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"content": "\u003cfigure id=\"attachment_77219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/joyluck15-1024x575.jpg\" alt=\"Joy Luck Palace\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77219\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dim Sum at Joy Luck Palace\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps you're a dim sum disciple of the venerable \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing \u003c/a> or other haunts around San Francisco, but there's plenty of other places around the Bay Area to snack on this delightful Chinese fare. While it's hard to narrow down the list to just five, the following restaurants are perennial favorites that I'm willing to brave the crowds for on Sunday mornings -- especially with the Lunar New Year right around the corner (January 31). Let us know where you go for your dumpling fix in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76991,76994,76990,76987,76988,76989,76992,76995,76997,76996\"]\u003c/p>\n\u003cp>Koi Palace in Daly City is the flagship location of this mini-dim sum empire, but the Dublin location in the Ulferts Center matches its predecessor in quality. Take the escalator up to the second level of the mall, walk through the glowing Moon Gate and if you're lucky, you won't have to wait too long for a seat in one of their spacious dining rooms. Even on a weekday, bow-tied waiters and servers decked out in black-and-red visors briskly weave through the tables with trays and carts attending to the busy lunch rush as quickly as they can. Their extensive colorful menu offers a variety of dishes; highlights include the lamb buns that arrive sizzling over a bed of onions and scallions in a clay pot; stir-fried, garlicky green beans with tender morsels of pork and chili pepper; succulent, deep-fried pork ribs glazed with maple butter and served in a large coffee mug over a thick, sweet chocolaty-espresso sauce; spinach-scallop dumplings swimming in a spicy Sichuan sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.koipalace.com\" target=\"_blank\">Koi Palace\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd. (Dublin Ulferts Center) [\u003ca href=\"http://goo.gl/2UVkrs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 833-9090\u003cbr>\nHours: Mon-Fri 11am-3pm; Mon-Thu., Sun 5-9:30pm; Fri-Sat 5-10pm; Sat 10am-3:30pm; Sun 9:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Koi-Garden/153819508020427?rf=117776788284305\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76841,76842,76845,76848,76854,76846,76849,76850,76851,76852\"]\u003c/p>\n\u003cp>If you're headed to the Pacific East Mall to stock up on Asian groceries at Ranch Market 99, be sure to stop by its next door neighbor: Asian Pearl Seafood Restaurant. While there's usually a bit of a wait during prime time hours on weekends, they'll call out your number if you're inclined to wander off to the nearby Kingstone Books store that sells an array of Totoro dolls and Hello Kitty backpacks. Then get ready to enter a \"culinary wonderland\" (their motto emblazoned on their menu) as you walk past the tanks filled with live seafood. You can order dim sum everyday and not just for brunch; they now serve it at all hours. Items range between depending on the size of the dish. Try their buttery soft baked BBQ pork buns, sticky rice with lotus leaves that's flavored with pork, mushrooms and other savory ingredients, fried turnip cakes flecked with fatty bits of Chinese sausage and steamed scallop and shrimp dumplings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://asianpearl.yolasite.com/\" target=\"_blank\">\u003cstrong>Asian Pearl Seafood Restaurant\u003c/strong>\u003c/a>\u003cbr>\n3288 Pierce St. (Pacific East Mall) [\u003ca href=\"http://goo.gl/2CKtdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 526-6800\u003cbr>\nHours: Mon-Fri 11am-2:30pm; Mon-Sun 5-10pm; Sat-Sun 10am-2:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76753,76754,76755,76756,76757,76758,76759,76760,76761,76762\"]\u003c/p>\n\u003cp>Whenever I tell friends that you can order delicious dim sum at the San Francisco or Berkeley locations of the Imperial Tea Court, they're always surprised. Despite the fact that they've been serving dim sum, hand-pulled noodles and other entrees produced with locally-sourced, organic ingredients for several years (\u003ca href=\"http://en.wikipedia.org/wiki/Dim_sum\" target=\"_blank\">and that tea and dim sum go hand-in hand\u003c/a>), the Imperial Tea Court doesn't seem to register on the local foodie radar when it comes to dumplings or fried turnip cakes. But the Berkeley spot -- perched above the gourmet food complex \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a> -- is a quiet sanctuary with an outdoor patio that's perfect for sampling their Dragon Well dumplings, pumpkin or pork shao mai or green onion pancakes. For a tasting platter, try the dim sum sampler with vegetarian pot stickers, pork shao mai, shrimp dumplings made with Yin Hao jasmine green tea and steamed buns.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.imperialtea.com\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003c/strong>\u003cbr>\n1511 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/4YEOf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 540-8888\u003cbr>\nHours: Mon-Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ImperialTeaNews\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itcberkeley\" target=\"_blank\">@itcberkeley\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76877,76876,76874,76873,76878,76879,76880,76881,76882,76883,76884,76885,76886\"]\u003c/p>\n\u003cp>If you can find the time to visit East Ocean Seafood Restaurant during the week, you won't be stuck waiting in a long line for a table. They serve dim sum 7 days a week from 10AM-2:30PM (although kitchen items aren't available until 11AM.) You can even select items from the smattering of servers carrying trays and pushing around carts. Otherwise, be prepared to face the throngs that fill the sidewalk out front on weekends. I'm partial to the steamed Dungeness crab dumplings, vegetarian rice noodles wrapped around a generous assortment of sauteed mushrooms, the fried sweet durian puffs stuffed with a tangy custard in a warm, crispy croissant-like pastry and the pork shanghai dumplings flavored with a dash of soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eastoceanseafoodrestaurant.com/\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1713 Webster St. [\u003ca href=\"http://goo.gl/H39A6C\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 865-3381\u003cbr>\nHours: Mon-Sun 10am-2:30pm\u003cbr>\nMon-Sun 5pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/East-Ocean-Seafood-Restaurant/109576965746129\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"77202,77204,77201,77211,77212,77200,77210,77209,77208,77206,77196,77198,77197\"]\u003c/p>\n\u003cp>On a dim sum-themed bike ride several years ago, \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157623808172573/with/4552724313/\" target=\"_blank\">some cycling friends and I\u003c/a> ventured down the peninsula for an annual bike swap that takes place in Cupertino. Per the recommendations of the dim sum aficionados in our group, we stopped by the Joy Luck Palace afterwards for lunch. It's also located within a shopping center -- Cupertino Village -- and a welcoming wooden archway gives way to their vast main dining space. If you decide to come on a Sunday, be ready to take a number and wait at least a half-hour in the small foyer or courtyard. But once you're seated, servers are quickly making the rounds, so it'll be no time before you've got a bamboo steamer basket of fresh dumplings on your table. Select kitchen items, like sauteed green beans with tofu are spooned hot from a clay pot atop one of the roving carts. Sticky rice wrapped in a lotus leaf is filled with juicy roast pork, sausage and creamy mashed mung beans, steamed beef balls have a sweet, spongy texture and their classic pork dumplings are topped with fish roe. The golden, baked sweet buns with a coconut-honey filling are a delicious dessert.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/joy-luck-palace-cupertino\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003c/strong>\u003cbr>\n10911 N Wolfe Rd. [\u003ca href=\"https://goo.gl/maps/6NvAP\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 255-6988\u003cbr>\nHours: Mon-Sun 11am-2:30pm\u003cbr>\nMon-Sun 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Joy-Luck-Palace/153149248086578\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>All photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennyoh/\">Jenny Oh\u003c/a>\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Koi Palace in Daly City is the flagship location of this mini-dim sum empire, but the Dublin location in the Ulferts Center matches its predecessor in quality. Take the escalator up to the second level of the mall, walk through the glowing Moon Gate and if you're lucky, you won't have to wait too long for a seat in one of their spacious dining rooms. Even on a weekday, bow-tied waiters and servers decked out in black-and-red visors briskly weave through the tables with trays and carts attending to the busy lunch rush as quickly as they can. Their extensive colorful menu offers a variety of dishes; highlights include the lamb buns that arrive sizzling over a bed of onions and scallions in a clay pot; stir-fried, garlicky green beans with tender morsels of pork and chili pepper; succulent, deep-fried pork ribs glazed with maple butter and served in a large coffee mug over a thick, sweet chocolaty-espresso sauce; spinach-scallop dumplings swimming in a spicy Sichuan sauce.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.koipalace.com\" target=\"_blank\">Koi Palace\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd. (Dublin Ulferts Center) [\u003ca href=\"http://goo.gl/2UVkrs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 833-9090\u003cbr>\nHours: Mon-Fri 11am-3pm; Mon-Thu., Sun 5-9:30pm; Fri-Sat 5-10pm; Sat 10am-3:30pm; Sun 9:30am-3:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Koi-Garden/153819508020427?rf=117776788284305\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\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://asianpearl.yolasite.com/\" target=\"_blank\">\u003cstrong>Asian Pearl Seafood Restaurant\u003c/strong>\u003c/a>\u003cbr>\n3288 Pierce St. (Pacific East Mall) [\u003ca href=\"http://goo.gl/2CKtdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 526-6800\u003cbr>\nHours: Mon-Fri 11am-2:30pm; Mon-Sun 5-10pm; Sat-Sun 10am-2:30pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whenever I tell friends that you can order delicious dim sum at the San Francisco or Berkeley locations of the Imperial Tea Court, they're always surprised. Despite the fact that they've been serving dim sum, hand-pulled noodles and other entrees produced with locally-sourced, organic ingredients for several years (\u003ca href=\"http://en.wikipedia.org/wiki/Dim_sum\" target=\"_blank\">and that tea and dim sum go hand-in hand\u003c/a>), the Imperial Tea Court doesn't seem to register on the local foodie radar when it comes to dumplings or fried turnip cakes. But the Berkeley spot -- perched above the gourmet food complex \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a> -- is a quiet sanctuary with an outdoor patio that's perfect for sampling their Dragon Well dumplings, pumpkin or pork shao mai or green onion pancakes. For a tasting platter, try the dim sum sampler with vegetarian pot stickers, pork shao mai, shrimp dumplings made with Yin Hao jasmine green tea and steamed buns.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.imperialtea.com\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003c/strong>\u003cbr>\n1511 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/4YEOf\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 540-8888\u003cbr>\nHours: Mon-Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ImperialTeaNews\" target=\"_blank\">Imperial Tea Court\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/itcberkeley\" target=\"_blank\">@itcberkeley\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you can find the time to visit East Ocean Seafood Restaurant during the week, you won't be stuck waiting in a long line for a table. They serve dim sum 7 days a week from 10AM-2:30PM (although kitchen items aren't available until 11AM.) You can even select items from the smattering of servers carrying trays and pushing around carts. Otherwise, be prepared to face the throngs that fill the sidewalk out front on weekends. I'm partial to the steamed Dungeness crab dumplings, vegetarian rice noodles wrapped around a generous assortment of sauteed mushrooms, the fried sweet durian puffs stuffed with a tangy custard in a warm, crispy croissant-like pastry and the pork shanghai dumplings flavored with a dash of soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.eastoceanseafoodrestaurant.com/\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003c/strong>\u003cbr>\n1713 Webster St. [\u003ca href=\"http://goo.gl/H39A6C\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 865-3381\u003cbr>\nHours: Mon-Sun 10am-2:30pm\u003cbr>\nMon-Sun 5pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/East-Ocean-Seafood-Restaurant/109576965746129\" target=\"_blank\">East Ocean Seafood Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a dim sum-themed bike ride several years ago, \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157623808172573/with/4552724313/\" target=\"_blank\">some cycling friends and I\u003c/a> ventured down the peninsula for an annual bike swap that takes place in Cupertino. Per the recommendations of the dim sum aficionados in our group, we stopped by the Joy Luck Palace afterwards for lunch. It's also located within a shopping center -- Cupertino Village -- and a welcoming wooden archway gives way to their vast main dining space. If you decide to come on a Sunday, be ready to take a number and wait at least a half-hour in the small foyer or courtyard. But once you're seated, servers are quickly making the rounds, so it'll be no time before you've got a bamboo steamer basket of fresh dumplings on your table. Select kitchen items, like sauteed green beans with tofu are spooned hot from a clay pot atop one of the roving carts. Sticky rice wrapped in a lotus leaf is filled with juicy roast pork, sausage and creamy mashed mung beans, steamed beef balls have a sweet, spongy texture and their classic pork dumplings are topped with fish roe. The golden, baked sweet buns with a coconut-honey filling are a delicious dessert.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/joy-luck-palace-cupertino\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003c/strong>\u003cbr>\n10911 N Wolfe Rd. [\u003ca href=\"https://goo.gl/maps/6NvAP\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 255-6988\u003cbr>\nHours: Mon-Sun 11am-2:30pm\u003cbr>\nMon-Sun 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Joy-Luck-Palace/153149248086578\" target=\"_blank\">Joy Luck Palace\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Bites: Chow Down in Oakland's Chinatown",
"title": "5 Bites: Chow Down in Oakland's Chinatown",
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"content": "\u003cfigure id=\"attachment_65835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\">\u003cimg class=\"size-full wp-image-65835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\" alt=\"Shrimp Wonton Soup at Best Taste Restaurant\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp Wonton Soup at Best Taste Restaurant.\u003c/figcaption>\u003c/figure>\n\u003cp>Navigating the crowded corridors of any metropolitan Chinatown can be daunting, and Oakland is no exception. It can be overwhelming to try and find the best places to eat, especially since the small, unassuming restaurants sandwiched between busy produce vendors are usually the real culinary gems of the neighborhood. I keep a running tally of places that remain perennial favorites of my friends who've grown up in the Bay Area, and here are five restaurants that consistently receive thumbs up from locals. And luckily, they're all within easy walking distance of each other near Webster, Franklin and Harrison Streets. What are some of your favorites places to eat in Chinatown? Let us know in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65625,65623,65626,65624,65622,65621\" width=\"1000\"]\u003c/p>\n\u003cp>A region in northeastern China whose name translates to \"mountain\" and \"east,\" the cuisine from the coastal province of Shandong belongs to the exalted \"\u003ca href=\"http://en.wikipedia.org/wiki/Chinese_cuisine#Lu_.28Shandong.29_.EF.BC.88.E9.AD.AF.E8.8F.9C.EF.BC.89\" target=\"_blank\">Eight Culinary Traditions\u003c/a>\" of China. Two delicious eponymous dishes -- Shan Dong beef and Shan Dong dumplings with pork and vegetables -- are generously portioned platters large enough to feed four hungry diners. The wonton noodle soup has a richly flavored broth chock-full of vegetables, chicken, beef and shrimp. For an extra dollar, you can substitute in their plump, homemade noodles -- which I recommend if you're ordering their spicy sesame paste noodles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sd.222.to/index.php\" target=\"_blank\">Shan Dong\u003c/a>\u003c/strong>\u003cbr>\n328 10th St., Ste 101 [\u003ca href=\"http://goo.gl/K798s\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-2299\u003cbr>\nHours: Tue-Thu, Sun 10am-9:30pm; Fri-Sat 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"64859,64858,64855,65617,64862,64861,65616,65612,65613\" width=\"1000\"]\u003c/p>\n\u003cp>In the mood for fast, cheap and tasty \u003ca href=\"http://en.wikipedia.org/wiki/Cantonese_cuisine\" target=\"_blank\">Cantonese food\u003c/a>? This is a great go-to place, especially if you have late-night cravings for Chinese-style BBQ, claypot dishes, stir-fried noodles and soups. Scan their chef's specials if you want an exotic helping of snake soup or spare ribs with frogs, or peruse the hundreds of items in their phone book-sized menu. You can't go wrong with their big bowl of pork-shrimp wonton soup noodle soup, roasted duck over peppery white rice, sizzling claypot chicken with flecks of roast pork, onions, garlic and ginger and sauteed tender greens.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/new-gold-medal-restaurant-oakland\" target=\"_blank\">New Gold Medal\u003c/a>\u003c/strong>\u003cbr>\n389 8th St. [\u003ca href=\"http://goo.gl/rYRfw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 465-1940\u003cbr>\nHours: Mon, Wed 12-1pm; Mon 7pm-3am; Tue 12pm-3am; Wed 5pm-3am; Thu-Sat 7pm-4am; Sun 9-3am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"64948,64954,64952,64953,65644,65638,65648,64955,65640\" width=\"1000\"]\u003c/p>\n\u003cp>Located in the Pacific Renaissance Plaza mall, Gum Kuo is short on ambience but serves up some of the tastiest congee you'll find in Chinatown. Their chicken and mushroom rice porridge has the creamy consistency of risotto, while the roasted BBQ pork with rice, steamed greens and fried egg is a solid choice for breakfast, lunch or dinner. If you're in the mood for a fried delight, try the crispy salt and pepper shrimp that has a bit of a spicy kick. Roast duck and bok choy with a side of rice are another classic combo.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-kuo-restaurant-oakland\" target=\"_blank\">Gum Kuo\u003c/a>\u003c/strong>\u003cbr>\n388 9th St., Ste 182 [\u003ca href=\"http://goo.gl/52sRq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-1288\u003cbr>\nHours: Mon-Thu, Sun 7:30am-10pm; Fri-Sat 7:30-12 am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65420,65418,65630,65633,65417,65426\" width=\"1000\"]\u003c/p>\n\u003cp>This spot lives up to its name and brings on the heat with its spicy Szechuan menu. Items are rated between 1-3 levels of spiciness (look for the cute cartoon chili peppers next to the dishes.) The \"Kiss of Fire\" orange chicken or beef gets a double pepper designation, while the \"Gangsta\" casserole \"Murder Style\" earns triple peppers on the spiciness scale. Two highlights on the menu are the eggplant in garlic sauce and Szechuan fish with beans and tofu. If you have an acquired taste for pungent flavors, try any of their \"stinky\" dishes. The Ma-Po tofu with ground pork will certainly clear your sinuses.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/spices-3-oakland\" target=\"_blank\">Spices 3\u003c/a>\u003c/strong>\u003cbr>\n369 12th St. [\u003ca href=\"http://goo.gl/vOTI2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 625-8889\u003cbr>\nHours: Mon-Fri 10:30am-11pm; Sat-Sun 11:30am-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003cbr>\nCash Only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"65574,65573,65577,65572, 65578,65570, 65579,65575,65576,65571\" width=\"1000\"]\u003c/p>\n\u003cp>A tiny, no-frills restaurant that specializes in standard southern Chinese fare, you'll find its patrons hunkered down before bowls of noodle soups, clay pots and congee while Chinese soap operas blare in the background. Be sure to try their BBQ pork, roasted pork and duck with rice and fresh shrimp wontons in soup. Most items on the menu are a real bargain, so you and a friend can eat well for $20 or less. Other standouts include the black mushrooms with mustard greens and beef short ribs with garlic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/best-taste-restaurant-oakland\" target=\"_blank\">Best Taste Restaurant\u003c/a>\u003c/strong>\u003cbr>\n814 Franklin St. [\u003ca href=\"http://goo.gl/RjhY6\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 444-4983\u003cbr>\nHours: 7 days a week, 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A region in northeastern China whose name translates to \"mountain\" and \"east,\" the cuisine from the coastal province of Shandong belongs to the exalted \"\u003ca href=\"http://en.wikipedia.org/wiki/Chinese_cuisine#Lu_.28Shandong.29_.EF.BC.88.E9.AD.AF.E8.8F.9C.EF.BC.89\" target=\"_blank\">Eight Culinary Traditions\u003c/a>\" of China. Two delicious eponymous dishes -- Shan Dong beef and Shan Dong dumplings with pork and vegetables -- are generously portioned platters large enough to feed four hungry diners. The wonton noodle soup has a richly flavored broth chock-full of vegetables, chicken, beef and shrimp. For an extra dollar, you can substitute in their plump, homemade noodles -- which I recommend if you're ordering their spicy sesame paste noodles.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sd.222.to/index.php\" target=\"_blank\">Shan Dong\u003c/a>\u003c/strong>\u003cbr>\n328 10th St., Ste 101 [\u003ca href=\"http://goo.gl/K798s\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-2299\u003cbr>\nHours: Tue-Thu, Sun 10am-9:30pm; Fri-Sat 10am-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in the Pacific Renaissance Plaza mall, Gum Kuo is short on ambience but serves up some of the tastiest congee you'll find in Chinatown. Their chicken and mushroom rice porridge has the creamy consistency of risotto, while the roasted BBQ pork with rice, steamed greens and fried egg is a solid choice for breakfast, lunch or dinner. If you're in the mood for a fried delight, try the crispy salt and pepper shrimp that has a bit of a spicy kick. Roast duck and bok choy with a side of rice are another classic combo.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-kuo-restaurant-oakland\" target=\"_blank\">Gum Kuo\u003c/a>\u003c/strong>\u003cbr>\n388 9th St., Ste 182 [\u003ca href=\"http://goo.gl/52sRq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-1288\u003cbr>\nHours: Mon-Thu, Sun 7:30am-10pm; Fri-Sat 7:30-12 am\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This spot lives up to its name and brings on the heat with its spicy Szechuan menu. Items are rated between 1-3 levels of spiciness (look for the cute cartoon chili peppers next to the dishes.) The \"Kiss of Fire\" orange chicken or beef gets a double pepper designation, while the \"Gangsta\" casserole \"Murder Style\" earns triple peppers on the spiciness scale. Two highlights on the menu are the eggplant in garlic sauce and Szechuan fish with beans and tofu. If you have an acquired taste for pungent flavors, try any of their \"stinky\" dishes. The Ma-Po tofu with ground pork will certainly clear your sinuses.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/spices-3-oakland\" target=\"_blank\">Spices 3\u003c/a>\u003c/strong>\u003cbr>\n369 12th St. [\u003ca href=\"http://goo.gl/vOTI2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 625-8889\u003cbr>\nHours: Mon-Fri 10:30am-11pm; Sat-Sun 11:30am-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003cbr>\nCash Only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tiny, no-frills restaurant that specializes in standard southern Chinese fare, you'll find its patrons hunkered down before bowls of noodle soups, clay pots and congee while Chinese soap operas blare in the background. Be sure to try their BBQ pork, roasted pork and duck with rice and fresh shrimp wontons in soup. Most items on the menu are a real bargain, so you and a friend can eat well for $20 or less. Other standouts include the black mushrooms with mustard greens and beef short ribs with garlic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/best-taste-restaurant-oakland\" target=\"_blank\">Best Taste Restaurant\u003c/a>\u003c/strong>\u003cbr>\n814 Franklin St. [\u003ca href=\"http://goo.gl/RjhY6\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 444-4983\u003cbr>\nHours: 7 days a week, 7am-7pm\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Buy a Live Fish in Oakland Chinatown for a Traditional Chinese New Year's Feast",
"title": "Buy a Live Fish in Oakland Chinatown for a Traditional Chinese New Year's Feast",
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"content": "\u003cp>I’m surrounded by a dozen huge tanks of handsome swimming fish, including red tilapia, black bass and silver carp at the E&F Market in Oakland Chinatown. My friend, Lisa Li, has graciously agreed to take me on an urban “fishing expedition” to buy a live fish that we will cook for lunch, in the Chinese tradition. Among the many choices of fresh and farmed varieties, she decides on a wild-caught rockfish and points the fishmonger to a tank labeled “gopher” fish. He deftly wields a hand-net and scoops up a lively, mottled brown fellow with spiky fins and bulging blue eyes. We see it wriggling for a moment before a discrete thwack on the other side of the counter dispatches it into a state ready to be cleaned and bagged. Lisa also chooses a farmed sea bass for us to compare the flavors.\u003c/p>\n\u003cfigure id=\"attachment_56371\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/weighing-fish1000b.jpg\" alt=\"Weighing Fish at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56371\">\u003cfigcaption class=\"wp-caption-text\">Weighing Fish at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56389\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/buying-fish10001.jpg\" alt=\"Buying Fish at E&F Market. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56389\">\u003cfigcaption class=\"wp-caption-text\">Buying Fish at E&F Market. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56386\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-fish10001.jpg\" alt=\"Lisa Li holding sea bass. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56386\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li holding sea bass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56363\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fishtank1000.jpg\" alt=\"Fish Tank at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56363\">\u003cfigcaption class=\"wp-caption-text\">Fish Tank at E&F Market in Oakland Chinatown \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56377\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fishnet600.jpg\" alt=\"Gopher fish in net at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56377\">\u003cfigcaption class=\"wp-caption-text\">Gopher fish in net at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/buyingfish1000a.jpg\" alt=\"Buying Gopher fish at E&F Market \" width=\"1000\" height=\"669\" class=\"size-full wp-image-56379\">\u003cfigcaption class=\"wp-caption-text\">Buying Gopher fish at E&F Market \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56395\" class=\"wp-caption aligncenter\" style=\"max-width: 3872px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/DSC0158.jpg\" alt=\"Lisa Li examines Gopher fish at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"3872\" height=\"2592\" class=\"size-full wp-image-56395\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li examines Gopher fish at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lisa, who grew up in Guangzhou, China, is a world-traveler who enjoys the cuisines of many cultures and together we’ve shared Moroccan tagines and Spanish tapas. She is also happy to expand my knowledge of Chinese cooking and take me along on this shopping trip she makes weekly. “In Chinese culture,” she tells me, “we like to get our protein as close to live as possible.” What could be fresher than a fish that was swimming around less than an hour before you eat it? And for the upcoming Chinese New Year’s Eve feast, a whole fish is the traditional last course. The word for fish \u003cem>yu\u003c/em> also signifies “abundance,” making simply dressed, steamed fish a symbolic and delicious way to end the meal.\u003c/p>\n\u003cp>Although Lisa frequents several Oakland Chinatown fish markets, she decides that this newish, spacious one would be best for me, since it has the biggest selection and its owners speak English.\u003c/p>\n\u003cfigure id=\"attachment_56397\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/finnie-anna-lisa1000.jpg\" alt=\"co-owner of E&F Market Finnie Fung, Anna Mindess, Lisa Li. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56397\">\u003cfigcaption class=\"wp-caption-text\">Co-owner of E&F Market Finnie Fung, Anna Mindess, Lisa Li. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/finniefung1000.jpg\" alt=\"Co-owner of E&F Market Finnie Fung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56399\">\u003cfigcaption class=\"wp-caption-text\">Co-owner of E&F Market Finnie Fung \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A petite woman in a fish-emblazoned sweatshirt greets us, adding that we are very lucky to live in California since we have so many local fish to choose from. The co-owner of E&F Market has an impossibly perfect name: Finnie Fung. She grew up with fish, helping her parents on weekends in their \u003ca href=\"http://www.yelp.com/biz/new-sang-chong-market-oakland\">New Sang Chong Market\u003c/a> a half block away. Finnie, age 31, and her husband bought this store, formerly called \u003ca href=\"http://www.yelp.com/biz/hung-wan-market-oakland\">Hung Wan Market\u003c/a>, from her parents and recently changed the name to “E&F” to reflect this new identity (as Eric and Finnie) and also to connect with the younger generation. \u003c/p>\n\u003cblockquote>\u003cp>“Many Americans [who don’t speak Chinese] are frustrated shopping at the older markets in Chinatown. They often think the shopkeepers are being rude,” explains Finnie. “They aren’t being rude on purpose. It’s just that they don’t speak English well. Here we can answer shoppers’ questions about which fish to buy and how to cook them.”\u003c/p>\u003c/blockquote>\n\u003cp>Meanwhile the orange-gloved fishmongers have quickly scaled, cleaned and bagged our two fish. And as we pay, Lisa picks up some other ingredients we’ll need: fresh scallions, ginger and cilantro.\u003c/p>\n\u003cfigure id=\"attachment_56407\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/oakland-chinatown-vegstand10001.jpg\" alt=\"Oakland Chinatown vegetable market. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56407\">\u003cfigcaption class=\"wp-caption-text\">Oakland Chinatown vegetable market \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56405\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pomelo-boy-chinatown-oakland1000.jpg\" alt=\"Pomelos in Oakland Chinatown\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56405\">\u003cfigcaption class=\"wp-caption-text\">Pomelos in Oakland Chinatown \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56408\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tangerine-tree1000.jpg\" alt=\"Tangerine tree at Oakland Chinatown Bazaar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56408\">\u003cfigcaption class=\"wp-caption-text\">Tangerine tree at Oakland Chinatown Bazaar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We chose the perfect day to stroll through Oakland Chinatown: the annual New Years Bazaar. As we walk back to the car, we thread our way through bustling streets, lined with piles of green-leafed tangerines, huge hanging pomelos, red and gold chrysanthemums and branches of plum blossoms (all symbolic of good fortune in the new year).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As children scamper by, happily holding brightly colored pinwheels, we join the shoppers examining rows of red and gold lanterns with fluttering tassels, sparkly strings of firecrackers, embroidered fish charms and strands of shiny gold money purses. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"56418,56417,56409,56416\"]\u003c/p>\n\u003cp>Back at Lisa’s house, her husband John helps us quickly shred the scallions as Lisa cuts the peeled ginger into large slices. The classic preparation for the fish is to steam it whole -- “to represent completeness,” Lisa explains. 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. \u003c/p>\n\u003cfigure id=\"attachment_56420\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/wholefish-steam1000.jpg\" alt=\"Steaming whole fish\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56420\">\u003cfigcaption class=\"wp-caption-text\">Steaming whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/slicewholefish1000.jpg\" alt=\"Lisa Li slices whole fish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56423\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li slices whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56422\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cutting-scallions600.jpg\" alt=\"John cuts up scallions for the whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56422\">\u003cfigcaption class=\"wp-caption-text\">John cuts up scallions for the whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56421\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-cilantro600.jpg\" alt=\"Lisa Li cleans cilantro for whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56421\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li cleans cilantro for whole fish\u003c/figcaption>\u003c/figure>\n\u003cp>She fills a large pan with water and steamer tray, places the whole fish on a plate atop a pair of chop sticks (“so that the fishy water will run off”), slits the back, so the thicker areas will cook and stuffs the fish with several coins of ginger. The fish will steam for 8 minutes over a high flame. Meanwhile, in another pan she pours some peanut oil and briefly sautés matchstick pieces of ginger and more scallions. When the fish are done, they are ringed with cilantro and topped with the gently sautéed ginger and scallions. Then she pours a generous amount of a special soy sauce for fish. “How much soy sauce are you pouring,” I ask? “Enough to puddle around the bottom of the dish,” she answers.\u003c/p>\n\u003cfigure id=\"attachment_56428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cooked-fish1000.jpg\" alt=\"Whole cooked fish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56428\">\u003cfigcaption class=\"wp-caption-text\">Whole cooked fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56427\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cookingscallions-wholefish600.jpg\" alt=\"Lisa Li cooks scallions for whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56427\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li cooks scallions for whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56430\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimlan600.jpg\" alt=\"Kim Lan Steam Fish Soy Sauce\" width=\"600\" height=\"896\" class=\"size-full wp-image-56430\">\u003cfigcaption class=\"wp-caption-text\">Kim Lan Steam Fish Soy Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56434\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-table600.jpg\" alt=\"Lisa Li in front of round table with Chinese New Year foods\" width=\"600\" height=\"896\" class=\"size-full wp-image-56434\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li in front of round table with Chinese New Year foods \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We move to a round dining table edged with a carved dragon and phoenix motif. As Lisa serves us the tender fish, she explains that at New Years Eve dinner, the head of the fish is always pointed towards the oldest or most honored guest. She scoops up more flesh from the bony skeleton, to refill our plates. John, presents her with the cheek, a prized morsel, and tells me the Chinese cultural belief that you never flip the fish over to get to the other side, because if you do, somewhere, a fisherman’s boat will capsize. With two spoons, he deftly extracts the meat from the underside of the fish. Lisa also likes to eat the fish eyes, which she admits have a “different texture.” She remembers her mom telling her that eating the eyes would improve her sight. “Maybe it’s just that in Chinese culture, nothing should be wasted,” she says. “People who don’t eat the head and tail can boil them with the bones and make a nice broth.” We all agree that the wild caught gopher has a more delicate taste, but the texture of the bass is creamier.\u003c/p>\n\u003cp>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\u003cfigure id=\"attachment_56429\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-cooked1000.jpg\" alt=\"Piece of cooked whole fish\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56429\">\u003cfigcaption class=\"wp-caption-text\">Piece of cooked whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/e-and-f-market-oakland\" target=\"_blank\">E&F Market\u003c/a>\u003cbr>\n333 8th Street, Oakland\u003cbr>\n(510) 465-1668\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m surrounded by a dozen huge tanks of handsome swimming fish, including red tilapia, black bass and silver carp at the E&F Market in Oakland Chinatown. My friend, Lisa Li, has graciously agreed to take me on an urban “fishing expedition” to buy a live fish that we will cook for lunch, in the Chinese tradition. Among the many choices of fresh and farmed varieties, she decides on a wild-caught rockfish and points the fishmonger to a tank labeled “gopher” fish. He deftly wields a hand-net and scoops up a lively, mottled brown fellow with spiky fins and bulging blue eyes. We see it wriggling for a moment before a discrete thwack on the other side of the counter dispatches it into a state ready to be cleaned and bagged. Lisa also chooses a farmed sea bass for us to compare the flavors.\u003c/p>\n\u003cfigure id=\"attachment_56371\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/weighing-fish1000b.jpg\" alt=\"Weighing Fish at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56371\">\u003cfigcaption class=\"wp-caption-text\">Weighing Fish at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56389\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/buying-fish10001.jpg\" alt=\"Buying Fish at E&F Market. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56389\">\u003cfigcaption class=\"wp-caption-text\">Buying Fish at E&F Market. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56386\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-fish10001.jpg\" alt=\"Lisa Li holding sea bass. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56386\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li holding sea bass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56363\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fishtank1000.jpg\" alt=\"Fish Tank at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56363\">\u003cfigcaption class=\"wp-caption-text\">Fish Tank at E&F Market in Oakland Chinatown \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56377\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fishnet600.jpg\" alt=\"Gopher fish in net at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56377\">\u003cfigcaption class=\"wp-caption-text\">Gopher fish in net at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/buyingfish1000a.jpg\" alt=\"Buying Gopher fish at E&F Market \" width=\"1000\" height=\"669\" class=\"size-full wp-image-56379\">\u003cfigcaption class=\"wp-caption-text\">Buying Gopher fish at E&F Market \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56395\" class=\"wp-caption aligncenter\" style=\"max-width: 3872px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/DSC0158.jpg\" alt=\"Lisa Li examines Gopher fish at E&F Market in Oakland Chinatown. Photo: Wendy Goodfriend\" width=\"3872\" height=\"2592\" class=\"size-full wp-image-56395\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li examines Gopher fish at E&F Market in Oakland Chinatown. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lisa, who grew up in Guangzhou, China, is a world-traveler who enjoys the cuisines of many cultures and together we’ve shared Moroccan tagines and Spanish tapas. She is also happy to expand my knowledge of Chinese cooking and take me along on this shopping trip she makes weekly. “In Chinese culture,” she tells me, “we like to get our protein as close to live as possible.” What could be fresher than a fish that was swimming around less than an hour before you eat it? And for the upcoming Chinese New Year’s Eve feast, a whole fish is the traditional last course. The word for fish \u003cem>yu\u003c/em> also signifies “abundance,” making simply dressed, steamed fish a symbolic and delicious way to end the meal.\u003c/p>\n\u003cp>Although Lisa frequents several Oakland Chinatown fish markets, she decides that this newish, spacious one would be best for me, since it has the biggest selection and its owners speak English.\u003c/p>\n\u003cfigure id=\"attachment_56397\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/finnie-anna-lisa1000.jpg\" alt=\"co-owner of E&F Market Finnie Fung, Anna Mindess, Lisa Li. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56397\">\u003cfigcaption class=\"wp-caption-text\">Co-owner of E&F Market Finnie Fung, Anna Mindess, Lisa Li. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/finniefung1000.jpg\" alt=\"Co-owner of E&F Market Finnie Fung. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56399\">\u003cfigcaption class=\"wp-caption-text\">Co-owner of E&F Market Finnie Fung \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A petite woman in a fish-emblazoned sweatshirt greets us, adding that we are very lucky to live in California since we have so many local fish to choose from. The co-owner of E&F Market has an impossibly perfect name: Finnie Fung. She grew up with fish, helping her parents on weekends in their \u003ca href=\"http://www.yelp.com/biz/new-sang-chong-market-oakland\">New Sang Chong Market\u003c/a> a half block away. Finnie, age 31, and her husband bought this store, formerly called \u003ca href=\"http://www.yelp.com/biz/hung-wan-market-oakland\">Hung Wan Market\u003c/a>, from her parents and recently changed the name to “E&F” to reflect this new identity (as Eric and Finnie) and also to connect with the younger generation. \u003c/p>\n\u003cblockquote>\u003cp>“Many Americans [who don’t speak Chinese] are frustrated shopping at the older markets in Chinatown. They often think the shopkeepers are being rude,” explains Finnie. “They aren’t being rude on purpose. It’s just that they don’t speak English well. Here we can answer shoppers’ questions about which fish to buy and how to cook them.”\u003c/p>\u003c/blockquote>\n\u003cp>Meanwhile the orange-gloved fishmongers have quickly scaled, cleaned and bagged our two fish. And as we pay, Lisa picks up some other ingredients we’ll need: fresh scallions, ginger and cilantro.\u003c/p>\n\u003cfigure id=\"attachment_56407\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/oakland-chinatown-vegstand10001.jpg\" alt=\"Oakland Chinatown vegetable market. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56407\">\u003cfigcaption class=\"wp-caption-text\">Oakland Chinatown vegetable market \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56405\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pomelo-boy-chinatown-oakland1000.jpg\" alt=\"Pomelos in Oakland Chinatown\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56405\">\u003cfigcaption class=\"wp-caption-text\">Pomelos in Oakland Chinatown \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56408\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tangerine-tree1000.jpg\" alt=\"Tangerine tree at Oakland Chinatown Bazaar. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56408\">\u003cfigcaption class=\"wp-caption-text\">Tangerine tree at Oakland Chinatown Bazaar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We chose the perfect day to stroll through Oakland Chinatown: the annual New Years Bazaar. As we walk back to the car, we thread our way through bustling streets, lined with piles of green-leafed tangerines, huge hanging pomelos, red and gold chrysanthemums and branches of plum blossoms (all symbolic of good fortune in the new year).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As children scamper by, happily holding brightly colored pinwheels, we join the shoppers examining rows of red and gold lanterns with fluttering tassels, sparkly strings of firecrackers, embroidered fish charms and strands of shiny gold money purses. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back at Lisa’s house, her husband John helps us quickly shred the scallions as Lisa cuts the peeled ginger into large slices. The classic preparation for the fish is to steam it whole -- “to represent completeness,” Lisa explains. 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. \u003c/p>\n\u003cfigure id=\"attachment_56420\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/wholefish-steam1000.jpg\" alt=\"Steaming whole fish\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56420\">\u003cfigcaption class=\"wp-caption-text\">Steaming whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/slicewholefish1000.jpg\" alt=\"Lisa Li slices whole fish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56423\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li slices whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56422\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cutting-scallions600.jpg\" alt=\"John cuts up scallions for the whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56422\">\u003cfigcaption class=\"wp-caption-text\">John cuts up scallions for the whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56421\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-cilantro600.jpg\" alt=\"Lisa Li cleans cilantro for whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56421\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li cleans cilantro for whole fish\u003c/figcaption>\u003c/figure>\n\u003cp>She fills a large pan with water and steamer tray, places the whole fish on a plate atop a pair of chop sticks (“so that the fishy water will run off”), slits the back, so the thicker areas will cook and stuffs the fish with several coins of ginger. The fish will steam for 8 minutes over a high flame. Meanwhile, in another pan she pours some peanut oil and briefly sautés matchstick pieces of ginger and more scallions. When the fish are done, they are ringed with cilantro and topped with the gently sautéed ginger and scallions. Then she pours a generous amount of a special soy sauce for fish. “How much soy sauce are you pouring,” I ask? “Enough to puddle around the bottom of the dish,” she answers.\u003c/p>\n\u003cfigure id=\"attachment_56428\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cooked-fish1000.jpg\" alt=\"Whole cooked fish. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56428\">\u003cfigcaption class=\"wp-caption-text\">Whole cooked fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56427\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cookingscallions-wholefish600.jpg\" alt=\"Lisa Li cooks scallions for whole fish. Photo: Wendy Goodfriend\" width=\"600\" height=\"896\" class=\"size-full wp-image-56427\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li cooks scallions for whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56430\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimlan600.jpg\" alt=\"Kim Lan Steam Fish Soy Sauce\" width=\"600\" height=\"896\" class=\"size-full wp-image-56430\">\u003cfigcaption class=\"wp-caption-text\">Kim Lan Steam Fish Soy Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_56434\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/lisa-li-table600.jpg\" alt=\"Lisa Li in front of round table with Chinese New Year foods\" width=\"600\" height=\"896\" class=\"size-full wp-image-56434\">\u003cfigcaption class=\"wp-caption-text\">Lisa Li in front of round table with Chinese New Year foods \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We move to a round dining table edged with a carved dragon and phoenix motif. As Lisa serves us the tender fish, she explains that at New Years Eve dinner, the head of the fish is always pointed towards the oldest or most honored guest. She scoops up more flesh from the bony skeleton, to refill our plates. John, presents her with the cheek, a prized morsel, and tells me the Chinese cultural belief that you never flip the fish over to get to the other side, because if you do, somewhere, a fisherman’s boat will capsize. With two spoons, he deftly extracts the meat from the underside of the fish. Lisa also likes to eat the fish eyes, which she admits have a “different texture.” She remembers her mom telling her that eating the eyes would improve her sight. “Maybe it’s just that in Chinese culture, nothing should be wasted,” she says. “People who don’t eat the head and tail can boil them with the bones and make a nice broth.” We all agree that the wild caught gopher has a more delicate taste, but the texture of the bass is creamier.\u003c/p>\n\u003cp>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\u003cfigure id=\"attachment_56429\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-cooked1000.jpg\" alt=\"Piece of cooked whole fish\" width=\"1000\" height=\"669\" class=\"size-full wp-image-56429\">\u003cfigcaption class=\"wp-caption-text\">Piece of cooked whole fish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/e-and-f-market-oakland\" target=\"_blank\">E&F Market\u003c/a>\u003cbr>\n333 8th Street, Oakland\u003cbr>\n(510) 465-1668\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chinese New Year: Dumplings, Rice Cakes And Long Life",
"title": "Chinese New Year: Dumplings, Rice Cakes And Long Life",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_56348\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yearcakes-cny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yearcakes-cny.jpg\" alt=\"Year cakes made of sticky rice are among the traditional Chinese New Year foods.\" width=\"624\" height=\"468\" class=\"size-full wp-image-56348\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Year cakes made of sticky rice are among the traditional Chinese New Year foods. Photo: Ju-x/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/08/171455463/chinese-new-year-dumplings-rice-cakes-and-beyond\">The Salt at NPR Food\u003c/a> (2/8/13)\u003c/p>\n\u003cp>About 3,000 years ago, give or take a couple of decades, the Chinese people began celebrating the beginning of their calendar year with a joyful festival they called Lunar New Year. They cleaned their homes, welcomed relatives, bought or made new clothes and set off firecrackers. And there was feasting and special offerings made to the \u003ca href=\"http://books.google.com/books?id=un9RWmKQW1wC&printsec=frontcover&vq=%22Chinese+New+Year%22&source=gbs_citations_module_r&cad=3\">Kitchen God\u003c/a> for about two weeks.\u003c/p>\n\u003cp>While you'd be hard-pressed to find a two-week-long celebration anywhere these days, most families in China and in Chinese communities throughout the world take a few days off when the holiday begins, one month after the Winter Solstice. This year — the \u003ca href=\"http://www.hanban.com/chinese-culture/chinese-zodiac/the-2013-year-snake.html\">Year of the Snake\u003c/a> — it starts with a big feast on New Year's Eve, Feb. 9. Then in many homes, after the feast is cleared, the whole family gathers to make dumplings late into the night.\u003c/p>\n\u003cp>There are many special foods of the New Year, says \u003ca href=\"http://facultydirectory.ucr.edu/cgi-bin/pub/public_individual.pl?faculty=3788\">E.N. Anderson\u003c/a>, anthropology professor emeritus at the University of California, Riverside, and author of \u003cem>The Food of China\u003c/em>, a \u003ca href=\"http://books.google.com/books/about/The_Food_of_China.html?id=BAcknxN_S8QC\">book\u003c/a> about historic Chinese government food policies.\u003c/p>\n\u003cp>Long noodles are traditional, and they symbolize long life. Year cakes — glutinous rice formed into shapes — are also a tradition. Peaches and peach blossoms signal fertility, he says, but one of the most important things to include is food, clothing and decorations that are red. Red paper decorations line the streets, and \u003ca href=\"http://www.vancouversun.com/Year+celebrants+paint+town+with+gifts/7937399/story.html\">red packets\u003c/a> of money are given to children on New Year's.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Red is the color of blood and therefore life, health and strength — the color of all good things in China,\" says Anderson. So citrus fruits like tangerines — the redder the better — are popular, as well as dried fruits and seeds.\u003c/p>\n\u003cp>Traditionally, the new year was the one time of year when the Chinese would eat sweets, although in recent decades, they've adopted a more Western diet the rest of the year, he says, including, unfortunately, our penchant for sugar.\u003c/p>\n\u003cp>And then there are the dumplings — traditionally these were made in homes in northern China, but now they've spread around the world. They are shaped like crescents or spheres, pan-fried (\u003cem>kuo tieh\u003c/em>) or boiled (\u003cem>jiaozi\u003c/em>). They resemble ancient Chinese money, are stuffed with humble ingredients like pork and cabbage, and are said to bring fortune to the household.\u003c/p>\n\u003cp>The whole family gathers to chat and make the dumplings, which are eaten between midnight and 2 a.m., says Grace Young, author of \u003cem>Stir-Frying to the Sky's Edge\u003c/em>, a \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_ss_i_0_11?url=search-alias%3Dstripbooks&field-keywords=stir+frying+to+the+sky%27s+edge&sprefix=Stir+Frying%2Cstripbooks%2C195\">book\u003c/a> of Chinese recipes and stories, and the Chinese \u003ca href=\"http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273\">food lore book\u003c/a> \u003cem>The Breath of a Wok\u003c/em>.\u003c/p>\n\u003cp>\"There's also a custom to place a candied chestnut in a dumpling served to newlyweds,\" she says. \"If the newlyweds get the dumpling, it means they will be blessed with a male child.\"\u003c/p>\n\u003cp>In\u003cem> The Breath of a Wok\u003c/em>, Lijun Wang, Chinese-American author Amy Tan's sister, shares her dumpling-making memories:\u003c/p>\n\u003cblockquote>\n\u003cp>\" 'As the \u003cem>jiao-zi\u003c/em> boiled it was important not to remove the lid too soon,' says Lijun. 'If you did, it could mean that you'd lose your fortune in the coming year. Sometimes we would put a coin inside one dumpling for luck. On New Year's morning, it was customary not to cook but we were always happy to eat leftover warmed \u003cem>jiao-zi\u003c/em>,' recalls Lijun fondly.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And historically, says Anderson, it just made sense to make dumplings when you wanted a little celebration but didn't have a lot of money or food. \"In northern China, food was pretty scarce, especially this late in the winter. You're down to what little meat and flour you've got left. You stretch the meat as far as possible,\" Anderson says.\u003c/p>\n\u003cp>So why the Chinese new year obsession with wealth, long life and fertility?\u003c/p>\n\u003cp>\"Remember, you're dealing with a place where until very, very recently, starvation was the main cause of death. Getting wealth, fertility and long life was what they wanted,\" Anderson says.\u003c/p>\n\u003cp>But really, don't we all want that?\u003c/p>\n\u003cp>\u003cem>Want to give dumplings a go? Try NPR contributor T. Susan Chang's \u003ca href=\"http://www.npr.org/2011/02/02/5169592/new-years-promises-wrapped-in-gold\">recipes\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Eating foods that symbolize wealth, longevity and fertility is key to the Chinese New Year, which begins this year with a New Year's Eve feast on Feb. 9. And, lucky for us, the northern Chinese tradition of making dumplings late at night has spread throughout the world.",
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"description": "Eating foods that symbolize wealth, longevity and fertility is key to the Chinese New Year, which begins this year with a New Year's Eve feast on Feb. 9. And, lucky for us, the northern Chinese tradition of making dumplings late at night has spread throughout the world.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56348\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yearcakes-cny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/yearcakes-cny.jpg\" alt=\"Year cakes made of sticky rice are among the traditional Chinese New Year foods.\" width=\"624\" height=\"468\" class=\"size-full wp-image-56348\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Year cakes made of sticky rice are among the traditional Chinese New Year foods. Photo: Ju-x/Flickr.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/08/171455463/chinese-new-year-dumplings-rice-cakes-and-beyond\">The Salt at NPR Food\u003c/a> (2/8/13)\u003c/p>\n\u003cp>About 3,000 years ago, give or take a couple of decades, the Chinese people began celebrating the beginning of their calendar year with a joyful festival they called Lunar New Year. They cleaned their homes, welcomed relatives, bought or made new clothes and set off firecrackers. And there was feasting and special offerings made to the \u003ca href=\"http://books.google.com/books?id=un9RWmKQW1wC&printsec=frontcover&vq=%22Chinese+New+Year%22&source=gbs_citations_module_r&cad=3\">Kitchen God\u003c/a> for about two weeks.\u003c/p>\n\u003cp>While you'd be hard-pressed to find a two-week-long celebration anywhere these days, most families in China and in Chinese communities throughout the world take a few days off when the holiday begins, one month after the Winter Solstice. This year — the \u003ca href=\"http://www.hanban.com/chinese-culture/chinese-zodiac/the-2013-year-snake.html\">Year of the Snake\u003c/a> — it starts with a big feast on New Year's Eve, Feb. 9. Then in many homes, after the feast is cleared, the whole family gathers to make dumplings late into the night.\u003c/p>\n\u003cp>There are many special foods of the New Year, says \u003ca href=\"http://facultydirectory.ucr.edu/cgi-bin/pub/public_individual.pl?faculty=3788\">E.N. Anderson\u003c/a>, anthropology professor emeritus at the University of California, Riverside, and author of \u003cem>The Food of China\u003c/em>, a \u003ca href=\"http://books.google.com/books/about/The_Food_of_China.html?id=BAcknxN_S8QC\">book\u003c/a> about historic Chinese government food policies.\u003c/p>\n\u003cp>Long noodles are traditional, and they symbolize long life. Year cakes — glutinous rice formed into shapes — are also a tradition. Peaches and peach blossoms signal fertility, he says, but one of the most important things to include is food, clothing and decorations that are red. Red paper decorations line the streets, and \u003ca href=\"http://www.vancouversun.com/Year+celebrants+paint+town+with+gifts/7937399/story.html\">red packets\u003c/a> of money are given to children on New Year's.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Red is the color of blood and therefore life, health and strength — the color of all good things in China,\" says Anderson. So citrus fruits like tangerines — the redder the better — are popular, as well as dried fruits and seeds.\u003c/p>\n\u003cp>Traditionally, the new year was the one time of year when the Chinese would eat sweets, although in recent decades, they've adopted a more Western diet the rest of the year, he says, including, unfortunately, our penchant for sugar.\u003c/p>\n\u003cp>And then there are the dumplings — traditionally these were made in homes in northern China, but now they've spread around the world. They are shaped like crescents or spheres, pan-fried (\u003cem>kuo tieh\u003c/em>) or boiled (\u003cem>jiaozi\u003c/em>). They resemble ancient Chinese money, are stuffed with humble ingredients like pork and cabbage, and are said to bring fortune to the household.\u003c/p>\n\u003cp>The whole family gathers to chat and make the dumplings, which are eaten between midnight and 2 a.m., says Grace Young, author of \u003cem>Stir-Frying to the Sky's Edge\u003c/em>, a \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_ss_i_0_11?url=search-alias%3Dstripbooks&field-keywords=stir+frying+to+the+sky%27s+edge&sprefix=Stir+Frying%2Cstripbooks%2C195\">book\u003c/a> of Chinese recipes and stories, and the Chinese \u003ca href=\"http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273\">food lore book\u003c/a> \u003cem>The Breath of a Wok\u003c/em>.\u003c/p>\n\u003cp>\"There's also a custom to place a candied chestnut in a dumpling served to newlyweds,\" she says. \"If the newlyweds get the dumpling, it means they will be blessed with a male child.\"\u003c/p>\n\u003cp>In\u003cem> The Breath of a Wok\u003c/em>, Lijun Wang, Chinese-American author Amy Tan's sister, shares her dumpling-making memories:\u003c/p>\n\u003cblockquote>\n\u003cp>\" 'As the \u003cem>jiao-zi\u003c/em> boiled it was important not to remove the lid too soon,' says Lijun. 'If you did, it could mean that you'd lose your fortune in the coming year. Sometimes we would put a coin inside one dumpling for luck. On New Year's morning, it was customary not to cook but we were always happy to eat leftover warmed \u003cem>jiao-zi\u003c/em>,' recalls Lijun fondly.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>And historically, says Anderson, it just made sense to make dumplings when you wanted a little celebration but didn't have a lot of money or food. \"In northern China, food was pretty scarce, especially this late in the winter. You're down to what little meat and flour you've got left. You stretch the meat as far as possible,\" Anderson says.\u003c/p>\n\u003cp>So why the Chinese new year obsession with wealth, long life and fertility?\u003c/p>\n\u003cp>\"Remember, you're dealing with a place where until very, very recently, starvation was the main cause of death. Getting wealth, fertility and long life was what they wanted,\" Anderson says.\u003c/p>\n\u003cp>But really, don't we all want that?\u003c/p>\n\u003cp>\u003cem>Want to give dumplings a go? Try NPR contributor T. Susan Chang's \u003ca href=\"http://www.npr.org/2011/02/02/5169592/new-years-promises-wrapped-in-gold\">recipes\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chinese Astrology and Food Favorites in the Year of the Snake",
"title": "Chinese Astrology and Food Favorites in the Year of the Snake",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Year-of-SNAKE1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55964\" alt=\"Year of the Snake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Year-of-SNAKE1000.jpg\" width=\"1000\" height=\"657\">\u003c/a>\u003c/p>\n\u003cp>Illustrations by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE SNAKE\u003c/strong>\u003cbr>\nI just discovered that I am a Snake. The Chinese Zodiac celebrates the Snake every 12 years and February 10 will kickoff a significant year for all us charmers. I am proud to share my Snake-hood with Abraham Lincoln, John F. Kennedy, Martin Luther King, Pablo Picasso, Bob Dylan and Oprah Winfrey.\u003c/p>\n\u003cp>Having not paid too much attention to my slithery side, I recently turned for some expert advice to San Francisco professional astrologer and author \u003ca href=\"http://www.susanlevitt.com/\">Susan Levitt,\u003c/a> who reassured me that the Snake in the Chinese Zodiac is not the evil temptress of the Garden of Eden, but a wise, intuitive and magical creature who appreciates art and beauty, and is the feminine side of the powerful Dragon.\u003c/p>\n\u003cp>As the Snake sheds its skin, this should be a year of transformation for everyone, she explained, where rewards will be found from looking inward into the world of spirit, instead of focusing on the outer world of material things.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Enlightening information, but as a food writer, my obvious next question to Levitt was how the year of the Snake and the Chinese Zodiac relate to what I eat. In the spirit of fun, Levitt offered me the following descriptions of the 12 animals in the Chinese Zodiac and their relationship to food.\u003c/p>\n\u003cp>People born in the Year of the Snake, she said, focus on quality over quantity, and follow the maxim, “less is more.” They are drawn to organic and other fine ingredients, and would rather have one piece of the best dark chocolate than a whole box of cheap chocolate. That characterization totally fits for me and explains the reason I continually have to hide the chocolate in my house from my “Monkey” daughter – read on to find out why.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55981\" alt=\"The Monkey. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey1000.jpg\" width=\"1000\" height=\"756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE MONKEY\u003c/strong>\u003cbr>\nRestless Monkeys tend to eat erratically and like a lot of candy. So they need to slow down and work against their crazy, candy-eating Monkey tendencies and learn to shop and plan meals.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ox1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55974\" alt=\"The Ox. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ox1000.jpg\" width=\"1000\" height=\"769\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE OX\u003c/strong>\u003cbr>\nConversely, the hardworking Ox is a solid and steady beast. People born in the Year of the Ox appreciate three square meals a day, dinner on the table at 7pm and a nice, dependable bowl of oatmeal for breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/horse1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55979\" alt=\"The Horse. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/horse1000.jpg\" width=\"1000\" height=\"657\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE HORSE\u003c/strong>\u003cbr>\nThe strong Horse is an athlete and is drawn to trail mix and power bars. People born in the Year of the Horse should make sure to have plenty of fruit and other healthy snacks to keep their energy up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rat-and-dragon1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55976\" alt=\"The Rat and The Dragon. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rat-and-dragon1000.jpg\" width=\"1000\" height=\"645\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE RAT AND THE DRAGON\u003c/strong>\u003cbr>\nSome animals in the Chinese Zodiac, Levitt tells me, have similar dining preferences and would enjoy sharing a meal. For example, the Rat is a connoisseur who likes to be the first to try new restaurants. The Dragon loves living large and entertaining at big banquets. This pair of gourmands would have a blast going out to fancy restaurants and impressing others by ordering only the best.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tiger-and-Dog1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55965\" alt=\"Tiger and Dog. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tiger-and-Dog1000.jpg\" width=\"1000\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE TIGER AND THE DOG\u003c/strong>\u003cbr>\nOn the whole, the Tiger and the Dog love meat (but of course, Levitt allowed that that there could be a Dog who is a vegetarian as well). The independent Tiger tends to grab food on the go. Perhaps the reliable Dog can influence the Tiger to slow down enough so that they could share a thick, juicy steak together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sheep-and-rabbit1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55977\" alt=\"The Sheep and The Rabbit. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sheep-and-rabbit1000.jpg\" width=\"1000\" height=\"656\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE SHEEP AND THE RABBIT\u003c/strong>\u003cbr>\nBoth the Sheep and the Rabbit appreciate the artistic. The social Sheep enjoys selecting fresh fruits and greens from the farmers market. The Rabbit pays attention to the beauty of how food is plated. They could share a salad of fancy greens, especially foraged ones, decorated with edible flowers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chicken1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55978\" alt=\"The Rooster. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chicken1000.jpg\" width=\"1000\" height=\"797\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE ROOSTER\u003c/strong>\u003cbr>\nThe Rooster is a fussy eater. Levitt advises Roosters that it's a good time to try out some new tastes. Smart Rooster learns quickly from cookbooks and then can improvise.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pig1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55975\" alt=\"The Pig. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pig1000.jpg\" width=\"1000\" height=\"604\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE PIG\u003c/strong>\u003cbr>\nAnd in keeping with its character, Pig loves to feast, especially on comfort foods like ice cream. Those born under the porcine sign tend to overeat, but make good chefs. \"They also enjoy their booze,” Levitt tells me. Not surprising to find that Ernest Hemingway, Alfred Hitchcock and Arnold Schwarzenegger, who all seem to savor the pleasures of the table, are all Pigs.\u003c/p>\n\u003cp>+++++++++++++++\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\nSan Francisco's \u003ca href=\"http://www.chineseparade.com/\">Chinese New Year Parade\u003c/a>, will take place on Saturday, February 23, 2013, at 5:15 p.m. and includes colorful traditional Chinese costumes and floats, fireworks and firecrackers.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Chinese_astrology\">Find out your Chinese Astrology Sign!\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>For astrology readings and more in-depth information:\u003c/strong>\u003c/p>\n\u003cp>SUSAN LEVITT\u003cbr>\n\u003cstrong>Website\u003c/strong>: \u003ca href=\"http://www.susanlevitt.com/\">susanlevitt.com\u003c/a>\u003cbr>\n\u003cstrong>Blog\u003c/strong>: \u003ca href=\"http://susanlevitt.wordpress.com/\">susanlevitt.wordpress.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter\u003c/strong>:\u003ca href=\"http://twitter.com/AstrologyTweet\">@AstrologyTweet\u003c/a>\u003cbr>\n\u003cstrong>Facebook\u003c/strong>: \u003ca href=\"https://www.facebook.com/pages/Susan-Levitt-Tarot-Astrology-Feng-Shui/107153583791?ref=hl\">Susan Levitt-Tarot-Astrology-Feng-Shui\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Special thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>, for creating the illustrations above. \u003ca href=\"http://lilavolkas.wix.com/artist\">Lila is an artist and photographer\u003c/a>. We previously collaborated on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/29/lucky-foods-for-new-year-2013-%E2%80%93-we%E2%80%99re-going-to-need-them/\">Lucky Foods for 2013\u003c/a>, a collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/27/food-speaks-in-many-tongues/\">Food Idioms in 17 languages\u003c/a> and a story about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/20/we%E2%80%99ll-always-have-tea-time-in-paris/\">Parisian Tea salons\u003c/a>.\u003c/p>\n\u003cdiv>\u003c/div>\n\n",
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"excerpt": "To celebrate The Year of the Snake, Bay Area Bites playfully examines the food habits of each animal sign in the Chinese Zodiac. Are you a fussy Rooster, a junk food loving Monkey or a trendy Rat who has to be the first to try the newest restaurant? ",
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"description": "To celebrate The Year of the Snake, Bay Area Bites playfully examines the food habits of each animal sign in the Chinese Zodiac. Are you a fussy Rooster, a junk food loving Monkey or a trendy Rat who has to be the first to try the newest restaurant? ",
"title": "Chinese Astrology and Food Favorites in the Year of the Snake | KQED",
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"headline": "Chinese Astrology and Food Favorites in the Year of the Snake",
"datePublished": "2013-02-06T11:51:39-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Year-of-SNAKE1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55964\" alt=\"Year of the Snake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Year-of-SNAKE1000.jpg\" width=\"1000\" height=\"657\">\u003c/a>\u003c/p>\n\u003cp>Illustrations by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE SNAKE\u003c/strong>\u003cbr>\nI just discovered that I am a Snake. The Chinese Zodiac celebrates the Snake every 12 years and February 10 will kickoff a significant year for all us charmers. I am proud to share my Snake-hood with Abraham Lincoln, John F. Kennedy, Martin Luther King, Pablo Picasso, Bob Dylan and Oprah Winfrey.\u003c/p>\n\u003cp>Having not paid too much attention to my slithery side, I recently turned for some expert advice to San Francisco professional astrologer and author \u003ca href=\"http://www.susanlevitt.com/\">Susan Levitt,\u003c/a> who reassured me that the Snake in the Chinese Zodiac is not the evil temptress of the Garden of Eden, but a wise, intuitive and magical creature who appreciates art and beauty, and is the feminine side of the powerful Dragon.\u003c/p>\n\u003cp>As the Snake sheds its skin, this should be a year of transformation for everyone, she explained, where rewards will be found from looking inward into the world of spirit, instead of focusing on the outer world of material things.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Enlightening information, but as a food writer, my obvious next question to Levitt was how the year of the Snake and the Chinese Zodiac relate to what I eat. In the spirit of fun, Levitt offered me the following descriptions of the 12 animals in the Chinese Zodiac and their relationship to food.\u003c/p>\n\u003cp>People born in the Year of the Snake, she said, focus on quality over quantity, and follow the maxim, “less is more.” They are drawn to organic and other fine ingredients, and would rather have one piece of the best dark chocolate than a whole box of cheap chocolate. That characterization totally fits for me and explains the reason I continually have to hide the chocolate in my house from my “Monkey” daughter – read on to find out why.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55981\" alt=\"The Monkey. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey1000.jpg\" width=\"1000\" height=\"756\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE MONKEY\u003c/strong>\u003cbr>\nRestless Monkeys tend to eat erratically and like a lot of candy. So they need to slow down and work against their crazy, candy-eating Monkey tendencies and learn to shop and plan meals.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ox1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55974\" alt=\"The Ox. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ox1000.jpg\" width=\"1000\" height=\"769\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE OX\u003c/strong>\u003cbr>\nConversely, the hardworking Ox is a solid and steady beast. People born in the Year of the Ox appreciate three square meals a day, dinner on the table at 7pm and a nice, dependable bowl of oatmeal for breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/horse1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55979\" alt=\"The Horse. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/horse1000.jpg\" width=\"1000\" height=\"657\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE HORSE\u003c/strong>\u003cbr>\nThe strong Horse is an athlete and is drawn to trail mix and power bars. People born in the Year of the Horse should make sure to have plenty of fruit and other healthy snacks to keep their energy up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rat-and-dragon1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55976\" alt=\"The Rat and The Dragon. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/rat-and-dragon1000.jpg\" width=\"1000\" height=\"645\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE RAT AND THE DRAGON\u003c/strong>\u003cbr>\nSome animals in the Chinese Zodiac, Levitt tells me, have similar dining preferences and would enjoy sharing a meal. For example, the Rat is a connoisseur who likes to be the first to try new restaurants. The Dragon loves living large and entertaining at big banquets. This pair of gourmands would have a blast going out to fancy restaurants and impressing others by ordering only the best.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tiger-and-Dog1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55965\" alt=\"Tiger and Dog. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tiger-and-Dog1000.jpg\" width=\"1000\" height=\"700\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE TIGER AND THE DOG\u003c/strong>\u003cbr>\nOn the whole, the Tiger and the Dog love meat (but of course, Levitt allowed that that there could be a Dog who is a vegetarian as well). The independent Tiger tends to grab food on the go. Perhaps the reliable Dog can influence the Tiger to slow down enough so that they could share a thick, juicy steak together.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sheep-and-rabbit1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55977\" alt=\"The Sheep and The Rabbit. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/sheep-and-rabbit1000.jpg\" width=\"1000\" height=\"656\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE SHEEP AND THE RABBIT\u003c/strong>\u003cbr>\nBoth the Sheep and the Rabbit appreciate the artistic. The social Sheep enjoys selecting fresh fruits and greens from the farmers market. The Rabbit pays attention to the beauty of how food is plated. They could share a salad of fancy greens, especially foraged ones, decorated with edible flowers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chicken1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55978\" alt=\"The Rooster. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chicken1000.jpg\" width=\"1000\" height=\"797\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE ROOSTER\u003c/strong>\u003cbr>\nThe Rooster is a fussy eater. Levitt advises Roosters that it's a good time to try out some new tastes. Smart Rooster learns quickly from cookbooks and then can improvise.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pig1000.jpg\">\u003cimg class=\"aligncenter size-full wp-image-55975\" alt=\"The Pig. Illustration by Lila Volkas\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pig1000.jpg\" width=\"1000\" height=\"604\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>THE PIG\u003c/strong>\u003cbr>\nAnd in keeping with its character, Pig loves to feast, especially on comfort foods like ice cream. Those born under the porcine sign tend to overeat, but make good chefs. \"They also enjoy their booze,” Levitt tells me. Not surprising to find that Ernest Hemingway, Alfred Hitchcock and Arnold Schwarzenegger, who all seem to savor the pleasures of the table, are all Pigs.\u003c/p>\n\u003cp>+++++++++++++++\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\nSan Francisco's \u003ca href=\"http://www.chineseparade.com/\">Chinese New Year Parade\u003c/a>, will take place on Saturday, February 23, 2013, at 5:15 p.m. and includes colorful traditional Chinese costumes and floats, fireworks and firecrackers.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Chinese_astrology\">Find out your Chinese Astrology Sign!\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>For astrology readings and more in-depth information:\u003c/strong>\u003c/p>\n\u003cp>SUSAN LEVITT\u003cbr>\n\u003cstrong>Website\u003c/strong>: \u003ca href=\"http://www.susanlevitt.com/\">susanlevitt.com\u003c/a>\u003cbr>\n\u003cstrong>Blog\u003c/strong>: \u003ca href=\"http://susanlevitt.wordpress.com/\">susanlevitt.wordpress.com\u003c/a>\u003cbr>\n\u003cstrong>Twitter\u003c/strong>:\u003ca href=\"http://twitter.com/AstrologyTweet\">@AstrologyTweet\u003c/a>\u003cbr>\n\u003cstrong>Facebook\u003c/strong>: \u003ca href=\"https://www.facebook.com/pages/Susan-Levitt-Tarot-Astrology-Feng-Shui/107153583791?ref=hl\">Susan Levitt-Tarot-Astrology-Feng-Shui\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Special thanks to \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>, for creating the illustrations above. \u003ca href=\"http://lilavolkas.wix.com/artist\">Lila is an artist and photographer\u003c/a>. We previously collaborated on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/29/lucky-foods-for-new-year-2013-%E2%80%93-we%E2%80%99re-going-to-need-them/\">Lucky Foods for 2013\u003c/a>, a collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/27/food-speaks-in-many-tongues/\">Food Idioms in 17 languages\u003c/a> and a story about \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/20/we%E2%80%99ll-always-have-tea-time-in-paris/\">Parisian Tea salons\u003c/a>.\u003c/p>\n\u003cdiv>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sizzling Wok and Lucky Foods Welcome the Chinese New Year of the Dragon",
"title": "Sizzling Wok and Lucky Foods Welcome the Chinese New Year of the Dragon",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\" alt=\"dragons\" title=\"dragons\" width=\"560\" height=\"513\" class=\"alignnone size-full wp-image-37942\">\u003c/a>\u003c/p>\n\u003cp>The Year of the Dragon roars into town today, with \u003ca href=\"http://www.sanfranciscochinatown.com/events/index.html\">two weeks of celebrations\u003c/a> capped by the famous Chinatown Parade on February 11. Saturday, I attended a New Year’s themed buffet lunch and wok cooking demonstration by acclaimed cookbook author and San Francisco native, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, in \u003ca href=\"http://www.yelp.com/biz/louies-california-chinese-cuisine-san-francisco\">Louie’s restaurant\u003c/a>, a Chinatown institution.\u003c/p>\n\u003cp>Young —wearing a lucky red-colored top, as are many other attendees— greets her audience by reminding us that New Year’s is “the most important holiday in the Chinese calendar. It’s about renewal, rebirth and family togetherness.” Of all the animals in the \u003ca href=\"http://www.bellaonline.com/articles/art174837.asp\">Chinese horoscope\u003c/a>, the mythical dragon is thought to embody power and success. Those born under its the sign are believed to be exceptionally intelligent, creative, charismatic, fearless, lucky, generous, confident, innovative, passionate but unpredictable. No wonder millions of Chinese people are waiting to get married, start businesses and have babies this year.\u003c/p>\n\u003cfigure id=\"attachment_37949\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\" alt=\"grace young\" title=\"grace young\" width=\"300\" height=\"457\" class=\"size-full wp-image-37949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Grace Young. Photo courtesy of Steven Mark Neeham\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The powerful dragon is a good symbol for Grace Young, a determined woman on a mission. Her goal: to rejuvenate authentic Chinese home cooking by keeping the wok tradition alive. “For 2000 years, the wok has been the iron thread that has bound Chinese culinary culture.” she says. “Now is the first time in his history that it’s at risk of being lost.” Non-stick woks are destroying Chinese home cooking,” declares Young passionately. “The food doesn’t taste right, because you can’t get it to sear and caramelize properly. It ends up braised and soggy. Non-stick cookware is not meant for the high heat necessary for stir-fries.” She prefers a flat-bottom, 14-inch carbon steel wok, with a long wooden handle, which can be seasoned to a warm burnished gold, like the one she is using today to make spicy long beans with sausage and mushrooms, a dish her mother taught her.\u003c/p>\n\u003cp>Besides coming to celebrate the new year with her family in San Francisco, Young is on a tour to promote and sign copies of her latest book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-3/\">Stir-Frying to the Sky’s Edge\u003c/a>, winner of the James Beard International Cookbook Award, which has taken her to Chinese diaspora communities around the world and steeled her resolve to share the secrets of the wok with as many home cooks as possible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\" alt=\"grace in action\" title=\"grace in action\" width=\"560\" height=\"581\" class=\"alignnone size-full wp-image-37948\">\u003c/a>\u003cbr>\nYoung demonstrates how to judge when the preheated wok is hot enough (as soon as a drop of water evaporates on contact) then swirls in the oil and quickly adds her vegetables. One tip she imparts is to listen to your food cook, “That sizzle is the wok talking to you. If you don’t hear it, it’s not hot enough.” Her green beans turn out crunchy with a delicate, smoky wok flavor, which Young says sets it apart from stir-fries made in a skillet or non-stick cookware.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\" alt=\"long beans\" title=\"long beans\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-37950\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile, upstairs, a Chinese calligrapher inks lucky characters on red paper, and the guests line up to fill their plates with lucky foods. Wilma Pang, one of the organizers of today’s event, under the auspices of \u003ca href=\"http://wn.com/A_Better_Chinatown_Tomorrow\">A Better Chinatown Tomorrow\u003c/a>, explains the symbolism of the foods arranged on the buffet table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\" alt=\"Calligraphy and dumplings\" title=\"Calligraphy and dumplings\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-37947\">\u003c/a>\u003cbr>\nMany dishes are considered lucky because their Chinese names are homonyms for auspicious goals; others insure a good year because of their shapes or colors.\u003c/p>\n\u003cp>“The word for celery (choi) is a homonym for hard work,” Pang explains, and it portends the monetary result of all that effort. Green onions stand for intelligence; the turnip cake signifies that things will keep getting better. The apple means smooth sailing ahead and the tangerine is considered lucky because its orange color connects to gold. Its leaves represent growth and prosperity. \u003c/p>\n\u003cp>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\">dumplings\u003c/a>. Traditionally, dumplings are made on New Years Eve by all the members of the family, working together. Their shape represents gold ingots and so symbolizes good fortune for the upcoming year. “The more you make, it’s like putting money in the bank,” says Pang. “And often, we hide a coin in one dumpling for a lucky diner to find.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\" alt=\"whole chicken\" title=\" whole chicken \" width=\"560\" height=\"453\" class=\"alignnone size-full wp-image-37946\">\u003c/a>\u003c/p>\n\u003cp>Pang points out the chicken with its head and feet still attached. “Very important to cook an entire chicken, for family togetherness.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\" alt=\"cookies\" title=\"cookies\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37945\">\u003c/a>\u003cbr>\n“See these cookies that open up with a smiling face, they represent happiness,” says Pang.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\" alt=\"arrowroot\" title=\"arrowroot \" width=\"560\" height=\"282\" class=\"alignnone size-full wp-image-37944\">\u003c/a>\u003c/p>\n\u003cp>During the meal, there is one dish that has even the Chinese diners stumped. What are those roundish starchy vegetables? “Arrowroot,” Pang answers and holds up a fresh one, slyly smiling as she explains, “See this shape, with the little part that sticks out – that’s for having boy babies.”\u003c/p>\n\u003cp>After lunch, I have a chance to chat with Grace Young and ask her a few questions.\u003c/p>\n\u003cp>She grew up eating the traditional Cantonese foods her parents prepared. But at age 12, discovered Julia Child on TV and became fascinated with French cooking, and its entirely different culinary vocabulary. After apprenticing with French chef Josephine Araldo in San Francisco, Young moved to New York in 1979, and worked writing and testing recipes for General Foods. Then she ran the test kitchen at Time Life Books for 18 years, and produced more than 40 cookbooks that spanned the globe.\u003c/p>\n\u003cp>A chance comment from a cousin ignited the spark of Young’s passion to explore her own family’s culinary culture. Her cousin said, ”When it comes to Chinese cooking, I don’t even try because you can’t beat the Chinese take-out in San Francisco.” Young feared that if most second generation Chinese shared her cousin’s indifference towards learning to make the food of their ancestors, a wealth of authentic recipes and foodways might disappear. \u003c/p>\n\u003cp>For three years, she made numerous visits to San Francisco to learn her parents’ and family’s recipes. This led to her parents sharing stories about customs and traditions associated with the food, as well as tales from their lives in China that she had never heard before. Young’s first book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-1/\">The Wisdom of the Chinese Kitchen\u003c/a>, was published in 1999 and won the IACP Best International Cookbook. Young is proudest of this book because she feels it preserves traditional Chinese home cooking. \u003c/p>\n\u003cp>\u003cstrong>Is the dish you made today special for Chinese New Year's?\u003c/strong>\u003cbr>\nNot specifically, but it has mushrooms which grow quickly and so symbolize prosperity. I made this dish today because it’s one of my mother’s favorites. Now that she’s getting older and doesn’t cook, I’m so grateful I have recorded her recipes in my book. When I go back and reread them, it’s as if I can hear her still talking to me through the recipes. For all these years, she always made the New Year’s Eve meal and now in the last few years I am able, through my book, to make it for her. It’s ironic because I always thought that I was writing for the next generation. And in a million years I never dreamed I would give this back to my mother. When I make her a special New Year’s dish, like turnip cake, her face lights up, because food is memory.\u003c/p>\n\u003cp>\u003cstrong>Is there a certain dish you always have for New Year's eve dinner?\u003c/strong>\u003cbr>\nFish is the standard dish at the end of the meal. The word for fish “yu” means wish and signifies abundance. It is essential to serve the complete fish, with the head and tail attached to ensure a good beginning and end to the year. Traditionally purchased live from a tank where one can pick out a strong swimmer, the poached fish with scallions and ginger is served as the last course of the New Year’s Eve feast, but not completely consumed. The leftovers are eaten the next day, so that its abundance will spill over into the New Year. Lobster, as the king of the ocean, represents the energy of the dragon. But any seafood is auspicious. Shrimp, whose name ha sounds like laughter, represents happiness; the shells of clams and scallops resemble old Chinese coins and therefore portend prosperity. Also, the clam shells open as you stir fry them, signifying a new beginning.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between the Chinatowns in San Francisco and New York?\u003c/strong>\u003cbr>\nFor me, San Francisco Chinatown has such sweet memories. My father was a liquor salesman and so the owners of every restaurant and shop knew him and gave us a special welcome. Plus, the produce in California is so much more abundant and pristine in quality, especially the Asian vegetables. I love the hustle bustle and energy of shopping on Stockton Street. When a grocer brings out a new box of baby bok choy or snow pea shoots and rips it open, all of a sudden everyone lunges towards it with frenzied excitement and all these hands try to grab the freshest greens.\u003c/p>\n\u003cp>As we finish our interview, I accompany Grace on a short walk to \u003ca href=\"http://www.wokshop.com/\">The Wok Shop\u003c/a>, a bustling little warren, filled chock-a-block with woks, gadgets and cooking accessories, whose owner Tane Chan graciously provided the seasoned wok for today’s cooking demonstration. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\" alt=\"wok shop\" title=\"wok shop\" width=\"560\" height=\"553\" class=\"alignnone size-full wp-image-37943\">\u003c/a>\u003cbr>\n“This is the best wok store in the whole country,” says Grace as she leads me right to the tower of carbonized steel flat bottom woks (only $24.95). And I gladly buy one. No use resisting the power of the dragon.\u003c/p>\n\n",
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"excerpt": "At an event to mark The Year of the Dragon, Grace Young, prize winning cookbook author and wok missionary, explains why 2000 years of cooking in a real wok is the soul of Chinese cuisine. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\" alt=\"dragons\" title=\"dragons\" width=\"560\" height=\"513\" class=\"alignnone size-full wp-image-37942\">\u003c/a>\u003c/p>\n\u003cp>The Year of the Dragon roars into town today, with \u003ca href=\"http://www.sanfranciscochinatown.com/events/index.html\">two weeks of celebrations\u003c/a> capped by the famous Chinatown Parade on February 11. Saturday, I attended a New Year’s themed buffet lunch and wok cooking demonstration by acclaimed cookbook author and San Francisco native, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, in \u003ca href=\"http://www.yelp.com/biz/louies-california-chinese-cuisine-san-francisco\">Louie’s restaurant\u003c/a>, a Chinatown institution.\u003c/p>\n\u003cp>Young —wearing a lucky red-colored top, as are many other attendees— greets her audience by reminding us that New Year’s is “the most important holiday in the Chinese calendar. It’s about renewal, rebirth and family togetherness.” Of all the animals in the \u003ca href=\"http://www.bellaonline.com/articles/art174837.asp\">Chinese horoscope\u003c/a>, the mythical dragon is thought to embody power and success. Those born under its the sign are believed to be exceptionally intelligent, creative, charismatic, fearless, lucky, generous, confident, innovative, passionate but unpredictable. No wonder millions of Chinese people are waiting to get married, start businesses and have babies this year.\u003c/p>\n\u003cfigure id=\"attachment_37949\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\" alt=\"grace young\" title=\"grace young\" width=\"300\" height=\"457\" class=\"size-full wp-image-37949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Grace Young. Photo courtesy of Steven Mark Neeham\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The powerful dragon is a good symbol for Grace Young, a determined woman on a mission. Her goal: to rejuvenate authentic Chinese home cooking by keeping the wok tradition alive. “For 2000 years, the wok has been the iron thread that has bound Chinese culinary culture.” she says. “Now is the first time in his history that it’s at risk of being lost.” Non-stick woks are destroying Chinese home cooking,” declares Young passionately. “The food doesn’t taste right, because you can’t get it to sear and caramelize properly. It ends up braised and soggy. Non-stick cookware is not meant for the high heat necessary for stir-fries.” She prefers a flat-bottom, 14-inch carbon steel wok, with a long wooden handle, which can be seasoned to a warm burnished gold, like the one she is using today to make spicy long beans with sausage and mushrooms, a dish her mother taught her.\u003c/p>\n\u003cp>Besides coming to celebrate the new year with her family in San Francisco, Young is on a tour to promote and sign copies of her latest book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-3/\">Stir-Frying to the Sky’s Edge\u003c/a>, winner of the James Beard International Cookbook Award, which has taken her to Chinese diaspora communities around the world and steeled her resolve to share the secrets of the wok with as many home cooks as possible.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\" alt=\"grace in action\" title=\"grace in action\" width=\"560\" height=\"581\" class=\"alignnone size-full wp-image-37948\">\u003c/a>\u003cbr>\nYoung demonstrates how to judge when the preheated wok is hot enough (as soon as a drop of water evaporates on contact) then swirls in the oil and quickly adds her vegetables. One tip she imparts is to listen to your food cook, “That sizzle is the wok talking to you. If you don’t hear it, it’s not hot enough.” Her green beans turn out crunchy with a delicate, smoky wok flavor, which Young says sets it apart from stir-fries made in a skillet or non-stick cookware.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\" alt=\"long beans\" title=\"long beans\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-37950\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile, upstairs, a Chinese calligrapher inks lucky characters on red paper, and the guests line up to fill their plates with lucky foods. Wilma Pang, one of the organizers of today’s event, under the auspices of \u003ca href=\"http://wn.com/A_Better_Chinatown_Tomorrow\">A Better Chinatown Tomorrow\u003c/a>, explains the symbolism of the foods arranged on the buffet table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\" alt=\"Calligraphy and dumplings\" title=\"Calligraphy and dumplings\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-37947\">\u003c/a>\u003cbr>\nMany dishes are considered lucky because their Chinese names are homonyms for auspicious goals; others insure a good year because of their shapes or colors.\u003c/p>\n\u003cp>“The word for celery (choi) is a homonym for hard work,” Pang explains, and it portends the monetary result of all that effort. Green onions stand for intelligence; the turnip cake signifies that things will keep getting better. The apple means smooth sailing ahead and the tangerine is considered lucky because its orange color connects to gold. Its leaves represent growth and prosperity. \u003c/p>\n\u003cp>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\">dumplings\u003c/a>. Traditionally, dumplings are made on New Years Eve by all the members of the family, working together. Their shape represents gold ingots and so symbolizes good fortune for the upcoming year. “The more you make, it’s like putting money in the bank,” says Pang. “And often, we hide a coin in one dumpling for a lucky diner to find.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\" alt=\"whole chicken\" title=\" whole chicken \" width=\"560\" height=\"453\" class=\"alignnone size-full wp-image-37946\">\u003c/a>\u003c/p>\n\u003cp>Pang points out the chicken with its head and feet still attached. “Very important to cook an entire chicken, for family togetherness.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\" alt=\"cookies\" title=\"cookies\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37945\">\u003c/a>\u003cbr>\n“See these cookies that open up with a smiling face, they represent happiness,” says Pang.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\" alt=\"arrowroot\" title=\"arrowroot \" width=\"560\" height=\"282\" class=\"alignnone size-full wp-image-37944\">\u003c/a>\u003c/p>\n\u003cp>During the meal, there is one dish that has even the Chinese diners stumped. What are those roundish starchy vegetables? “Arrowroot,” Pang answers and holds up a fresh one, slyly smiling as she explains, “See this shape, with the little part that sticks out – that’s for having boy babies.”\u003c/p>\n\u003cp>After lunch, I have a chance to chat with Grace Young and ask her a few questions.\u003c/p>\n\u003cp>She grew up eating the traditional Cantonese foods her parents prepared. But at age 12, discovered Julia Child on TV and became fascinated with French cooking, and its entirely different culinary vocabulary. After apprenticing with French chef Josephine Araldo in San Francisco, Young moved to New York in 1979, and worked writing and testing recipes for General Foods. Then she ran the test kitchen at Time Life Books for 18 years, and produced more than 40 cookbooks that spanned the globe.\u003c/p>\n\u003cp>A chance comment from a cousin ignited the spark of Young’s passion to explore her own family’s culinary culture. Her cousin said, ”When it comes to Chinese cooking, I don’t even try because you can’t beat the Chinese take-out in San Francisco.” Young feared that if most second generation Chinese shared her cousin’s indifference towards learning to make the food of their ancestors, a wealth of authentic recipes and foodways might disappear. \u003c/p>\n\u003cp>For three years, she made numerous visits to San Francisco to learn her parents’ and family’s recipes. This led to her parents sharing stories about customs and traditions associated with the food, as well as tales from their lives in China that she had never heard before. Young’s first book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-1/\">The Wisdom of the Chinese Kitchen\u003c/a>, was published in 1999 and won the IACP Best International Cookbook. Young is proudest of this book because she feels it preserves traditional Chinese home cooking. \u003c/p>\n\u003cp>\u003cstrong>Is the dish you made today special for Chinese New Year's?\u003c/strong>\u003cbr>\nNot specifically, but it has mushrooms which grow quickly and so symbolize prosperity. I made this dish today because it’s one of my mother’s favorites. Now that she’s getting older and doesn’t cook, I’m so grateful I have recorded her recipes in my book. When I go back and reread them, it’s as if I can hear her still talking to me through the recipes. For all these years, she always made the New Year’s Eve meal and now in the last few years I am able, through my book, to make it for her. It’s ironic because I always thought that I was writing for the next generation. And in a million years I never dreamed I would give this back to my mother. When I make her a special New Year’s dish, like turnip cake, her face lights up, because food is memory.\u003c/p>\n\u003cp>\u003cstrong>Is there a certain dish you always have for New Year's eve dinner?\u003c/strong>\u003cbr>\nFish is the standard dish at the end of the meal. The word for fish “yu” means wish and signifies abundance. It is essential to serve the complete fish, with the head and tail attached to ensure a good beginning and end to the year. Traditionally purchased live from a tank where one can pick out a strong swimmer, the poached fish with scallions and ginger is served as the last course of the New Year’s Eve feast, but not completely consumed. The leftovers are eaten the next day, so that its abundance will spill over into the New Year. Lobster, as the king of the ocean, represents the energy of the dragon. But any seafood is auspicious. Shrimp, whose name ha sounds like laughter, represents happiness; the shells of clams and scallops resemble old Chinese coins and therefore portend prosperity. Also, the clam shells open as you stir fry them, signifying a new beginning.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between the Chinatowns in San Francisco and New York?\u003c/strong>\u003cbr>\nFor me, San Francisco Chinatown has such sweet memories. My father was a liquor salesman and so the owners of every restaurant and shop knew him and gave us a special welcome. Plus, the produce in California is so much more abundant and pristine in quality, especially the Asian vegetables. I love the hustle bustle and energy of shopping on Stockton Street. When a grocer brings out a new box of baby bok choy or snow pea shoots and rips it open, all of a sudden everyone lunges towards it with frenzied excitement and all these hands try to grab the freshest greens.\u003c/p>\n\u003cp>As we finish our interview, I accompany Grace on a short walk to \u003ca href=\"http://www.wokshop.com/\">The Wok Shop\u003c/a>, a bustling little warren, filled chock-a-block with woks, gadgets and cooking accessories, whose owner Tane Chan graciously provided the seasoned wok for today’s cooking demonstration. \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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\" alt=\"wok shop\" title=\"wok shop\" width=\"560\" height=\"553\" class=\"alignnone size-full wp-image-37943\">\u003c/a>\u003cbr>\n“This is the best wok store in the whole country,” says Grace as she leads me right to the tower of carbonized steel flat bottom woks (only $24.95). And I gladly buy one. No use resisting the power of the dragon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tet Celebrations and Vietnamese Eats",
"title": "Tet Celebrations and Vietnamese Eats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Tet\u003c/strong> (the Vietnamese Lunar New Year celebration) officially kicks off on February 3rd, but the \u003ca href=\"http://vietccsf.org/viet/\">Vietnamese Community Center of San Francisco\u003c/a> will be getting the party started early today with its \u003cstrong>15th Annual Tet Festival\u003c/strong> taking place in the Tenderloin's Little Saigon (Larkin Street, between Eddy and O'Farrell). There will be firecrackers and lion dancing, games, arts and crafts, and of course, food.\u003c/p>\n\u003cp>For those celebrating in the South Bay, the massive \u003ca href=\"http://www.hoitetfairgrounds.org/\">Tet Festival in San Jose\u003c/a> will be held February 5 & 6 at the Santa Clara County Fairgrounds. \u003c/p>\n\u003cp>This year is the \u003ca href=\"http://en.wikipedia.org/wiki/Cat_(zodiac)\">Vietnamese Year of the Cat\u003c/a> (the only animal symbol in the Vietnamese zodiac that doesn't match the Chinese zodiac). Tet is celebrated on the same day as Chinese New Year, and many of the traditions are similar. People travel home to celebrate with their family, houses are cleaned, lucky money is given to children, and special dishes are cooked. \u003c/p>\n\u003cp>In honor of Tet, here's a list of some of our favorite \u003cstrong>Vietnamese Eats\u003c/strong> in San Francisco:\u003c/p>\n\u003cp>\u003cstrong>1) Whole Roasted Dungeness Crab & Garlic Noodles (Crustacean)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/crustacean-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/crustacean-2.jpg\" alt=\"Roasted Dungeness Crab, Crustacean\" title=\"Roasted Dungeness Crab, Crustacean\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22365\">\u003c/a>\u003cbr>\n\u003cem>Roasted Dungeness Crab, Crustacean\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The An family fled Saigon in 1975 and settled in San Francisco. Since then, their two restaurants \u003ca href=\"http://blogs.kqed.org/checkplease/2009/04/16/thanh-long-restaurant-restaurant-info/\">Thanh Long\u003c/a> and \u003ca href=\"http://www.anfamily.com/Restaurants/crustacean_sanfrancisco/displaypages/homepage.html\">Crustacean\u003c/a> have been delighting the Bay Area with their well-guarded family recipes. The restaurants even have a secret kitchen, a small windowless room within the main kitchen, where only family members are allowed to enter to prepare special signature sauces and dishes like their famous \u003cstrong>Whole Roasted Dungeness Crab\u003c/strong> and \u003cstrong>Garlic Noodles\u003c/strong>. The crab is succulent and blooming with roasted garlic and fragrant Vietnamese peppercorns. The garlic noodles are addictively good. However, vampires (and first dates) beware, the abundance of roasted garlic in these noodles will stay with you all night. \u003c/p>\n\u003cp>\u003cstrong>2) Beef Pho Tai (Bodega Bistro)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bodega-bistro-1.jpg\" alt=\"Pho Tai, Bodega Bistro\" title=\"Pho Tai, Bodega Bistro\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22364\">\u003cbr>\n\u003cem>Pho Tai, Bodega Bistro\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Beef Pho Tai\u003c/strong> at \u003ca href=\"http://lickmyspoon.com/sfeats/chilly-weather-prime-pho-slurping-weather/\">Bodega Bistro\u003c/a> is one of my go-to comfort meals in town. The broth is rich and flavorful, the strips of rare steak are tender, and best of all, the thin rice noodles have a wonderful spring to them. No soggy noodles here. Bodega Bistro cooks them perfectly al dente. The style of pho here is typical of southern Vietnam, which means each bowl is served with herby fresh greens like green onions, cilantro, Thai basil, and crunchy bean sprouts. Squeeze some lime to brighten up the broth, mix up some hoisin and sriracha for your beef, and slurp away. \u003c/p>\n\u003cp>\u003cstrong>3) Chicken Pho Ga (Turtle Tower)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/turtle-tower-1.jpg\" alt=\"Pho Ga, Turtle Tower\" title=\"Pho Ga, Turtle Tower\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22369\">\u003cbr>\n\u003cem>Pho Ga, Turtle Tower (Photo Credit: Jo Boston, \u003ca href=\"http://jobostonisafoodie.blogspot.com/2010/08/chicken-soup-for-sick-asians-soul.html\">Taking Over the World One Bite at a Time\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>For a taste of northern Vietnamese-style pho, check out \u003ca href=\"http://www.turtletowersf.com/\">Turtle Tower\u003c/a>. Flat, wide noodles, a cleansing broth, topped with only green onions and cilantro (no bean sprouts, basil, or hoisin). The \u003cstrong>Chicken Pho Ga\u003c/strong> is made with free-range chicken and features a light simple broth. If you're feeling under the weather, this nourishing bowl of goodness is a godsend. \u003c/p>\n\u003cp>\u003cstrong>4) Bahn Mi (Saigon Sandwich)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/saigon-sandwich.jpg\" alt=\"Bahn Mi, Saigon Sandwich\" title=\"Bahn Mi, Saigon Sandwich\" width=\"400\" height=\"206\" class=\"alignnone size-full wp-image-22367\">\u003cbr>\n\u003cem>Bahn Mi, Saigon Sandwich (Photo Credit: Kat Lin, \u003ca href=\"http://www.kats9lives.com/2008/10/i-survived-tenderloin-o.html\">Kat's 9 Lives\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>You can't walk through Little Saigon during lunchtime without noticing the perpetual line outside the unassuming \u003cstrong>Saigon Sandwich\u003c/strong>. The good news is that the line moves at a reasonable pace (thank you friendly Vietnamese ladies for having fast nimble fingers). The better news is that your patience will be rewarded with one of the best \u003cstrong>Vietnamese Sandwiches\u003c/strong> in town. Crusty, crackly French bread, slathered with mayo and a mystery meat sauce (tastes better than it sounds), stuffed full of meat, pate, pickled carrots and onion, cilantro and jalapeno. You can have your \u003cstrong>Bahn Mi\u003c/strong> made with grilled pork, chicken, \"fanci\" (steamed) pork, cold cuts, tofu, or the cult favorite, \u003cstrong>meatballs\u003c/strong> (The \u003cstrong>Xiu Mai Bahn Mi\u003c/strong>). At prices ranging from $3.50 to $4.25, this is one delicious steal of a meal. \u003c/p>\n\u003cp>\u003cstrong>5) Vietnamese Drinks (Lee's Sandwiches)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/saigon-1.jpg\" alt=\"Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \" title=\"Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22368\">\u003cbr>\n\u003cem>Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://lickmyspoon.com/sfeats/picnic-in-the-park-saigon-style/\">Lee's Sandwiches\u003c/a> on Larkin Street is part Vietnamese fast food, part mini-mart. They keep a good stock of authentic Vietnamese snacks and baked goods, but my favorite reason to walk into Lee's is the expansive beverage selection. There is \u003ca href=\"http://lickmyspoon.com/foodmusings/vietnamese-coffee-in-pursuit-of-the-perfect-cup-plus-giveaway/\">Vietnamese Iced Coffee\u003c/a> (café sua dá) of course, dripped strong, mixed with sweetened condensed milk, and poured over crushed ice. But there are also more exotic offerings like \u003cstrong>Rainbow Drink (\u003cem>Chè Ba Màu\u003c/em>)\u003c/strong>, a sweet, icy, colorful drink made with red azuki beans, a green pandan jelly, and buttery coconut milk. And, if you see a container of what looks like tadpoles sitting innocently next to the bottled water, don't freak out, it's just \u003ca href=\"http://alteats.files.wordpress.com/2010/05/img_9076.jpg\">Pennyworth Drink\u003c/a> made with basil seeds. \u003c/p>\n\u003cp>\u003cstrong>6) Pork Belly (Le Colonial)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/le-colonial-2.jpg\" alt=\"Thit Kho Chien, Le Colonial\" title=\"Thit Kho Chien, Le Colonial\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22366\">\u003cbr>\n\u003cem>Thit Kho Chien, Le Colonial\u003c/em>\u003c/p>\n\u003cp>Sumptuous and elegant, you feel instantly transported to 1920's French Vietnam when you walk into the breezy dining room of \u003ca href=\"http://blogs.kqed.org/checkplease/2006/10/26/le-colonial-restaurant-info/\">Le Colonial\u003c/a>. Chef Joe Villanueva's \u003cstrong>Thit Kho Chien\u003c/strong> is one of the best pork belly dishes I've ever tasted. It is a confit of \u003cstrong>Berkshire Pork Belly\u003c/strong> that is masterfully prepared -- with a delicately crispy, caramelized crust, and a melt in your mouth texture. It is served with pickled bok choy, Hosui pear and quail egg segments, and drizzled with savory caramel sauce and truffle oil. Simply divine. In celebration of Tet, Le Colonial will be featuring some special dishes on Thursday 2/3. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Story from KQED Radio News:\u003c/strong>\u003cbr>\n\u003cem>\u003cstrong>Vietnamese-Americans Celebrate Lunar New Year\u003c/strong>\u003c/em>\u003cbr>\nThis week marks the most important holiday of the year for Vietnamese-Americans. 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"excerpt": "In honor of Tet, the Vietnamese Lunar New Year, a list of some of our favorite Vietnamese Eats in San Francisco.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Tet\u003c/strong> (the Vietnamese Lunar New Year celebration) officially kicks off on February 3rd, but the \u003ca href=\"http://vietccsf.org/viet/\">Vietnamese Community Center of San Francisco\u003c/a> will be getting the party started early today with its \u003cstrong>15th Annual Tet Festival\u003c/strong> taking place in the Tenderloin's Little Saigon (Larkin Street, between Eddy and O'Farrell). There will be firecrackers and lion dancing, games, arts and crafts, and of course, food.\u003c/p>\n\u003cp>For those celebrating in the South Bay, the massive \u003ca href=\"http://www.hoitetfairgrounds.org/\">Tet Festival in San Jose\u003c/a> will be held February 5 & 6 at the Santa Clara County Fairgrounds. \u003c/p>\n\u003cp>This year is the \u003ca href=\"http://en.wikipedia.org/wiki/Cat_(zodiac)\">Vietnamese Year of the Cat\u003c/a> (the only animal symbol in the Vietnamese zodiac that doesn't match the Chinese zodiac). Tet is celebrated on the same day as Chinese New Year, and many of the traditions are similar. People travel home to celebrate with their family, houses are cleaned, lucky money is given to children, and special dishes are cooked. \u003c/p>\n\u003cp>In honor of Tet, here's a list of some of our favorite \u003cstrong>Vietnamese Eats\u003c/strong> in San Francisco:\u003c/p>\n\u003cp>\u003cstrong>1) Whole Roasted Dungeness Crab & Garlic Noodles (Crustacean)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/crustacean-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/crustacean-2.jpg\" alt=\"Roasted Dungeness Crab, Crustacean\" title=\"Roasted Dungeness Crab, Crustacean\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22365\">\u003c/a>\u003cbr>\n\u003cem>Roasted Dungeness Crab, Crustacean\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The An family fled Saigon in 1975 and settled in San Francisco. Since then, their two restaurants \u003ca href=\"http://blogs.kqed.org/checkplease/2009/04/16/thanh-long-restaurant-restaurant-info/\">Thanh Long\u003c/a> and \u003ca href=\"http://www.anfamily.com/Restaurants/crustacean_sanfrancisco/displaypages/homepage.html\">Crustacean\u003c/a> have been delighting the Bay Area with their well-guarded family recipes. The restaurants even have a secret kitchen, a small windowless room within the main kitchen, where only family members are allowed to enter to prepare special signature sauces and dishes like their famous \u003cstrong>Whole Roasted Dungeness Crab\u003c/strong> and \u003cstrong>Garlic Noodles\u003c/strong>. The crab is succulent and blooming with roasted garlic and fragrant Vietnamese peppercorns. The garlic noodles are addictively good. However, vampires (and first dates) beware, the abundance of roasted garlic in these noodles will stay with you all night. \u003c/p>\n\u003cp>\u003cstrong>2) Beef Pho Tai (Bodega Bistro)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bodega-bistro-1.jpg\" alt=\"Pho Tai, Bodega Bistro\" title=\"Pho Tai, Bodega Bistro\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22364\">\u003cbr>\n\u003cem>Pho Tai, Bodega Bistro\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Beef Pho Tai\u003c/strong> at \u003ca href=\"http://lickmyspoon.com/sfeats/chilly-weather-prime-pho-slurping-weather/\">Bodega Bistro\u003c/a> is one of my go-to comfort meals in town. The broth is rich and flavorful, the strips of rare steak are tender, and best of all, the thin rice noodles have a wonderful spring to them. No soggy noodles here. Bodega Bistro cooks them perfectly al dente. The style of pho here is typical of southern Vietnam, which means each bowl is served with herby fresh greens like green onions, cilantro, Thai basil, and crunchy bean sprouts. Squeeze some lime to brighten up the broth, mix up some hoisin and sriracha for your beef, and slurp away. \u003c/p>\n\u003cp>\u003cstrong>3) Chicken Pho Ga (Turtle Tower)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/turtle-tower-1.jpg\" alt=\"Pho Ga, Turtle Tower\" title=\"Pho Ga, Turtle Tower\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22369\">\u003cbr>\n\u003cem>Pho Ga, Turtle Tower (Photo Credit: Jo Boston, \u003ca href=\"http://jobostonisafoodie.blogspot.com/2010/08/chicken-soup-for-sick-asians-soul.html\">Taking Over the World One Bite at a Time\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>For a taste of northern Vietnamese-style pho, check out \u003ca href=\"http://www.turtletowersf.com/\">Turtle Tower\u003c/a>. Flat, wide noodles, a cleansing broth, topped with only green onions and cilantro (no bean sprouts, basil, or hoisin). The \u003cstrong>Chicken Pho Ga\u003c/strong> is made with free-range chicken and features a light simple broth. If you're feeling under the weather, this nourishing bowl of goodness is a godsend. \u003c/p>\n\u003cp>\u003cstrong>4) Bahn Mi (Saigon Sandwich)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/saigon-sandwich.jpg\" alt=\"Bahn Mi, Saigon Sandwich\" title=\"Bahn Mi, Saigon Sandwich\" width=\"400\" height=\"206\" class=\"alignnone size-full wp-image-22367\">\u003cbr>\n\u003cem>Bahn Mi, Saigon Sandwich (Photo Credit: Kat Lin, \u003ca href=\"http://www.kats9lives.com/2008/10/i-survived-tenderloin-o.html\">Kat's 9 Lives\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>You can't walk through Little Saigon during lunchtime without noticing the perpetual line outside the unassuming \u003cstrong>Saigon Sandwich\u003c/strong>. The good news is that the line moves at a reasonable pace (thank you friendly Vietnamese ladies for having fast nimble fingers). The better news is that your patience will be rewarded with one of the best \u003cstrong>Vietnamese Sandwiches\u003c/strong> in town. Crusty, crackly French bread, slathered with mayo and a mystery meat sauce (tastes better than it sounds), stuffed full of meat, pate, pickled carrots and onion, cilantro and jalapeno. You can have your \u003cstrong>Bahn Mi\u003c/strong> made with grilled pork, chicken, \"fanci\" (steamed) pork, cold cuts, tofu, or the cult favorite, \u003cstrong>meatballs\u003c/strong> (The \u003cstrong>Xiu Mai Bahn Mi\u003c/strong>). At prices ranging from $3.50 to $4.25, this is one delicious steal of a meal. \u003c/p>\n\u003cp>\u003cstrong>5) Vietnamese Drinks (Lee's Sandwiches)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/saigon-1.jpg\" alt=\"Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \" title=\"Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22368\">\u003cbr>\n\u003cem>Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://lickmyspoon.com/sfeats/picnic-in-the-park-saigon-style/\">Lee's Sandwiches\u003c/a> on Larkin Street is part Vietnamese fast food, part mini-mart. They keep a good stock of authentic Vietnamese snacks and baked goods, but my favorite reason to walk into Lee's is the expansive beverage selection. There is \u003ca href=\"http://lickmyspoon.com/foodmusings/vietnamese-coffee-in-pursuit-of-the-perfect-cup-plus-giveaway/\">Vietnamese Iced Coffee\u003c/a> (café sua dá) of course, dripped strong, mixed with sweetened condensed milk, and poured over crushed ice. But there are also more exotic offerings like \u003cstrong>Rainbow Drink (\u003cem>Chè Ba Màu\u003c/em>)\u003c/strong>, a sweet, icy, colorful drink made with red azuki beans, a green pandan jelly, and buttery coconut milk. And, if you see a container of what looks like tadpoles sitting innocently next to the bottled water, don't freak out, it's just \u003ca href=\"http://alteats.files.wordpress.com/2010/05/img_9076.jpg\">Pennyworth Drink\u003c/a> made with basil seeds. \u003c/p>\n\u003cp>\u003cstrong>6) Pork Belly (Le Colonial)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/le-colonial-2.jpg\" alt=\"Thit Kho Chien, Le Colonial\" title=\"Thit Kho Chien, Le Colonial\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22366\">\u003cbr>\n\u003cem>Thit Kho Chien, Le Colonial\u003c/em>\u003c/p>\n\u003cp>Sumptuous and elegant, you feel instantly transported to 1920's French Vietnam when you walk into the breezy dining room of \u003ca href=\"http://blogs.kqed.org/checkplease/2006/10/26/le-colonial-restaurant-info/\">Le Colonial\u003c/a>. Chef Joe Villanueva's \u003cstrong>Thit Kho Chien\u003c/strong> is one of the best pork belly dishes I've ever tasted. It is a confit of \u003cstrong>Berkshire Pork Belly\u003c/strong> that is masterfully prepared -- with a delicately crispy, caramelized crust, and a melt in your mouth texture. It is served with pickled bok choy, Hosui pear and quail egg segments, and drizzled with savory caramel sauce and truffle oil. Simply divine. In celebration of Tet, Le Colonial will be featuring some special dishes on Thursday 2/3. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Story from KQED Radio News:\u003c/strong>\u003cbr>\n\u003cem>\u003cstrong>Vietnamese-Americans Celebrate Lunar New Year\u003c/strong>\u003c/em>\u003cbr>\nThis week marks the most important holiday of the year for Vietnamese-Americans. It's the Vietnamese Lunar New Year, and it's celebrated around the Bay Area at the annual Tet Festival.\u003cbr>\n( *first audio story is: Many Californians Await News of Loved Ones From Egypt)\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/RN201101311004.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/RN201101311004.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food and Wine This Week: Chinese New Year",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/group-500a.jpg\" alt=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" title=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10970\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003cbr>\n\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year Feast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/26/lunar-new-year-sweet-rice-dumplings/\">Lunar New Year Sweet Rice Dumplings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings (Jiao Zi)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/lickmyspoon\">Stephanie Im\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Bay Area Bites bloggers, Thy Tran and Stephanie Im join Leslie Sbrocco, host of Check, Please! Bay Area in a new local food and wine segment on This Week in Northern California. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. ",
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"description": "Bay Area Bites bloggers, Thy Tran and Stephanie Im join Leslie Sbrocco, host of Check, Please! Bay Area in a new local food and wine segment on This Week in Northern California. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/group-500a.jpg\" alt=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" title=\"Stephanie Im, Thy Tran and Leslie Sbrocco on Food and Wine This Week\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10970\">\u003c/p>\n\u003cp>Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a> join \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new local food and wine segment on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a>. This week, the conversation is about celebrating the food and traditions of the Chinese New Year. \u003c/p>\n\u003cp>\u003cstrong>WATCH THE EPISODE:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject width=\"480\" height=\"295\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/JhfDCR9HZ58&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"480\" height=\"295\">\u003c/embed>\u003c/object>\u003cbr>\n\u003cstrong>Posts related to this segment:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">Chinese New Year Feast\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/26/lunar-new-year-sweet-rice-dumplings/\">Lunar New Year Sweet Rice Dumplings\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings (Jiao Zi)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related Twitter feeds:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://twitter.com/lesliesb\">Leslie Sbrocco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://twitter.com/lickmyspoon\">Stephanie Im\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Lunar New Year Sweet Rice Dumplings",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-10888\" title=\"soi nuoc bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_bowl.jpg\" alt=\"soi nuoc bowl\" width=\"400\" height=\"400\">\u003c/p>\n\u003cp>The Lunar New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/T%E1%BA%BFt\">Tet\u003c/a> as my peeps call it, brings with it many favorite dishes. Fatty pork and sugar dominate the holiday table, harking back to a time when ingredients fat and sweet were much more difficult to obtain, precious to use, and delightfully rare to enjoy.\u003c/p>\n\u003cp>While I can now buy a 10-pound bag of sugar and an equal amount of meat for less money than a couple of movie tickets, the most traditional new year's dishes are still special for one resource that does remain valuable: time.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10893\" title=\"soi nuoc dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_dough.jpg\" alt=\"soi nuoc dough\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Soi Nuoc is one of those meditative, celebratory foods for me. It means, literally, Sticky Rice in Water. Unlike the Chinese, the Vietnamese can be rather literal and unromantic when naming their food. No matter. Who needs fancy language when you have in your hands a beautiful bowl with pale, round balls of chewiness floating in spicy-sweet ginger syrup? Inside hides a spoonful of rich filling: black sesame seeds or red bean paste or golden mung beans bound with lard. (These days, butter or oil makes a fine substitute for those of us watching our pork intake.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10889\" title=\"soi nuoc spooning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_spooning.jpg\" alt=\"soi nuoc spooning\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Each perfect dumpling evokes purity and completeness. It celebrates the return of the festive, fertile full moon. It embodies the richness and sweetness of life. The sweet rice dumpling even inspire poets, such as the famed Ho Xuan Huong, an 18th-century Vietnamese woman famous for her intimate, elegant verses:\u003c/p>\n\u003cp>\u003cem> My body is white and my destiny round,\u003cbr>\nI float and sink, water and mountain.\u003cbr>\nHard or soft, I depend on the skills of\u003cbr>\nthe person who kneads me.\u003cbr>\nDespite everything, I always keep\u003cbr>\na consistent heart.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10887\" title=\"soi nuoc simmering\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_simmering.jpg\" alt=\"soi nuoc simmering\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. The dumplings are also enjoyed throughout the year at many dessert houses throughout the Bay Area. Look for them on menus at your favorite Chinese restaurant or boba tea house.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10892\" title=\"soi nuoc mochiko\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_mochiko.jpg\" alt=\"soi nuoc mochiko\" width=\"400\" height=\"605\">\u003c/p>\n\u003cp>The recipe for soi nuoc is very simple. You can buy finely ground glutinous rice at nearly all Asian markets (look for California's own Blue Star Mochiko, produced by the Koda family in the San Joaquin Valley since the late 1940s). You'll need just a handful of other basic ingredients, a friend or two to help roll, several more to eat, and -- most importantly -- a break in your routine to enjoy the simple, sweet things in life.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10933\" title=\"soi nuoc burnt sugar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc-burnt-sugar.jpg\" alt=\"soi nuoc burnt sugar\" width=\"500\" height=\"161\">\u003c/p>\n\u003cp>\u003cstrong>GINGER SYRUP\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups sugar\u003cbr>\n2 cups boiling water\u003cbr>\n3 inches ginger root, peeled and crushed\u003c/p>\n\u003cp>In a small, heavy pot, melt the sugar over medium-high heat. Swirl for even melting, but do not stir to avoid crystallization. When the sugar is a dark amber, remove from heat and pour in the water -- take care, as it may splatter. Stir to melt the sugar completely. Add the ginger, return to low heat, and simmer for 10 minutes.\u003c/p>\n\u003cp>Alternatively, dissolve dark brown sugar in water and simmer with the ginger for 10 minutes. Don't tell your mom.\u003c/p>\n\u003cp>Remove the chunks of ginger and set the sauce aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10891\" title=\"soi nuoc fillings\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_fillings.jpg\" alt=\"soi nuoc fillings\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SESAME FILLINGS\u003c/strong>\u003c/p>\n\u003cp>1/2 cup white sesame seeds\u003cbr>\n1/2 cup black sesame seeds\u003cbr>\n6 tablespoons lard or melted butter, divided\u003cbr>\n4 tablespoons sugar, divided\u003cbr>\nSalt\u003c/p>\n\u003cp>Toast the sesame seeds separately, taking care not to scorch them. In a mortar or pestle, blender or mini food processor, combine the white sesame seeds with 3 tablespoons butter, 2 tablespoons sugar and a pinch of salt. Puree to a thick, coarse paste. Transfer to a small bowl. Repeat with the black sesame seeds. Set both aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10890\" title=\"soi nuoc pieces\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_pieces.jpg\" alt=\"soi nuoc pieces\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SWEET RICE DUMPLINGS\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups glutinous rice, plus more for kneading\u003cbr>\n1 cup very hot water\u003c/p>\n\u003cp>\u003cstrong>To make the dough:\u003c/strong> Place the rice in a large bowl and make dimples all over the surface with your fingers to encourage faster incorporation of the water. Pour the water evenly over the surface of the rice in a spiral, then immediately stir with a wooden spoon to mix into a shaggy dough. Transfer to a clean surface and knead for about 5 minutes to obtain a smooth, soft dough. Sprinkle lightly with additional rice flour, if needed, to prevent sticking to your hands or to the work surface. Roll the dough into a long log, cut into 24 pieces, and set aside, covered with a moist cloth.\u003c/p>\n\u003cp>\u003cstrong>To form the dumplings:\u003c/strong> Roll each piece of dough into a ball, flatten slightly, and then pinch up the outer edge to create a small bowl. Place about 1/2 teaspoon of sesame filling into the center, then gather up the side and pinch together to seal tightly. Roll again between your palms, pressing gently, to create a smooth ball. Continue with 18 of the pieces. Cut the remaining 6 pieces of dough into 4 smaller pieces, then roll each of those into a compact ball with no filling.\u003c/p>\n\u003cp>\u003cstrong>To cook the dumplings:\u003c/strong> Bring a large pot of water to a boil. Add the large, filled dumplings and boil for about 5 minutes. Add the small, unfilled dumplings and continue boiling for another 2 to 3 minutes. The dumplings will float to the surface of the water as they cook. Turn occasionally to keep them moist and evenly cooked.\u003c/p>\n\u003cp>Remove them from the water with a slotted spoon, place in a bowl of cold water to rinse away excess starch, and then transfer to the ginger syrup. Serve in individual bowls, mixing large dumplings with small ones and drizzling generously with the syrup.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday February 26 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. ",
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"description": "In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-10888\" title=\"soi nuoc bowl\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_bowl.jpg\" alt=\"soi nuoc bowl\" width=\"400\" height=\"400\">\u003c/p>\n\u003cp>The Lunar New Year, or \u003ca href=\"http://en.wikipedia.org/wiki/T%E1%BA%BFt\">Tet\u003c/a> as my peeps call it, brings with it many favorite dishes. Fatty pork and sugar dominate the holiday table, harking back to a time when ingredients fat and sweet were much more difficult to obtain, precious to use, and delightfully rare to enjoy.\u003c/p>\n\u003cp>While I can now buy a 10-pound bag of sugar and an equal amount of meat for less money than a couple of movie tickets, the most traditional new year's dishes are still special for one resource that does remain valuable: time.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10893\" title=\"soi nuoc dough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_dough.jpg\" alt=\"soi nuoc dough\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Soi Nuoc is one of those meditative, celebratory foods for me. It means, literally, Sticky Rice in Water. Unlike the Chinese, the Vietnamese can be rather literal and unromantic when naming their food. No matter. Who needs fancy language when you have in your hands a beautiful bowl with pale, round balls of chewiness floating in spicy-sweet ginger syrup? Inside hides a spoonful of rich filling: black sesame seeds or red bean paste or golden mung beans bound with lard. (These days, butter or oil makes a fine substitute for those of us watching our pork intake.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10889\" title=\"soi nuoc spooning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_spooning.jpg\" alt=\"soi nuoc spooning\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>Each perfect dumpling evokes purity and completeness. It celebrates the return of the festive, fertile full moon. It embodies the richness and sweetness of life. The sweet rice dumpling even inspire poets, such as the famed Ho Xuan Huong, an 18th-century Vietnamese woman famous for her intimate, elegant verses:\u003c/p>\n\u003cp>\u003cem> My body is white and my destiny round,\u003cbr>\nI float and sink, water and mountain.\u003cbr>\nHard or soft, I depend on the skills of\u003cbr>\nthe person who kneads me.\u003cbr>\nDespite everything, I always keep\u003cbr>\na consistent heart.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10887\" title=\"soi nuoc simmering\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_simmering.jpg\" alt=\"soi nuoc simmering\" width=\"400\" height=\"264\">\u003c/p>\n\u003cp>In China, where they're known as yuan xiao or tang yuan, the dumplings are traditionally served during the Lantern Festival, which falls on the 15th day of the 1st lunar month. During an especially important season, the festival comes on the first full moon of the new year and marks the end of the new year festivities. Here in San Francisco, this is typically the time when the Chinese New Year parade winds its way up the streets of Chinatown. The dumplings are also enjoyed throughout the year at many dessert houses throughout the Bay Area. Look for them on menus at your favorite Chinese restaurant or boba tea house.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10892\" title=\"soi nuoc mochiko\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_mochiko.jpg\" alt=\"soi nuoc mochiko\" width=\"400\" height=\"605\">\u003c/p>\n\u003cp>The recipe for soi nuoc is very simple. You can buy finely ground glutinous rice at nearly all Asian markets (look for California's own Blue Star Mochiko, produced by the Koda family in the San Joaquin Valley since the late 1940s). You'll need just a handful of other basic ingredients, a friend or two to help roll, several more to eat, and -- most importantly -- a break in your routine to enjoy the simple, sweet things in life.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10933\" title=\"soi nuoc burnt sugar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc-burnt-sugar.jpg\" alt=\"soi nuoc burnt sugar\" width=\"500\" height=\"161\">\u003c/p>\n\u003cp>\u003cstrong>GINGER SYRUP\u003c/strong>\u003c/p>\n\u003cp>1 1/2 cups sugar\u003cbr>\n2 cups boiling water\u003cbr>\n3 inches ginger root, peeled and crushed\u003c/p>\n\u003cp>In a small, heavy pot, melt the sugar over medium-high heat. Swirl for even melting, but do not stir to avoid crystallization. When the sugar is a dark amber, remove from heat and pour in the water -- take care, as it may splatter. Stir to melt the sugar completely. Add the ginger, return to low heat, and simmer for 10 minutes.\u003c/p>\n\u003cp>Alternatively, dissolve dark brown sugar in water and simmer with the ginger for 10 minutes. Don't tell your mom.\u003c/p>\n\u003cp>Remove the chunks of ginger and set the sauce aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10891\" title=\"soi nuoc fillings\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_fillings.jpg\" alt=\"soi nuoc fillings\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SESAME FILLINGS\u003c/strong>\u003c/p>\n\u003cp>1/2 cup white sesame seeds\u003cbr>\n1/2 cup black sesame seeds\u003cbr>\n6 tablespoons lard or melted butter, divided\u003cbr>\n4 tablespoons sugar, divided\u003cbr>\nSalt\u003c/p>\n\u003cp>Toast the sesame seeds separately, taking care not to scorch them. In a mortar or pestle, blender or mini food processor, combine the white sesame seeds with 3 tablespoons butter, 2 tablespoons sugar and a pinch of salt. Puree to a thick, coarse paste. Transfer to a small bowl. Repeat with the black sesame seeds. Set both aside.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-10890\" title=\"soi nuoc pieces\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/soinuoc_pieces.jpg\" alt=\"soi nuoc pieces\" width=\"400\" height=\"264\">\u003cbr>\n\u003cstrong>SWEET RICE DUMPLINGS\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups glutinous rice, plus more for kneading\u003cbr>\n1 cup very hot water\u003c/p>\n\u003cp>\u003cstrong>To make the dough:\u003c/strong> Place the rice in a large bowl and make dimples all over the surface with your fingers to encourage faster incorporation of the water. Pour the water evenly over the surface of the rice in a spiral, then immediately stir with a wooden spoon to mix into a shaggy dough. Transfer to a clean surface and knead for about 5 minutes to obtain a smooth, soft dough. Sprinkle lightly with additional rice flour, if needed, to prevent sticking to your hands or to the work surface. Roll the dough into a long log, cut into 24 pieces, and set aside, covered with a moist cloth.\u003c/p>\n\u003cp>\u003cstrong>To form the dumplings:\u003c/strong> Roll each piece of dough into a ball, flatten slightly, and then pinch up the outer edge to create a small bowl. Place about 1/2 teaspoon of sesame filling into the center, then gather up the side and pinch together to seal tightly. Roll again between your palms, pressing gently, to create a smooth ball. Continue with 18 of the pieces. Cut the remaining 6 pieces of dough into 4 smaller pieces, then roll each of those into a compact ball with no filling.\u003c/p>\n\u003cp>\u003cstrong>To cook the dumplings:\u003c/strong> Bring a large pot of water to a boil. Add the large, filled dumplings and boil for about 5 minutes. Add the small, unfilled dumplings and continue boiling for another 2 to 3 minutes. The dumplings will float to the surface of the water as they cook. Turn occasionally to keep them moist and evenly cooked.\u003c/p>\n\u003cp>Remove them from the water with a slotted spoon, place in a bowl of cold water to rinse away excess starch, and then transfer to the ginger syrup. Serve in individual bowls, mixing large dumplings with small ones and drizzling generously with the syrup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday February 26 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/CNY-Golden-Dragon-002.jpg\" alt=\"Chinese New Year Golden Dragon\" title=\"Chinese New Year Golden Dragon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10478\">\u003cbr>\n\u003cem>Photo Credit: Knight Lights Photography\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>February 14, 2010.\u003c/strong> Doily valentines, conversation hearts, and sugar-coated smooches, step aside. This year, you'll have to share the spotlight with the Tiger. Rawrrr. {Cue firecrackers and those darned little Pop Pops the kids are still playing with.}\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Pop_Pop.jpg\" alt=\"Pop Pop firecrackers\" title=\"Pop Pop firecrackers\" width=\"480\" height=\"338\" class=\"alignnone size-full wp-image-10417\">\u003cbr>\n\u003cem>Pop Pop Pop\u003c/em>\u003c/p>\n\u003cp>It's the \u003ca href=\"http://www.astrology.com/2010-year-tiger-overview/2-d-d-63392\">Year of the Tiger\u003c/a> and on February 14th, the first day of the first lunar month in the Chinese calendar this year, the Tiger's reign will begin. On New Year's Eve, Asian families all over the world will be celebrating with a dinner feast. \u003c/p>\n\u003cp>As is customary in Chinese celebrations, food is of the utmost importance and various dishes have symbolic meanings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last year, to welcome in the Year of the Ox, we had a true \u003ca href=\"http://lickmyspoon.com/foodmusings/chinese-new-year-dinner/\">Lucky Feast\u003c/a>. I'm still noodling on what will be on the menu this year, but certain traditional items are must-haves. \u003c/p>\n\u003cp>\u003cstrong>1.\tDumplings (Jiao Zi) = prosperity \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-147.jpg\" alt=\"Pork and Shrimp Dumplings\" title=\"Pork and Shrimp Dumplings\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10408\">\u003cbr>\n\u003cem>Pork and Shrimp Dumplings\u003c/em>\u003c/p>\n\u003cp>The Chinese are really into \u003cstrong>prosperity\u003c/strong> and \u003cstrong>good luck\u003c/strong>, so anything that can help bring those thing along in the new year are important. For example, the color red (this is why red foods like lobster are often served at New Year celebrations and wedding banquets). For another example, and a tad more affordable, dumplings (\u003cem>jiao zi\u003c/em> in Chinese). Making homemade dumplings can be a fun group activity, and the pay off is delicious. For some great tips on dumpling-making, I turn to the dumpling queen herself, \u003ca href=\"http://www.asiandumplingtips.com/\">Andrea Nguyen\u003c/a>. Author of \u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580089755\">Asian Dumplings\u003c/a>, Andrea knows a thing or two about these prosperity-bearing pouches of goodness. \u003c/p>\n\u003cp>\u003cstrong>2.\tNoodles = a long life \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-161.jpg\" alt=\"Lo Mein\" title=\"Lo Mein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10409\">\u003cbr>\n\u003cem>Lo Mein\u003c/em>\u003c/p>\n\u003cp>Lo mein is a classic, and is a great filler if you have a lot of guests. I'm partial to the way my mom makes it, with thicker-cut Shanghai-style noodles and generous amounts of marinated mushrooms, barbecue pork, scallion, Napa cabbage, egg, and goji berries.\u003c/p>\n\u003cp>\u003cstrong>3.\tWhite Cut Chicken with Ginger-Scallion Oil = happiness & purity, and family as well if it's served whole\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-White-Cut-Chicken-013.jpg\" alt=\"White Cut Chicken (bok cheet gai) with Ginger-Scallion Oil\" title=\"White Cut Chicken (bok cheet gai) with Ginger-Scallion Oil\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10416\">\u003cbr>\n\u003cem>White Cut Chicken (bok cheet gai) with Ginger-Scallion Oil\u003c/em>\u003c/p>\n\u003cp>A simple recipe with vibrant flavors, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/13/chinese-white-cut-chicken-with-ginger-scallion-oil/\">White Cut Chicken\u003c/a> (or as it's called in Chinese, \u003cem>bok cheet gai\u003c/em>) with Ginger-Scallion Oil is so good you’ll be making this well into the new year. The white chicken symbolizes \"happiness and purity,\" and if it is presented whole (yes, with the head and the butt on the plate), it also signifies \"family.\" I'll abstain from chicken butt jokes now. \u003c/p>\n\u003cp>\u003cstrong>4.\tSteamed Whole Fish = an abundance of good luck\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-288.jpg\" alt=\"Steamed Whole Fish with Ginger and Scallion\" title=\"Steamed Whole Fish with Ginger and Scallion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10412\">\u003cbr>\n\u003cem>Steamed Whole Fish with Ginger and Scallion\u003c/em>\u003c/p>\n\u003cp>Much less intimidating than it looks, the fresh fish is simply prepared with soy sauce, ginger, and scallion. Similar to how the chicken is finished off, the fish is topped with a mixture of hot vegetable oil poured over fresh scallions. The fish is served whole, with the head and tail intact to ensure a good start and finish in the New Year. \u003c/p>\n\u003cp>\u003cstrong>5. Black Moss Seaweed = good fortune\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-215.jpg\" alt=\"Mushrooms and Black Moss Seaweed (Dong Gu Fat Choy)\" title=\"Mushrooms and Black Moss Seaweed (Dong Gu Fat Choy)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10410\">\u003cbr>\n\u003cem>Mushrooms and Black Moss Seaweed (Dong Gu Fat Choy)\u003c/em>\u003c/p>\n\u003cp>Black Moss Seaweed is called \u003cem>fat choy\u003c/em> in Chinese. Literally translated, it means \"hair vegetable.\" Makes sense, huh? It looks uncannily, and unappetizingly, similar to masses of black hair. \u003cem>Fat choy\u003c/em> is also a homophone in Chinese for \"good fortune.\" It is served with braised Chinese mushrooms in a mixture of oyster sauce, soy sauce, and sugar for a full, savory flavor…and is slightly less scary looking that way.\u003c/p>\n\u003cp>\u003cstrong>6. Tray of Togetherness (sweets = good luck)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-127.jpg\" alt=\"Tray of Togetherness\" title=\"Tray of Togetherness\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10407\">\u003cbr>\n\u003cem>Tray of Togetherness\u003c/em>\u003c/p>\n\u003cp>It is customary to start the New Year with something sweet. This tray is full of eight (a traditional lucky number) different treats like candied dried fruits and coconut. \u003c/p>\n\u003cp>\u003cstrong>7. Kumquats = prosperity\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-313.jpg\" alt=\"Lucky golden kumquat tree\" title=\"Lucky golden kumquat tree\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10414\">\u003cbr>\n\u003cem>Lucky golden kumquat tree\u003c/em>\u003c/p>\n\u003cp>Translated, kumquat means \"gold orange\" and during Chinese New Year, families and businesses often showcase the whole kumquat tree, or the fruit with stems and leaves attached (which symbolizes strong relationships). Eat them whole, skin and all. The peel is usually pleasantly sweet, although the flesh can be mouth-puckeringly tart. I solved this problem last year by making \u003ca href=\"http://lickmyspoon.com/recipes/kumquat-vanilla-marmalade/\">Kumquat Vanilla Marmalade\u003c/a> from my happy little kumquat tree. \u003c/p>\n\u003cp>\u003cstrong>8. Orange Slice Jello Shots = a good time\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-218.jpg\" alt=\"Orange Slice Jello Shots\" title=\"Orange Slice Jello Shots\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10411\">\u003cbr>\n\u003cem>Orange Slice Jello Shots\u003c/em>\u003c/p>\n\u003cp>Not a \"traditional\" dish per se, but could very well be the makings of a new classic! Needless to say, these were a hit at last year's Chinese New Year party. I saw this brilliant idea on \u003ca href=\"http://adventuresinamateurbakingandcooking.blogspot.com/2008/04/jello-shots-orange-slices.html\">Adventures in Amateur Baking and Cooking\u003c/a>. Oranges symbolize wealth, so make your boozy jello with some orange-flavored vodka and just wait for double the riches to come pouring through the door. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/CNY-Parade.jpg\" alt=\"Chinese New Year Parade\" title=\"Chinese New Year Parade\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-10477\">\u003cbr>\n\u003cem>Photo Credit: Knight Lights Photography\u003c/em>\u003c/p>\n\u003cp>Finally, don't forget about the \u003ca href=\"http://www.chineseparade.com/calendar.asp\">Chinese New Year Parade\u003c/a>, a San Francisco tradition since the 1860's. This world-famous parade will include a 250-foot long Golden Dragon, lion dancers, stilt walkers, acrobats, and elaborate floats. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chineseparade.com/calendar.asp\">Chinese New Year Parade, San Francisco\u003c/a>\u003cbr>\nSaturday, February 27, 2010\u003cbr>\n5:15 pm - 8:00 pm\u003cbr>\nLocation: Market and Second Street to Kearny and Jackson\u003cbr>\n\u003ca href=\"http://www.chineseparade.com/route.asp\">Parade Route\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">Food and Wine This Week\u003c/a> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. On February 26, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "February 14, 2010. Doily valentines, conversation hearts, and sugar-coated smooches, step aside. This year, you'll have to share the spotlight with the Tiger. On New Year's Eve, Asian families all over the world will be celebrating with a dinner feast full of dishes that will bring good luck and prosperity into the new year. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/CNY-Golden-Dragon-002.jpg\" alt=\"Chinese New Year Golden Dragon\" title=\"Chinese New Year Golden Dragon\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10478\">\u003cbr>\n\u003cem>Photo Credit: Knight Lights Photography\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>February 14, 2010.\u003c/strong> Doily valentines, conversation hearts, and sugar-coated smooches, step aside. This year, you'll have to share the spotlight with the Tiger. Rawrrr. {Cue firecrackers and those darned little Pop Pops the kids are still playing with.}\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Pop_Pop.jpg\" alt=\"Pop Pop firecrackers\" title=\"Pop Pop firecrackers\" width=\"480\" height=\"338\" class=\"alignnone size-full wp-image-10417\">\u003cbr>\n\u003cem>Pop Pop Pop\u003c/em>\u003c/p>\n\u003cp>It's the \u003ca href=\"http://www.astrology.com/2010-year-tiger-overview/2-d-d-63392\">Year of the Tiger\u003c/a> and on February 14th, the first day of the first lunar month in the Chinese calendar this year, the Tiger's reign will begin. On New Year's Eve, Asian families all over the world will be celebrating with a dinner feast. \u003c/p>\n\u003cp>As is customary in Chinese celebrations, food is of the utmost importance and various dishes have symbolic meanings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last year, to welcome in the Year of the Ox, we had a true \u003ca href=\"http://lickmyspoon.com/foodmusings/chinese-new-year-dinner/\">Lucky Feast\u003c/a>. I'm still noodling on what will be on the menu this year, but certain traditional items are must-haves. \u003c/p>\n\u003cp>\u003cstrong>1.\tDumplings (Jiao Zi) = prosperity \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-147.jpg\" alt=\"Pork and Shrimp Dumplings\" title=\"Pork and Shrimp Dumplings\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10408\">\u003cbr>\n\u003cem>Pork and Shrimp Dumplings\u003c/em>\u003c/p>\n\u003cp>The Chinese are really into \u003cstrong>prosperity\u003c/strong> and \u003cstrong>good luck\u003c/strong>, so anything that can help bring those thing along in the new year are important. For example, the color red (this is why red foods like lobster are often served at New Year celebrations and wedding banquets). For another example, and a tad more affordable, dumplings (\u003cem>jiao zi\u003c/em> in Chinese). Making homemade dumplings can be a fun group activity, and the pay off is delicious. For some great tips on dumpling-making, I turn to the dumpling queen herself, \u003ca href=\"http://www.asiandumplingtips.com/\">Andrea Nguyen\u003c/a>. Author of \u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580089755\">Asian Dumplings\u003c/a>, Andrea knows a thing or two about these prosperity-bearing pouches of goodness. \u003c/p>\n\u003cp>\u003cstrong>2.\tNoodles = a long life \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-161.jpg\" alt=\"Lo Mein\" title=\"Lo Mein\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10409\">\u003cbr>\n\u003cem>Lo Mein\u003c/em>\u003c/p>\n\u003cp>Lo mein is a classic, and is a great filler if you have a lot of guests. I'm partial to the way my mom makes it, with thicker-cut Shanghai-style noodles and generous amounts of marinated mushrooms, barbecue pork, scallion, Napa cabbage, egg, and goji berries.\u003c/p>\n\u003cp>\u003cstrong>3.\tWhite Cut Chicken with Ginger-Scallion Oil = happiness & purity, and family as well if it's served whole\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-White-Cut-Chicken-013.jpg\" alt=\"White Cut Chicken (bok cheet gai) with Ginger-Scallion Oil\" title=\"White Cut Chicken (bok cheet gai) with Ginger-Scallion Oil\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10416\">\u003cbr>\n\u003cem>White Cut Chicken (bok cheet gai) with Ginger-Scallion Oil\u003c/em>\u003c/p>\n\u003cp>A simple recipe with vibrant flavors, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/13/chinese-white-cut-chicken-with-ginger-scallion-oil/\">White Cut Chicken\u003c/a> (or as it's called in Chinese, \u003cem>bok cheet gai\u003c/em>) with Ginger-Scallion Oil is so good you’ll be making this well into the new year. The white chicken symbolizes \"happiness and purity,\" and if it is presented whole (yes, with the head and the butt on the plate), it also signifies \"family.\" I'll abstain from chicken butt jokes now. \u003c/p>\n\u003cp>\u003cstrong>4.\tSteamed Whole Fish = an abundance of good luck\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-288.jpg\" alt=\"Steamed Whole Fish with Ginger and Scallion\" title=\"Steamed Whole Fish with Ginger and Scallion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10412\">\u003cbr>\n\u003cem>Steamed Whole Fish with Ginger and Scallion\u003c/em>\u003c/p>\n\u003cp>Much less intimidating than it looks, the fresh fish is simply prepared with soy sauce, ginger, and scallion. Similar to how the chicken is finished off, the fish is topped with a mixture of hot vegetable oil poured over fresh scallions. The fish is served whole, with the head and tail intact to ensure a good start and finish in the New Year. \u003c/p>\n\u003cp>\u003cstrong>5. Black Moss Seaweed = good fortune\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-215.jpg\" alt=\"Mushrooms and Black Moss Seaweed (Dong Gu Fat Choy)\" title=\"Mushrooms and Black Moss Seaweed (Dong Gu Fat Choy)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10410\">\u003cbr>\n\u003cem>Mushrooms and Black Moss Seaweed (Dong Gu Fat Choy)\u003c/em>\u003c/p>\n\u003cp>Black Moss Seaweed is called \u003cem>fat choy\u003c/em> in Chinese. Literally translated, it means \"hair vegetable.\" Makes sense, huh? It looks uncannily, and unappetizingly, similar to masses of black hair. \u003cem>Fat choy\u003c/em> is also a homophone in Chinese for \"good fortune.\" It is served with braised Chinese mushrooms in a mixture of oyster sauce, soy sauce, and sugar for a full, savory flavor…and is slightly less scary looking that way.\u003c/p>\n\u003cp>\u003cstrong>6. Tray of Togetherness (sweets = good luck)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-127.jpg\" alt=\"Tray of Togetherness\" title=\"Tray of Togetherness\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10407\">\u003cbr>\n\u003cem>Tray of Togetherness\u003c/em>\u003c/p>\n\u003cp>It is customary to start the New Year with something sweet. This tray is full of eight (a traditional lucky number) different treats like candied dried fruits and coconut. \u003c/p>\n\u003cp>\u003cstrong>7. Kumquats = prosperity\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-313.jpg\" alt=\"Lucky golden kumquat tree\" title=\"Lucky golden kumquat tree\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10414\">\u003cbr>\n\u003cem>Lucky golden kumquat tree\u003c/em>\u003c/p>\n\u003cp>Translated, kumquat means \"gold orange\" and during Chinese New Year, families and businesses often showcase the whole kumquat tree, or the fruit with stems and leaves attached (which symbolizes strong relationships). Eat them whole, skin and all. The peel is usually pleasantly sweet, although the flesh can be mouth-puckeringly tart. I solved this problem last year by making \u003ca href=\"http://lickmyspoon.com/recipes/kumquat-vanilla-marmalade/\">Kumquat Vanilla Marmalade\u003c/a> from my happy little kumquat tree. \u003c/p>\n\u003cp>\u003cstrong>8. Orange Slice Jello Shots = a good time\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Chinese-New-Year-218.jpg\" alt=\"Orange Slice Jello Shots\" title=\"Orange Slice Jello Shots\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10411\">\u003cbr>\n\u003cem>Orange Slice Jello Shots\u003c/em>\u003c/p>\n\u003cp>Not a \"traditional\" dish per se, but could very well be the makings of a new classic! Needless to say, these were a hit at last year's Chinese New Year party. I saw this brilliant idea on \u003ca href=\"http://adventuresinamateurbakingandcooking.blogspot.com/2008/04/jello-shots-orange-slices.html\">Adventures in Amateur Baking and Cooking\u003c/a>. Oranges symbolize wealth, so make your boozy jello with some orange-flavored vodka and just wait for double the riches to come pouring through the door. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/CNY-Parade.jpg\" alt=\"Chinese New Year Parade\" title=\"Chinese New Year Parade\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-10477\">\u003cbr>\n\u003cem>Photo Credit: Knight Lights Photography\u003c/em>\u003c/p>\n\u003cp>Finally, don't forget about the \u003ca href=\"http://www.chineseparade.com/calendar.asp\">Chinese New Year Parade\u003c/a>, a San Francisco tradition since the 1860's. This world-famous parade will include a 250-foot long Golden Dragon, lion dancers, stilt walkers, acrobats, and elaborate floats. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chineseparade.com/calendar.asp\">Chinese New Year Parade, San Francisco\u003c/a>\u003cbr>\nSaturday, February 27, 2010\u003cbr>\n5:15 pm - 8:00 pm\u003cbr>\nLocation: Market and Second Street to Kearny and Jackson\u003cbr>\n\u003ca href=\"http://www.chineseparade.com/route.asp\">Parade Route\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226552/d\">Food and Wine This Week\u003c/a> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. On February 26, a conversation about celebrating the food and traditions of the Chinese New Year with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Im\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/pig_bun_2-709420.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pig_bun_2-709420.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>With only one week left before the Lunar Year 4705 begins, there's still a lot to prepare. I need to finish everything by February 18, the beginning of a particularly auspicious Year of the Boar. Some of the more important items on my TO DO list...\u003c/p>\n\u003cp>- Scrub, dust, mop, and wash everything from floor to ceiling.\u003c/p>\n\u003cp>- Invite my first visitor of the year. Alex (my smart, successful, super-nice doctor friend) moved to L.A., so I'll have to find someone else to carry luck and prosperity into my home.\u003c/p>\n\u003cp>- Prepare \u003ca href=\"http://www.nguyentientam.com/banhchung.html\">\u003cstrong>banh chung\u003c/strong>\u003c/a> from Andrea's hardcore, traditional recipe in her new cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580086659/kqedorg-20\">\u003cstrong>Into the Vietnamese Kitchen\u003c/strong>\u003c/a>. It's four pages long and includes instructions on how to make your own mold. We've already exchanged some notes on our favorite techniques and ingredients (remember the pork fat!) as well as some major no-no's (forget the green food coloring). If I'm feeling flush, I might even try making the more difficult shaped \u003ca href=\"http://www.noodlepie.com/2005/02/chuc_mung_nam_m.html\"> \u003cstrong>banh tet. \u003c/strong>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>- Fill every room with flowers. Stop at the \u003ca href=\"http://www.sfflmart.com/index.html\">\u003cstrong>SF Wholesale Flower Mart\u003c/strong>\u003c/a> for good prices on quince blossoms, forsythia boughs, bright red gladioli, narcissus bulbs, and bamboo.\u003c/p>\n\u003cp>- Call my mom to ask for her recipe for caramel daikon pickles.\u003c/p>\n\u003cp>- Buy new clothes for the new year.\u003c/p>\n\u003cp>- Pick up the polymer plates, mix up some pink and red inks, and finish printing our Tet cards.\u003c/p>\n\u003cp>- Track down one of those mommy pig sweet buns at a Chinatown bakery.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>- Relax and enjoy the start of another wonderful year!\u003c/p>\n\n",
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"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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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"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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"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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"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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"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",
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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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},
"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",
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"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": {
"id": "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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"order": 11
},
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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",
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},
"link": "/radio/program/on-the-media",
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},
"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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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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