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"content": "\u003cp>When Lunar New Year comes around, you can expect a massive migration in China of people traveling home (it’s called the “Spring Festival rush”). For this annual family reunion, the most important (and the biggest) event takes place on Lunar New Year’s Eve. When I was but a wee babe, I remember my family gathering at my parents’ restaurant after closing time to feast on lobster, pork ribs, and more for New Year’s Eve. 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For Melissa, “One of my fondest memories is us in the kitchen, my aunt washing napa cabbage, my sister peeling shrimp, and I’m doing something else. Everyone tackles it together, and, [in] the end, we just sit at the table all together to eat.”\u003c/p>\n\u003cp>On top of a required family feast, families celebrate with centuries-old traditions to bring success with the New Year. For example, red envelopes (typically filled with money) and sweet treats are a big deal for kids and adults alike. Growing up in the Bay Area, Cheryl Quan remembers her grandma carrying around a plate of candies and requiring all family members to eat a piece of candy once they entered the house.\u003c/p>\n\u003cfigure id=\"attachment_132287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0022-e1549062593496.jpg\" alt=\"Citrus fruits, red envelopes, and sweets are always provided at Chinese New Year tables.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Citrus fruits, red envelopes, and sweets are always provided at Chinese New Year tables. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King also remembers the red envelopes fondly and explains, “ When I think of Chinese New Year, it’s the red envelopes, or lucky money. The history behind it, my mother explained, is that it symbolized small amounts of money that you could give to children to go buy sweets because sweets symbolized prosperity or good luck.” There was also a lot of citrus fruits — “My grandma always had pomelos or oranges with the green leaves still attached sitting on her counter,” says Melissa.\u003c/p>\n\u003ch2>Finding the Meaning in Special Foods\u003c/h2>\n\u003cp>In every culture, certain foods have a special meaning, but according to tradition, it’s especially important to eat the right things at New Year’s Eve to start the year with the most luck you can gather. Unless you’re allergic to an ingredient, you're encouraged to eat a little bit of everything to maximize your good luck potential. Of course, China is large with a vast diversity of regions, dialects, and ethnicities. Families cultivate their own practices rooted in their villages of origin.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My family, for instance, always served a seafood dish with a black noodle ingredient called \u003cem>fat choy\u003c/em>, and it was because the last word sounded like the “\u003ci>choy\u003c/i>\" meaning wealth or prosperity. You always greeted family members and family friends on New Year’s when you saw them with the phrase “\u003ci>gong hay fat choy\u003c/i>” (“wishing you prosperity”). Phone calls to relatives in China were also required to start with this phrase from both parties.\u003c/p>\n\u003cfigure id=\"attachment_132288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01448-e1549062677338.jpg\" alt=\"Cheryl and her mother, Diana, serve up some lettuce wraps.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Cheryl and her mother, Diana, serve up some lettuce wraps. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Chinese New Year, Cheryl's family a special dish full of meaning. The women in the family always cook together (with Quan’s dad occasionally), but, for as long as Cheryl’s memory goes back — which her mom, Diana, jokes is just about two years — their family has pork lettuce cups every year, but only for the new year, marking it as a special occasion. Each ingredient in her mother’s recipe represents something special and fortuitous that make it an important addition to the menu. Lettuce (\u003ci>sang choy\u003c/i>) means “life, prosperity, family.” Water chestnuts mean “unity,” while mushrooms mean “opportunity.” Pork represents“strength, wealth, abundance.” Along with these lettuce cups, Quan’s family prepares a whole chicken (to represent a harmonious and unified family) alongside rice cakes (\u003ci>nian gao\u003c/i>) and other auspicious dishes.\u003c/p>\n\u003cp>Melissa’s mother was from Hong Kong while her father moved from Shanghai to Hong Kong at a young age. Growing up “in a very Cantonese household” meant their family gravitated toward seafood-heavy feasts, and celebrated Chinese New Year with the family hot pot. Though sides might occasionally, the staple at their hot pot table was a clear, chicken bone broth with goji berries, jujubes, and ginger made by her grandmother.\u003c/p>\n\u003cfigure id=\"attachment_132289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0048-e1549062766410.jpg\" alt=\"Melissa fills her dumplings with a standard Cantonese recipe featuring pork.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Melissa fills her dumplings with a standard Cantonese recipe featuring pork. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Wenter’s family, noodles (long noodles mean long life) and dumplings (the shape represents Chinese ingots a.k.a. money) take a prominent presence since the carb-loaded dishes are what his grandma’s region is famous for. In fact, dumplings are present on nearly everyone’s table, and they are practically always homemade. And don’t forget about what I like to call dessert dumplings, aka \u003ci>tang yuan\u003c/i>. Wenter’s family always ends their feast with it because, as Wenter explains, “it’s supposed to symbolize togetherness because of how sticky it is. As you eat it, it’s supposed to symbolize how your family will stick together.” And no matter how full you are, you must end the meal with at least one.\u003c/p>\n\u003cfigure id=\"attachment_132290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01475-e1549062856513.jpg\" alt=\"Black sesame tang yuan served in a cane sugar syrup.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Black sesame tang yuan served in a cane sugar syrup. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Building a Family through Food\u003c/h2>\n\u003cp>And being united as a family is a running theme for Chinese New Year—besides being lucky and getting rich. Even though we’ve left home, these cultural traditions our families celebrated made an impression on us and we remember them, even if it is faintly, as adults because it brings us together. Wearing red on the day of our interview, Melissa said, “It’s always in the back of my mind, subconsciously, to try and follow those traditions when New Year’s gets closer, like wearing red, having gold around the house.”\u003c/p>\n\u003cp>Wenter usually tries to go home, but he isn’t making it back home for Chinese New Year this year. Instead, he and his partner Sam will still celebrate the occasion with their customers and staff by creating a new tradition: baking black sesame cookies paired with red envelopes and having a small party at their showcase location in Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_132291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132291\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01478-e1549062989346.jpg\" alt=\"Wenter feeds Sam some freshly cooked tang yuan.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Wenter feeds Sam some freshly cooked tang yuan. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These traditions were passed down generation to generation, from mothers and fathers to daughters and sons, but, as we leave home and our families, we can still celebrate those ancient traditions while making some new ones along the way.\u003c/p>\n\u003cp>For us and anyone else who can’t make it home for Chinese New Year, it’s still important for us to carry on these centuries-old traditions. We can take those memories of being in the kitchen with our parents and siblings and replicate them with our friends and coworkers. While pleating dumplings at her dining room table for her upcoming hot pot party, Melissa smiles and tells me, “It’s fun to teach my friends about my culture, where I came from, and the food I grew up on.”\u003c/p>\n\u003cfigure id=\"attachment_132292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132292\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0040-e1549063049290.jpg\" alt=\"Melissa prepares dumplings for her upcoming hot pot party.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Melissa prepares dumplings for her upcoming hot pot party. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And what better way is there to share knowledge than with food?\u003c/p>\n\u003ch2>Hot Pot Recipe\u003c/h2>\n\u003cp>\u003ci>By Melissa King\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0085-e1549062485338.jpg\" alt=\"Melissa King's hot pot feast.\" width=\"1920\" height=\"1310\">\u003cfigcaption class=\"wp-caption-text\">Melissa King's hot pot feast. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Step 1:\u003c/b> Select Soup Base\u003cbr>\n\u003cb>Step 2:\u003c/b> Choose Your Proteins\u003cbr>\n\u003cb>Step 3:\u003c/b> Choose Your Vegetables & Noodles\u003cbr>\n\u003cb>Step 4:\u003c/b> Mix Your Sauce\u003c/p>\n\u003cp>\u003cb>Cooking time:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Thinly sliced meats – 10-15 seconds\u003c/li>\n\u003cli>Green Vegetables – 1 minute\u003c/li>\n\u003cli>Seafood, chicken, meatballs, noodles, dumplings, tofu, mushrooms, root vegetables – 3-5 mins\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Place a hot plate or burner in the center of a large table. Place a large pot of broth in the center and bring it to a boil, then to a simmer. Place all the prepared ingredients around the hot pot. Have everyone mix up their own dipping sauces.\u003c/li>\n\u003cli>Each person takes the proteins and vegetables of their choice and adds it to the pot to cook. When each item is done, retrieve it from the broth with a wire skimmer and dip it into your sauce and enjoy. As the liquid evaporates, add boiling water as needed.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Hot Pot Dos and Donts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Rescuing items: it’s ok to rescue something you forgot about, but use your little wire basket to retrieve it, not your chopsticks.\u003c/li>\n\u003cli>Make sure you ask others before claiming something in the pot.\u003c/li>\n\u003cli>Do not cross the dividers and cross contaminate proteins.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Types of broth:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Chicken Bone Broth\u003c/li>\n\u003cli>Pork Bone Broth\u003c/li>\n\u003cli>Fish Bone Broth\u003c/li>\n\u003cli>Miso\u003c/li>\n\u003cli>Spicy Miso\u003c/li>\n\u003cli>Kimchi\u003c/li>\n\u003cli>Curry\u003c/li>\n\u003cli>Tom Yum\u003c/li>\n\u003cli>Mongolian Sichuan Chili\u003c/li>\n\u003cli>Sukiyaki\u003c/li>\n\u003cli>Dashi/Kombu\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>PROTEIN OPTIONS:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Thinly sliced high-quality ribeye or chuck\u003c/li>\n\u003cli>Thinly sliced lamb shoulder\u003c/li>\n\u003cli>Thinly sliced pork belly\u003c/li>\n\u003cli>Thinly sliced kurobuta pork\u003c/li>\n\u003cli>Thinly sliced chicken thigh or breast\u003c/li>\n\u003cli>Offal – beef tripe, beef tendon, pork blood, pork intestines, duck tongues\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Seafood:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Dungeness Crab/Blue Crab, pieces\u003c/li>\n\u003cli>Lobster, pieces\u003c/li>\n\u003cli>Boneless, fish fillet slices – salmon, snapper, flounder, cod\u003c/li>\n\u003cli>Manila Clams\u003c/li>\n\u003cli>Mussels\u003c/li>\n\u003cli>Whole Shrimp\u003c/li>\n\u003cli>Squid/Cuttlefish, slices\u003c/li>\n\u003cli>Scallops, slices\u003c/li>\n\u003cli>Bay Scallops\u003c/li>\n\u003cli>Fish cakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Tofu:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Fresh Tofu\u003c/li>\n\u003cli>Frozen Tofu\u003c/li>\n\u003cli>Fried tofu\u003c/li>\n\u003cli>Fried Tofu Skins or Fried Yuba\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dumplings/Noodles/Rice:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Rice Noodles\u003c/li>\n\u003cli>Vermicelli\u003c/li>\n\u003cli>Ramen\u003c/li>\n\u003cli>Sweet potato noodles/shirataki\u003c/li>\n\u003cli>Steamed white rice\u003c/li>\n\u003cli>Homemade or frozen dumplings\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Leafy Greens:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Romaine lettuce/iceberg\u003c/li>\n\u003cli>Spinach\u003c/li>\n\u003cli>Watercress\u003c/li>\n\u003cli>Peashoots\u003c/li>\n\u003cli>Chrysanthemum\u003c/li>\n\u003cli>Ong choy\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Hearty Greens:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Napa cabbage\u003c/li>\n\u003cli>Bok choy\u003c/li>\n\u003cli>Scallions\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Root Vegetables:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Carrots\u003c/li>\n\u003cli>Daikon\u003c/li>\n\u003cli>Potatoes\u003c/li>\n\u003cli>Kabocha squash\u003c/li>\n\u003cli>Lotus root\u003c/li>\n\u003cli>Winter melon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Mushrooms:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>King trumpet\u003c/li>\n\u003cli>Enoki\u003c/li>\n\u003cli>Shiitake\u003c/li>\n\u003cli>Beech\u003c/li>\n\u003cli>Oyster\u003c/li>\n\u003cli>Wood ear\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Chinese sauces options:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sesame oil\u003c/li>\n\u003cli>chili oil\u003c/li>\n\u003cli>xo sauce (chili and dried shrimp/scallops)\u003c/li>\n\u003cli>sa cha sauce (ground fermented shrimp/fish)\u003c/li>\n\u003cli>soy sauce\u003c/li>\n\u003cli>chopped garlic\u003c/li>\n\u003cli>scallion\u003c/li>\n\u003cli>cilantro\u003c/li>\n\u003cli>jalapeno/serrano\u003c/li>\n\u003cli>raw egg (chicken or quail)\u003c/li>\n\u003c/ul>\n\u003cp>Japanese sauces:\u003c/p>\n\u003cul>\n\u003cli>ponzu\u003c/li>\n\u003cli>sesame sauce (goma-dare)\u003c/li>\n\u003cli>raw egg\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Melissa's favorite combo:\u003c/b> ponzu + sa cha + garlic + scallions + chili oil\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Lunar New Year comes around, you can expect a massive migration in China of people traveling home (it’s called the “Spring Festival rush”). For this annual family reunion, the most important (and the biggest) event takes place on Lunar New Year’s Eve. When I was but a wee babe, I remember my family gathering at my parents’ restaurant after closing time to feast on lobster, pork ribs, and more for New Year’s Eve. Back then, I had no clue what we were doing until I grew up, but this annual feast remains my first memory of Chinese New Year even after we switched to celebrating at home.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thirdculturebakery.com/\">Third Culture Bakery\u003c/a>’s co-founder Wenter Shyu also recalls everyone in the family coming home for Chinese New Year (more than 20 people filled his grandma’s house every year) to devour golden shrimp, gift red envelopes and consume/hoard a lot of dumplings. “It’s like the Super Bowl holiday for our family,” Wenter explains. \u003ca href=\"http://www.chefmelissaking.com/\">Chef Melissa King\u003c/a> laughs when telling me, “I just remember a lot of food, all the time.” Same.\u003c/p>\n\u003cp>All jokes aside, this immense feast is truly a celebration of family and a time where we all got together — feuds or long distances be damned. For Melissa, “One of my fondest memories is us in the kitchen, my aunt washing napa cabbage, my sister peeling shrimp, and I’m doing something else. Everyone tackles it together, and, [in] the end, we just sit at the table all together to eat.”\u003c/p>\n\u003cp>On top of a required family feast, families celebrate with centuries-old traditions to bring success with the New Year. For example, red envelopes (typically filled with money) and sweet treats are a big deal for kids and adults alike. Growing up in the Bay Area, Cheryl Quan remembers her grandma carrying around a plate of candies and requiring all family members to eat a piece of candy once they entered the house.\u003c/p>\n\u003cfigure id=\"attachment_132287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132287\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0022-e1549062593496.jpg\" alt=\"Citrus fruits, red envelopes, and sweets are always provided at Chinese New Year tables.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Citrus fruits, red envelopes, and sweets are always provided at Chinese New Year tables. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King also remembers the red envelopes fondly and explains, “ When I think of Chinese New Year, it’s the red envelopes, or lucky money. The history behind it, my mother explained, is that it symbolized small amounts of money that you could give to children to go buy sweets because sweets symbolized prosperity or good luck.” There was also a lot of citrus fruits — “My grandma always had pomelos or oranges with the green leaves still attached sitting on her counter,” says Melissa.\u003c/p>\n\u003ch2>Finding the Meaning in Special Foods\u003c/h2>\n\u003cp>In every culture, certain foods have a special meaning, but according to tradition, it’s especially important to eat the right things at New Year’s Eve to start the year with the most luck you can gather. Unless you’re allergic to an ingredient, you're encouraged to eat a little bit of everything to maximize your good luck potential. Of course, China is large with a vast diversity of regions, dialects, and ethnicities. Families cultivate their own practices rooted in their villages of origin.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My family, for instance, always served a seafood dish with a black noodle ingredient called \u003cem>fat choy\u003c/em>, and it was because the last word sounded like the “\u003ci>choy\u003c/i>\" meaning wealth or prosperity. You always greeted family members and family friends on New Year’s when you saw them with the phrase “\u003ci>gong hay fat choy\u003c/i>” (“wishing you prosperity”). Phone calls to relatives in China were also required to start with this phrase from both parties.\u003c/p>\n\u003cfigure id=\"attachment_132288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132288\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01448-e1549062677338.jpg\" alt=\"Cheryl and her mother, Diana, serve up some lettuce wraps.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Cheryl and her mother, Diana, serve up some lettuce wraps. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Chinese New Year, Cheryl's family a special dish full of meaning. The women in the family always cook together (with Quan’s dad occasionally), but, for as long as Cheryl’s memory goes back — which her mom, Diana, jokes is just about two years — their family has pork lettuce cups every year, but only for the new year, marking it as a special occasion. Each ingredient in her mother’s recipe represents something special and fortuitous that make it an important addition to the menu. Lettuce (\u003ci>sang choy\u003c/i>) means “life, prosperity, family.” Water chestnuts mean “unity,” while mushrooms mean “opportunity.” Pork represents“strength, wealth, abundance.” Along with these lettuce cups, Quan’s family prepares a whole chicken (to represent a harmonious and unified family) alongside rice cakes (\u003ci>nian gao\u003c/i>) and other auspicious dishes.\u003c/p>\n\u003cp>Melissa’s mother was from Hong Kong while her father moved from Shanghai to Hong Kong at a young age. Growing up “in a very Cantonese household” meant their family gravitated toward seafood-heavy feasts, and celebrated Chinese New Year with the family hot pot. Though sides might occasionally, the staple at their hot pot table was a clear, chicken bone broth with goji berries, jujubes, and ginger made by her grandmother.\u003c/p>\n\u003cfigure id=\"attachment_132289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132289\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0048-e1549062766410.jpg\" alt=\"Melissa fills her dumplings with a standard Cantonese recipe featuring pork.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Melissa fills her dumplings with a standard Cantonese recipe featuring pork. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For Wenter’s family, noodles (long noodles mean long life) and dumplings (the shape represents Chinese ingots a.k.a. money) take a prominent presence since the carb-loaded dishes are what his grandma’s region is famous for. In fact, dumplings are present on nearly everyone’s table, and they are practically always homemade. And don’t forget about what I like to call dessert dumplings, aka \u003ci>tang yuan\u003c/i>. Wenter’s family always ends their feast with it because, as Wenter explains, “it’s supposed to symbolize togetherness because of how sticky it is. As you eat it, it’s supposed to symbolize how your family will stick together.” And no matter how full you are, you must end the meal with at least one.\u003c/p>\n\u003cfigure id=\"attachment_132290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132290\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01475-e1549062856513.jpg\" alt=\"Black sesame tang yuan served in a cane sugar syrup.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Black sesame tang yuan served in a cane sugar syrup. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Building a Family through Food\u003c/h2>\n\u003cp>And being united as a family is a running theme for Chinese New Year—besides being lucky and getting rich. Even though we’ve left home, these cultural traditions our families celebrated made an impression on us and we remember them, even if it is faintly, as adults because it brings us together. Wearing red on the day of our interview, Melissa said, “It’s always in the back of my mind, subconsciously, to try and follow those traditions when New Year’s gets closer, like wearing red, having gold around the house.”\u003c/p>\n\u003cp>Wenter usually tries to go home, but he isn’t making it back home for Chinese New Year this year. Instead, he and his partner Sam will still celebrate the occasion with their customers and staff by creating a new tradition: baking black sesame cookies paired with red envelopes and having a small party at their showcase location in Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_132291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132291\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/DSC01478-e1549062989346.jpg\" alt=\"Wenter feeds Sam some freshly cooked tang yuan.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Wenter feeds Sam some freshly cooked tang yuan. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These traditions were passed down generation to generation, from mothers and fathers to daughters and sons, but, as we leave home and our families, we can still celebrate those ancient traditions while making some new ones along the way.\u003c/p>\n\u003cp>For us and anyone else who can’t make it home for Chinese New Year, it’s still important for us to carry on these centuries-old traditions. We can take those memories of being in the kitchen with our parents and siblings and replicate them with our friends and coworkers. While pleating dumplings at her dining room table for her upcoming hot pot party, Melissa smiles and tells me, “It’s fun to teach my friends about my culture, where I came from, and the food I grew up on.”\u003c/p>\n\u003cfigure id=\"attachment_132292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132292\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0040-e1549063049290.jpg\" alt=\"Melissa prepares dumplings for her upcoming hot pot party.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Melissa prepares dumplings for her upcoming hot pot party. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And what better way is there to share knowledge than with food?\u003c/p>\n\u003ch2>Hot Pot Recipe\u003c/h2>\n\u003cp>\u003ci>By Melissa King\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132286\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/19A0085-e1549062485338.jpg\" alt=\"Melissa King's hot pot feast.\" width=\"1920\" height=\"1310\">\u003cfigcaption class=\"wp-caption-text\">Melissa King's hot pot feast. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Step 1:\u003c/b> Select Soup Base\u003cbr>\n\u003cb>Step 2:\u003c/b> Choose Your Proteins\u003cbr>\n\u003cb>Step 3:\u003c/b> Choose Your Vegetables & Noodles\u003cbr>\n\u003cb>Step 4:\u003c/b> Mix Your Sauce\u003c/p>\n\u003cp>\u003cb>Cooking time:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Thinly sliced meats – 10-15 seconds\u003c/li>\n\u003cli>Green Vegetables – 1 minute\u003c/li>\n\u003cli>Seafood, chicken, meatballs, noodles, dumplings, tofu, mushrooms, root vegetables – 3-5 mins\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Place a hot plate or burner in the center of a large table. Place a large pot of broth in the center and bring it to a boil, then to a simmer. Place all the prepared ingredients around the hot pot. Have everyone mix up their own dipping sauces.\u003c/li>\n\u003cli>Each person takes the proteins and vegetables of their choice and adds it to the pot to cook. When each item is done, retrieve it from the broth with a wire skimmer and dip it into your sauce and enjoy. As the liquid evaporates, add boiling water as needed.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Hot Pot Dos and Donts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Rescuing items: it’s ok to rescue something you forgot about, but use your little wire basket to retrieve it, not your chopsticks.\u003c/li>\n\u003cli>Make sure you ask others before claiming something in the pot.\u003c/li>\n\u003cli>Do not cross the dividers and cross contaminate proteins.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Types of broth:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>Chicken Bone Broth\u003c/li>\n\u003cli>Pork Bone Broth\u003c/li>\n\u003cli>Fish Bone Broth\u003c/li>\n\u003cli>Miso\u003c/li>\n\u003cli>Spicy Miso\u003c/li>\n\u003cli>Kimchi\u003c/li>\n\u003cli>Curry\u003c/li>\n\u003cli>Tom Yum\u003c/li>\n\u003cli>Mongolian Sichuan Chili\u003c/li>\n\u003cli>Sukiyaki\u003c/li>\n\u003cli>Dashi/Kombu\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>PROTEIN OPTIONS:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Thinly sliced high-quality ribeye or chuck\u003c/li>\n\u003cli>Thinly sliced lamb shoulder\u003c/li>\n\u003cli>Thinly sliced pork belly\u003c/li>\n\u003cli>Thinly sliced kurobuta pork\u003c/li>\n\u003cli>Thinly sliced chicken thigh or breast\u003c/li>\n\u003cli>Offal – beef tripe, beef tendon, pork blood, pork intestines, duck tongues\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Seafood:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Dungeness Crab/Blue Crab, pieces\u003c/li>\n\u003cli>Lobster, pieces\u003c/li>\n\u003cli>Boneless, fish fillet slices – salmon, snapper, flounder, cod\u003c/li>\n\u003cli>Manila Clams\u003c/li>\n\u003cli>Mussels\u003c/li>\n\u003cli>Whole Shrimp\u003c/li>\n\u003cli>Squid/Cuttlefish, slices\u003c/li>\n\u003cli>Scallops, slices\u003c/li>\n\u003cli>Bay Scallops\u003c/li>\n\u003cli>Fish cakes\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Tofu:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Fresh Tofu\u003c/li>\n\u003cli>Frozen Tofu\u003c/li>\n\u003cli>Fried tofu\u003c/li>\n\u003cli>Fried Tofu Skins or Fried Yuba\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Dumplings/Noodles/Rice:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Rice Noodles\u003c/li>\n\u003cli>Vermicelli\u003c/li>\n\u003cli>Ramen\u003c/li>\n\u003cli>Sweet potato noodles/shirataki\u003c/li>\n\u003cli>Steamed white rice\u003c/li>\n\u003cli>Homemade or frozen dumplings\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Leafy Greens:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Romaine lettuce/iceberg\u003c/li>\n\u003cli>Spinach\u003c/li>\n\u003cli>Watercress\u003c/li>\n\u003cli>Peashoots\u003c/li>\n\u003cli>Chrysanthemum\u003c/li>\n\u003cli>Ong choy\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Hearty Greens:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Napa cabbage\u003c/li>\n\u003cli>Bok choy\u003c/li>\n\u003cli>Scallions\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Root Vegetables:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Carrots\u003c/li>\n\u003cli>Daikon\u003c/li>\n\u003cli>Potatoes\u003c/li>\n\u003cli>Kabocha squash\u003c/li>\n\u003cli>Lotus root\u003c/li>\n\u003cli>Winter melon\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Mushrooms:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>King trumpet\u003c/li>\n\u003cli>Enoki\u003c/li>\n\u003cli>Shiitake\u003c/li>\n\u003cli>Beech\u003c/li>\n\u003cli>Oyster\u003c/li>\n\u003cli>Wood ear\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Chinese sauces options:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sesame oil\u003c/li>\n\u003cli>chili oil\u003c/li>\n\u003cli>xo sauce (chili and dried shrimp/scallops)\u003c/li>\n\u003cli>sa cha sauce (ground fermented shrimp/fish)\u003c/li>\n\u003cli>soy sauce\u003c/li>\n\u003cli>chopped garlic\u003c/li>\n\u003cli>scallion\u003c/li>\n\u003cli>cilantro\u003c/li>\n\u003cli>jalapeno/serrano\u003c/li>\n\u003cli>raw egg (chicken or quail)\u003c/li>\n\u003c/ul>\n\u003cp>Japanese sauces:\u003c/p>\n\u003cul>\n\u003cli>ponzu\u003c/li>\n\u003cli>sesame sauce (goma-dare)\u003c/li>\n\u003cli>raw egg\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Melissa's favorite combo:\u003c/b> ponzu + sa cha + garlic + scallions + chili oil\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: Local Lunar New Year Treats (Yes, it's the Year of the Pig)",
"title": "Guide: Local Lunar New Year Treats (Yes, it's the Year of the Pig)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Lunar New Year is almost upon us, and anyone whose family celebrates this momentous annual affair is probably already preparing for the big day. Fact: Lunar New Year is the beginning of the year for people who follow the lunar calendar (literally a calendar coordinated by the cycles of the moon). Chinese New Year, Vietnamese New Year (Tết), and so on fall under this umbrella. If you feel like going out, there's always the \u003ca href=\"https://www.facebook.com/events/2327557967467662/\">Oakland Lunar New Year Celebration\u003c/a> (Feb. 10th), the \u003ca href=\"https://chineseparade.com/\">San Francisco Parade\u003c/a> (Feb. 23rd), the \u003ca href=\"https://www.facebook.com/events/259068311464506/\">San Jose Lunar New Year-Tet Festival\u003c/a> (Feb. 8-10), and more.\u003c/p>\n\u003cp>[contextly_sidebar id=\"yHreFaWmAEmHiWtfeLBAmcGDHKywkjyz\"]\u003c/p>\n\u003cp>If your family doesn’t feel like cooking but do want to celebrate the Year of the Pig, we’ve assembled a list of a few locations doing special menus. If you know of other restaurants or pop-ups celebrating Lunar New Year with something special, let us know!\u003c/p>\n\u003ch2>M.Y. China\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/qe2vuvwhQk52\">845 Market St level 4\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>From February 5th-February 23rd, 2019, M.Y. China is celebrating the Year of the Pig with a big menu suggested for sharing between six people ($288) so groups of friends and family can all come in and celebrate Lunar New Year together. Dishes include Happy Family Soup (chicken, lamb, pork, bamboo shoots, wild mushroom medley), Salted Egg Yolk Shrimp, Sweet Taro Soup and more.\u003c/p>\n\u003cfigure id=\"attachment_132190\" class=\"wp-caption aligncenter\" style=\"max-width: 905px\">\u003cimg class=\"size-full wp-image-132190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image003.jpg\" alt=\"MY China's Piggie Basket\" width=\"905\" height=\"923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003.jpg 905w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-800x816.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-768x783.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-375x382.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-520x530.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-64x64.jpg 64w\" sizes=\"(max-width: 905px) 100vw, 905px\">\u003cfigcaption class=\"wp-caption-text\">MY China's Piggie Basket \u003ccite>(Marc Stokes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Executive Chef Tony Wu and his culinary team have added a special dim sum extravaganza for smaller groups to share! The $55 Piggie Basket includes:\u003c/p>\n\u003cul>\n\u003cli>(3) Lava Pigg Bao\u003c/li>\n\u003cli>(3) Lamb Shiu Mai\u003c/li>\n\u003cli>(3) Crab Roe Juicy Dumpling\u003c/li>\n\u003cli>(3) Tofu with Shrimp\u003c/li>\n\u003cli>(3) Pan Fried Pork and Scallion Bao\u003c/li>\n\u003cli>(3) Seafood Dumpling\u003c/li>\n\u003cli>(3) Har Gow\u003c/li>\n\u003cli>Dried Pork Floss and Scallion Bun\u003c/li>\n\u003cli>Multigrain Rice Wrap\u003c/li>\n\u003cli>Chicken Feet\u003c/li>\n\u003cli>And a trio of sauces – Spicy Soy, Red Vinegar with Ginger, and X.O. Sauce\u003c/li>\n\u003c/ul>\n\u003cp>Want to catch a glimpse of celebrity chef Martin Yan? He will be popping in the restaurant occasionally during the New Year celebration, but your best bet is to follow them on social media (@tastemychina) for updates on his whereabouts.\u003c/p>\n\u003ch2>Tay Ho Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JWaFfuRzTJM2\">344 12th St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Banh-Tet-e1548269991289.jpg\" alt=\"Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf. \u003ccite>(Tay Ho Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tay Ho Oakland (a \u003ca href=\"https://www.kqed.org/checkplease/18101/check-please-bay-area-season-12-reviews-the-tadich-grill-slow-hand-bbq-tay-ho-oakland-restaurant-bar\">Check, Please! Bay Area\u003c/a> alumnus) will be closed February 3rd-5th, but they will be serving up Vietnamese traditional dishes the whole week before and the whole week after in celebration. To be clear, that means January 29nd-February 2nd and February 6th-February 10th!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The traditional dishes they plan on serving include caramel braised pork belly and eggs (\u003ci>thit kho trung\u003c/i>), the traditional Vietnamese Tet sticky rice cake (\u003ci>bánh tet\u003c/i>) and pickled vegetable (\u003ci>Dua Mon\u003c/i>). Bonus, they’re going to have a special themed cocktail as well!\u003c/p>\n\u003ch2>Harborview Restaurant and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zJoZC8fLKh32\">4 Embarcadero Center\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cfigure id=\"attachment_132219\" class=\"wp-caption aligncenter\" style=\"max-width: 1759px\">\u003cimg class=\"size-full wp-image-132219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image1.jpeg\" alt='The \"Prosperity Toss,\" a Cantonese-style raw fish salad.' width=\"1759\" height=\"1353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1.jpeg 1759w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-160x123.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-800x615.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-768x591.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1020x785.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1200x923.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1180x908.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-960x738.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-240x185.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-375x288.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-520x400.jpeg 520w\" sizes=\"(max-width: 1759px) 100vw, 1759px\">\u003cfigcaption class=\"wp-caption-text\">The \"Prosperity Toss,\" a Cantonese-style raw fish salad. \u003ccite>(Harborview Restaurant & Bar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to splurge even more? Harborview Restaurant and Bar, the new restaurant that opened last fall in place of Crystal Jade, is offering two decadent options (with a price point to match). The more expensive menu is $1188 and serves 10 people, but it includes items like lobster, abalone and truffle. For a bit more, they have a menu of add-on items like Braised Abalone with Fish Maw ($55), Roasted Pork Knuckle ($38), Pan Fried Coconut Sticky Rice ($6) and so on.\u003c/p>\n\u003cp>The menu will be available from February 1st-February 23rd. The end date is the same date as the Chinese New Year Parade in San Francisco so you could go for a meal and then watch a show.\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/v2QKF2pLbSG2\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003c/p>\n\u003cfigure id=\"attachment_132231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dec18-cocktail6CREDIT_TIV-Branding-e1548373730338.jpg\" alt=\"Special themed cocktails will be available at the Presidio Social Club.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Special themed cocktails will be available at the Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is kicking off the Chinese New Year with its first-ever celebration on February 6th with a special dinner from 6-9pm (regular dinner seating won't be available that night). For $75, you get two drinks and access to all dining stations, and the evening will feature dim sum carts, a Master Soup Dumpling maker, Chinese Lion Dancers, themed cocktails, and more. From February 5th-12th, Presidio Social Club will also have rotating specialty a la carte menu items inspired by the Lunar New Year.\u003c/p>\n\u003cp>For dim sum options at said special dinner, you'll find tasty items like mui choy kow yut (pork belly stewed in Chinese black vinegar & preserved greens), hoi sin shumai (shrimp & petrale sole shumai), spareribs, and more. Noodles, dumplings and bigger items will include offerings like Chef Williams’s hand pulled noodles with beef shortribs, xiao long baos, PSC’s favorite Broadway & Columbus duck noodles (Chinatown roast duck, pappardelle noodles, duck broth, butter & scallions) and steamed whole fish.\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/presidio-social-clubs-pschinese-new-year-tickets-54608844524\">Tickets are still available.\u003c/a>\u003c/p>\n\u003ch2>Dragon Beaux\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9LnVTUYHTno\">5700 Geary Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>When asked if they were doing anything special, Dragon Beaux came through...with four different options! The Family Dinner Set Menus A ($668) and B ($599) can both serve 10 people, and Family Dinner Set Menus C ($228) and D ($228) are recommended for 4-6 guests. All the menus definitely look delicious, but Menu B caught my eye:\u003c/p>\n\u003cul>\n\u003cli>Super BBQ Combo Platter\u003c/li>\n\u003cli>Sauteed A4 Wagyu Beef Cube with Wild Mushroom in Teriyaki Sauce\u003c/li>\n\u003cli>Crispy Almond Prawn in Honey Aioli\u003c/li>\n\u003cli>Fish Maw & Dried Scallop Chicken Soup\u003c/li>\n\u003cli>Braised Dried Oyster with Pig Tongue & Black Seaweed\u003c/li>\n\u003cli>Steamed Lobsters with Garlic Sauce\u003c/li>\n\u003cli>Steamed Concubine Chicken\u003c/li>\n\u003cli>Smoked Chili Sea Bass\u003c/li>\n\u003cli>Gold & Silver Egg Fried Rice\u003c/li>\n\u003c/ul>\n\u003cp>These menus are available from February 1st-February 10th. Yum!\u003c/p>\n\u003ch2>E&O Kitchen and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zSb4PrhkXdJ2\">314 Sutter St\u003c/a>\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>At Union Square's modern Asian restaurant, E&O Kitchen and Bar, Executive Chef Sharon Nahm has created a pork-centric menu in celebration of the new year. This hog wild menu will feature pork dishes from different regions of Asia. And don’t forget the pairings! Cheeky pig themed beers and cocktails will also be featured throughout the month of February to keep the Year of the Pig celebration going.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>How are you celebrating the Lunar New Year? Is it with family and friends? Are you flying, driving, or hopping on the train anywhere? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your celebrations!\u003c/p>\n\n",
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"excerpt": "Break tradition for Lunar New Year and take your family out to feast at one of these Bay Area restaurants serving up special menus",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lunar New Year is almost upon us, and anyone whose family celebrates this momentous annual affair is probably already preparing for the big day. Fact: Lunar New Year is the beginning of the year for people who follow the lunar calendar (literally a calendar coordinated by the cycles of the moon). Chinese New Year, Vietnamese New Year (Tết), and so on fall under this umbrella. If you feel like going out, there's always the \u003ca href=\"https://www.facebook.com/events/2327557967467662/\">Oakland Lunar New Year Celebration\u003c/a> (Feb. 10th), the \u003ca href=\"https://chineseparade.com/\">San Francisco Parade\u003c/a> (Feb. 23rd), the \u003ca href=\"https://www.facebook.com/events/259068311464506/\">San Jose Lunar New Year-Tet Festival\u003c/a> (Feb. 8-10), and more.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>If your family doesn’t feel like cooking but do want to celebrate the Year of the Pig, we’ve assembled a list of a few locations doing special menus. If you know of other restaurants or pop-ups celebrating Lunar New Year with something special, let us know!\u003c/p>\n\u003ch2>M.Y. China\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/qe2vuvwhQk52\">845 Market St level 4\u003c/a>\u003cbr>\nSan Francisco, CA 94103\u003c/p>\n\u003cp>From February 5th-February 23rd, 2019, M.Y. China is celebrating the Year of the Pig with a big menu suggested for sharing between six people ($288) so groups of friends and family can all come in and celebrate Lunar New Year together. Dishes include Happy Family Soup (chicken, lamb, pork, bamboo shoots, wild mushroom medley), Salted Egg Yolk Shrimp, Sweet Taro Soup and more.\u003c/p>\n\u003cfigure id=\"attachment_132190\" class=\"wp-caption aligncenter\" style=\"max-width: 905px\">\u003cimg class=\"size-full wp-image-132190\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image003.jpg\" alt=\"MY China's Piggie Basket\" width=\"905\" height=\"923\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003.jpg 905w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-160x163.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-800x816.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-768x783.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-240x245.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-375x382.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-520x530.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image003-64x64.jpg 64w\" sizes=\"(max-width: 905px) 100vw, 905px\">\u003cfigcaption class=\"wp-caption-text\">MY China's Piggie Basket \u003ccite>(Marc Stokes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, Executive Chef Tony Wu and his culinary team have added a special dim sum extravaganza for smaller groups to share! The $55 Piggie Basket includes:\u003c/p>\n\u003cul>\n\u003cli>(3) Lava Pigg Bao\u003c/li>\n\u003cli>(3) Lamb Shiu Mai\u003c/li>\n\u003cli>(3) Crab Roe Juicy Dumpling\u003c/li>\n\u003cli>(3) Tofu with Shrimp\u003c/li>\n\u003cli>(3) Pan Fried Pork and Scallion Bao\u003c/li>\n\u003cli>(3) Seafood Dumpling\u003c/li>\n\u003cli>(3) Har Gow\u003c/li>\n\u003cli>Dried Pork Floss and Scallion Bun\u003c/li>\n\u003cli>Multigrain Rice Wrap\u003c/li>\n\u003cli>Chicken Feet\u003c/li>\n\u003cli>And a trio of sauces – Spicy Soy, Red Vinegar with Ginger, and X.O. Sauce\u003c/li>\n\u003c/ul>\n\u003cp>Want to catch a glimpse of celebrity chef Martin Yan? He will be popping in the restaurant occasionally during the New Year celebration, but your best bet is to follow them on social media (@tastemychina) for updates on his whereabouts.\u003c/p>\n\u003ch2>Tay Ho Oakland\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JWaFfuRzTJM2\">344 12th St\u003c/a>\u003cbr>\nOakland, CA 94607\u003c/p>\n\u003cfigure id=\"attachment_132224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132224\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Banh-Tet-e1548269991289.jpg\" alt=\"Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Banh Tet, sticky rice with pork belly and mung bean wrapped in banana leaf. \u003ccite>(Tay Ho Oakland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tay Ho Oakland (a \u003ca href=\"https://www.kqed.org/checkplease/18101/check-please-bay-area-season-12-reviews-the-tadich-grill-slow-hand-bbq-tay-ho-oakland-restaurant-bar\">Check, Please! Bay Area\u003c/a> alumnus) will be closed February 3rd-5th, but they will be serving up Vietnamese traditional dishes the whole week before and the whole week after in celebration. To be clear, that means January 29nd-February 2nd and February 6th-February 10th!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The traditional dishes they plan on serving include caramel braised pork belly and eggs (\u003ci>thit kho trung\u003c/i>), the traditional Vietnamese Tet sticky rice cake (\u003ci>bánh tet\u003c/i>) and pickled vegetable (\u003ci>Dua Mon\u003c/i>). Bonus, they’re going to have a special themed cocktail as well!\u003c/p>\n\u003ch2>Harborview Restaurant and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zJoZC8fLKh32\">4 Embarcadero Center\u003c/a>\u003cbr>\nSan Francisco, CA 94111\u003c/p>\n\u003cfigure id=\"attachment_132219\" class=\"wp-caption aligncenter\" style=\"max-width: 1759px\">\u003cimg class=\"size-full wp-image-132219\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/image1.jpeg\" alt='The \"Prosperity Toss,\" a Cantonese-style raw fish salad.' width=\"1759\" height=\"1353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1.jpeg 1759w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-160x123.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-800x615.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-768x591.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1020x785.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1200x923.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-1180x908.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-960x738.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-240x185.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-375x288.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/image1-520x400.jpeg 520w\" sizes=\"(max-width: 1759px) 100vw, 1759px\">\u003cfigcaption class=\"wp-caption-text\">The \"Prosperity Toss,\" a Cantonese-style raw fish salad. \u003ccite>(Harborview Restaurant & Bar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Want to splurge even more? Harborview Restaurant and Bar, the new restaurant that opened last fall in place of Crystal Jade, is offering two decadent options (with a price point to match). The more expensive menu is $1188 and serves 10 people, but it includes items like lobster, abalone and truffle. For a bit more, they have a menu of add-on items like Braised Abalone with Fish Maw ($55), Roasted Pork Knuckle ($38), Pan Fried Coconut Sticky Rice ($6) and so on.\u003c/p>\n\u003cp>The menu will be available from February 1st-February 23rd. The end date is the same date as the Chinese New Year Parade in San Francisco so you could go for a meal and then watch a show.\u003c/p>\n\u003ch2>Presidio Social Club\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/v2QKF2pLbSG2\">563 Ruger St\u003c/a>\u003cbr>\nSan Francisco, CA 94129\u003c/p>\n\u003cfigure id=\"attachment_132231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132231\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/dec18-cocktail6CREDIT_TIV-Branding-e1548373730338.jpg\" alt=\"Special themed cocktails will be available at the Presidio Social Club.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Special themed cocktails will be available at the Presidio Social Club. \u003ccite>(Presidio Social Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is kicking off the Chinese New Year with its first-ever celebration on February 6th with a special dinner from 6-9pm (regular dinner seating won't be available that night). For $75, you get two drinks and access to all dining stations, and the evening will feature dim sum carts, a Master Soup Dumpling maker, Chinese Lion Dancers, themed cocktails, and more. From February 5th-12th, Presidio Social Club will also have rotating specialty a la carte menu items inspired by the Lunar New Year.\u003c/p>\n\u003cp>For dim sum options at said special dinner, you'll find tasty items like mui choy kow yut (pork belly stewed in Chinese black vinegar & preserved greens), hoi sin shumai (shrimp & petrale sole shumai), spareribs, and more. Noodles, dumplings and bigger items will include offerings like Chef Williams’s hand pulled noodles with beef shortribs, xiao long baos, PSC’s favorite Broadway & Columbus duck noodles (Chinatown roast duck, pappardelle noodles, duck broth, butter & scallions) and steamed whole fish.\u003c/p>\n\u003cp>\u003ca href=\"https://www.eventbrite.com/e/presidio-social-clubs-pschinese-new-year-tickets-54608844524\">Tickets are still available.\u003c/a>\u003c/p>\n\u003ch2>Dragon Beaux\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/9LnVTUYHTno\">5700 Geary Blvd\u003c/a>\u003cbr>\nSan Francisco, CA 94121\u003c/p>\n\u003cp>When asked if they were doing anything special, Dragon Beaux came through...with four different options! The Family Dinner Set Menus A ($668) and B ($599) can both serve 10 people, and Family Dinner Set Menus C ($228) and D ($228) are recommended for 4-6 guests. All the menus definitely look delicious, but Menu B caught my eye:\u003c/p>\n\u003cul>\n\u003cli>Super BBQ Combo Platter\u003c/li>\n\u003cli>Sauteed A4 Wagyu Beef Cube with Wild Mushroom in Teriyaki Sauce\u003c/li>\n\u003cli>Crispy Almond Prawn in Honey Aioli\u003c/li>\n\u003cli>Fish Maw & Dried Scallop Chicken Soup\u003c/li>\n\u003cli>Braised Dried Oyster with Pig Tongue & Black Seaweed\u003c/li>\n\u003cli>Steamed Lobsters with Garlic Sauce\u003c/li>\n\u003cli>Steamed Concubine Chicken\u003c/li>\n\u003cli>Smoked Chili Sea Bass\u003c/li>\n\u003cli>Gold & Silver Egg Fried Rice\u003c/li>\n\u003c/ul>\n\u003cp>These menus are available from February 1st-February 10th. Yum!\u003c/p>\n\u003ch2>E&O Kitchen and Bar\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/zSb4PrhkXdJ2\">314 Sutter St\u003c/a>\u003cbr>\nSan Francisco, CA 94108\u003c/p>\n\u003cp>At Union Square's modern Asian restaurant, E&O Kitchen and Bar, Executive Chef Sharon Nahm has created a pork-centric menu in celebration of the new year. This hog wild menu will feature pork dishes from different regions of Asia. And don’t forget the pairings! Cheeky pig themed beers and cocktails will also be featured throughout the month of February to keep the Year of the Pig celebration going.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>How are you celebrating the Lunar New Year? Is it with family and friends? Are you flying, driving, or hopping on the train anywhere? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your celebrations!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eight Eateries to Celebrate the Lunar New Year in San Francisco",
"title": "Eight Eateries to Celebrate the Lunar New Year in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Based on the lunar calendar, the Chinese New Year will start on Feb. 16 this year, but celebrations for the \u003ca href=\"https://chinesenewyear2018.com/zodiac/dog/\">Year of the Dog\u003c/a> are expected to last for two weeks. On Feb. 24, \u003ca href=\"http://www.chineseparade.com/\" target=\"_blank\" rel=\"noopener\">the Chinese New Year Parade\u003c/a> in San Francisco will start at 5:15 p.m. at Second and Market, and then weave through Chinatown. But the parade isn't the only event that will celebrate the Lunar New Year. There's also \u003ca href=\"http://www.chineseparade.com/calendar.asp\" target=\"_blank\" rel=\"noopener\">the Flower Market Fair\u003c/a> on Feb. 10 and \u003ca href=\"https://www.mercurynews.com/2018/02/04/bay-area-2018-lunar-new-year-festivals-and-events/\" target=\"_blank\" rel=\"noopener\">a number of other events around the Bay Area\u003c/a>, including a Lunar New Year Bazaar in Oakland.\u003c/p>\n\u003cp>In fact, it's not just the Chinese New Year that's being celebrated. All the calendars that are based off the moon are kicking off their year. In San Jose that will include a three-day \u003ca href=\"https://www.facebook.com/UStarProductions\" target=\"_blank\" rel=\"noopener\">Tet Festival\u003c/a> from Feb. 16-18.\u003c/p>\n\u003cp>To get in the mood, here are some restaurants (and one food truck event) celebrating the holiday with specials and events. Eat your way into the new year. You can also check out \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/01/bay-area-bites-guide-to-11-favorite-dim-sum-spots/\" target=\"_blank\" rel=\"noopener\">our guide to popular dim sum spots\u003c/a>. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_124902\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Lobster2_P5033342.jpg\">\u003cimg class=\"size-medium wp-image-124902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Lobster2_P5033342-800x533.jpg\" alt=\"The lobster at China Live.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The lobster at China Live. \u003ccite>(Courtesy of China Live)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://chinalivesf.com/\" target=\"_blank\" rel=\"noopener\">China Live\u003c/a> (Chinatown): \u003c/strong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/18/china-lives-lunch-is-the-new-sf-power-lunch/\" target=\"_blank\" rel=\"noopener\">China Live\u003c/a> opened its 30,000 square foot emporium and market earlier this year (along with its high-end \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/09/26/master-chef-george-chen-opens-eight-tables-china-lives-crown-jewel/\" target=\"_blank\" rel=\"noopener\">Eight Tables\u003c/a> experience on the upper floor), so it's no surprise the whole place is celebrating its first Lunar New Year with a special menu. The market restaurant will have items like red bean soft serve with chocolate mochi and rice porridge with black sesame glutinous rice balls. The bar will also serve specialty cocktails and Eight Tables will incorporate New Year's dishes — lotus leaf wrapped duck and braised Hawaiian awabi abalone with flower mushrooms — into its courses. Available the entire month of February.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\" rel=\"noopener\">M.Y. China\u003c/a> (Downtown): \u003c/strong>M.Y. China is a San Francisco favorite (and \u003ca href=\"https://ww2.kqed.org/checkplease/2014/05/15/m-y-china-restaurant-info/\" target=\"_blank\" rel=\"noopener\">a Check, Please! restaurant\u003c/a>). This week, the James Beard Award winning chef and TV host Martin Yan announced his \u003ca href=\"http://tastemychina.com/sites/default/files/menus/grandmawumenucny2018.pdf\" target=\"_blank\" rel=\"noopener\">special Chinese New Year menu\u003c/a>. Called Grandma Wu's New Year Dinner, the $288 meal serves six people and includes a Fortune Platter of roast duck, barbeque pork, calamari, and jellyfish, a Golden Lobster, and a sugar egg puff for dessert. Or you can just go with the classics: watch the noodles being hand-pulled.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=UuyD6rah0oM\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://hakkasan.com/\" target=\"_blank\" rel=\"noopener\">Hakkasan\u003c/a> (Downtown): \u003c/strong>From Jan. 29 to Feb. 24, you can try Hakkasan's annual \u003ca href=\"http://www.hakkasan.com/locations/hakkasan-san-francisco/menu/chinese-new-year-3/\" target=\"_blank\" rel=\"noopener\">special Chinese New Year menu\u003c/a>, with oysters for good fortune, braised beef tongue and caramelized walnuts, and abalone fried rice in bean curd wrap with Chinese sausage. Dinner is $118 per person. You can also leave a wish on the wishing tree or watch the lion dancers at 7 p.m. on the actual New Year Day, Feb. 16.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eandokitchen.com/\" rel=\"noopener\" target=\"_blank\">E&O Kitchen and Bar\u003c/a> (Downtown):\u003c/strong> Just outside the Dragon’s Gate, E&O is known for its modern take on traditional Chinese food. From Feb. 16-24, the restaurant will also have \u003ca href=\"https://www.facebook.com/events/413804509055456/\" rel=\"noopener\" target=\"_blank\">limited time Lunar New Year's specials\u003c/a>: pomelo and avocado salad, Jiaozi dumplings, and long life noodles. Plus, watch live lion dancers on the evening of Feb. 24.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.enjoyveggie.com/\" target=\"_blank\" rel=\"noopener\">Enjoy Restaurant\u003c/a> (Chinatown): \u003c/strong>If you're looking for a vegetarian start to your Year of the Dog, then enjoy Enjoy. This year, the San Francisco Vegetarian Society will also be celebrating its 50th anniversary with \u003ca href=\"https://www.eventbrite.com/e/chinese-new-year-banquet-at-enjoy-restaurant-tickets-42749291281\" target=\"_blank\" rel=\"noopener\">an 11-course vegan meal for the Chinese New Year\u003c/a>. Tickets are $30 per person and must be bought by Feb. 10. That includes dishes like spinach and pine nuts fried rice, steamed dumplings, and lettuce wrapped with shredded mushroom and soy chicken.\u003c/p>\n\u003cfigure id=\"attachment_124903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/IMG_5042-1920.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/IMG_5042-1920.jpg\" alt=\"Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum at Mister Jiu's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum at Mister Jiu's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://misterjius.com/\" rel=\"noopener\" target=\"_blank\">Mister Jiu's\u003c/a> (Chinatown):\u003c/strong> Since \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/04/13/first-bite-long-anticipated-mr-jius-opens-in-san-franciscos-chinatown/\" rel=\"noopener\" target=\"_blank\">it opened\u003c/a>, Mister Jiu's has been \u003ca href=\"https://www.bonappetit.com/best-new-restaurants\" rel=\"noopener\" target=\"_blank\">proclaimed one of the best new restaurants in the country\u003c/a>. While the menu changes with the season, expect the Chinese and Northern California dishes to have a distinct Lunar New Year's bent to them. Try classics like the BBQ pork buns and the roasted quail. A seven-dish tasting menu costs $69 per person.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://us.crystaljade.com/\" target=\"_blank\" rel=\"noopener\">Crystal Jade\u003c/a> (Downtown): \u003c/strong>Downtown in the Embarcadero Center, Crystal Jade will host t\u003ca href=\"https://www.eventbrite.com/e/tap-sf-presents-lunar-new-year-soiree-tickets-42681925789\" target=\"_blank\" rel=\"noopener\">he Taiwanese American Professionals Lunar New Year Soiree\u003c/a> on Feb. 24. Tickets for the eight-course banquet meal are $120 and entertainment will include a Taiwanese band and a showing of the 2017's Taiwanese American Film Festival winners.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.eventbrite.com/e/dumpling-down-chinese-new-year-food-festival-tickets-42585102187?aff=es2\" target=\"_blank\" rel=\"noopener\">Dumpling Down! Chinese New Year Festival\u003c/a> (SoMa): \u003c/strong>On Feb. 25, vendors from around the Bay Area will descend on SoMa StrEat Food Park to serve up dim sum, bao buns, goyza, and more dumplings than you can eat. Plus onion pancakes, fried rice, and egg rolls. Which specific food trucks will be there can be found listed on \u003ca href=\"https://www.facebook.com/events/523162668063667\" target=\"_blank\" rel=\"noopener\">the event's Facebook page\u003c/a>. Admission costs $5; $23 for bottomless kumquat mimosas.\u003c/p>\n\n",
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"excerpt": "The Lunar New Year starts on Feb. 16. Celebrate the Year of the Dog at one of these local eating establishments.",
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"description": "The Lunar New Year starts on Feb. 16. Celebrate the Year of the Dog at one of these local eating establishments.",
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"headline": "Eight Eateries to Celebrate the Lunar New Year in San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Based on the lunar calendar, the Chinese New Year will start on Feb. 16 this year, but celebrations for the \u003ca href=\"https://chinesenewyear2018.com/zodiac/dog/\">Year of the Dog\u003c/a> are expected to last for two weeks. On Feb. 24, \u003ca href=\"http://www.chineseparade.com/\" target=\"_blank\" rel=\"noopener\">the Chinese New Year Parade\u003c/a> in San Francisco will start at 5:15 p.m. at Second and Market, and then weave through Chinatown. But the parade isn't the only event that will celebrate the Lunar New Year. There's also \u003ca href=\"http://www.chineseparade.com/calendar.asp\" target=\"_blank\" rel=\"noopener\">the Flower Market Fair\u003c/a> on Feb. 10 and \u003ca href=\"https://www.mercurynews.com/2018/02/04/bay-area-2018-lunar-new-year-festivals-and-events/\" target=\"_blank\" rel=\"noopener\">a number of other events around the Bay Area\u003c/a>, including a Lunar New Year Bazaar in Oakland.\u003c/p>\n\u003cp>In fact, it's not just the Chinese New Year that's being celebrated. All the calendars that are based off the moon are kicking off their year. In San Jose that will include a three-day \u003ca href=\"https://www.facebook.com/UStarProductions\" target=\"_blank\" rel=\"noopener\">Tet Festival\u003c/a> from Feb. 16-18.\u003c/p>\n\u003cp>To get in the mood, here are some restaurants (and one food truck event) celebrating the holiday with specials and events. Eat your way into the new year. You can also check out \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/01/bay-area-bites-guide-to-11-favorite-dim-sum-spots/\" target=\"_blank\" rel=\"noopener\">our guide to popular dim sum spots\u003c/a>. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_124902\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Lobster2_P5033342.jpg\">\u003cimg class=\"size-medium wp-image-124902\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/Lobster2_P5033342-800x533.jpg\" alt=\"The lobster at China Live.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/Lobster2_P5033342-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The lobster at China Live. \u003ccite>(Courtesy of China Live)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://chinalivesf.com/\" target=\"_blank\" rel=\"noopener\">China Live\u003c/a> (Chinatown): \u003c/strong>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/18/china-lives-lunch-is-the-new-sf-power-lunch/\" target=\"_blank\" rel=\"noopener\">China Live\u003c/a> opened its 30,000 square foot emporium and market earlier this year (along with its high-end \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/09/26/master-chef-george-chen-opens-eight-tables-china-lives-crown-jewel/\" target=\"_blank\" rel=\"noopener\">Eight Tables\u003c/a> experience on the upper floor), so it's no surprise the whole place is celebrating its first Lunar New Year with a special menu. The market restaurant will have items like red bean soft serve with chocolate mochi and rice porridge with black sesame glutinous rice balls. The bar will also serve specialty cocktails and Eight Tables will incorporate New Year's dishes — lotus leaf wrapped duck and braised Hawaiian awabi abalone with flower mushrooms — into its courses. Available the entire month of February.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\" rel=\"noopener\">M.Y. China\u003c/a> (Downtown): \u003c/strong>M.Y. China is a San Francisco favorite (and \u003ca href=\"https://ww2.kqed.org/checkplease/2014/05/15/m-y-china-restaurant-info/\" target=\"_blank\" rel=\"noopener\">a Check, Please! restaurant\u003c/a>). This week, the James Beard Award winning chef and TV host Martin Yan announced his \u003ca href=\"http://tastemychina.com/sites/default/files/menus/grandmawumenucny2018.pdf\" target=\"_blank\" rel=\"noopener\">special Chinese New Year menu\u003c/a>. Called Grandma Wu's New Year Dinner, the $288 meal serves six people and includes a Fortune Platter of roast duck, barbeque pork, calamari, and jellyfish, a Golden Lobster, and a sugar egg puff for dessert. Or you can just go with the classics: watch the noodles being hand-pulled.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\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/UuyD6rah0oM'\n title='//www.youtube.com/embed/UuyD6rah0oM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://hakkasan.com/\" target=\"_blank\" rel=\"noopener\">Hakkasan\u003c/a> (Downtown): \u003c/strong>From Jan. 29 to Feb. 24, you can try Hakkasan's annual \u003ca href=\"http://www.hakkasan.com/locations/hakkasan-san-francisco/menu/chinese-new-year-3/\" target=\"_blank\" rel=\"noopener\">special Chinese New Year menu\u003c/a>, with oysters for good fortune, braised beef tongue and caramelized walnuts, and abalone fried rice in bean curd wrap with Chinese sausage. Dinner is $118 per person. You can also leave a wish on the wishing tree or watch the lion dancers at 7 p.m. on the actual New Year Day, Feb. 16.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eandokitchen.com/\" rel=\"noopener\" target=\"_blank\">E&O Kitchen and Bar\u003c/a> (Downtown):\u003c/strong> Just outside the Dragon’s Gate, E&O is known for its modern take on traditional Chinese food. From Feb. 16-24, the restaurant will also have \u003ca href=\"https://www.facebook.com/events/413804509055456/\" rel=\"noopener\" target=\"_blank\">limited time Lunar New Year's specials\u003c/a>: pomelo and avocado salad, Jiaozi dumplings, and long life noodles. Plus, watch live lion dancers on the evening of Feb. 24.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.enjoyveggie.com/\" target=\"_blank\" rel=\"noopener\">Enjoy Restaurant\u003c/a> (Chinatown): \u003c/strong>If you're looking for a vegetarian start to your Year of the Dog, then enjoy Enjoy. This year, the San Francisco Vegetarian Society will also be celebrating its 50th anniversary with \u003ca href=\"https://www.eventbrite.com/e/chinese-new-year-banquet-at-enjoy-restaurant-tickets-42749291281\" target=\"_blank\" rel=\"noopener\">an 11-course vegan meal for the Chinese New Year\u003c/a>. Tickets are $30 per person and must be bought by Feb. 10. That includes dishes like spinach and pine nuts fried rice, steamed dumplings, and lettuce wrapped with shredded mushroom and soy chicken.\u003c/p>\n\u003cfigure id=\"attachment_124903\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/IMG_5042-1920.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/IMG_5042-1920.jpg\" alt=\"Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum at Mister Jiu's.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124903\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/IMG_5042-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum at Mister Jiu's. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://misterjius.com/\" rel=\"noopener\" target=\"_blank\">Mister Jiu's\u003c/a> (Chinatown):\u003c/strong> Since \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/04/13/first-bite-long-anticipated-mr-jius-opens-in-san-franciscos-chinatown/\" rel=\"noopener\" target=\"_blank\">it opened\u003c/a>, Mister Jiu's has been \u003ca href=\"https://www.bonappetit.com/best-new-restaurants\" rel=\"noopener\" target=\"_blank\">proclaimed one of the best new restaurants in the country\u003c/a>. While the menu changes with the season, expect the Chinese and Northern California dishes to have a distinct Lunar New Year's bent to them. Try classics like the BBQ pork buns and the roasted quail. A seven-dish tasting menu costs $69 per person.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://us.crystaljade.com/\" target=\"_blank\" rel=\"noopener\">Crystal Jade\u003c/a> (Downtown): \u003c/strong>Downtown in the Embarcadero Center, Crystal Jade will host t\u003ca href=\"https://www.eventbrite.com/e/tap-sf-presents-lunar-new-year-soiree-tickets-42681925789\" target=\"_blank\" rel=\"noopener\">he Taiwanese American Professionals Lunar New Year Soiree\u003c/a> on Feb. 24. Tickets for the eight-course banquet meal are $120 and entertainment will include a Taiwanese band and a showing of the 2017's Taiwanese American Film Festival winners.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.eventbrite.com/e/dumpling-down-chinese-new-year-food-festival-tickets-42585102187?aff=es2\" target=\"_blank\" rel=\"noopener\">Dumpling Down! Chinese New Year Festival\u003c/a> (SoMa): \u003c/strong>On Feb. 25, vendors from around the Bay Area will descend on SoMa StrEat Food Park to serve up dim sum, bao buns, goyza, and more dumplings than you can eat. Plus onion pancakes, fried rice, and egg rolls. Which specific food trucks will be there can be found listed on \u003ca href=\"https://www.facebook.com/events/523162668063667\" target=\"_blank\" rel=\"noopener\">the event's Facebook page\u003c/a>. Admission costs $5; $23 for bottomless kumquat mimosas.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrate the Year of the Rooster with the Bay Area Bites' Guide to 10 Chinese Restaurants",
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"content": "\u003cp>The Chinese New Year will be celebrated on Saturday, January 28. San Francisco already started the festivities this past weekend with a \u003ca href=\"http://www.chineseparade.com/parade_events.asp?pEvent=mini_parade\" target=\"_blank\">mini procession and ribbon cutting\u003c/a> ceremony in Chinatown that will culminate in the \u003ca href=\"http://www.chineseparade.com/\" target=\"_blank\">big parade\u003c/a> on Saturday, February 11.\u003c/p>\n\u003cp>Now is the time to get in the mood by dining at some of the popular and classic Chinese restaurants in San Francisco and the East Bay.\u003c/p>\n\u003cp>The astrological year technically starts Feb. 3 and it is the \u003ca href=\"http://www.chinesefortunecalendar.com/2017ChineseHoroscope.htm\" target=\"_blank\">Year of the Rooster\u003c/a>. 2017 is a Female Fire Rooster year -- since each year is also associated with an element and gender -- so you may hear it referred to as the year of the Red Fire Chicken. If you are interested in Chinese astrology and want to find out your horoscope for this year check out the \u003ca href=\"http://www.chinesefortunecalendar.com/YourSign.htm\" target=\"_blank\">Chinese Fortune Calendar\u003c/a>.\u003c/p>\n\u003cp>Here are ten Chinese restaurants, some with special holiday menus, to get you started. You can also check out \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/01/bay-area-bites-guide-to-11-favorite-dim-sum-spots/\" target=\"_blank\">our guide to popular dim sum spots\u003c/a>. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_5032-1920.jpg\">\u003cimg class=\"size-full wp-image-114687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_5032-1920.jpg\" alt=\"Salt and pepper squid with soy-chile sauce. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salt and pepper squid with soy-chile sauce at Mister Jiu's. \u003ccite>((Kim Westerman))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://misterjius.com/\" target=\"_blank\">\u003cstrong>Mister Jiu's\u003c/strong>\u003c/a> (Chinatown): \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/04/13/first-bite-long-anticipated-mr-jius-opens-in-san-franciscos-chinatown/\" target=\"_blank\">We've written about the much-anticipated opening before\u003c/a>, but almost a year later the modern Cantonese spot continues to live up to its rep. The restaurant takes traditional dishes and adds Northern California touches. That means the menu changes with the season, but you can count on starters (like the delicious pork buns), soups, hand-pulled noodles, and dumplings. The tea-smoked Liberty Farm duck is a signature, as is the roasted quail. Get them when you can. Mister Jiu's is having a \u003ca href=\"https://www.eventbrite.com/e/chinese-new-year-at-mister-jius-tickets-31145817980\" target=\"_blank\">Lunar New Year benefit dinner\u003c/a> on January 30.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zandyrestaurant.com/en/index.html\" target=\"_blank\">Z&Y Restaurant\u003c/a> \u003c/strong>(Chinatown): There's a reason this Szechuan restaurant is a favorite of critics, Chinese restaurateur legend Cecilia Chiang, and President Obama. Chef Li Jun Han learned his trade in Beijing and has fine-tuned his spicy version over the years, while serving Chinese presidents along with American ones. (Han also owns \u003ca href=\"http://www.chilihousesf.com/\" target=\"_blank\">Chili House\u003c/a> in the Inner Richmond, if you're looking for something less well-known but just as good.) There's over 100 items on the menu and you'll want to try them all, but start with the couple's delight, the chicken with explosive chili pepper, and the cold bitter melon.\u003c/p>\n\u003cfigure id=\"attachment_114690\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg\">\u003cimg class=\"size-full wp-image-114690\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg\" alt=\"R&G's signature salt and pepper crab.\" width=\"604\" height=\"461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg 604w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-375x286.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-520x397.jpg 520w\" sizes=\"(max-width: 604px) 100vw, 604px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">R&G's signature salt and pepper crab. \u003ccite>(Courtesy of R & G Lounge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rnglounge.com/\" target=\"_blank\">\u003cstrong>R&G Lounge\u003c/strong>\u003c/a> (Chinatown): There are three levels at this 20-year-old Cantonese restaurant, so you've got options. Downstairs is more of a old-school Chinese-American busy lounge feel, while upstairs is a buffet. The specialty here is the seafood, namely the signature live salt and pepper crab -- a deep-fried seasoned version of local crab. But you'll also want to try the walnut and prawns, black cod, and the West Lake minced beef soup. And it wouldn't be a lounge without lychee martinis. R&G is only doing a specific Chinese New Year's menu for banquets -- in case you want to plan a special event.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\" target=\"_blank\">Hakkasan\u003c/a> \u003c/strong>(Downtown): On the second floor of the One Kearny building, the San Francisco outpost of the international chain, Hakkasan is massive and usually filled with guests. Along with lunch and dinner, they have brunch on Saturdays and an extensive list of tea and cocktails. The New Year's menu includes traditional items, like the Chinese prosperity salad prepared at the table, and specialties, like the roast chicken, jellyfish, and mooli, or try the braised abalone, wok-fried tiger prawns, and shiitake mushrooms. At $128/person, the holiday menu is available until Feb. 11.\u003c/p>\n\u003cfigure id=\"attachment_114688\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg\">\u003cimg class=\"size-full wp-image-114688\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg\" alt=\"A table spread at M.Y. China\" width=\"1024\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-150x150.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A table spread at M.Y. China \u003ccite>(Courtesy of M.Y. China)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tastemychina.com/san-francisco/home/275\" target=\"_blank\">\u003cstrong>M.Y. China\u003c/strong>\u003c/a> (Downtown): Yes, it's in the Westfield shopping center, but once inside there's James Beard award-winning celebrity chef Martin Yan. (It's also co-owned by the owners of the highly popular \u003ca href=\"http://koipalace.com/\" target=\"_blank\">Koi Palace\u003c/a>.) The open kitchen adds an element of showmanship, so you can watch the noodles being hand-pulled and the giant woks being lit. You'll definitely want to eat some noodles watching the masters at work: noodle soup, the Hong Kong-style crispy noodles or the wild boar scissor-cut noodles. There's also a full menu of dim sum, sides, roast chicken, and Dungeness crab (a specialty.) M.Y. China has a \u003ca href=\"http://www.tastemychina.com/sites/default/files/menus/myc_menu_cny2017.pdf\" target=\"_blank\">special New Year's menu\u003c/a> from January 28- February 11.\u003c/p>\n\u003cp>Check out the M.Y. China episode of KQED's video series \u003ca href=\"https://ww2.kqed.org/food/2016/10/05/taste-this-east-meets-west-noodle-pulling-and-cocktails/\" target=\"_blank\">Taste This\u003c/a>!\u003cbr>\nhttps://youtu.be/UuyD6rah0oM\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eosanfrancisco.com/\" target=\"_blank\">E&O Kitchen and Bar\u003c/a>\u003c/strong> (Downtown): Just outside the Dragon's Gate, E&O is known for its modern take on traditional foods. From Feb. 5 through Feb. 20, the restaurant will also be offering its take on the Chinese New Year with a special menu that includes long life noodles, whole crispy fish, and specialty cocktails. They'll also have a new dish of Dungeness crab and chicken siu mai dumplings with black vinegar soy. And everyone gets red envelopes with prizes inside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.santungsf.com/\" target=\"_blank\">\u003cstrong>San Tung and San Tung II\u003c/strong>\u003c/a> (Inner Sunset): At San Tung, it's all about the spicy dry-fried chicken wings. Butthey also have other tasty items too. Try the black bean sauce noodles and garlic green beans. This place isn't exactly high-end, but it is popular. There are no reservations and the wait can get long. On the plus side, if you get tired of waiting, San Tung II is right next door. And if that's full too, take your food over to-go and head to the park. San Tung will serve its regular menu during the holiday.\u003c/p>\n\u003cfigure id=\"attachment_114691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_4237.jpg\">\u003cimg class=\"size-full wp-image-114691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_4237.jpg\" alt=\"Spices III's stinky Ma-Po tofu and pork.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spices III's stinky Ma-Po tofu and pork. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/spices-3-oakland\" target=\"_blank\">\u003cstrong>Spices III\u003c/strong>\u003c/a> (Oakland Chinatown): It may not come as a surprise that a place called \"Spices\" is known for its spicy Szechuan food. Items are rated by levels of spiciness, meaning the famous “Gangsta” casserole “Murder Style” gets triple peppers on the scale. Try the eggplant in garlic sauce, dumplings in chili oil, and the Szechuan fish with beans and tofu. If you really want to wipe out your taste buds, there are extreme stinky options for that too. Cash only. Nothing fancy for the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sd.222.to/index.php\" target=\"_blank\">Shandong\u003c/a> \u003c/strong>(Oakland Chinatown): The region (and its cuisine) may not be as well-known internationally, but the coastal province Shandong is part of the historic culinary traditions of China. And the Shandong Restaurant in Oakland serves up some of its most famous dishes: Shandong beef and handmade Shandong dumplings with pork and vegetables. Or try the wonton noodle soup with spicy sesame paste noodles -- pay $1 extra for the hand-pulled noodles. There is also a range of vegetarian options and complimentary tea.\u003c/p>\n\u003cfigure id=\"attachment_114692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/roasted-duck.jpg\">\u003cimg class=\"size-full wp-image-114692\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/roasted-duck.jpg\" alt=\"Roasted duck at Gum Kao.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted duck at Gum Kao. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.gumkuorestaurant.com/\" target=\"_blank\">\u003cstrong>Gum Kuo\u003c/strong>\u003c/a> (Oakland Chinatown): In the Pacific Renaissance Plaza mall, Gum Kuo serves up what's known as some of the best congee in Chinatown. Order interesting combinations like pork liver and pork blood porridge. Don't ignore the BBQ, though, which you can smell from far away and order over-the-counter. Try the char siu (BBQ pork) or the roast pork with crackly skin. It might be a bit bustling and confusing -- and it won't be fancy -- but it will be tasty. Gum Kuo now has a second location in Dublin. A special Chinese New Year's menu will be available for the next week.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Check out more \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/chinese-food/\" target=\"_blank\">Chinese Food coverage from Bay Area Bites\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Chinese New Year will be celebrated on Saturday, January 28. San Francisco already started the festivities this past weekend with a \u003ca href=\"http://www.chineseparade.com/parade_events.asp?pEvent=mini_parade\" target=\"_blank\">mini procession and ribbon cutting\u003c/a> ceremony in Chinatown that will culminate in the \u003ca href=\"http://www.chineseparade.com/\" target=\"_blank\">big parade\u003c/a> on Saturday, February 11.\u003c/p>\n\u003cp>Now is the time to get in the mood by dining at some of the popular and classic Chinese restaurants in San Francisco and the East Bay.\u003c/p>\n\u003cp>The astrological year technically starts Feb. 3 and it is the \u003ca href=\"http://www.chinesefortunecalendar.com/2017ChineseHoroscope.htm\" target=\"_blank\">Year of the Rooster\u003c/a>. 2017 is a Female Fire Rooster year -- since each year is also associated with an element and gender -- so you may hear it referred to as the year of the Red Fire Chicken. If you are interested in Chinese astrology and want to find out your horoscope for this year check out the \u003ca href=\"http://www.chinesefortunecalendar.com/YourSign.htm\" target=\"_blank\">Chinese Fortune Calendar\u003c/a>.\u003c/p>\n\u003cp>Here are ten Chinese restaurants, some with special holiday menus, to get you started. You can also check out \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/01/bay-area-bites-guide-to-11-favorite-dim-sum-spots/\" target=\"_blank\">our guide to popular dim sum spots\u003c/a>. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_114687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_5032-1920.jpg\">\u003cimg class=\"size-full wp-image-114687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_5032-1920.jpg\" alt=\"Salt and pepper squid with soy-chile sauce. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_5032-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salt and pepper squid with soy-chile sauce at Mister Jiu's. \u003ccite>((Kim Westerman))\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://misterjius.com/\" target=\"_blank\">\u003cstrong>Mister Jiu's\u003c/strong>\u003c/a> (Chinatown): \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/04/13/first-bite-long-anticipated-mr-jius-opens-in-san-franciscos-chinatown/\" target=\"_blank\">We've written about the much-anticipated opening before\u003c/a>, but almost a year later the modern Cantonese spot continues to live up to its rep. The restaurant takes traditional dishes and adds Northern California touches. That means the menu changes with the season, but you can count on starters (like the delicious pork buns), soups, hand-pulled noodles, and dumplings. The tea-smoked Liberty Farm duck is a signature, as is the roasted quail. Get them when you can. Mister Jiu's is having a \u003ca href=\"https://www.eventbrite.com/e/chinese-new-year-at-mister-jius-tickets-31145817980\" target=\"_blank\">Lunar New Year benefit dinner\u003c/a> on January 30.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zandyrestaurant.com/en/index.html\" target=\"_blank\">Z&Y Restaurant\u003c/a> \u003c/strong>(Chinatown): There's a reason this Szechuan restaurant is a favorite of critics, Chinese restaurateur legend Cecilia Chiang, and President Obama. Chef Li Jun Han learned his trade in Beijing and has fine-tuned his spicy version over the years, while serving Chinese presidents along with American ones. (Han also owns \u003ca href=\"http://www.chilihousesf.com/\" target=\"_blank\">Chili House\u003c/a> in the Inner Richmond, if you're looking for something less well-known but just as good.) There's over 100 items on the menu and you'll want to try them all, but start with the couple's delight, the chicken with explosive chili pepper, and the cold bitter melon.\u003c/p>\n\u003cfigure id=\"attachment_114690\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg\">\u003cimg class=\"size-full wp-image-114690\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg\" alt=\"R&G's signature salt and pepper crab.\" width=\"604\" height=\"461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n.jpg 604w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-375x286.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/1910624_47688298681_4189_n-520x397.jpg 520w\" sizes=\"(max-width: 604px) 100vw, 604px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">R&G's signature salt and pepper crab. \u003ccite>(Courtesy of R & G Lounge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://rnglounge.com/\" target=\"_blank\">\u003cstrong>R&G Lounge\u003c/strong>\u003c/a> (Chinatown): There are three levels at this 20-year-old Cantonese restaurant, so you've got options. Downstairs is more of a old-school Chinese-American busy lounge feel, while upstairs is a buffet. The specialty here is the seafood, namely the signature live salt and pepper crab -- a deep-fried seasoned version of local crab. But you'll also want to try the walnut and prawns, black cod, and the West Lake minced beef soup. And it wouldn't be a lounge without lychee martinis. R&G is only doing a specific Chinese New Year's menu for banquets -- in case you want to plan a special event.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\" target=\"_blank\">Hakkasan\u003c/a> \u003c/strong>(Downtown): On the second floor of the One Kearny building, the San Francisco outpost of the international chain, Hakkasan is massive and usually filled with guests. Along with lunch and dinner, they have brunch on Saturdays and an extensive list of tea and cocktails. The New Year's menu includes traditional items, like the Chinese prosperity salad prepared at the table, and specialties, like the roast chicken, jellyfish, and mooli, or try the braised abalone, wok-fried tiger prawns, and shiitake mushrooms. At $128/person, the holiday menu is available until Feb. 11.\u003c/p>\n\u003cfigure id=\"attachment_114688\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg\">\u003cimg class=\"size-full wp-image-114688\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg\" alt=\"A table spread at M.Y. China\" width=\"1024\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/14876539_1294736353890585_740418627505133201_o-150x150.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A table spread at M.Y. China \u003ccite>(Courtesy of M.Y. China)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tastemychina.com/san-francisco/home/275\" target=\"_blank\">\u003cstrong>M.Y. China\u003c/strong>\u003c/a> (Downtown): Yes, it's in the Westfield shopping center, but once inside there's James Beard award-winning celebrity chef Martin Yan. (It's also co-owned by the owners of the highly popular \u003ca href=\"http://koipalace.com/\" target=\"_blank\">Koi Palace\u003c/a>.) The open kitchen adds an element of showmanship, so you can watch the noodles being hand-pulled and the giant woks being lit. You'll definitely want to eat some noodles watching the masters at work: noodle soup, the Hong Kong-style crispy noodles or the wild boar scissor-cut noodles. There's also a full menu of dim sum, sides, roast chicken, and Dungeness crab (a specialty.) M.Y. China has a \u003ca href=\"http://www.tastemychina.com/sites/default/files/menus/myc_menu_cny2017.pdf\" target=\"_blank\">special New Year's menu\u003c/a> from January 28- February 11.\u003c/p>\n\u003cp>Check out the M.Y. China episode of KQED's video series \u003ca href=\"https://ww2.kqed.org/food/2016/10/05/taste-this-east-meets-west-noodle-pulling-and-cocktails/\" target=\"_blank\">Taste This\u003c/a>!\u003cbr>\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/UuyD6rah0oM'\n title='//www.youtube.com/embed/UuyD6rah0oM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://www.eosanfrancisco.com/\" target=\"_blank\">E&O Kitchen and Bar\u003c/a>\u003c/strong> (Downtown): Just outside the Dragon's Gate, E&O is known for its modern take on traditional foods. From Feb. 5 through Feb. 20, the restaurant will also be offering its take on the Chinese New Year with a special menu that includes long life noodles, whole crispy fish, and specialty cocktails. They'll also have a new dish of Dungeness crab and chicken siu mai dumplings with black vinegar soy. And everyone gets red envelopes with prizes inside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.santungsf.com/\" target=\"_blank\">\u003cstrong>San Tung and San Tung II\u003c/strong>\u003c/a> (Inner Sunset): At San Tung, it's all about the spicy dry-fried chicken wings. Butthey also have other tasty items too. Try the black bean sauce noodles and garlic green beans. This place isn't exactly high-end, but it is popular. There are no reservations and the wait can get long. On the plus side, if you get tired of waiting, San Tung II is right next door. And if that's full too, take your food over to-go and head to the park. San Tung will serve its regular menu during the holiday.\u003c/p>\n\u003cfigure id=\"attachment_114691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_4237.jpg\">\u003cimg class=\"size-full wp-image-114691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/IMG_4237.jpg\" alt=\"Spices III's stinky Ma-Po tofu and pork.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/IMG_4237-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spices III's stinky Ma-Po tofu and pork. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/spices-3-oakland\" target=\"_blank\">\u003cstrong>Spices III\u003c/strong>\u003c/a> (Oakland Chinatown): It may not come as a surprise that a place called \"Spices\" is known for its spicy Szechuan food. Items are rated by levels of spiciness, meaning the famous “Gangsta” casserole “Murder Style” gets triple peppers on the scale. Try the eggplant in garlic sauce, dumplings in chili oil, and the Szechuan fish with beans and tofu. If you really want to wipe out your taste buds, there are extreme stinky options for that too. Cash only. Nothing fancy for the new year.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sd.222.to/index.php\" target=\"_blank\">Shandong\u003c/a> \u003c/strong>(Oakland Chinatown): The region (and its cuisine) may not be as well-known internationally, but the coastal province Shandong is part of the historic culinary traditions of China. And the Shandong Restaurant in Oakland serves up some of its most famous dishes: Shandong beef and handmade Shandong dumplings with pork and vegetables. Or try the wonton noodle soup with spicy sesame paste noodles -- pay $1 extra for the hand-pulled noodles. There is also a range of vegetarian options and complimentary tea.\u003c/p>\n\u003cfigure id=\"attachment_114692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/roasted-duck.jpg\">\u003cimg class=\"size-full wp-image-114692\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/roasted-duck.jpg\" alt=\"Roasted duck at Gum Kao.\" width=\"1000\" height=\"561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/roasted-duck-520x292.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted duck at Gum Kao. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.gumkuorestaurant.com/\" target=\"_blank\">\u003cstrong>Gum Kuo\u003c/strong>\u003c/a> (Oakland Chinatown): In the Pacific Renaissance Plaza mall, Gum Kuo serves up what's known as some of the best congee in Chinatown. Order interesting combinations like pork liver and pork blood porridge. Don't ignore the BBQ, though, which you can smell from far away and order over-the-counter. Try the char siu (BBQ pork) or the roast pork with crackly skin. It might be a bit bustling and confusing -- and it won't be fancy -- but it will be tasty. Gum Kuo now has a second location in Dublin. A special Chinese New Year's menu will be available for the next week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Check out more \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/chinese-food/\" target=\"_blank\">Chinese Food coverage from Bay Area Bites\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where To Get the Best Fresh Noodles In Oakland",
"title": "Where To Get the Best Fresh Noodles In Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Oaklanders may debate endlessly over who has the best \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/18/bay-area-bites-guide-to-10-favorite-east-bay-burrito-spots/\" target=\"_blank\">burrito\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">pho\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">bagel\u003c/a>, but there are certain things we agree on--like where to get the best fresh noodles for any Asian dish. Ask anyone in town—the only place to go is \u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">Yuen Hop\u003c/a> in Oakland’s Chinatown. Egg noodles? Check. Rice noodles? Check. Wonton wrappers? Available in a variety of thickness for all your dumpling needs. The wide selection of noodles are unparalleled in their quality, variety and price--most one pound bags sell for $1.75 per pound.\u003c/p>\n\u003cp>Started in 1931, Yuen Hop is one of Chinatown’s oldest--if not the oldest--businesses. It’s the elder statesmen and centerpiece of one of the original neighborhoods in Oakland (formed in the 1850s, it’s also one of the nation’s oldest Chinatowns.) The store has remained a constant during everything: the neighborhood’s expansion and economic contraction over the years; the repeal of the Chinese Exclusion Act in 1943 which allowed immigrants to become citizens; waves of newcomers from San Francisco’s Chinatown in the 80s and 90s; and the rise of famous martial artist, \u003ca href=\"http://www.sfchronicle.com/sports/article/In-Oakland-Bruce-Lee-transformed-martial-arts-6485626.php?t=70601a03b51210a92f&cmpid=twitter-premium\" target=\"_blank\">Bruce Lee.\u003c/a> For the people who have grown up going the store, who continue to buy their noodles there today, it’s a comforting sight, remaining largely unchanged even as the city shifts around them.\u003c/p>\n\u003cfigure id=\"attachment_106990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3412-2.jpg\" alt=\"A shopper looks at noodles at Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A shopper looks at noodles at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The store was started by Quong Pon, who first \u003ca href=\"https://books.google.com/books?id=JN6iqxqr3SUC&pg=PA33&dq=yuen+hop+oakland&hl=en&sa=X&ved=0ahUKEwiip7H_yILLAhVQ_WMKHQ4tAkgQ6AEILzAB#v=onepage&q=yuen%20hop%20oakland&f=false\" target=\"_blank\">sold bean sprouts\u003c/a> and tofu. By the 1970s, it was categorized by “Try Us: 1975 National Minority Business Directory” as a place to buy “noodles and related products,” and in the 90s, the store expanded to sell produce. Now, it’s a bustling, large-for-the-area store packed with teas, sauces, and pastries from local favorite \u003ca href=\"http://www.shengkee.com/en/index.aspx\" target=\"_blank\">Sheng Kee\u003c/a>. But in the corner is the real reason people flock there: a refrigerated case piled high with plastic bags of noodles.\u003c/p>\n\u003cp>On a recent weekday, the store buzzed with activity. It’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/lunar-new-year/\" target=\"_blank\">Lunar New Year\u003c/a>, and according to tradition, noodles--specifically long, uncut noodles--are a necessity for any household that wants good luck and longevity in the coming year. In the back of the store, an employee weighed out one pound bags of various sizes of noodles before adding them to the case. Another employee gave a customer a tour of the case, explaining the subtle differences in noodle varieties. An impeccably dressed woman in high heels sifted through the bags of noodles, frowning as she tried to pick the best one.\u003c/p>\n\u003cfigure id=\"attachment_106989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3421-2.jpg\" alt=\"Some of the choices at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the choices at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the center of the store, Sabrina Cribbin stood manning the cash register. Cribbin is Pon’s great-granddaughter, and she’s the fourth generation of family workers to be employed there--making her a familiar site to the store’s customers, many who have known her since she was a child.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Sabrina!” a woman with burgundy-tinted hair cries out as she walks in. “Happy New Year! Why aren’t you wearing red?”\u003c/p>\n\u003cp>She clucks at Cribbin, then turns her attention elsewhere: “Where are your parents?”\u003c/p>\n\u003cp>The work of Cribbin and her family (who both politely requested not to be photographed) has made them the go-to brand for local businesses looking for authentic Asian noodles. \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a> carries their line of noodle products. So does Alameda’s \u003ca href=\"http://www.hangtenboiler.com/\" target=\"_blank\">Hang Ten Boiler\u003c/a>. One of the seafood restaurant's famous dishes--mentioned in half their Yelp reviews--is their garlic noodles. And those noodles? Courtesy of Yuen Hop. “I choose and enjoy this particular noodles because they are great tasting, high quality (freshly made) and superior to other brands,” said Mai Wong, Hang Ten’s owner, said in an email. “In fact, our Hang Ten Boiler customers have stated that they are still great tasting the next day.”\u003c/p>\n\u003cfigure id=\"attachment_106988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106988\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3419-2.jpg\" alt=\"Wide egg noodles at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wide egg noodles at Yuen Hop \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The noodles are made simply, with just egg, flour, salt and a small amount of preservatives. Some of their noodles include potassium carbonate, which makes the noodles more alkaline and in turn makes them chewier, more elastic and less sticky. After boiling, they’re firm but tender, with an ever-so-slight egginess that makes them the perfect vehicle for whatever sauce you decide to add. It’s easy to understand why Yuen Hop has become so famous, said Cribbin. “We use good ingredients,” she said. “We don’t skimp. Other factories might skimp, use less egg or artificial egg.”\u003c/p>\n\u003cp>The burgundy-haired woman comes back to the counter, loaded down with groceries and sighing over the heaviness of her load.\u003c/p>\n\u003cp>“You always get heavy things,” Cribbin gently reminds her.\u003c/p>\n\u003cp>The woman grumbles some more.\u003c/p>\n\u003cp>“You’re strong,” Cribbin teases.\u003c/p>\n\u003cp>“I’ve got a bad back,” chides the woman.\u003c/p>\n\u003cp>Cribbin’s parents are getting older, and Cribbin’s has been helping them out more and more these days. Eventually, her brother plans to take over the family business, ensuring that even as Oakland continues to change around them--and as Chinatowns across the country start to fade away due to \u003ca href=\"http://ww2.kqed.org/news/2015/07/28/san-franciscos-chinatown-fears-evictions-and-gentrification\" target=\"_blank\">gentrification\u003c/a> and \u003ca href=\"http://www.aljazeera.com/indepth/features/2015/12/gentrification-threatens-chinatowns-151209105540243.html\" target=\"_blank\">displacement\u003c/a>--Oaklanders can continue to get their noodles from the same place they always have, a vestige of comfort and normalcy in a city that continues to change too rapidly for some.\u003c/p>\n\u003cfigure id=\"attachment_106985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3428-2.jpg\" alt=\"The entrance to Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">\u003cstrong>Yuen Hop Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n824 Webster Street [\u003ca href=\"https://goo.gl/IyQhnV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nOakland Chinatown\u003cbr>\nTel: (510) 451-2698\u003cbr>\nHours: Mon-Sun 9am-5:30pm\u003cbr>\nPrice Range: $ (Inexpensive) \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oaklanders may debate endlessly over who has the best \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/18/bay-area-bites-guide-to-10-favorite-east-bay-burrito-spots/\" target=\"_blank\">burrito\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">pho\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">bagel\u003c/a>, but there are certain things we agree on--like where to get the best fresh noodles for any Asian dish. Ask anyone in town—the only place to go is \u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">Yuen Hop\u003c/a> in Oakland’s Chinatown. Egg noodles? Check. Rice noodles? Check. Wonton wrappers? Available in a variety of thickness for all your dumpling needs. The wide selection of noodles are unparalleled in their quality, variety and price--most one pound bags sell for $1.75 per pound.\u003c/p>\n\u003cp>Started in 1931, Yuen Hop is one of Chinatown’s oldest--if not the oldest--businesses. It’s the elder statesmen and centerpiece of one of the original neighborhoods in Oakland (formed in the 1850s, it’s also one of the nation’s oldest Chinatowns.) The store has remained a constant during everything: the neighborhood’s expansion and economic contraction over the years; the repeal of the Chinese Exclusion Act in 1943 which allowed immigrants to become citizens; waves of newcomers from San Francisco’s Chinatown in the 80s and 90s; and the rise of famous martial artist, \u003ca href=\"http://www.sfchronicle.com/sports/article/In-Oakland-Bruce-Lee-transformed-martial-arts-6485626.php?t=70601a03b51210a92f&cmpid=twitter-premium\" target=\"_blank\">Bruce Lee.\u003c/a> For the people who have grown up going the store, who continue to buy their noodles there today, it’s a comforting sight, remaining largely unchanged even as the city shifts around them.\u003c/p>\n\u003cfigure id=\"attachment_106990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3412-2.jpg\" alt=\"A shopper looks at noodles at Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A shopper looks at noodles at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The store was started by Quong Pon, who first \u003ca href=\"https://books.google.com/books?id=JN6iqxqr3SUC&pg=PA33&dq=yuen+hop+oakland&hl=en&sa=X&ved=0ahUKEwiip7H_yILLAhVQ_WMKHQ4tAkgQ6AEILzAB#v=onepage&q=yuen%20hop%20oakland&f=false\" target=\"_blank\">sold bean sprouts\u003c/a> and tofu. By the 1970s, it was categorized by “Try Us: 1975 National Minority Business Directory” as a place to buy “noodles and related products,” and in the 90s, the store expanded to sell produce. Now, it’s a bustling, large-for-the-area store packed with teas, sauces, and pastries from local favorite \u003ca href=\"http://www.shengkee.com/en/index.aspx\" target=\"_blank\">Sheng Kee\u003c/a>. But in the corner is the real reason people flock there: a refrigerated case piled high with plastic bags of noodles.\u003c/p>\n\u003cp>On a recent weekday, the store buzzed with activity. It’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/lunar-new-year/\" target=\"_blank\">Lunar New Year\u003c/a>, and according to tradition, noodles--specifically long, uncut noodles--are a necessity for any household that wants good luck and longevity in the coming year. In the back of the store, an employee weighed out one pound bags of various sizes of noodles before adding them to the case. Another employee gave a customer a tour of the case, explaining the subtle differences in noodle varieties. An impeccably dressed woman in high heels sifted through the bags of noodles, frowning as she tried to pick the best one.\u003c/p>\n\u003cfigure id=\"attachment_106989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3421-2.jpg\" alt=\"Some of the choices at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the choices at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the center of the store, Sabrina Cribbin stood manning the cash register. Cribbin is Pon’s great-granddaughter, and she’s the fourth generation of family workers to be employed there--making her a familiar site to the store’s customers, many who have known her since she was a child.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Sabrina!” a woman with burgundy-tinted hair cries out as she walks in. “Happy New Year! Why aren’t you wearing red?”\u003c/p>\n\u003cp>She clucks at Cribbin, then turns her attention elsewhere: “Where are your parents?”\u003c/p>\n\u003cp>The work of Cribbin and her family (who both politely requested not to be photographed) has made them the go-to brand for local businesses looking for authentic Asian noodles. \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a> carries their line of noodle products. So does Alameda’s \u003ca href=\"http://www.hangtenboiler.com/\" target=\"_blank\">Hang Ten Boiler\u003c/a>. One of the seafood restaurant's famous dishes--mentioned in half their Yelp reviews--is their garlic noodles. And those noodles? Courtesy of Yuen Hop. “I choose and enjoy this particular noodles because they are great tasting, high quality (freshly made) and superior to other brands,” said Mai Wong, Hang Ten’s owner, said in an email. “In fact, our Hang Ten Boiler customers have stated that they are still great tasting the next day.”\u003c/p>\n\u003cfigure id=\"attachment_106988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106988\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3419-2.jpg\" alt=\"Wide egg noodles at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wide egg noodles at Yuen Hop \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The noodles are made simply, with just egg, flour, salt and a small amount of preservatives. Some of their noodles include potassium carbonate, which makes the noodles more alkaline and in turn makes them chewier, more elastic and less sticky. After boiling, they’re firm but tender, with an ever-so-slight egginess that makes them the perfect vehicle for whatever sauce you decide to add. It’s easy to understand why Yuen Hop has become so famous, said Cribbin. “We use good ingredients,” she said. “We don’t skimp. Other factories might skimp, use less egg or artificial egg.”\u003c/p>\n\u003cp>The burgundy-haired woman comes back to the counter, loaded down with groceries and sighing over the heaviness of her load.\u003c/p>\n\u003cp>“You always get heavy things,” Cribbin gently reminds her.\u003c/p>\n\u003cp>The woman grumbles some more.\u003c/p>\n\u003cp>“You’re strong,” Cribbin teases.\u003c/p>\n\u003cp>“I’ve got a bad back,” chides the woman.\u003c/p>\n\u003cp>Cribbin’s parents are getting older, and Cribbin’s has been helping them out more and more these days. Eventually, her brother plans to take over the family business, ensuring that even as Oakland continues to change around them--and as Chinatowns across the country start to fade away due to \u003ca href=\"http://ww2.kqed.org/news/2015/07/28/san-franciscos-chinatown-fears-evictions-and-gentrification\" target=\"_blank\">gentrification\u003c/a> and \u003ca href=\"http://www.aljazeera.com/indepth/features/2015/12/gentrification-threatens-chinatowns-151209105540243.html\" target=\"_blank\">displacement\u003c/a>--Oaklanders can continue to get their noodles from the same place they always have, a vestige of comfort and normalcy in a city that continues to change too rapidly for some.\u003c/p>\n\u003cfigure id=\"attachment_106985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3428-2.jpg\" alt=\"The entrance to Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">\u003cstrong>Yuen Hop Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n824 Webster Street [\u003ca href=\"https://goo.gl/IyQhnV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nOakland Chinatown\u003cbr>\nTel: (510) 451-2698\u003cbr>\nHours: Mon-Sun 9am-5:30pm\u003cbr>\nPrice Range: $ (Inexpensive) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Dim Sum Restaurants South of San Francisco",
"title": "Bay Area Bites Guide to 5 Favorite Dim Sum Restaurants South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A special Cantonese cuisine characterized by small plates of steamed, fried, or baked specialties served alongside hot tea, dim sum is a unique dining experience and a delicious way to celebrate the Chinese New Year. The hustle and bustle of servers pushing carts full of steamer baskets past your table can be overwhelming, but the hunt for your favorite dishes makes it a delicious adventure. While Chinatown in San Francisco may seem like the obvious place to visit, there are several excellent dim sum restaurants in the South Bay Area and along the peninsula. Here is our list of 5 favorite dim sum restaurants South of San Francisco. If we missed your favorite, please be sure to let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg\" alt=\"Steamed shrimp dumplings at Koi Palace.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed shrimp dumplings at Koi Palace. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to \u003cstrong>Koi Palace\u003c/strong> is a must for any proclaimed Bay Area dim sum fan. Arrive for brunch on the weekend and be prepared to wait for up to an hour to be seated at this bustling, elegant dim sum restaurant. The popular Shanghai steamed dumpling sampler features a colorful collection of steamed pork dumplings in flavors ranging from fresh beets to a luxurious black truffle. Seafood fans will enjoy the plump steamed shrimp dumplings topped with a salty and spicy XO sauce. Prized abalone is also served in several different preparations.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106939,106938,106937,106942,106940\"]\u003c/p>\n\u003cp>\u003ca href=\"http://koipalace.com/\" target=\"_blank\">\u003cstrong>Koi Palace\u003c/strong>\u003c/a>\u003cbr>\n365 Gellert Blvd. [\u003ca href=\"https://goo.gl/5za4H0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nDaly City, CA 94015\u003cbr>\nPh: (650) 992-9000\u003cbr>\nHours: Mon-Thu 11am-2:30pm, 5-9:30pm; Fri 11am-2:30pm, 5-10pm; Sat 10am-3pm, 5-10pm; Sun 9am-3pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/koipalace/?fref=ts\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Koi_Palace\" target=\"_blank\">@Koi_Palace\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg\" alt=\"Pork and dried shrimp dumplings at Tai Pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork and dried shrimp dumplings at Tai Pan. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With white linen tablecloths and fine Chinese art setting the atmosphere, \u003cstrong>Tai Pan\u003c/strong> is a relaxing and elegant alternative to the typically boisterous dim sum restaurants. There are no dim sum carts at Tai Pan. Instead, you tally your selections on a menu card and enjoy freshly prepared dishes delivered from the kitchen to your table. The glorious rice puff with sweet and savory minced pork in gravy is a must-have dish; as are the flavorful pork and dried shrimp dumplings with minced pork, salty dried shrimp, green onions, and peanuts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106962,106965,106963,106966,106961\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">\u003cstrong>Tai Pan\u003c/strong>\u003c/a>\u003cbr>\n560 Waverley St. [\u003ca href=\"https://goo.gl/L3mffc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 329-9168\u003cbr>\nHours: Mon-Sun 11am-3pm, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Tai-Pan-Palo-Alto-110890217813/?fref=ts\" target=\"_blank\">Tai Pan Palo Alto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg\" alt=\"Steamed pork dumplings in a spicy peanut sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed pork dumplings in a spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumplings and buns at this small Chinese restaurant in Millbrae has earned \u003cstrong>Shanghai Dumpling Shop\u003c/strong> recommendations from both the Michelin Guide and Zagat, as well as numerous accolades from local newspapers and magazines. The most popular item on the menu are the pork Shanghai steamed dumplings, which arrive in a steamer basket with soup spoons necessary to catch the five spice flavored broth as you sink your teeth into the tasty morsels. Also popular are the large soy braised “lion head” beef meatball, steamed dumplings in a spicy peanut sauce, and pan-fried pork buns.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106957,106958,106959,106956\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\" target=\"_blank\">\u003cstrong>Shanghai Dumpling Shop\u003c/strong>\u003c/a>\u003cbr>\n455 Broadway [\u003ca href=\"https://goo.gl/T1E4lZ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMillbrae, CA 94030\u003cbr>\nPh: (650) 697-0682\u003cbr>\nHours: Mon-Sun 11am-3pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Shanghai-Dumpling-Shop/139518166090838?fref=ts\" target=\"_blank\">Shanghai Dumpling Shop\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg\" alt=\"Fried shrimp balls at Saigon Seafood Harbor Restaurant.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp balls at Saigon Seafood Harbor Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong> is located in an unassuming shopping mall in Sunnyvale. However, on weekends the crowds for dim sum overflows into the parking lot as guests endure a long wait to be seated. Tables are packed close together inside the bustling restaurant but the dim sum selections are delicious. Popular items include sweet shrimp dumpling wrapped in sticky rice; shrimp dumplings in a deep-fried crispy shell, sticky rice with diced chicken steamed in a lotus leaf; and the sweet and fluffy “snow mountain” taro buns for dessert.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106949,106950,106951,106953,106954,106955\"]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/saigon-seafood-harbor-restaurant-sunnyvale\" target=\"_blank\">\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong>\u003c/a>\u003cbr>\n1135 Lawrence Expy. [\u003ca href=\"https://goo.gl/rgvbDI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94089\u003cbr>\nPh: (408) 734-2828\u003cbr>\nHours: Mon-Fri 11am-2:30pm, 5-9:30pm; Sat-Sun 10am-3pm, 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hongkong-Saigon-Restaurant/156621817695579\" target=\"_blank\">Hong Kong Saigon Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/OceanDelightChives.jpg\" alt=\"Pan-fried chive and shrimp dumplings at Ocean Delight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pan-fried chive and shrimp dumplings at Ocean Delight. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ocean Delight\u003c/strong> in South San Jose serves traditional dim sum favorites as well as a full menu of Chinese seafood specialties. Steamed, fried, and braised dishes are served from a number of carts that circle the dining room. Compared to other Bay Area dim sum restaurants, Ocean Delight remains busy but not overwhelming during weekend brunch hours. Personal favorites on the menu include the pan-fried chive and shrimp dumplings, steamed shrimp and crab dumplings, shrimp stuffed mushrooms, and fried shrimp stuffed eggplant in a sweet and savory black bean sauce.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106943,106945,106946,106947,106948\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.myoceandelight.com/site/\" target=\"_blank\">\u003cstrong>Ocean Delight\u003c/strong>\u003c/a>\u003cbr>\n5400 Monterey St. [\u003ca href=\"https://goo.gl/8MsLRV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95111\u003cbr>\nPh: (408) 281-3838\u003cbr>\nHours: Mon-Fri 10:30am-9:30pm; Sat 9am-10pm; Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Ocean-Delight-115759425120849/?fref=ts\" target=\"_blank\">Ocean Delight Dim Sum Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "Best enjoyed among a table of friends, dim sum is an edible adventure featuring bite-sized steamed, fried, or baked Cantonese specialties. This guide highlights 5 favorite dim sum restaurants found south of San Francisco. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A special Cantonese cuisine characterized by small plates of steamed, fried, or baked specialties served alongside hot tea, dim sum is a unique dining experience and a delicious way to celebrate the Chinese New Year. The hustle and bustle of servers pushing carts full of steamer baskets past your table can be overwhelming, but the hunt for your favorite dishes makes it a delicious adventure. While Chinatown in San Francisco may seem like the obvious place to visit, there are several excellent dim sum restaurants in the South Bay Area and along the peninsula. Here is our list of 5 favorite dim sum restaurants South of San Francisco. If we missed your favorite, please be sure to let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg\" alt=\"Steamed shrimp dumplings at Koi Palace.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed shrimp dumplings at Koi Palace. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to \u003cstrong>Koi Palace\u003c/strong> is a must for any proclaimed Bay Area dim sum fan. Arrive for brunch on the weekend and be prepared to wait for up to an hour to be seated at this bustling, elegant dim sum restaurant. The popular Shanghai steamed dumpling sampler features a colorful collection of steamed pork dumplings in flavors ranging from fresh beets to a luxurious black truffle. Seafood fans will enjoy the plump steamed shrimp dumplings topped with a salty and spicy XO sauce. Prized abalone is also served in several different preparations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://koipalace.com/\" target=\"_blank\">\u003cstrong>Koi Palace\u003c/strong>\u003c/a>\u003cbr>\n365 Gellert Blvd. [\u003ca href=\"https://goo.gl/5za4H0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nDaly City, CA 94015\u003cbr>\nPh: (650) 992-9000\u003cbr>\nHours: Mon-Thu 11am-2:30pm, 5-9:30pm; Fri 11am-2:30pm, 5-10pm; Sat 10am-3pm, 5-10pm; Sun 9am-3pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/koipalace/?fref=ts\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Koi_Palace\" target=\"_blank\">@Koi_Palace\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg\" alt=\"Pork and dried shrimp dumplings at Tai Pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork and dried shrimp dumplings at Tai Pan. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With white linen tablecloths and fine Chinese art setting the atmosphere, \u003cstrong>Tai Pan\u003c/strong> is a relaxing and elegant alternative to the typically boisterous dim sum restaurants. There are no dim sum carts at Tai Pan. Instead, you tally your selections on a menu card and enjoy freshly prepared dishes delivered from the kitchen to your table. The glorious rice puff with sweet and savory minced pork in gravy is a must-have dish; as are the flavorful pork and dried shrimp dumplings with minced pork, salty dried shrimp, green onions, and peanuts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">\u003cstrong>Tai Pan\u003c/strong>\u003c/a>\u003cbr>\n560 Waverley St. [\u003ca href=\"https://goo.gl/L3mffc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 329-9168\u003cbr>\nHours: Mon-Sun 11am-3pm, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Tai-Pan-Palo-Alto-110890217813/?fref=ts\" target=\"_blank\">Tai Pan Palo Alto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg\" alt=\"Steamed pork dumplings in a spicy peanut sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed pork dumplings in a spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumplings and buns at this small Chinese restaurant in Millbrae has earned \u003cstrong>Shanghai Dumpling Shop\u003c/strong> recommendations from both the Michelin Guide and Zagat, as well as numerous accolades from local newspapers and magazines. The most popular item on the menu are the pork Shanghai steamed dumplings, which arrive in a steamer basket with soup spoons necessary to catch the five spice flavored broth as you sink your teeth into the tasty morsels. Also popular are the large soy braised “lion head” beef meatball, steamed dumplings in a spicy peanut sauce, and pan-fried pork buns.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\" target=\"_blank\">\u003cstrong>Shanghai Dumpling Shop\u003c/strong>\u003c/a>\u003cbr>\n455 Broadway [\u003ca href=\"https://goo.gl/T1E4lZ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMillbrae, CA 94030\u003cbr>\nPh: (650) 697-0682\u003cbr>\nHours: Mon-Sun 11am-3pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Shanghai-Dumpling-Shop/139518166090838?fref=ts\" target=\"_blank\">Shanghai Dumpling Shop\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg\" alt=\"Fried shrimp balls at Saigon Seafood Harbor Restaurant.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp balls at Saigon Seafood Harbor Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong> is located in an unassuming shopping mall in Sunnyvale. However, on weekends the crowds for dim sum overflows into the parking lot as guests endure a long wait to be seated. Tables are packed close together inside the bustling restaurant but the dim sum selections are delicious. Popular items include sweet shrimp dumpling wrapped in sticky rice; shrimp dumplings in a deep-fried crispy shell, sticky rice with diced chicken steamed in a lotus leaf; and the sweet and fluffy “snow mountain” taro buns for dessert.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/saigon-seafood-harbor-restaurant-sunnyvale\" target=\"_blank\">\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong>\u003c/a>\u003cbr>\n1135 Lawrence Expy. [\u003ca href=\"https://goo.gl/rgvbDI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94089\u003cbr>\nPh: (408) 734-2828\u003cbr>\nHours: Mon-Fri 11am-2:30pm, 5-9:30pm; Sat-Sun 10am-3pm, 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hongkong-Saigon-Restaurant/156621817695579\" target=\"_blank\">Hong Kong Saigon Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/OceanDelightChives.jpg\" alt=\"Pan-fried chive and shrimp dumplings at Ocean Delight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pan-fried chive and shrimp dumplings at Ocean Delight. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ocean Delight\u003c/strong> in South San Jose serves traditional dim sum favorites as well as a full menu of Chinese seafood specialties. Steamed, fried, and braised dishes are served from a number of carts that circle the dining room. Compared to other Bay Area dim sum restaurants, Ocean Delight remains busy but not overwhelming during weekend brunch hours. Personal favorites on the menu include the pan-fried chive and shrimp dumplings, steamed shrimp and crab dumplings, shrimp stuffed mushrooms, and fried shrimp stuffed eggplant in a sweet and savory black bean sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.myoceandelight.com/site/\" target=\"_blank\">\u003cstrong>Ocean Delight\u003c/strong>\u003c/a>\u003cbr>\n5400 Monterey St. [\u003ca href=\"https://goo.gl/8MsLRV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95111\u003cbr>\nPh: (408) 281-3838\u003cbr>\nHours: Mon-Fri 10:30am-9:30pm; Sat 9am-10pm; Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Ocean-Delight-115759425120849/?fref=ts\" target=\"_blank\">Ocean Delight Dim Sum Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey",
"title": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On my recent trip to China in early January, I was surprised to find scads of scampering monkeys swinging on red and gold banners all over Beijing. “It’s weeks before February 8, the start of the new Lunar New Year; isn’t it a bit early to start decorating?” I asked my guide.\u003c/p>\n\u003cp>“Oh no,” she replied, “it’s such an important holiday, people begin preparations way ahead.”\u003c/p>\n\u003cp>Although I’m back in the East Bay now, part of me is still in China, wishing I could celebrate this New Year of the Monkey appropriately, with festive decorations and symbolic lucky foods. As I headed to a job in downtown Oakland last week, the clever Monkey spirit must have heard my wish, because I happened to pass the perfect store on the edge of Chinatown, called \u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">Chanco\u003c/a>. Its personable owners, husband and wife Jimmy and Sandra Lam, were happy to help me find everything I need to warmly welcome this year’s Fire Monkey (\u003ca href=\"http://susanlevitt.com/astrology/monkey-year-2016/\" target=\"_blank\">who is supposed to usher in a year of passion, creativity, and joy\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_106415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106415\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Chanco-sign.jpg\" alt=\"Chanco Housewares in Oakland Chinatown. Photo: Anna Mindess\" width=\"1920\" height=\"2702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-800x1126.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-768x1081.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1440x2027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1180x1661.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-960x1351.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chanco Housewares in Oakland Chinatown. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chanco’s long red sign on 7\u003csup>th\u003c/sup> Street proclaims it a Housewares and Restaurant Supply Shop – my equivalent of a free ticket to foodie Fairyland. I was smitten the moment I stepped inside the cavernous interior filled with neatly arranged shelves displaying over 10,000 items. Aisle after aisle of kitchen treasures: from elegant Japanese crockery; super-sized soup tureens; teeny teapots; to a profusion of gadgets (such as graters, peelers, curlers, zesters in a range of sizes). Chanco, a year-and-a-half-old, family-owned business, caters to a range of customers, from devoted home cooks to small restaurant owners to the elder residents of Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_106420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106420\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/red-dishes.jpg\" alt=\"Auspicious red dishes\" width=\"1920\" height=\"1910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-400x398.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-800x796.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-768x764.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1440x1433.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1180x1174.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-960x955.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Auspicious red dishes \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I asked Sandra what kind of dishes I would need for a Chinese New Year feast, she replied that it is important to use one’s best dishes or perhaps, like the custom of buying new clothes, a new set of dishes. She pointed out a few favorites for these festivities: red dishes with Chinese characters representing blessings, such as “longevity”; traditionally elegant blue and white patterns; or those featuring pink flowers, powerful dragons, or lucky koi fish.\u003c/p>\n\u003cfigure id=\"attachment_106422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106422\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/flower-bowls-1.jpg\" alt=\"Pink floral bowls\" width=\"1920\" height=\"1309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1440x982.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-960x655.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pink floral bowls \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An essential element in the preparation for Lunar New Year is a thorough house cleaning and Sandra directed me to a section of the store stocked with a rainbow-hued range of brushes, brooms and gloves. “Remember to sweep toward the door,” she says, “you are sweeping out all the bad luck accumulated in the last year.”\u003c/p>\n\u003cfigure id=\"attachment_106419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106419\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/brooms.jpg\" alt=\"Sweep away last year's bad luck \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweep away last year's bad luck \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to maintain a positive attitude to welcome in a new year of health, family togetherness, longevity, wealth and other blessings. There are lucky foods to eat, and other auspicious traditions to observe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I love Lunar New Year because it is the time of year where everybody pauses from their busy lives to spend time with family and relatives, especially the elders,” Sandra says. “Growing up, my grandparents lived with us. My grandmother was kind of strict about keeping the New Year celebrations cheerful, as an omen for the coming year, so she didn’t let us watch any violent or sad TV shows, speak about bad things or eat anything with a negative connotation like bitter melon. ”\u003c/p>\n\u003cp>Sandra comes from a family of entrepreneurs. If you live closer to San Francisco, visit \u003ca href=\"http://www.yelp.com/biz/kamei-restaurant-supply-san-francisco\" target=\"_blank\">Kamei\u003c/a>, a housewares store run by her aunt for over 20 years.\u003c/p>\n\u003cp>The quintessential dish on every Chinese New Year's eve table is a steamed fish. The Chinese word for fish, \u003cem>yu\u003c/em>, sounds like “surplus” and heralds prosperity. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/buy-a-live-fish-in-oakland-chinatown-for-traditional-new-year-feast/\" target=\"_blank\">In a previous post \u003c/a>when Lisa Li showed me how to buy a live fish, she explained, “Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year’s Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\"\u003c/p>\n\u003cp>The classic preparation for the fish is to steam it whole and Chanco carries a range of steamers that appeal to different groups. Sandra has noticed that Southeast Asian customers (Thai, Cambodian, Vietnamese, Burmese) love aluminum cookware, including steamers because they heat up faster.\u003c/p>\n\u003cfigure id=\"attachment_106423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fish-shaped-mold.jpg\" alt=\"Fish-shaped cake mold\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish-shaped cake mold \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chinese cooks prefer stainless steel because they deem it a healthier material to cook in. Yet, bamboo steamers are also part of traditional Chinese cooking and believed to enhance the ingredients being steamed. Chanco has all of these in a range of sizes, as well as fish-shaped molds for lucky fish sponge cakes.\u003c/p>\n\u003cfigure id=\"attachment_106424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106424\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CNY-banners.jpg\" alt=\"Lunar New Year Banners\" width=\"1920\" height=\"2188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-768x875.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1440x1641.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-960x1094.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunar New Year Banners \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Chanco, you can also find the red and gold banners that are hung all over the house to usher in good luck, little red envelopes with mischievous monkeys that are filled with money and handed out to the kids and lucky bamboo plants believed to attract positive energy.\u003c/p>\n\u003cfigure id=\"attachment_106418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106418\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bamboo.jpg\" alt=\"Bamboo is always lucky\" width=\"1920\" height=\"2318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-800x966.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-768x927.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1440x1739.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1180x1425.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-960x1159.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo is always lucky \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All I need to buy now to complete my preparations are fresh flowers, such as cherry blossoms and traditional foods, most of which have auspicious connotations.\u003c/p>\n\u003cp>As \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\" target=\"_blank\">I found out previously\u003c/a>, it is essential to serve a whole chicken with head and feet, symbolizing family togetherness. And although many Chinese New Years’ foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\" target=\"_blank\">dumplings\u003c/a>. Traditionally, dumplings are made on New Year's Eve by all the members of the family, working together. Their shape represents gold ingots and symbolizes good fortune for the upcoming year.\u003c/p>\n\u003cul>\n\u003cul>\u003cstrong>Lucky food homonyms abound in the New Year’s menu.\u003c/strong> Sandra gives me some examples in Cantonese:\n\u003cli>Lotus root, \u003cem>lee nau\u003c/em>, sounds like \"come every year,\" to insure whatever you desire is ongoing.\u003c/li>\n\u003cli>Pigs’ feet, \u003cem>chu sao =\u003c/em> everything is within reach\u003c/li>\n\u003cli>Dried oyster, \u003cem>ho see\u003c/em> = good things are coming\u003c/li>\n\u003cli>Lettuce, \u003cem>san choi\u003c/em> = growing wealth\u003c/li>\n\u003cli>Shrimp, \u003cem>ha\u003c/em> = laughter or happiness.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.nationsonline.org/oneworld/Chinese_Customs/food_symbolism.htm\" target=\"_blank\">Here’s an exhaustive list\u003c/a> of lucky-sounding foods.\u003c/p>\n\u003cp>“These traditions were a bigger part of my parents’ and grandparents’ generations, “ Sandra says with a sigh. “Nowadays, younger peoples’ lives are so busy, rushing around from one thing to another, there is no time to do all the preparations.”\u003c/p>\n\u003cp>For members of the older generation, part of the pre-New Year preparation is baking ten or more sweet rice cakes, daikon radish cakes or puffy sponge cakes to give as gifts to family members. Chanco has a huge assortment of disposable foil pans in a myriad of shapes. Perfect to hand out to visiting relatives. “Cooking these is still a big deal for our elders. They give cakes to the younger members of their family and feel very useful again,” says Sandra.\u003c/p>\n\u003cp>\u003cstrong>Steps to Prepare for The New Lunar New Year:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean your house from top to bottom to rid it of any bad luck from last year. Sweep it out towards the door.\u003c/li>\n\u003cli>Clean your internal house as well, paying off debts and resolving any quarrels with friends.\u003c/li>\n\u003cli>Get some new clothes and a haircut before the big day (scissors are to be avoided so you don’t snip off any good luck).\u003c/li>\n\u003cli>Prepare food ahead of time for family and to give away. Knives also must be put away so you don’t accidentally cut off any incoming good luck.\u003c/li>\n\u003cli>Decorate the house with red and gold banners. Red signifies happiness; gold represents prosperity. Red lanterns work well, as do charms with fancy knots that protect from evil and ensure longevity.\u003c/li>\n\u003cli>Set out branches of plum and cherry blossoms (the first fruit of the year to blossom). Bid farewell to winter and anticipate spring. Kumquat, orange or mandarin trees are especially prized. If nothing else, display a bowl of these orange fruits in your home.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106425\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sandra-and-family.jpg\" alt=\"Sandra, Jimmy Lam and family\" width=\"1920\" height=\"1937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-400x404.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-800x807.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-768x775.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1440x1453.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1180x1190.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-960x969.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandra, Jimmy Lam and family \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">\u003cstrong>Chanco\u003c/strong>\u003c/a>\u003cbr>\n410 7th Street [\u003ca href=\"https://www.google.com/maps/place/Chanco/@37.7994441,-122.2754651,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80b64effe33b:0xa7dae379afa5e944\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA, 94607\u003cbr>\nTel: (510) 238-8988\u003cbr>\nHours: Mon-Sun 9:30am-6pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/Chanco-Housewares-Restaurant-Supply-703424203088435/?fref=ts\" target=\"_blank\">Facebook\u003c/a>: Chanco Oakland (Housewares & Restaurant Supply)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chineseparade.com/calendar.asp\" target=\"_blank\">Chinese New Year events\u003c/a>, including San Francisco Chinatown’s Big Parade on Feb 20.\u003c/p>\n\n",
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"excerpt": "Want to welcome the passionate, creative and crafty Fire Monkey of the Lunar New Year into your home? Here's a list of easy steps to take and a one-stop shop in Oakland with almost everything you'll need.",
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"title": "How to Prepare for the Lunar New Year of the Clever Red Fire Monkey | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On my recent trip to China in early January, I was surprised to find scads of scampering monkeys swinging on red and gold banners all over Beijing. “It’s weeks before February 8, the start of the new Lunar New Year; isn’t it a bit early to start decorating?” I asked my guide.\u003c/p>\n\u003cp>“Oh no,” she replied, “it’s such an important holiday, people begin preparations way ahead.”\u003c/p>\n\u003cp>Although I’m back in the East Bay now, part of me is still in China, wishing I could celebrate this New Year of the Monkey appropriately, with festive decorations and symbolic lucky foods. As I headed to a job in downtown Oakland last week, the clever Monkey spirit must have heard my wish, because I happened to pass the perfect store on the edge of Chinatown, called \u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">Chanco\u003c/a>. Its personable owners, husband and wife Jimmy and Sandra Lam, were happy to help me find everything I need to warmly welcome this year’s Fire Monkey (\u003ca href=\"http://susanlevitt.com/astrology/monkey-year-2016/\" target=\"_blank\">who is supposed to usher in a year of passion, creativity, and joy\u003c/a>).\u003c/p>\n\u003cfigure id=\"attachment_106415\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106415\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Chanco-sign.jpg\" alt=\"Chanco Housewares in Oakland Chinatown. Photo: Anna Mindess\" width=\"1920\" height=\"2702\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-800x1126.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-768x1081.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1440x2027.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-1180x1661.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Chanco-sign-960x1351.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chanco Housewares in Oakland Chinatown. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chanco’s long red sign on 7\u003csup>th\u003c/sup> Street proclaims it a Housewares and Restaurant Supply Shop – my equivalent of a free ticket to foodie Fairyland. I was smitten the moment I stepped inside the cavernous interior filled with neatly arranged shelves displaying over 10,000 items. Aisle after aisle of kitchen treasures: from elegant Japanese crockery; super-sized soup tureens; teeny teapots; to a profusion of gadgets (such as graters, peelers, curlers, zesters in a range of sizes). Chanco, a year-and-a-half-old, family-owned business, caters to a range of customers, from devoted home cooks to small restaurant owners to the elder residents of Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_106420\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106420\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/red-dishes.jpg\" alt=\"Auspicious red dishes\" width=\"1920\" height=\"1910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-400x398.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-800x796.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-768x764.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1440x1433.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-1180x1174.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-960x955.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/red-dishes-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Auspicious red dishes \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I asked Sandra what kind of dishes I would need for a Chinese New Year feast, she replied that it is important to use one’s best dishes or perhaps, like the custom of buying new clothes, a new set of dishes. She pointed out a few favorites for these festivities: red dishes with Chinese characters representing blessings, such as “longevity”; traditionally elegant blue and white patterns; or those featuring pink flowers, powerful dragons, or lucky koi fish.\u003c/p>\n\u003cfigure id=\"attachment_106422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106422\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/flower-bowls-1.jpg\" alt=\"Pink floral bowls\" width=\"1920\" height=\"1309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1440x982.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-1180x804.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/flower-bowls-1-960x655.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pink floral bowls \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An essential element in the preparation for Lunar New Year is a thorough house cleaning and Sandra directed me to a section of the store stocked with a rainbow-hued range of brushes, brooms and gloves. “Remember to sweep toward the door,” she says, “you are sweeping out all the bad luck accumulated in the last year.”\u003c/p>\n\u003cfigure id=\"attachment_106419\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106419\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/brooms.jpg\" alt=\"Sweep away last year's bad luck \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/brooms-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweep away last year's bad luck \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s important to maintain a positive attitude to welcome in a new year of health, family togetherness, longevity, wealth and other blessings. There are lucky foods to eat, and other auspicious traditions to observe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I love Lunar New Year because it is the time of year where everybody pauses from their busy lives to spend time with family and relatives, especially the elders,” Sandra says. “Growing up, my grandparents lived with us. My grandmother was kind of strict about keeping the New Year celebrations cheerful, as an omen for the coming year, so she didn’t let us watch any violent or sad TV shows, speak about bad things or eat anything with a negative connotation like bitter melon. ”\u003c/p>\n\u003cp>Sandra comes from a family of entrepreneurs. If you live closer to San Francisco, visit \u003ca href=\"http://www.yelp.com/biz/kamei-restaurant-supply-san-francisco\" target=\"_blank\">Kamei\u003c/a>, a housewares store run by her aunt for over 20 years.\u003c/p>\n\u003cp>The quintessential dish on every Chinese New Year's eve table is a steamed fish. The Chinese word for fish, \u003cem>yu\u003c/em>, sounds like “surplus” and heralds prosperity. It is essential that the fish is served with head and tail attached to make sure that the coming year has both a good beginning and ending. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/buy-a-live-fish-in-oakland-chinatown-for-traditional-new-year-feast/\" target=\"_blank\">In a previous post \u003c/a>when Lisa Li showed me how to buy a live fish, she explained, “Another important aspect of Chinese New Year tradition is not to finish the fish course on New Year’s Eve, but leave some to be eaten the next day so that the abundance of the \u003cem>yu\u003c/em> will continue into the New Year.\"\u003c/p>\n\u003cp>The classic preparation for the fish is to steam it whole and Chanco carries a range of steamers that appeal to different groups. Sandra has noticed that Southeast Asian customers (Thai, Cambodian, Vietnamese, Burmese) love aluminum cookware, including steamers because they heat up faster.\u003c/p>\n\u003cfigure id=\"attachment_106423\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106423\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/fish-shaped-mold.jpg\" alt=\"Fish-shaped cake mold\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/fish-shaped-mold-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish-shaped cake mold \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chinese cooks prefer stainless steel because they deem it a healthier material to cook in. Yet, bamboo steamers are also part of traditional Chinese cooking and believed to enhance the ingredients being steamed. Chanco has all of these in a range of sizes, as well as fish-shaped molds for lucky fish sponge cakes.\u003c/p>\n\u003cfigure id=\"attachment_106424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106424\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/CNY-banners.jpg\" alt=\"Lunar New Year Banners\" width=\"1920\" height=\"2188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-400x456.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-800x912.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-768x875.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1440x1641.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-1180x1345.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/CNY-banners-960x1094.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunar New Year Banners \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Chanco, you can also find the red and gold banners that are hung all over the house to usher in good luck, little red envelopes with mischievous monkeys that are filled with money and handed out to the kids and lucky bamboo plants believed to attract positive energy.\u003c/p>\n\u003cfigure id=\"attachment_106418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106418\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/bamboo.jpg\" alt=\"Bamboo is always lucky\" width=\"1920\" height=\"2318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-800x966.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-768x927.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1440x1739.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-1180x1425.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/bamboo-960x1159.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bamboo is always lucky \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All I need to buy now to complete my preparations are fresh flowers, such as cherry blossoms and traditional foods, most of which have auspicious connotations.\u003c/p>\n\u003cp>As \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\" target=\"_blank\">I found out previously\u003c/a>, it is essential to serve a whole chicken with head and feet, symbolizing family togetherness. And although many Chinese New Years’ foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\" target=\"_blank\">dumplings\u003c/a>. Traditionally, dumplings are made on New Year's Eve by all the members of the family, working together. Their shape represents gold ingots and symbolizes good fortune for the upcoming year.\u003c/p>\n\u003cul>\n\u003cul>\u003cstrong>Lucky food homonyms abound in the New Year’s menu.\u003c/strong> Sandra gives me some examples in Cantonese:\n\u003cli>Lotus root, \u003cem>lee nau\u003c/em>, sounds like \"come every year,\" to insure whatever you desire is ongoing.\u003c/li>\n\u003cli>Pigs’ feet, \u003cem>chu sao =\u003c/em> everything is within reach\u003c/li>\n\u003cli>Dried oyster, \u003cem>ho see\u003c/em> = good things are coming\u003c/li>\n\u003cli>Lettuce, \u003cem>san choi\u003c/em> = growing wealth\u003c/li>\n\u003cli>Shrimp, \u003cem>ha\u003c/em> = laughter or happiness.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.nationsonline.org/oneworld/Chinese_Customs/food_symbolism.htm\" target=\"_blank\">Here’s an exhaustive list\u003c/a> of lucky-sounding foods.\u003c/p>\n\u003cp>“These traditions were a bigger part of my parents’ and grandparents’ generations, “ Sandra says with a sigh. “Nowadays, younger peoples’ lives are so busy, rushing around from one thing to another, there is no time to do all the preparations.”\u003c/p>\n\u003cp>For members of the older generation, part of the pre-New Year preparation is baking ten or more sweet rice cakes, daikon radish cakes or puffy sponge cakes to give as gifts to family members. Chanco has a huge assortment of disposable foil pans in a myriad of shapes. Perfect to hand out to visiting relatives. “Cooking these is still a big deal for our elders. They give cakes to the younger members of their family and feel very useful again,” says Sandra.\u003c/p>\n\u003cp>\u003cstrong>Steps to Prepare for The New Lunar New Year:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Clean your house from top to bottom to rid it of any bad luck from last year. Sweep it out towards the door.\u003c/li>\n\u003cli>Clean your internal house as well, paying off debts and resolving any quarrels with friends.\u003c/li>\n\u003cli>Get some new clothes and a haircut before the big day (scissors are to be avoided so you don’t snip off any good luck).\u003c/li>\n\u003cli>Prepare food ahead of time for family and to give away. Knives also must be put away so you don’t accidentally cut off any incoming good luck.\u003c/li>\n\u003cli>Decorate the house with red and gold banners. Red signifies happiness; gold represents prosperity. Red lanterns work well, as do charms with fancy knots that protect from evil and ensure longevity.\u003c/li>\n\u003cli>Set out branches of plum and cherry blossoms (the first fruit of the year to blossom). Bid farewell to winter and anticipate spring. Kumquat, orange or mandarin trees are especially prized. If nothing else, display a bowl of these orange fruits in your home.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106425\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/Sandra-and-family.jpg\" alt=\"Sandra, Jimmy Lam and family\" width=\"1920\" height=\"1937\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-400x404.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-800x807.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-768x775.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1440x1453.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-1180x1190.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-960x969.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/Sandra-and-family-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandra, Jimmy Lam and family \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chanco-houseware-and-restaurant-supplies-oakland\" target=\"_blank\">\u003cstrong>Chanco\u003c/strong>\u003c/a>\u003cbr>\n410 7th Street [\u003ca href=\"https://www.google.com/maps/place/Chanco/@37.7994441,-122.2754651,17z/data=!3m1!4b1!4m2!3m1!1s0x808f80b64effe33b:0xa7dae379afa5e944\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA, 94607\u003cbr>\nTel: (510) 238-8988\u003cbr>\nHours: Mon-Sun 9:30am-6pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/Chanco-Housewares-Restaurant-Supply-703424203088435/?fref=ts\" target=\"_blank\">Facebook\u003c/a>: Chanco Oakland (Housewares & Restaurant Supply)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chineseparade.com/calendar.asp\" target=\"_blank\">Chinese New Year events\u003c/a>, including San Francisco Chinatown’s Big Parade on Feb 20.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "40 Years of Vietnamese Food in California: A Conversation with Andrew Lam",
"title": "40 Years of Vietnamese Food in California: A Conversation with Andrew Lam",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93333\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\">\u003cimg class=\"size-full wp-image-93333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\" alt=\"There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Like many Americans, I'm highly suggestible when it comes to food. Tell me that Tết has arrived, for example, and I'm suddenly, compulsively in the mood for Vietnamese food. This Lunar New Year has a special historical resonance, too: we're coming up on the 40th anniversary of the \u003ca href=\"http://en.wikipedia.org/wiki/Fall_of_Saigon\" target=\"_blank\" rel=\"noopener noreferrer\">Fall of Saigon\u003c/a>.\u003c/p>\n\u003cp>It wasn't long after 1975 that \u003ca href=\"http://www.yelp.com/biz/dalat-restaurant-san-jose\" target=\"_blank\" rel=\"noopener noreferrer\">Dalat\u003c/a> opened in San Jose, one of California's twin hubs for Vietnamese culture in California, along with Orange County. Today, Dalat is a popular brunch and lunch destination, especially for those in the mood for hủ tiếu, a noodle dish that could be considered a cousin of the phenomenally famous phở.\u003c/p>\n\u003cp>There's no one way to prepare hủ tiếu, but Andrew Lam is game to try describing the dish. He's a writer and editor with \u003ca href=\"http://newamericamedia.org/author/andrew-lam/\" target=\"_blank\" rel=\"noopener noreferrer\">New American Media\u003c/a> and the author of three books, including \u003ca href=\"http://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380\" target=\"_blank\" rel=\"noopener noreferrer\">East Eats West\u003c/a>. Hủ tiếu, he says, is \"kind of pan-Asian,\" something the South Vietnamese borrowed from neighbors in Cambodia, Thailand and China and then proceeded to modify. This mashup approach appears to be a theme with Vietnamese cuisine.\u003c/p>\n\u003cfigure id=\"attachment_93339\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\">\u003cimg class=\"size-full wp-image-93339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\" alt=\"Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>The way Dalat makes it, there's a lovely pork bone-based broth, rice noodle, shrimp, crab, sliced pork, green onion, cilantro, sauteed garlic and shallots. \"Especially Southern dishes tend to have a lot of herbs and vegetables, cause it's a tropical world,\" says Lam. A lot of Vietnamese like to order it with the soup on the side and the noodle dry, and that's how we order it, spooning the broth over the noodles. For those game to try this at home, here's \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/11/hu-tieu-nam-van.html\" target=\"_blank\" rel=\"noopener noreferrer\">one recipe\u003c/a>.\u003c/p>\n\u003cp>In the first days after the Vietnam War, refugees landed in many cities throughout the United States. They began to gather in large numbers in San Jose in the 1980s to take advantage of the manufacturing work available in Silicon Valley. A couple of entrepreneurs, Chieu Le and Henry Le, had a stroke of brilliance: Why not serve banh mi to the hungry masses at lunch out of a food truck? Thus, the chain \u003ca href=\"http://leesandwiches.com/mobile/home.php?act=prodetail&catid=8\" target=\"_blank\" rel=\"noopener noreferrer\">Lee's Sandwiches\u003c/a> was born.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Vietnamese sandwich grew out of French colonialism and the introduction of the baguette, pate, carrots, and mayonnaise. Add chili peppers, cilantro, daikon, and any one of a wide variety of meats or tofu prepared in a Vietnamese fashion, and you have banh mi. Change Le to Lee and you have a going business proposition in the U.S., a business with 55 locations across the American West. Of course, there's no one right way to make banh mi, and aside from the California addition of the jalepeno, chefs are experimenting with a seemingly infinite number of \u003ca href=\"http://www.chow.com/food-news/112081/the-ever-morphing-banh-mi/\" target=\"_blank\" rel=\"noopener noreferrer\">permutations\u003c/a>.\u003c/p>\n\u003cp>Another Vietnamese immigrant, David Tran, came up with the version of sriracha many of us are now addicted to. \u003ca href=\"http://www.huyfong.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Huy Fong Foods\u003c/a> of Irwindale in Southern California makes a hot sauce so ubiquitous on restaurant tables of all kinds, Lam says \"It's become sort of like ketchup.\"\u003c/p>\n\u003cp>By far, the most successful Vietnamese import is pho. Lam muses \"You can tell your dish is successful when \u003ca href=\"http://www.rachaelrayshow.com/recipe/14255_Phunky_BBQ_Pho_with_Pork/\" target=\"_blank\" rel=\"noopener noreferrer\">Rachel Ray\u003c/a> kind of screws it up! You know, it's when someone else teaches your mother's cooking back to you, that's when it transcends ethnic borders to become universal. What once belonged to you, now belongs to the world. Which is the natural progression, I think, of globalization.\"\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=uwqmwAGXXk8]\u003c/p>\n\u003cp>I suppose it's fair to say all food is fair game for reinterpretation, but Ray does mispronounce sriracha. (Say \"sir-RAH-cha\").\u003c/p>\n\u003cp>Pho is served in a variety of ways in Vietnam. In the North, you don't find the profusion of herbs you find in the South. It's as much a function of geography as anything else, as the South is warmer. Lam has been back to Vietnam several times, and he says pho here in California is notably different from what gets served in the home country. The biggest difference? Portion size. Americans have super-sized their pho. \"In America, what you call extra large is big enough for a family in Vietnam.\"\u003c/p>\n\u003cfigure id=\"attachment_93335\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\">\u003cimg class=\"size-full wp-image-93335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\" alt=\"Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>As the palate of many Californians grows more sophisticated and adventurous, Lam has no doubt Vietnamese cuisine has other culinary blockbusters waiting in the wings. \"People want that kind of authentic cooking.\"\u003c/p>\n\n",
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"excerpt": "In the 40 years since Vietnamese came to California in great numbers, they've given us three culinary blockbusters: pho, banh mi and sriracha sauce. \"What once belonged to you, now belongs to the world,\" says author Andrew Lam.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93333\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\">\u003cimg class=\"size-full wp-image-93333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg\" alt=\"There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Hu-Tieu-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There’s no one way to prepare hủ tiếu, a noodle dish that could be considered a cousin of the more famous phở, but Dalat, one of the oldest restaurants in San Jose, is well respected for its version. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>Like many Americans, I'm highly suggestible when it comes to food. Tell me that Tết has arrived, for example, and I'm suddenly, compulsively in the mood for Vietnamese food. This Lunar New Year has a special historical resonance, too: we're coming up on the 40th anniversary of the \u003ca href=\"http://en.wikipedia.org/wiki/Fall_of_Saigon\" target=\"_blank\" rel=\"noopener noreferrer\">Fall of Saigon\u003c/a>.\u003c/p>\n\u003cp>It wasn't long after 1975 that \u003ca href=\"http://www.yelp.com/biz/dalat-restaurant-san-jose\" target=\"_blank\" rel=\"noopener noreferrer\">Dalat\u003c/a> opened in San Jose, one of California's twin hubs for Vietnamese culture in California, along with Orange County. Today, Dalat is a popular brunch and lunch destination, especially for those in the mood for hủ tiếu, a noodle dish that could be considered a cousin of the phenomenally famous phở.\u003c/p>\n\u003cp>There's no one way to prepare hủ tiếu, but Andrew Lam is game to try describing the dish. He's a writer and editor with \u003ca href=\"http://newamericamedia.org/author/andrew-lam/\" target=\"_blank\" rel=\"noopener noreferrer\">New American Media\u003c/a> and the author of three books, including \u003ca href=\"http://www.amazon.com/East-Eats-West-Writing-Hemispheres/dp/1597141380\" target=\"_blank\" rel=\"noopener noreferrer\">East Eats West\u003c/a>. Hủ tiếu, he says, is \"kind of pan-Asian,\" something the South Vietnamese borrowed from neighbors in Cambodia, Thailand and China and then proceeded to modify. This mashup approach appears to be a theme with Vietnamese cuisine.\u003c/p>\n\u003cfigure id=\"attachment_93339\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\">\u003cimg class=\"size-full wp-image-93339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg\" alt=\"Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Andrew-digs-in-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrew Lam digs in at Dalet in San Jose. Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>The way Dalat makes it, there's a lovely pork bone-based broth, rice noodle, shrimp, crab, sliced pork, green onion, cilantro, sauteed garlic and shallots. \"Especially Southern dishes tend to have a lot of herbs and vegetables, cause it's a tropical world,\" says Lam. A lot of Vietnamese like to order it with the soup on the side and the noodle dry, and that's how we order it, spooning the broth over the noodles. For those game to try this at home, here's \u003ca href=\"http://vietworldkitchen.typepad.com/blog/2007/11/hu-tieu-nam-van.html\" target=\"_blank\" rel=\"noopener noreferrer\">one recipe\u003c/a>.\u003c/p>\n\u003cp>In the first days after the Vietnam War, refugees landed in many cities throughout the United States. They began to gather in large numbers in San Jose in the 1980s to take advantage of the manufacturing work available in Silicon Valley. A couple of entrepreneurs, Chieu Le and Henry Le, had a stroke of brilliance: Why not serve banh mi to the hungry masses at lunch out of a food truck? Thus, the chain \u003ca href=\"http://leesandwiches.com/mobile/home.php?act=prodetail&catid=8\" target=\"_blank\" rel=\"noopener noreferrer\">Lee's Sandwiches\u003c/a> was born.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Vietnamese sandwich grew out of French colonialism and the introduction of the baguette, pate, carrots, and mayonnaise. Add chili peppers, cilantro, daikon, and any one of a wide variety of meats or tofu prepared in a Vietnamese fashion, and you have banh mi. Change Le to Lee and you have a going business proposition in the U.S., a business with 55 locations across the American West. Of course, there's no one right way to make banh mi, and aside from the California addition of the jalepeno, chefs are experimenting with a seemingly infinite number of \u003ca href=\"http://www.chow.com/food-news/112081/the-ever-morphing-banh-mi/\" target=\"_blank\" rel=\"noopener noreferrer\">permutations\u003c/a>.\u003c/p>\n\u003cp>Another Vietnamese immigrant, David Tran, came up with the version of sriracha many of us are now addicted to. \u003ca href=\"http://www.huyfong.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Huy Fong Foods\u003c/a> of Irwindale in Southern California makes a hot sauce so ubiquitous on restaurant tables of all kinds, Lam says \"It's become sort of like ketchup.\"\u003c/p>\n\u003cp>By far, the most successful Vietnamese import is pho. Lam muses \"You can tell your dish is successful when \u003ca href=\"http://www.rachaelrayshow.com/recipe/14255_Phunky_BBQ_Pho_with_Pork/\" target=\"_blank\" rel=\"noopener noreferrer\">Rachel Ray\u003c/a> kind of screws it up! You know, it's when someone else teaches your mother's cooking back to you, that's when it transcends ethnic borders to become universal. What once belonged to you, now belongs to the world. Which is the natural progression, I think, of globalization.\"\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/uwqmwAGXXk8'\n title='//www.youtube.com/embed/uwqmwAGXXk8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>I suppose it's fair to say all food is fair game for reinterpretation, but Ray does mispronounce sriracha. (Say \"sir-RAH-cha\").\u003c/p>\n\u003cp>Pho is served in a variety of ways in Vietnam. In the North, you don't find the profusion of herbs you find in the South. It's as much a function of geography as anything else, as the South is warmer. Lam has been back to Vietnam several times, and he says pho here in California is notably different from what gets served in the home country. The biggest difference? Portion size. Americans have super-sized their pho. \"In America, what you call extra large is big enough for a family in Vietnam.\"\u003c/p>\n\u003cfigure id=\"attachment_93335\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\">\u003cimg class=\"size-full wp-image-93335\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg\" alt=\"Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\" width=\"1200\" height=\"900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/goi-mit-tom-thit-1200-320x240.jpg 320w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gỏi sứa tôm thịt: Shrimp, jelly fish, pork, lotus stems, mint, peanut, cilantro, carrots, daikon = delicious! Photo: Rachael Myrow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>As the palate of many Californians grows more sophisticated and adventurous, Lam has no doubt Vietnamese cuisine has other culinary blockbusters waiting in the wings. \"People want that kind of authentic cooking.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_93358\" class=\"wp-caption aligncenter\" style=\"max-width: 1050px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg\" alt=\"Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\" width=\"1050\" height=\"823\" class=\"size-full wp-image-93358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-320x251.jpg 320w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\u003c/figcaption>\u003c/figure>\n\u003cp>By Momo Chang, \u003ca href=\"http://caamedia.org/blog/2015/02/18/lunar-new-year-memories-with-storycorps/\" target=\"_blank\">CAAM\u003c/a> (2/18/15)\u003c/p>\n\u003cp>The \u003ca href=\"http://caamedia.org/\" target=\"_blank\">Center for Asian American Media\u003c/a> (CAAM) partnered with \u003ca href=\"http://storycorps.org/\" target=\"_blank\">StoryCorps\u003c/a> in San Francisco to create the first recordings dedicated to the Lunar New Year. You’ll hear Jenny (My-Viet) Phu and her parents, Frank (Dieu Tho) Phu and Jacqueline (Thanh La) Phu, who are from Vietnam and Alice Wong with her mother Bobby Hiuwan Wong.\u003c/p>\n\u003cp>For many Chinese, Vietnamese, Koreans and others who celebrate the Lunar New Year, this is the biggest holiday involving a feast for the family.\u003c/p>\n\u003ch3>Bobby Wong talks about one of her favorite dishes and traditions during Lunar New Year: “money dumplings.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820141&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_93357\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\" alt=\"Alice Wong with her mother, Bobbie, in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Wong with her mother, Bobby Hiuwan Wong, in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93356\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\" alt=\"Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003ch3>Frank Phu remembers the sounds of firecrackers during Tet in Vietnam.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820354&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Jacqueline and Jenny Phu talks about cooking for their ancestors.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820488&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>New Year, New Beginning – “We transform the whole person from the bad to the good.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820438&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Pork and steamed bamboo shoots spring rolls.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820310&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Interviews recorded at StoryCorps in San Francisco. Audio edited by Davin Agatep.\u003c/em>\u003c/p>\n\n",
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Photo by Elizabeth My-Tuyen Phu.\" width=\"1050\" height=\"823\" class=\"size-full wp-image-93358\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823.jpg 1050w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-400x314.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-800x627.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-768x602.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/SpreadWithStickyRice-1050x823-320x251.jpg 320w\" sizes=\"(max-width: 1050px) 100vw, 1050px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spread with Sticky Rice, Soup, Rice, Pickles, Chive Cakes. Photo by Elizabeth My-Tuyen Phu.\u003c/figcaption>\u003c/figure>\n\u003cp>By Momo Chang, \u003ca href=\"http://caamedia.org/blog/2015/02/18/lunar-new-year-memories-with-storycorps/\" target=\"_blank\">CAAM\u003c/a> (2/18/15)\u003c/p>\n\u003cp>The \u003ca href=\"http://caamedia.org/\" target=\"_blank\">Center for Asian American Media\u003c/a> (CAAM) partnered with \u003ca href=\"http://storycorps.org/\" target=\"_blank\">StoryCorps\u003c/a> in San Francisco to create the first recordings dedicated to the Lunar New Year. You’ll hear Jenny (My-Viet) Phu and her parents, Frank (Dieu Tho) Phu and Jacqueline (Thanh La) Phu, who are from Vietnam and Alice Wong with her mother Bobby Hiuwan Wong.\u003c/p>\n\u003cp>For many Chinese, Vietnamese, Koreans and others who celebrate the Lunar New Year, this is the biggest holiday involving a feast for the family.\u003c/p>\n\u003ch3>Bobby Wong talks about one of her favorite dishes and traditions during Lunar New Year: “money dumplings.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820141&color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false\">\u003c/iframe>\u003c/p>\n\u003cfigure id=\"attachment_93357\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg\" alt=\"Alice Wong with her mother, Bobbie, in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003101_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Wong with her mother, Bobby Hiuwan Wong, in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93356\" class=\"wp-caption aligncenter\" style=\"max-width: 648px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg\" alt=\"Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\" width=\"648\" height=\"432\" class=\"size-full wp-image-93356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432.jpg 648w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/sfb003099_g1-648x432-320x213.jpg 320w\" sizes=\"(max-width: 648px) 100vw, 648px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jenny (My-Viet) Phu and her parents, Jacqueline (Thanh La) Phu and Frank (Dieu Tho) Phu at StoryCorps in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003ch3>Frank Phu remembers the sounds of firecrackers during Tet in Vietnam.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820354&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Jacqueline and Jenny Phu talks about cooking for their ancestors.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820488&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>New Year, New Beginning – “We transform the whole person from the bad to the good.”\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820438&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003ch3>Pork and steamed bamboo shoots spring rolls.\u003c/h3>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/191820310&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
"closealltabs": {
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"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.",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
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"meta": {
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},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
},
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"officialWebsiteLink": "http://latinousa.org/",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"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": {
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"source": "American Public Media"
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},
"masters-of-scale": {
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"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)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
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"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.",
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"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",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"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",
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"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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"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",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
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"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"
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},
"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.",
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"officialWebsiteLink": "/perspectives/",
"meta": {
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"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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"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.",
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