short ribs with garlic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/best-taste-restaurant-oakland\" target=\"_blank\">Best Taste Restaurant\u003c/a>\u003c/strong>\u003cbr>\n814 Franklin St. [\u003ca href=\"http://goo.gl/RjhY6\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 444-4983\u003cbr>\nHours: 7 days a week, 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/64206/5-bites-chow-down-in-oaklands-chinatown",
"authors": [
"2100"
],
"categories": [
"bayareabites_13036",
"bayareabites_2998",
"bayareabites_109",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_10851",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_1269",
"bayareabites_475",
"bayareabites_2386",
"bayareabites_1784",
"bayareabites_11449",
"bayareabites_3529",
"bayareabites_14757",
"bayareabites_11157"
],
"featImg": "bayareabites_65828",
"label": "bayareabites"
},
"bayareabites_55228": {
"type": "posts",
"id": "bayareabites_55228",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "55228",
"score": null,
"sort": [
1359337535000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1359337535,
"format": "aside",
"disqusTitle": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
"title": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=FgM4QtU29Tg]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "55228 http://blogs.kqed.org/bayareabites/?p=55228",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/27/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1226,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1360642298,
"excerpt": "Mary Ladd interviews Bay Area resident and Master Chef Martin Yan, who has opened a new Chinese restaurant in San Francisco. Yan dishes about his new TV show, the Year of the Snake, and where he likes to eat locally. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd interviews Bay Area resident and Master Chef Martin Yan, who has opened a new Chinese restaurant in San Francisco. Yan dishes about his new TV show, the Year of the Snake, and where he likes to eat locally. ",
"title": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
"datePublished": "2013-01-27T17:45:35-08:00",
"dateModified": "2013-02-11T20:11:38-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "martin-yan-m-y-china-vietnam-travels-and-chinese-new-year",
"status": "publish",
"path": "/bayareabites/55228/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/FgM4QtU29Tg'\n title='//www.youtube.com/embed/FgM4QtU29Tg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/55228/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year",
"authors": [
"5092"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2090",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_61",
"bayareabites_1593"
],
"tags": [
"bayareabites_2386",
"bayareabites_1784",
"bayareabites_11093",
"bayareabites_11091",
"bayareabites_377",
"bayareabites_14745",
"bayareabites_2929",
"bayareabites_11092",
"bayareabites_11102"
],
"featImg": "bayareabites_55351",
"label": "bayareabites"
},
"bayareabites_44631": {
"type": "posts",
"id": "bayareabites_44631",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "44631",
"score": null,
"sort": [
1340388176000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1340388176,
"format": "aside",
"disqusTitle": "Thy Tran’s Asian-Themed Classes Empower Cooks on Both Sides of Bay",
"title": "Thy Tran’s Asian-Themed Classes Empower Cooks on Both Sides of Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Thy-Tran1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Thy-Tran1.jpg\" alt=\"Thy Tran\" title=\"Thy Tran\" width=\"400\" height=\"509\" class=\"alignnone size-full wp-image-44931\">\u003c/a>\u003cbr>\n\u003cem>Thy Tran in \u003ca href=\"http://fancyham.com/shirts/Fancy_Shirts/This_is_how_I_roll.html\">shirt designed by her husband\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I’m freaking out. The layered \u003cem>pandan\u003c/em> rice cake--for which I so carefully poured 6 alternating colored layers--is totally stuck to the pan. No worries. \u003ca href=\"http://www.wanderingspoon.com/ws/Wandering_Spoon_-_A_World_of_Food_-_Thy_Tran.html\">Thy Tran\u003c/a>, instructor of this Steamed Asian Sweets class at the \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">Oakland Asian Cultural Center\u003c/a>, calmly comes to my rescue, directing me to put the cake in the frig for a quick cool-down, after which it effortlessly peels out of the pan.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pandan-layerd-rice-cake1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pandan-layerd-rice-cake1.jpg\" alt=\"pandan layered rice cake\" title=\"pandan layered rice cake\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-44936\">\u003c/a>\u003cbr>\n\u003cem>Pandan layered rice cake\u003c/em>\u003c/p>\n\u003cp>After months of hearing about the wonderful range of Asian Cooking classes at OACC, I finally make it here for a four-hour class in their Oakland Chinatown kitchen. Sadly, it turns out this is the last class in a series entitled Cooking with the Senses, Fundamentals of Asian Food. \u003c/p>\n\u003cp>Previous classes centered on handmade noodles, flatbreads and crepes, wok cookery, fearless frying, all taught by noted chef, author, educator (and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Bay Area Bites blogger\u003c/a>) Thy Tran. Lucky for me, she saves dessert until last. Actually, Tran explains in her introductory remarks, “dessert” is a misnomer, because after a big Asian meal, the most common final course would be fruit. These sweet dishes are more often eaten as mid-morning or mid-afternoon snacks. Our class will be making 3 sweets: Thai coconut sticky rice with mango, Chinese burnt sugar teacup cakes and classic South East Asian layered rice cakes, flavored with fragrant \u003cem>pandan\u003c/em> leaves, which Tran calls, “the vanilla of South East Asia.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pandan-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pandan-Collage.jpg\" alt=\"pandan leaves and extract\" title=\"pandan leaves and extract\" width=\"560\" height=\"262\" class=\"alignnone size-full wp-image-44638\">\u003c/a>\u003cbr>\n\u003cem>Pandan leaves, extract and after chopping, blending and straining\u003c/em>\u003c/p>\n\u003cp>But first, an explanation of the benefits of steaming from Tran, who admits to being “wonky about food. I like how the science explains what’s happening in the kitchen.” This healthful way of cooking, she tells the eight of us, offers moist heat at a controllable 212 degrees that results in subtle flavors and textures. Traditionally, most people in Asia do not have ovens, and steaming their cakes and other sweets also conserves fuel.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tools.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tools.jpg\" alt=\"tools\" title=\"tools\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-44639\">\u003c/a>\u003c/p>\n\u003cp>After introducing us to a range of bamboo and metal steaming pans, Tran describes the ingredients we will be using today, including the pandan leaves, a Southeast Asian staple that has the option of a convenient bottled extract. Then, it’s on to tools and techniques. To easily split coconuts, Tran demonstrates how to turn a coconut with one hand, as you give it a series of smart thwacks along its “equator” with the back of a kitchen cleaver, until the sound changes, signaling an imminent split. Then one sits on a special coconut stool with a zig-zaggedy sharp tool held between the knees to scrape out the white flesh.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/coconut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/coconut.jpg\" alt=\"coconut\" title=\"coconut\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-44641\">\u003c/a>\u003c/p>\n\u003cp>With that, we are on our own, in two teams, to make the three recipes on the sheets provided. Tran keeps a close eye on us, clarifying, adding information, or helping a stuck student (like me with my stubborn pandan cake). The enticing aroma of fresh coconut rides the steamy hot air above the range top, set with our steaming covered pans and pots. Magically, we see our teacups of batter sprout into puffy little cake mushrooms after their steam bath. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/burnt-sugar-teacup-cakes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/burnt-sugar-teacup-cakes.jpg\" alt=\"burnt sugar teacup cakes\" title=\"burnt sugar teacup cakes\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-44637\">\u003c/a>\u003cbr>\n\u003cem>Chinese burnt sugar teacup cakes before and after their steam bath\u003c/em>\u003c/p>\n\u003cp>After enjoying the cakes and sticky rice with mango, I interview Tran about her cooking philosophy and upcoming classes, including a three class Sunday series in July at San Francisco’s \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, entitled Fundamental Techniques of Asian Cooking: Fish, Chicken and Eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/steamed-sweets-Collage1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/steamed-sweets-Collage1.jpg\" alt=\"steamed sweets Collage\" title=\"steamed sweets Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-44645\">\u003c/a>\u003cbr>\n\u003cem>Coconut sticky rice with mango and layered pandan rice cake\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I noticed that your classes tend to focus on teaching techniques, rather than a single dish or menu. Why is that?\u003c/strong>\u003c/p>\n\u003cp>My goal in focusing on techniques is to wean people away from a dependence on the literal words in a cookbook and empower them to trust what’s in front of them, and rely on their senses. If you are just learning how to cook a specific recipe and don't understand the techniques involved, that won’t necessarily build confidence. The way to dissipate fear is through practice, so students learn to view cooking as a cause and effect process: if I do this, then I can expect that to happen. It’s also true that the move away from prepared foods to whole, organic ingredients adds unpredictability. Non-engineered tomatoes come in a range of sizes, textures and flavors.\u003c/p>\n\u003cp>In my private classes I often teach a meal-based menu, but I love teaching a series because students can build on their skills. The three classes at 18 Reasons spotlight fundamental techniques in Asian cuisines, organized around three common ingredients, fish, chicken and eggs. It’s empowering to teach students a technique that they can use for a lifetime, even in non-Asian cooking. I think to myself, if I were stuck on an island, which would I rather have: a Thai cookbook or the knowledge of how to gut a fish and combine it with heat and salt?\u003c/p>\n\u003cp>\u003cstrong>How do your two current teaching venues compare?\u003c/strong>\u003c/p>\n\u003cp>I love working at both \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">OACC\u003c/a> and \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a> because they are both consciously working at building community in different ways. \u003c/p>\n\u003cp>OACC attracts mostly young Asian Americans, often from as far away as San Jose or even Santa Cruz. It's very community based and offers quite reasonably priced classes. The students are predominately young Asian Americans who are learning how to cook the foods they might have grown up with but never learned to prepare themselves. The younger generation is interested in all kinds of Asian foods, so I try to incorporate a variety of flavor profiles into each class.\u003c/p>\n\u003cp>18 Reasons has a more general approach regarding engaging our community through food and art. They also just moved and have a great new kitchen. They are really open to a wide range of issues and embrace fully the complexity of food. My classes there attract typical San Francisco foodies and that also happens to be a really diverse group.\u003c/p>\n\u003cp>\u003cstrong>What prompted your move to the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>I grew up in the Midwest and after kind of burning-out working in community-based non-profits, I decided to take my life in a new direction. I came to the Bay Area in 1995 to attend cooking school. But I’ve always been comfortable in the kitchen. As the oldest child, I was my mother’s prep cook since I was 5 years old. The kitchen was where she told me her stories of growing up in Vietnam. Since she worked nights, I started making dinners at age 8. And my birthday gifts always were connected to food. I remember the thrill of getting a Peugeot pepper grinder for my 16th birthday! After culinary school, I worked in restaurants, but found it very isolating. I would put this plate of food up in the window and it would be taken away and I would never know who ate it. Since I think food is such an important way to build connections and since I want to instill confidence and courage, I decided that teaching was a better place for me.\u003c/p>\n\u003cp>\u003cstrong>Are you planning any future projects at the Oakland Asian Cultural Center?\u003c/strong>\u003c/p>\n\u003cp>We’re talking about a series of classes with an intergenerational focus, to facilitate a sense of learning about food and cooking within the family. We’re trying to create a space where parents and kids can learn together, where parents can relax and not feel pressure to be the expert on traditional dishes, because, quite honestly, they might not know how to make the dishes. Instead, they can experience how easy it is to include kids in their cooking time. It’s just so convenient to go out and have someone else make your wontons or mochi or spring rolls. Important skills and stories are being lost, though, so we’d like to encourage families to begin incorporating a little of that cooking-together time back into their lives in a fun and nonjudgmental way.\u003c/p>\n\u003cp>\u003cstrong>You are also the founder and director of the \u003ca href=\"http://www.asianculinaryforum.org/home\">Asian Culinary Forum\u003c/a>. How does that relate to your teaching?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>ACForum grew out of my work in the cookbook publishing industry, actually. My co-founders, Ruta Kahate and Andrea Nguyen, are also cookbook authors. We realized that there was a need for discussions about Asian cuisine from a more matter-of-fact point of view, to explore innovation and change as well as history and culture. And to do it in a way that’s relevant to an extremely diverse audience. There are some pretty predictable tropes out there on ethnic food, and we wanted to dig deeper. Every other year, we host a symposium where we bring together experts across a multitude of disciplines to share their work. This year, we’re studying how Asian and Latino communities have influenced each other and how their common experiences influence our food here in California, from the strawberry fields to high-end restaurants to street food. It’s a huge topic and we’re still figuring out how best to present it, but we’re really excited about it!\u003c/p>\n\n",
"disqusIdentifier": "44631 http://blogs.kqed.org/bayareabites/?p=44631",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/06/22/thy-tran%e2%80%99s-asian-themed-classes-empower-cooks-on-both-sides-of-bay/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1553,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1546990965,
"excerpt": "Thy Tran's classes in Asian cooking focus on techniques to empower her students. Besides imparting the secrets to making tasty dishes from a range of Asian cuisines, the knowledgeable chef and author includes history, culture and science. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Thy Tran's classes in Asian cooking focus on techniques to empower her students. Besides imparting the secrets to making tasty dishes from a range of Asian cuisines, the knowledgeable chef and author includes history, culture and science. ",
"title": "Thy Tran’s Asian-Themed Classes Empower Cooks on Both Sides of Bay | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Thy Tran’s Asian-Themed Classes Empower Cooks on Both Sides of Bay",
"datePublished": "2012-06-22T11:02:56-07:00",
"dateModified": "2019-01-08T15:42:45-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "thy-tran%e2%80%99s-asian-themed-classes-empower-cooks-on-both-sides-of-bay",
"status": "publish",
"path": "/bayareabites/44631/thy-tran%e2%80%99s-asian-themed-classes-empower-cooks-on-both-sides-of-bay",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Thy-Tran1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Thy-Tran1.jpg\" alt=\"Thy Tran\" title=\"Thy Tran\" width=\"400\" height=\"509\" class=\"alignnone size-full wp-image-44931\">\u003c/a>\u003cbr>\n\u003cem>Thy Tran in \u003ca href=\"http://fancyham.com/shirts/Fancy_Shirts/This_is_how_I_roll.html\">shirt designed by her husband\u003c/a>\u003c/em>\u003c/p>\n\u003cp>I’m freaking out. The layered \u003cem>pandan\u003c/em> rice cake--for which I so carefully poured 6 alternating colored layers--is totally stuck to the pan. No worries. \u003ca href=\"http://www.wanderingspoon.com/ws/Wandering_Spoon_-_A_World_of_Food_-_Thy_Tran.html\">Thy Tran\u003c/a>, instructor of this Steamed Asian Sweets class at the \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">Oakland Asian Cultural Center\u003c/a>, calmly comes to my rescue, directing me to put the cake in the frig for a quick cool-down, after which it effortlessly peels out of the pan.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pandan-layerd-rice-cake1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pandan-layerd-rice-cake1.jpg\" alt=\"pandan layered rice cake\" title=\"pandan layered rice cake\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-44936\">\u003c/a>\u003cbr>\n\u003cem>Pandan layered rice cake\u003c/em>\u003c/p>\n\u003cp>After months of hearing about the wonderful range of Asian Cooking classes at OACC, I finally make it here for a four-hour class in their Oakland Chinatown kitchen. Sadly, it turns out this is the last class in a series entitled Cooking with the Senses, Fundamentals of Asian Food. \u003c/p>\n\u003cp>Previous classes centered on handmade noodles, flatbreads and crepes, wok cookery, fearless frying, all taught by noted chef, author, educator (and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Bay Area Bites blogger\u003c/a>) Thy Tran. Lucky for me, she saves dessert until last. Actually, Tran explains in her introductory remarks, “dessert” is a misnomer, because after a big Asian meal, the most common final course would be fruit. These sweet dishes are more often eaten as mid-morning or mid-afternoon snacks. Our class will be making 3 sweets: Thai coconut sticky rice with mango, Chinese burnt sugar teacup cakes and classic South East Asian layered rice cakes, flavored with fragrant \u003cem>pandan\u003c/em> leaves, which Tran calls, “the vanilla of South East Asia.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pandan-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pandan-Collage.jpg\" alt=\"pandan leaves and extract\" title=\"pandan leaves and extract\" width=\"560\" height=\"262\" class=\"alignnone size-full wp-image-44638\">\u003c/a>\u003cbr>\n\u003cem>Pandan leaves, extract and after chopping, blending and straining\u003c/em>\u003c/p>\n\u003cp>But first, an explanation of the benefits of steaming from Tran, who admits to being “wonky about food. I like how the science explains what’s happening in the kitchen.” This healthful way of cooking, she tells the eight of us, offers moist heat at a controllable 212 degrees that results in subtle flavors and textures. Traditionally, most people in Asia do not have ovens, and steaming their cakes and other sweets also conserves fuel.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tools.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tools.jpg\" alt=\"tools\" title=\"tools\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-44639\">\u003c/a>\u003c/p>\n\u003cp>After introducing us to a range of bamboo and metal steaming pans, Tran describes the ingredients we will be using today, including the pandan leaves, a Southeast Asian staple that has the option of a convenient bottled extract. Then, it’s on to tools and techniques. To easily split coconuts, Tran demonstrates how to turn a coconut with one hand, as you give it a series of smart thwacks along its “equator” with the back of a kitchen cleaver, until the sound changes, signaling an imminent split. Then one sits on a special coconut stool with a zig-zaggedy sharp tool held between the knees to scrape out the white flesh.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/coconut.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/coconut.jpg\" alt=\"coconut\" title=\"coconut\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-44641\">\u003c/a>\u003c/p>\n\u003cp>With that, we are on our own, in two teams, to make the three recipes on the sheets provided. Tran keeps a close eye on us, clarifying, adding information, or helping a stuck student (like me with my stubborn pandan cake). The enticing aroma of fresh coconut rides the steamy hot air above the range top, set with our steaming covered pans and pots. Magically, we see our teacups of batter sprout into puffy little cake mushrooms after their steam bath. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/burnt-sugar-teacup-cakes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/burnt-sugar-teacup-cakes.jpg\" alt=\"burnt sugar teacup cakes\" title=\"burnt sugar teacup cakes\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-44637\">\u003c/a>\u003cbr>\n\u003cem>Chinese burnt sugar teacup cakes before and after their steam bath\u003c/em>\u003c/p>\n\u003cp>After enjoying the cakes and sticky rice with mango, I interview Tran about her cooking philosophy and upcoming classes, including a three class Sunday series in July at San Francisco’s \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, entitled Fundamental Techniques of Asian Cooking: Fish, Chicken and Eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/steamed-sweets-Collage1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/steamed-sweets-Collage1.jpg\" alt=\"steamed sweets Collage\" title=\"steamed sweets Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-44645\">\u003c/a>\u003cbr>\n\u003cem>Coconut sticky rice with mango and layered pandan rice cake\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I noticed that your classes tend to focus on teaching techniques, rather than a single dish or menu. Why is that?\u003c/strong>\u003c/p>\n\u003cp>My goal in focusing on techniques is to wean people away from a dependence on the literal words in a cookbook and empower them to trust what’s in front of them, and rely on their senses. If you are just learning how to cook a specific recipe and don't understand the techniques involved, that won’t necessarily build confidence. The way to dissipate fear is through practice, so students learn to view cooking as a cause and effect process: if I do this, then I can expect that to happen. It’s also true that the move away from prepared foods to whole, organic ingredients adds unpredictability. Non-engineered tomatoes come in a range of sizes, textures and flavors.\u003c/p>\n\u003cp>In my private classes I often teach a meal-based menu, but I love teaching a series because students can build on their skills. The three classes at 18 Reasons spotlight fundamental techniques in Asian cuisines, organized around three common ingredients, fish, chicken and eggs. It’s empowering to teach students a technique that they can use for a lifetime, even in non-Asian cooking. I think to myself, if I were stuck on an island, which would I rather have: a Thai cookbook or the knowledge of how to gut a fish and combine it with heat and salt?\u003c/p>\n\u003cp>\u003cstrong>How do your two current teaching venues compare?\u003c/strong>\u003c/p>\n\u003cp>I love working at both \u003ca href=\"http://www.oacc.cc/programs/classes/culinaryworkshops.html\">OACC\u003c/a> and \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a> because they are both consciously working at building community in different ways. \u003c/p>\n\u003cp>OACC attracts mostly young Asian Americans, often from as far away as San Jose or even Santa Cruz. It's very community based and offers quite reasonably priced classes. The students are predominately young Asian Americans who are learning how to cook the foods they might have grown up with but never learned to prepare themselves. The younger generation is interested in all kinds of Asian foods, so I try to incorporate a variety of flavor profiles into each class.\u003c/p>\n\u003cp>18 Reasons has a more general approach regarding engaging our community through food and art. They also just moved and have a great new kitchen. They are really open to a wide range of issues and embrace fully the complexity of food. My classes there attract typical San Francisco foodies and that also happens to be a really diverse group.\u003c/p>\n\u003cp>\u003cstrong>What prompted your move to the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>I grew up in the Midwest and after kind of burning-out working in community-based non-profits, I decided to take my life in a new direction. I came to the Bay Area in 1995 to attend cooking school. But I’ve always been comfortable in the kitchen. As the oldest child, I was my mother’s prep cook since I was 5 years old. The kitchen was where she told me her stories of growing up in Vietnam. Since she worked nights, I started making dinners at age 8. And my birthday gifts always were connected to food. I remember the thrill of getting a Peugeot pepper grinder for my 16th birthday! After culinary school, I worked in restaurants, but found it very isolating. I would put this plate of food up in the window and it would be taken away and I would never know who ate it. Since I think food is such an important way to build connections and since I want to instill confidence and courage, I decided that teaching was a better place for me.\u003c/p>\n\u003cp>\u003cstrong>Are you planning any future projects at the Oakland Asian Cultural Center?\u003c/strong>\u003c/p>\n\u003cp>We’re talking about a series of classes with an intergenerational focus, to facilitate a sense of learning about food and cooking within the family. We’re trying to create a space where parents and kids can learn together, where parents can relax and not feel pressure to be the expert on traditional dishes, because, quite honestly, they might not know how to make the dishes. Instead, they can experience how easy it is to include kids in their cooking time. It’s just so convenient to go out and have someone else make your wontons or mochi or spring rolls. Important skills and stories are being lost, though, so we’d like to encourage families to begin incorporating a little of that cooking-together time back into their lives in a fun and nonjudgmental way.\u003c/p>\n\u003cp>\u003cstrong>You are also the founder and director of the \u003ca href=\"http://www.asianculinaryforum.org/home\">Asian Culinary Forum\u003c/a>. How does that relate to your teaching?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>ACForum grew out of my work in the cookbook publishing industry, actually. My co-founders, Ruta Kahate and Andrea Nguyen, are also cookbook authors. We realized that there was a need for discussions about Asian cuisine from a more matter-of-fact point of view, to explore innovation and change as well as history and culture. And to do it in a way that’s relevant to an extremely diverse audience. There are some pretty predictable tropes out there on ethnic food, and we wanted to dig deeper. Every other year, we host a symposium where we bring together experts across a multitude of disciplines to share their work. This year, we’re studying how Asian and Latino communities have influenced each other and how their common experiences influence our food here in California, from the strawberry fields to high-end restaurants to street food. It’s a huge topic and we’re still figuring out how best to present it, but we’re really excited about it!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/44631/thy-tran%e2%80%99s-asian-themed-classes-empower-cooks-on-both-sides-of-bay",
"authors": [
"5283"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_64",
"bayareabites_50"
],
"tags": [
"bayareabites_14453",
"bayareabites_2386",
"bayareabites_987",
"bayareabites_1121",
"bayareabites_1190"
],
"featImg": "bayareabites_44931",
"label": "bayareabites"
},
"bayareabites_30775": {
"type": "posts",
"id": "bayareabites_30775",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "30775",
"score": null,
"sort": [
1311784037000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1311784037,
"format": "aside",
"disqusTitle": "Mission Street Food Cookbook Launch Party",
"title": "Mission Street Food Cookbook Launch Party",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\" alt=\"chicken\" title=\"chicken\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30882\">\u003c/a>\u003c/p>\n\u003cp>A big crowd gathered last night at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> to celebrate \u003ca href=\"http://www.missionchinesefood.com/\">Mission Street Food's\u003c/a> forthcoming cookbook, \"\u003cem>Mission Street Food: Recipes and Ideas From An Improbable Restaurant\u003c/em>,\" published by \u003ca href=\"http://www.publishersweekly.com/pw/by-topic/book-news/cooking/article/46016-mcsweeney-s-launches-cookbook-imprint.html\">McSweeney's new cookbook imprint\u003c/a>. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Unfortunately, the cookbooks were tied up at customs and so no copies were to be had for the foodie groupies. But there was music, free beer, a short and funny presentation given by MSF duo Anthony Myint and Karen Leibowitz and Popeye's fried chicken -- lots of it. Apparently this chicken holds a soft spot in their hearts, especially Anthony's. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cqxXiqsnIcM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Anthony and Karen also took time out of their busy schedules to answer a few questions via email about their new project.\u003c/p>\n\u003cp>\u003cstrong>1) You've had quite a journey in the past 3 years, from street food vendor, to Mission Burger, Commonwealth, Mission Chinese Food and now you're launching a cookbook. What was your initial inspiration for the cookbook?\u003c/strong>\u003c/p>\n\u003cp>Our editor, Chris Ying, suggested we write about Mission Street Food, because he was starting McSweeney’s food imprint. We hadn’t been planning to write a book—as you mention, the last few years have been a bit of a whirlwind for us—but actually, the process of writing has helped us make sense of everything that’s happened. The story of MSF’s evolution takes about as much space in our book as the recipes, because we wanted to show how the food came out of our peculiar circumstances as an ever-changing pop-up restaurant. \u003c/p>\n\u003cp>\u003cstrong>2) There are loads of Chinese cookbooks out there. What will folks come away with from the Mission Chinese Street Food's book that's unique?\u003c/strong>\u003c/p>\n\u003cp>In this book, we really focused on recipes from the Mission Street Food era, rather than Mission Chinese Food. The book’s cover is modeled on a classic American-Chinese restaurant placemat, because we wanted to reflect the way that MSF was contained within Lung Shan, though our food was inspired by culinary traditions from around the world. The recipes in our book reflect that international approach to cooking, so you’ll find our version of Peking Duck juxtaposed with our version of a Nordic dessert, and we happily admit that neither is “authentic.”\u003c/p>\n\u003cp>\u003cstrong>3) How would you compare the collaborative cookbook writing process to your food ventures? Was it harder, easier, and/or gratifying in other ways? \u003c/strong>\u003c/p>\n\u003cp>Writing the book was probably a little bit easier than starting Mission Street Food, because the hours were more flexible. We worked very closely on the book, and literally passed the laptop back and forth between us as we talked. Working in a restaurant can be so ephemeral—if the food is good, then it disappears—so it’s nice to have something so solid that we can point to, and say “We made this!”\u003c/p>\n\u003cp>\u003cstrong>4) What's up next for Mission Chinese Food? Any plans to expand? \u003c/strong>\u003c/p>\n\u003cp>Hard to say. We’re definitely bursting the seams of our current arrangement, but our priority has always been to make food that’s really personal, so we don’t have any plans to expand right now. \u003c/p>\n\u003cp>\u003cstrong>5) The book party for your cookbook served up Popeye's fried chicken. What's the connection to Mission Street Food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Well, there’s no connection between Popeye’s and Mission Street Food, but we do discuss how Popeye’s deserves culinary respect for their combination of deliciousness and low price—part of a general open-mindedness towards various foods.\u003c/p>\n\n",
"disqusIdentifier": "30775 http://blogs.kqed.org/bayareabites/?p=30775",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/07/27/mission-chinese-food-cookbook-launch-party/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 608,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/cqxXiqsnIcM"
],
"paragraphCount": 18
},
"modified": 1311800136,
"excerpt": "A big crowd gathered last night at the Make-Out Room to celebrate Mission Street Food's forthcoming cookbook, \"Mission Street Food: Recipes and Ideas From An Improbable Restaurant,\" published by McSweeney's new cookbook imprint. Includes a Q&A with authors, Anthony Myint and Karen Leibowitz.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A big crowd gathered last night at the Make-Out Room to celebrate Mission Street Food's forthcoming cookbook, "Mission Street Food: Recipes and Ideas From An Improbable Restaurant," published by McSweeney's new cookbook imprint. Includes a Q&A with authors, Anthony Myint and Karen Leibowitz.",
"title": "Mission Street Food Cookbook Launch Party | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Mission Street Food Cookbook Launch Party",
"datePublished": "2011-07-27T09:27:17-07:00",
"dateModified": "2011-07-27T13:55:36-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "mission-chinese-food-cookbook-launch-party",
"status": "publish",
"path": "/bayareabites/30775/mission-chinese-food-cookbook-launch-party",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/chicken.jpg\" alt=\"chicken\" title=\"chicken\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30882\">\u003c/a>\u003c/p>\n\u003cp>A big crowd gathered last night at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> to celebrate \u003ca href=\"http://www.missionchinesefood.com/\">Mission Street Food's\u003c/a> forthcoming cookbook, \"\u003cem>Mission Street Food: Recipes and Ideas From An Improbable Restaurant\u003c/em>,\" published by \u003ca href=\"http://www.publishersweekly.com/pw/by-topic/book-news/cooking/article/46016-mcsweeney-s-launches-cookbook-imprint.html\">McSweeney's new cookbook imprint\u003c/a>. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627167434793%2F&set_id=72157627167434793&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Unfortunately, the cookbooks were tied up at customs and so no copies were to be had for the foodie groupies. But there was music, free beer, a short and funny presentation given by MSF duo Anthony Myint and Karen Leibowitz and Popeye's fried chicken -- lots of it. Apparently this chicken holds a soft spot in their hearts, especially Anthony's. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/cqxXiqsnIcM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Anthony and Karen also took time out of their busy schedules to answer a few questions via email about their new project.\u003c/p>\n\u003cp>\u003cstrong>1) You've had quite a journey in the past 3 years, from street food vendor, to Mission Burger, Commonwealth, Mission Chinese Food and now you're launching a cookbook. What was your initial inspiration for the cookbook?\u003c/strong>\u003c/p>\n\u003cp>Our editor, Chris Ying, suggested we write about Mission Street Food, because he was starting McSweeney’s food imprint. We hadn’t been planning to write a book—as you mention, the last few years have been a bit of a whirlwind for us—but actually, the process of writing has helped us make sense of everything that’s happened. The story of MSF’s evolution takes about as much space in our book as the recipes, because we wanted to show how the food came out of our peculiar circumstances as an ever-changing pop-up restaurant. \u003c/p>\n\u003cp>\u003cstrong>2) There are loads of Chinese cookbooks out there. What will folks come away with from the Mission Chinese Street Food's book that's unique?\u003c/strong>\u003c/p>\n\u003cp>In this book, we really focused on recipes from the Mission Street Food era, rather than Mission Chinese Food. The book’s cover is modeled on a classic American-Chinese restaurant placemat, because we wanted to reflect the way that MSF was contained within Lung Shan, though our food was inspired by culinary traditions from around the world. The recipes in our book reflect that international approach to cooking, so you’ll find our version of Peking Duck juxtaposed with our version of a Nordic dessert, and we happily admit that neither is “authentic.”\u003c/p>\n\u003cp>\u003cstrong>3) How would you compare the collaborative cookbook writing process to your food ventures? Was it harder, easier, and/or gratifying in other ways? \u003c/strong>\u003c/p>\n\u003cp>Writing the book was probably a little bit easier than starting Mission Street Food, because the hours were more flexible. We worked very closely on the book, and literally passed the laptop back and forth between us as we talked. Working in a restaurant can be so ephemeral—if the food is good, then it disappears—so it’s nice to have something so solid that we can point to, and say “We made this!”\u003c/p>\n\u003cp>\u003cstrong>4) What's up next for Mission Chinese Food? Any plans to expand? \u003c/strong>\u003c/p>\n\u003cp>Hard to say. We’re definitely bursting the seams of our current arrangement, but our priority has always been to make food that’s really personal, so we don’t have any plans to expand right now. \u003c/p>\n\u003cp>\u003cstrong>5) The book party for your cookbook served up Popeye's fried chicken. What's the connection to Mission Street Food?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Well, there’s no connection between Popeye’s and Mission Street Food, but we do discuss how Popeye’s deserves culinary respect for their combination of deliciousness and low price—part of a general open-mindedness towards various foods.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/30775/mission-chinese-food-cookbook-launch-party",
"authors": [
"2100"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_2254",
"bayareabites_63",
"bayareabites_588",
"bayareabites_50",
"bayareabites_2407",
"bayareabites_1875",
"bayareabites_90"
],
"tags": [
"bayareabites_2386",
"bayareabites_112",
"bayareabites_9546",
"bayareabites_3484",
"bayareabites_14745"
],
"featImg": "bayareabites_30879",
"label": "bayareabites"
},
"bayareabites_10406": {
"type": "posts",
"id": "bayareabites_10406",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "10406",
"score": null,
"sort": [
1265818559000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1265818559,
"format": "aside",
"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",
"disqusIdentifier": "10406 http://blogs.kqed.org/bayareabites/?p=10406",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 909,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 36
},
"modified": 1454376257,
"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. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"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. ",
"title": "Chinese New Year Feast | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chinese New Year Feast",
"datePublished": "2010-02-10T08:15:59-08:00",
"dateModified": "2016-02-01T17:24:17-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chinese-new-year-feast",
"status": "publish",
"path": "/bayareabites/10406/chinese-new-year-feast",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/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>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/10406/chinese-new-year-feast",
"authors": [
"5037"
],
"categories": [
"bayareabites_2998"
],
"tags": [
"bayareabites_2386",
"bayareabites_1784",
"bayareabites_3529"
],
"featImg": "bayareabites_10478",
"label": "bayareabites"
},
"bayareabites_5253": {
"type": "posts",
"id": "bayareabites_5253",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "5253",
"score": null,
"sort": [
1247670510000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1247670510,
"format": "aside",
"disqusTitle": "\"Steamed\" Sea Bass, Cantonese Style",
"title": "\"Steamed\" Sea Bass, Cantonese Style",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chinese-sea-bass-009.jpg\" alt=\"cantonese steamed sea bass\" title=\"cantonese steamed sea bass\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5255\">\u003cbr>\n\u003cem>Steamed Sea Bass, Cantonese Style\u003c/em>\u003c/p>\n\u003cp>I use \"steamed\" in quotes because this dish forgoes the traditional method of steaming in a covered wok in favor of a more contemporary technique: the microwave.\u003c/p>\n\u003cp>Before you shun me, just try it.\u003c/p>\n\u003cp>The fish ends up steaming in its own juices, and soaks up all the great flavor of the seasonings, fresh ginger and scallion.\u003c/p>\n\u003cp>This is one of the first recipes my mom ever taught me, and I love teaching it to newbies because it's shockingly fast, easy, healthy and delicious. With the help of the ol' dinger you can have this dish done from start to finish in 15 minutes. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Black Bean Garlic Sauce\u003c/strong> (which is delicious on pork ribs too) and \u003cstrong>Seasoned Soy Sauce for Seafood\u003c/strong> are the secret ingredients worth hunting down for this dish. \u003cstrong>Lee Kum Kee\u003c/strong> is a common brand that makes both products, and they can be found in Chinatown or an Asian-mart like Ranch 99. \u003c/p>\n\u003cp>Serve the fish over some white jasmine rice or soba noodles and you'll have a light, summer dinner ready in no time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chinese-sea-bass-004.jpg\" alt=\"cantonese sea bass ingredients\" title=\"cantonese sea bass ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5254\">\u003cbr>\n\u003cem>Ingredients for Cantonese Sea Bass\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\"Steamed\" Sea Bass, Cantonese Style\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves\u003c/strong>: 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 (6 oz.) Chilean sea bass fillets (or 1 1/2 lb. Chilean sea bass steak, you can commonly find these frozen in Asian-marts, just it thaw out first)\u003cbr>\nPinch of salt and white pepper\u003cbr>\n1 teaspoon cornstarch\u003cbr>\n½ teaspoon black bean garlic sauce (Lee Kum Kee)\u003cbr>\n2-3 slices peeled ginger\u003cbr>\n2-3 pieces scallion\u003cbr>\n1 teaspoon soy sauce for seafood (Lee Kum Kee)\u003cbr>\n1 teaspoon vegetable oil\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRinse and pat dry fish.\u003cbr>\n2.\tSprinkle salt, white pepper, and cornstarch on both sides.\u003cbr>\n3.\tCoat all over with black bean garlic sauce.\u003cbr>\n4.\tJulienne the slices of ginger; place on top of fish.\u003cbr>\n5.\tRemove the wilted tops and root ends of the scallion. Make a slit, splitting the bottom white part lengthwise. Cut on the bias in 2 inch pieces. The pieces will look large, but don't worry, they will shrink when you cook it; place on top of fish.\u003cbr>\n6.\tDrizzle the soy sauce and vegetable oil on top.\u003cbr>\n7.\tCover with plastic wrap and microwave for about 8 minutes. \u003c/p>\n\n",
"disqusIdentifier": "5253 http://blogs.kqed.org/bayareabites/?p=5253",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/07/15/steamed-sea-bass-cantonese-style/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 377,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1247635857,
"excerpt": "Have this ginger and scallion steamed sea bass ready in under 15 minutes.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Have this ginger and scallion steamed sea bass ready in under 15 minutes.",
"title": "\"Steamed\" Sea Bass, Cantonese Style | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "\"Steamed\" Sea Bass, Cantonese Style",
"datePublished": "2009-07-15T08:08:30-07:00",
"dateModified": "2009-07-14T22:30:57-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "steamed-sea-bass-cantonese-style",
"status": "publish",
"path": "/bayareabites/5253/steamed-sea-bass-cantonese-style",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chinese-sea-bass-009.jpg\" alt=\"cantonese steamed sea bass\" title=\"cantonese steamed sea bass\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5255\">\u003cbr>\n\u003cem>Steamed Sea Bass, Cantonese Style\u003c/em>\u003c/p>\n\u003cp>I use \"steamed\" in quotes because this dish forgoes the traditional method of steaming in a covered wok in favor of a more contemporary technique: the microwave.\u003c/p>\n\u003cp>Before you shun me, just try it.\u003c/p>\n\u003cp>The fish ends up steaming in its own juices, and soaks up all the great flavor of the seasonings, fresh ginger and scallion.\u003c/p>\n\u003cp>This is one of the first recipes my mom ever taught me, and I love teaching it to newbies because it's shockingly fast, easy, healthy and delicious. With the help of the ol' dinger you can have this dish done from start to finish in 15 minutes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Black Bean Garlic Sauce\u003c/strong> (which is delicious on pork ribs too) and \u003cstrong>Seasoned Soy Sauce for Seafood\u003c/strong> are the secret ingredients worth hunting down for this dish. \u003cstrong>Lee Kum Kee\u003c/strong> is a common brand that makes both products, and they can be found in Chinatown or an Asian-mart like Ranch 99. \u003c/p>\n\u003cp>Serve the fish over some white jasmine rice or soba noodles and you'll have a light, summer dinner ready in no time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/chinese-sea-bass-004.jpg\" alt=\"cantonese sea bass ingredients\" title=\"cantonese sea bass ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5254\">\u003cbr>\n\u003cem>Ingredients for Cantonese Sea Bass\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\"Steamed\" Sea Bass, Cantonese Style\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves\u003c/strong>: 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 (6 oz.) Chilean sea bass fillets (or 1 1/2 lb. Chilean sea bass steak, you can commonly find these frozen in Asian-marts, just it thaw out first)\u003cbr>\nPinch of salt and white pepper\u003cbr>\n1 teaspoon cornstarch\u003cbr>\n½ teaspoon black bean garlic sauce (Lee Kum Kee)\u003cbr>\n2-3 slices peeled ginger\u003cbr>\n2-3 pieces scallion\u003cbr>\n1 teaspoon soy sauce for seafood (Lee Kum Kee)\u003cbr>\n1 teaspoon vegetable oil\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tRinse and pat dry fish.\u003cbr>\n2.\tSprinkle salt, white pepper, and cornstarch on both sides.\u003cbr>\n3.\tCoat all over with black bean garlic sauce.\u003cbr>\n4.\tJulienne the slices of ginger; place on top of fish.\u003cbr>\n5.\tRemove the wilted tops and root ends of the scallion. Make a slit, splitting the bottom white part lengthwise. Cut on the bias in 2 inch pieces. The pieces will look large, but don't worry, they will shrink when you cook it; place on top of fish.\u003cbr>\n6.\tDrizzle the soy sauce and vegetable oil on top.\u003cbr>\n7.\tCover with plastic wrap and microwave for about 8 minutes. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/5253/steamed-sea-bass-cantonese-style",
"authors": [
"5037"
],
"categories": [
"bayareabites_2998",
"bayareabites_752",
"bayareabites_12"
],
"tags": [
"bayareabites_2386",
"bayareabites_376",
"bayareabites_2388",
"bayareabites_2387",
"bayareabites_323"
],
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"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",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"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",
"tagline": "Your irreverent guide to the trends redefining our world",
"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",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"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 />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"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",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"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",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"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": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"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.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"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.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"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.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"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": {
"site": "news",
"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",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"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": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"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",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"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": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"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": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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": {
"site": "news",
"source": "npr"
},
"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",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?tag=chinese-food": {
"isFetching": false,
"latestQuery": {
"from": 12,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 8,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 20,
"relation": "eq"
},
"items": [
"bayareabites_78198",
"bayareabites_65966",
"bayareabites_64206",
"bayareabites_55228",
"bayareabites_44631",
"bayareabites_30775",
"bayareabites_10406",
"bayareabites_5253"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_tag_chinese-food": {
"isLoading": true
},
"bayareabites_2386": {
"type": "terms",
"id": "bayareabites_2386",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2386",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1773,
"slug": "chinese-food",
"isLoading": false,
"link": "/bayareabites/tag/chinese-food"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_1783": {
"type": "terms",
"id": "bayareabites_1783",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1783",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fortune cookie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fortune cookie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1398,
"slug": "fortune-cookie",
"isLoading": false,
"link": "/bayareabites/tag/fortune-cookie"
},
"bayareabites_4206": {
"type": "terms",
"id": "bayareabites_4206",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4206",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Shanghai",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Shanghai Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2635,
"slug": "shanghai",
"isLoading": false,
"link": "/bayareabites/tag/shanghai"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_272": {
"type": "terms",
"id": "bayareabites_272",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "272",
"found": true
},
"relationships": {},
"featImg": null,
"name": "china",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "china Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 237,
"slug": "china",
"isLoading": false,
"link": "/bayareabites/tag/china"
},
"bayareabites_8646": {
"type": "terms",
"id": "bayareabites_8646",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8646",
"found": true
},
"relationships": {},
"featImg": null,
"name": "italy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "italy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3099,
"slug": "italy",
"isLoading": false,
"link": "/bayareabites/tag/italy"
},
"bayareabites_377": {
"type": "terms",
"id": "bayareabites_377",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "377",
"found": true
},
"relationships": {},
"featImg": null,
"name": "noodles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "noodles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 342,
"slug": "noodles",
"isLoading": false,
"link": "/bayareabites/tag/noodles"
},
"bayareabites_755": {
"type": "terms",
"id": "bayareabites_755",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "755",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pasta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pasta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 896,
"slug": "pasta",
"isLoading": false,
"link": "/bayareabites/tag/pasta"
},
"bayareabites_12059": {
"type": "terms",
"id": "bayareabites_12059",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12059",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the silk road",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the silk road Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6521,
"slug": "the-silk-road",
"isLoading": false,
"link": "/bayareabites/tag/the-silk-road"
},
"bayareabites_13036": {
"type": "terms",
"id": "bayareabites_13036",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13036",
"found": true
},
"relationships": {},
"featImg": null,
"name": "5 Bites Restaurant Roundups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "5 Bites Restaurant Roundups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7499,
"slug": "5-bites-restaurant-roundups",
"isLoading": false,
"link": "/bayareabites/category/5-bites-restaurant-roundups"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_10851": {
"type": "terms",
"id": "bayareabites_10851",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10851",
"found": true
},
"relationships": {},
"featImg": null,
"name": "photo gallery",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "photo gallery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5305,
"slug": "photo-gallery",
"isLoading": false,
"link": "/bayareabites/category/photo-gallery"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_1269": {
"type": "terms",
"id": "bayareabites_1269",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1269",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinatown",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinatown Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1112,
"slug": "chinatown",
"isLoading": false,
"link": "/bayareabites/tag/chinatown"
},
"bayareabites_475": {
"type": "terms",
"id": "bayareabites_475",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "475",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 440,
"slug": "chinese",
"isLoading": false,
"link": "/bayareabites/tag/chinese"
},
"bayareabites_1784": {
"type": "terms",
"id": "bayareabites_1784",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1784",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese new year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese new year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1399,
"slug": "chinese-new-year",
"isLoading": false,
"link": "/bayareabites/tag/chinese-new-year"
},
"bayareabites_11449": {
"type": "terms",
"id": "bayareabites_11449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "full-image",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "full-image Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5909,
"slug": "full-image",
"isLoading": false,
"link": "/bayareabites/tag/full-image"
},
"bayareabites_3529": {
"type": "terms",
"id": "bayareabites_3529",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3529",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lunar new year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lunar new year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2343,
"slug": "lunar-new-year",
"isLoading": false,
"link": "/bayareabites/tag/lunar-new-year"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_11157": {
"type": "terms",
"id": "bayareabites_11157",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11157",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland Chinatown",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland Chinatown Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5616,
"slug": "oakland-chinatown",
"isLoading": false,
"link": "/bayareabites/tag/oakland-chinatown"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_11093": {
"type": "terms",
"id": "bayareabites_11093",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11093",
"found": true
},
"relationships": {},
"featImg": null,
"name": "M.Y. China",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "M.Y. China Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5552,
"slug": "m-y-china",
"isLoading": false,
"link": "/bayareabites/tag/m-y-china"
},
"bayareabites_11091": {
"type": "terms",
"id": "bayareabites_11091",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11091",
"found": true
},
"relationships": {},
"featImg": null,
"name": "martin yan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "martin yan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5550,
"slug": "martin-yan",
"isLoading": false,
"link": "/bayareabites/tag/martin-yan"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_2929": {
"type": "terms",
"id": "bayareabites_2929",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2929",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vietnam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vietnam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2040,
"slug": "vietnam",
"isLoading": false,
"link": "/bayareabites/tag/vietnam"
},
"bayareabites_11092": {
"type": "terms",
"id": "bayareabites_11092",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11092",
"found": true
},
"relationships": {},
"featImg": null,
"name": "westfield shopping center",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "westfield shopping center Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5551,
"slug": "westfield-shopping-center",
"isLoading": false,
"link": "/bayareabites/tag/westfield-shopping-center"
},
"bayareabites_11102": {
"type": "terms",
"id": "bayareabites_11102",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11102",
"found": true
},
"relationships": {},
"featImg": null,
"name": "year of the snake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "year of the snake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5561,
"slug": "year-of-the-snake",
"isLoading": false,
"link": "/bayareabites/tag/year-of-the-snake"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_14453": {
"type": "terms",
"id": "bayareabites_14453",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14453",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98829,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/tag/bay-area"
},
"bayareabites_987": {
"type": "terms",
"id": "bayareabites_987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 898,
"slug": "diy",
"isLoading": false,
"link": "/bayareabites/tag/diy"
},
"bayareabites_1121": {
"type": "terms",
"id": "bayareabites_1121",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1121",
"found": true
},
"relationships": {},
"featImg": null,
"name": "event",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "event Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1000,
"slug": "event",
"isLoading": false,
"link": "/bayareabites/tag/event"
},
"bayareabites_1190": {
"type": "terms",
"id": "bayareabites_1190",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1190",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thai food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thai food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1049,
"slug": "thai-food",
"isLoading": false,
"link": "/bayareabites/tag/thai-food"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_112": {
"type": "terms",
"id": "bayareabites_112",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "112",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbook",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbook Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 786,
"slug": "cookbook",
"isLoading": false,
"link": "/bayareabites/tag/cookbook"
},
"bayareabites_9546": {
"type": "terms",
"id": "bayareabites_9546",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9546",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission chinese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission chinese food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4000,
"slug": "mission-chinese-food",
"isLoading": false,
"link": "/bayareabites/tag/mission-chinese-food"
},
"bayareabites_3484": {
"type": "terms",
"id": "bayareabites_3484",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3484",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission street food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission street food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2325,
"slug": "mission-street-food",
"isLoading": false,
"link": "/bayareabites/tag/mission-street-food"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_376": {
"type": "terms",
"id": "bayareabites_376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 341,
"slug": "fish",
"isLoading": false,
"link": "/bayareabites/tag/fish"
},
"bayareabites_2388": {
"type": "terms",
"id": "bayareabites_2388",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2388",
"found": true
},
"relationships": {},
"featImg": null,
"name": "microwave cooking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "microwave cooking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1775,
"slug": "microwave-cooking",
"isLoading": false,
"link": "/bayareabites/tag/microwave-cooking"
},
"bayareabites_2387": {
"type": "terms",
"id": "bayareabites_2387",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2387",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sea bass",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sea bass Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1774,
"slug": "sea-bass",
"isLoading": false,
"link": "/bayareabites/tag/sea-bass"
},
"bayareabites_323": {
"type": "terms",
"id": "bayareabites_323",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "323",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 288,
"slug": "seafood",
"isLoading": false,
"link": "/bayareabites/tag/seafood"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}