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"disqusTitle": "Where To Get the Best Fresh Noodles In Oakland",
"title": "Where To Get the Best Fresh Noodles In Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Oaklanders may debate endlessly over who has the best \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/18/bay-area-bites-guide-to-10-favorite-east-bay-burrito-spots/\" target=\"_blank\">burrito\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">pho\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">bagel\u003c/a>, but there are certain things we agree on--like where to get the best fresh noodles for any Asian dish. Ask anyone in town—the only place to go is \u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">Yuen Hop\u003c/a> in Oakland’s Chinatown. Egg noodles? Check. Rice noodles? Check. Wonton wrappers? Available in a variety of thickness for all your dumpling needs. The wide selection of noodles are unparalleled in their quality, variety and price--most one pound bags sell for $1.75 per pound.\u003c/p>\n\u003cp>Started in 1931, Yuen Hop is one of Chinatown’s oldest--if not the oldest--businesses. It’s the elder statesmen and centerpiece of one of the original neighborhoods in Oakland (formed in the 1850s, it’s also one of the nation’s oldest Chinatowns.) The store has remained a constant during everything: the neighborhood’s expansion and economic contraction over the years; the repeal of the Chinese Exclusion Act in 1943 which allowed immigrants to become citizens; waves of newcomers from San Francisco’s Chinatown in the 80s and 90s; and the rise of famous martial artist, \u003ca href=\"http://www.sfchronicle.com/sports/article/In-Oakland-Bruce-Lee-transformed-martial-arts-6485626.php?t=70601a03b51210a92f&cmpid=twitter-premium\" target=\"_blank\">Bruce Lee.\u003c/a> For the people who have grown up going the store, who continue to buy their noodles there today, it’s a comforting sight, remaining largely unchanged even as the city shifts around them.\u003c/p>\n\u003cfigure id=\"attachment_106990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3412-2.jpg\" alt=\"A shopper looks at noodles at Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A shopper looks at noodles at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The store was started by Quong Pon, who first \u003ca href=\"https://books.google.com/books?id=JN6iqxqr3SUC&pg=PA33&dq=yuen+hop+oakland&hl=en&sa=X&ved=0ahUKEwiip7H_yILLAhVQ_WMKHQ4tAkgQ6AEILzAB#v=onepage&q=yuen%20hop%20oakland&f=false\" target=\"_blank\">sold bean sprouts\u003c/a> and tofu. By the 1970s, it was categorized by “Try Us: 1975 National Minority Business Directory” as a place to buy “noodles and related products,” and in the 90s, the store expanded to sell produce. Now, it’s a bustling, large-for-the-area store packed with teas, sauces, and pastries from local favorite \u003ca href=\"http://www.shengkee.com/en/index.aspx\" target=\"_blank\">Sheng Kee\u003c/a>. But in the corner is the real reason people flock there: a refrigerated case piled high with plastic bags of noodles.\u003c/p>\n\u003cp>On a recent weekday, the store buzzed with activity. It’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/lunar-new-year/\" target=\"_blank\">Lunar New Year\u003c/a>, and according to tradition, noodles--specifically long, uncut noodles--are a necessity for any household that wants good luck and longevity in the coming year. In the back of the store, an employee weighed out one pound bags of various sizes of noodles before adding them to the case. Another employee gave a customer a tour of the case, explaining the subtle differences in noodle varieties. An impeccably dressed woman in high heels sifted through the bags of noodles, frowning as she tried to pick the best one.\u003c/p>\n\u003cfigure id=\"attachment_106989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3421-2.jpg\" alt=\"Some of the choices at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the choices at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the center of the store, Sabrina Cribbin stood manning the cash register. Cribbin is Pon’s great-granddaughter, and she’s the fourth generation of family workers to be employed there--making her a familiar site to the store’s customers, many who have known her since she was a child.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Sabrina!” a woman with burgundy-tinted hair cries out as she walks in. “Happy New Year! Why aren’t you wearing red?”\u003c/p>\n\u003cp>She clucks at Cribbin, then turns her attention elsewhere: “Where are your parents?”\u003c/p>\n\u003cp>The work of Cribbin and her family (who both politely requested not to be photographed) has made them the go-to brand for local businesses looking for authentic Asian noodles. \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a> carries their line of noodle products. So does Alameda’s \u003ca href=\"http://www.hangtenboiler.com/\" target=\"_blank\">Hang Ten Boiler\u003c/a>. One of the seafood restaurant's famous dishes--mentioned in half their Yelp reviews--is their garlic noodles. And those noodles? Courtesy of Yuen Hop. “I choose and enjoy this particular noodles because they are great tasting, high quality (freshly made) and superior to other brands,” said Mai Wong, Hang Ten’s owner, said in an email. “In fact, our Hang Ten Boiler customers have stated that they are still great tasting the next day.”\u003c/p>\n\u003cfigure id=\"attachment_106988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106988\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3419-2.jpg\" alt=\"Wide egg noodles at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wide egg noodles at Yuen Hop \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The noodles are made simply, with just egg, flour, salt and a small amount of preservatives. Some of their noodles include potassium carbonate, which makes the noodles more alkaline and in turn makes them chewier, more elastic and less sticky. After boiling, they’re firm but tender, with an ever-so-slight egginess that makes them the perfect vehicle for whatever sauce you decide to add. It’s easy to understand why Yuen Hop has become so famous, said Cribbin. “We use good ingredients,” she said. “We don’t skimp. Other factories might skimp, use less egg or artificial egg.”\u003c/p>\n\u003cp>The burgundy-haired woman comes back to the counter, loaded down with groceries and sighing over the heaviness of her load.\u003c/p>\n\u003cp>“You always get heavy things,” Cribbin gently reminds her.\u003c/p>\n\u003cp>The woman grumbles some more.\u003c/p>\n\u003cp>“You’re strong,” Cribbin teases.\u003c/p>\n\u003cp>“I’ve got a bad back,” chides the woman.\u003c/p>\n\u003cp>Cribbin’s parents are getting older, and Cribbin’s has been helping them out more and more these days. Eventually, her brother plans to take over the family business, ensuring that even as Oakland continues to change around them--and as Chinatowns across the country start to fade away due to \u003ca href=\"http://ww2.kqed.org/news/2015/07/28/san-franciscos-chinatown-fears-evictions-and-gentrification\" target=\"_blank\">gentrification\u003c/a> and \u003ca href=\"http://www.aljazeera.com/indepth/features/2015/12/gentrification-threatens-chinatowns-151209105540243.html\" target=\"_blank\">displacement\u003c/a>--Oaklanders can continue to get their noodles from the same place they always have, a vestige of comfort and normalcy in a city that continues to change too rapidly for some.\u003c/p>\n\u003cfigure id=\"attachment_106985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3428-2.jpg\" alt=\"The entrance to Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">\u003cstrong>Yuen Hop Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n824 Webster Street [\u003ca href=\"https://goo.gl/IyQhnV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nOakland Chinatown\u003cbr>\nTel: (510) 451-2698\u003cbr>\nHours: Mon-Sun 9am-5:30pm\u003cbr>\nPrice Range: $ (Inexpensive) \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Oaklanders may debate endlessly over who has the best \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/18/bay-area-bites-guide-to-10-favorite-east-bay-burrito-spots/\" target=\"_blank\">burrito\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">pho\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">bagel\u003c/a>, but there are certain things we agree on--like where to get the best fresh noodles for any Asian dish. Ask anyone in town—the only place to go is \u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">Yuen Hop\u003c/a> in Oakland’s Chinatown. Egg noodles? Check. Rice noodles? Check. Wonton wrappers? Available in a variety of thickness for all your dumpling needs. The wide selection of noodles are unparalleled in their quality, variety and price--most one pound bags sell for $1.75 per pound.\u003c/p>\n\u003cp>Started in 1931, Yuen Hop is one of Chinatown’s oldest--if not the oldest--businesses. It’s the elder statesmen and centerpiece of one of the original neighborhoods in Oakland (formed in the 1850s, it’s also one of the nation’s oldest Chinatowns.) The store has remained a constant during everything: the neighborhood’s expansion and economic contraction over the years; the repeal of the Chinese Exclusion Act in 1943 which allowed immigrants to become citizens; waves of newcomers from San Francisco’s Chinatown in the 80s and 90s; and the rise of famous martial artist, \u003ca href=\"http://www.sfchronicle.com/sports/article/In-Oakland-Bruce-Lee-transformed-martial-arts-6485626.php?t=70601a03b51210a92f&cmpid=twitter-premium\" target=\"_blank\">Bruce Lee.\u003c/a> For the people who have grown up going the store, who continue to buy their noodles there today, it’s a comforting sight, remaining largely unchanged even as the city shifts around them.\u003c/p>\n\u003cfigure id=\"attachment_106990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3412-2.jpg\" alt=\"A shopper looks at noodles at Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3412-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A shopper looks at noodles at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The store was started by Quong Pon, who first \u003ca href=\"https://books.google.com/books?id=JN6iqxqr3SUC&pg=PA33&dq=yuen+hop+oakland&hl=en&sa=X&ved=0ahUKEwiip7H_yILLAhVQ_WMKHQ4tAkgQ6AEILzAB#v=onepage&q=yuen%20hop%20oakland&f=false\" target=\"_blank\">sold bean sprouts\u003c/a> and tofu. By the 1970s, it was categorized by “Try Us: 1975 National Minority Business Directory” as a place to buy “noodles and related products,” and in the 90s, the store expanded to sell produce. Now, it’s a bustling, large-for-the-area store packed with teas, sauces, and pastries from local favorite \u003ca href=\"http://www.shengkee.com/en/index.aspx\" target=\"_blank\">Sheng Kee\u003c/a>. But in the corner is the real reason people flock there: a refrigerated case piled high with plastic bags of noodles.\u003c/p>\n\u003cp>On a recent weekday, the store buzzed with activity. It’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/lunar-new-year/\" target=\"_blank\">Lunar New Year\u003c/a>, and according to tradition, noodles--specifically long, uncut noodles--are a necessity for any household that wants good luck and longevity in the coming year. In the back of the store, an employee weighed out one pound bags of various sizes of noodles before adding them to the case. Another employee gave a customer a tour of the case, explaining the subtle differences in noodle varieties. An impeccably dressed woman in high heels sifted through the bags of noodles, frowning as she tried to pick the best one.\u003c/p>\n\u003cfigure id=\"attachment_106989\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3421-2.jpg\" alt=\"Some of the choices at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3421-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of the choices at Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the center of the store, Sabrina Cribbin stood manning the cash register. Cribbin is Pon’s great-granddaughter, and she’s the fourth generation of family workers to be employed there--making her a familiar site to the store’s customers, many who have known her since she was a child.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Sabrina!” a woman with burgundy-tinted hair cries out as she walks in. “Happy New Year! Why aren’t you wearing red?”\u003c/p>\n\u003cp>She clucks at Cribbin, then turns her attention elsewhere: “Where are your parents?”\u003c/p>\n\u003cp>The work of Cribbin and her family (who both politely requested not to be photographed) has made them the go-to brand for local businesses looking for authentic Asian noodles. \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a> carries their line of noodle products. So does Alameda’s \u003ca href=\"http://www.hangtenboiler.com/\" target=\"_blank\">Hang Ten Boiler\u003c/a>. One of the seafood restaurant's famous dishes--mentioned in half their Yelp reviews--is their garlic noodles. And those noodles? Courtesy of Yuen Hop. “I choose and enjoy this particular noodles because they are great tasting, high quality (freshly made) and superior to other brands,” said Mai Wong, Hang Ten’s owner, said in an email. “In fact, our Hang Ten Boiler customers have stated that they are still great tasting the next day.”\u003c/p>\n\u003cfigure id=\"attachment_106988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106988\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3419-2.jpg\" alt=\"Wide egg noodles at Yuen Hop\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3419-2-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wide egg noodles at Yuen Hop \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The noodles are made simply, with just egg, flour, salt and a small amount of preservatives. Some of their noodles include potassium carbonate, which makes the noodles more alkaline and in turn makes them chewier, more elastic and less sticky. After boiling, they’re firm but tender, with an ever-so-slight egginess that makes them the perfect vehicle for whatever sauce you decide to add. It’s easy to understand why Yuen Hop has become so famous, said Cribbin. “We use good ingredients,” she said. “We don’t skimp. Other factories might skimp, use less egg or artificial egg.”\u003c/p>\n\u003cp>The burgundy-haired woman comes back to the counter, loaded down with groceries and sighing over the heaviness of her load.\u003c/p>\n\u003cp>“You always get heavy things,” Cribbin gently reminds her.\u003c/p>\n\u003cp>The woman grumbles some more.\u003c/p>\n\u003cp>“You’re strong,” Cribbin teases.\u003c/p>\n\u003cp>“I’ve got a bad back,” chides the woman.\u003c/p>\n\u003cp>Cribbin’s parents are getting older, and Cribbin’s has been helping them out more and more these days. Eventually, her brother plans to take over the family business, ensuring that even as Oakland continues to change around them--and as Chinatowns across the country start to fade away due to \u003ca href=\"http://ww2.kqed.org/news/2015/07/28/san-franciscos-chinatown-fears-evictions-and-gentrification\" target=\"_blank\">gentrification\u003c/a> and \u003ca href=\"http://www.aljazeera.com/indepth/features/2015/12/gentrification-threatens-chinatowns-151209105540243.html\" target=\"_blank\">displacement\u003c/a>--Oaklanders can continue to get their noodles from the same place they always have, a vestige of comfort and normalcy in a city that continues to change too rapidly for some.\u003c/p>\n\u003cfigure id=\"attachment_106985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_3428-2.jpg\" alt=\"The entrance to Yuen Hop\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_3428-2-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Yuen Hop \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\" target=\"_blank\">\u003cstrong>Yuen Hop Noodle Company\u003c/strong>\u003c/a>\u003cbr>\n824 Webster Street [\u003ca href=\"https://goo.gl/IyQhnV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nOakland Chinatown\u003cbr>\nTel: (510) 451-2698\u003cbr>\nHours: Mon-Sun 9am-5:30pm\u003cbr>\nPrice Range: $ (Inexpensive) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite Asian Soups (Non-Ramen) in the East Bay",
"title": "Bay Area Bites Guide to 10 Favorite Asian Soups (Non-Ramen) in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90934,90933,90932\"]\u003c/p>\n\u003cp>Perhaps my biggest discovery, on a rainy December day, was \u003cstrong>Bún Măm Sóc Trăng\u003c/strong>, the epitome of a family-style Vietnamese place, with kids screaming, the one server racing around trying to take care of everyone, and the kitchen turning out huge steaming bowls of perfect soup. My favorite was the \u003cstrong>bún bò hué\u003c/strong>, spicy lemongrass pork, with rectangles of congealed pork blood, semi-circles of fish cakes, and a banana-leaf garnish, with piles of the requisite herbs (Thai basil and mint) and both bean sprouts and cabbage.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">\u003cstrong>Bún Măm Sóc Trăng\u003c/strong>\u003c/a>\u003cbr>\n1326 E. 18th St., Oakland [\u003ca href=\"http://goo.gl/Xwlz8y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tues-Sun, 8am-5pm; closed Monday\u003cbr>\nPrice Range: $ (Entrees $10 and under) Cash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90922,90921,90920\"]\u003c/p>\n\u003cp>A tried and true spot for local Thai food is \u003cstrong>Chai Thai Noodles\u003c/strong> on International Blvd. in Oakland. While its most popular dishes tend to be the more Americanized ones, like pad Thai (which is overly sweet), the soups are more traditional, more balanced in terms of sweet, salty, spicy, and sour flavors, which is why the \u003cstrong>tom yum\u003c/strong> is a winner: bright, tangy, and very spicy. Shrimp are gently cooked, and mushrooms and galangal provide the requisite earthiness essential to this dish. The small room is airily cheerful, and servers are friendly and knowledgeable. Despite its size, the dining area is family-friendly, and there tend to be kids running around at all hours of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\" target=\"_blank\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd., Ste. B, Oakland [\u003ca href=\"http://goo.gl/Eqmg3g\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-2500\u003cbr>\nHours: Sun-Thurs, 11am-9:30pm; Fri-Sat, 11am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90938,90937,90939,90936\"]\u003c/p>\n\u003cp>\u003cstrong>Champa Garden\u003c/strong> is a well-known entity, and Lao food is its calling card. Indeed, the grilled Lao sausages and deservedly famous fried rice balls are destinations unto themselves. But the soups are equally marvelous, two in particular: \u003cstrong>homemade noodle soup\u003c/strong> is a rich version of classic chicken soup, with chewy, hand-pulled rice noodles, fried shallots, and cilantro. \u003cstrong>Lue’s noodle soup\u003c/strong> is made with ho fun (wide, flat rice noodles), fermented bean paste, and pork. There’s even good wine to go alongside from Navarro in Mendocino County; the Edelzwicker is just right for Thai spiciness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2012 8th Ave, Oakland [\u003ca href=\"http://goo.gl/SsgyOX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Daily, 11:30am-3:30pm and 5pm-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90944,90943,90942\"]\u003c/p>\n\u003cp>\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong> is a sweet little spot in the heart of Oakland’s Chinatown, with a large menu of traditional Cantonese dishes. The go-to soup here is a simple, fragrant bowl of \u003cstrong>Cantonese seafood soup: homemade chicken broth and egg, chopped shrimp, and crunchy fish tripe\u003c/strong>. It’s hard to find a spicy accompaniment on the menu, so I put in a small spoonful of chili paste, not a traditional move, but a delicious one. Service is a bit brusque, but nonetheless efficient. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chef-laus-oakland\" target=\"_blank\">\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/SZTWFR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 835-3288\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90950,90949,90948\"]\u003c/p>\n\u003cp>A couple of storefronts down from Chef Lau’s is a bustling dim sum house, \u003cstrong>Joy Luck Restaurant\u003c/strong>, where the server was a bit perturbed that I’d asked for a menu. But I’d come for the \u003cstrong>wonton soup\u003c/strong>, at the recommendation of a friend from Taiwan, and, though it took nearly a half-hour to get the soup, it was well worth the wait. The homemade wontons were as good as any I’ve ever eaten, and the “house special” version comes with catfish, shrimp, and bok choy in a salty chicken broth. I would certainly go back and try the dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/joy-luck-restaurant-oakland\" target=\"_blank\">\u003cstrong>Joy Luck Restaurant\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/VTikxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-4270\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90954,90953,90952\"]\u003c/p>\n\u003cp>I drove over to Alameda, at the recommendation of a friend who’d spent time in Japan, for \u003cstrong>ishikari nabe\u003c/strong> at \u003cstrong>Kamakura\u003c/strong>, a gorgeous bowl of miso broth with generous chunks of skin-on salmon, tofu, and cabbage, sprinkled with togarishi. To my knowledge, Kamakura is the only East Bay restaurant that serves this particular soup. The restaurant appeared to be filled with neighborhood regulars; it seemed as if I was the only newcomer in the room, and I was welcomed warmly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kamakurarestaurant.com/\" target=\"_blank\">\u003cstrong>Kamakura\u003c/strong>\u003c/a>\u003cbr>\n2549 Santa Clara Ave., Alameda [\u003ca href=\"http://goo.gl/NUOGyG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-9121\u003cbr>\nHours: Mon-Thurs, 11:30am-2pm and 5pm-9pm; Fri, 11:30am-2pm and 5pm-9:30pm; Sun, 5pm-9pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90959,90958,90957\"]\u003c/p>\n\u003cp>One of the better pho houses in Oakland is \u003cstrong>KangNam\u003c/strong>, which has been rooted in Temescal since long before the neighborhood became oh-so trendy. Aside from a few appetizers and rice plates, it’s all pho, all the time. And all the choices are dandy, but my personal favorite is \u003cstrong>number seven: tai, nam, gan\u003c/strong> (rare steak, well-done flank, and tendon). The broth is particularly nice, slightly redolent of sweet anise and ginger. Service is lightning-fast, making it one of the more compelling choices in the area for a quick lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kangnam-pho-house-oakland\" target=\"_blank\">\u003cstrong>KangNam Pho House\u003c/strong>\u003c/a>\u003cbr>\n4419 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/gwQDjR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-0900\u003cbr>\nHours: Mon-Sat, 10:30am-9:30pm; Sun, 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90964,90966,90967,90965\"]\u003c/p>\n\u003cp>And finally, a wonderful Burmese spot in the previously jinxed spaced on Telegraph Avenue between Stuart St. and Oregon St.: \u003cstrong>Rangoon Super Stars\u003c/strong>. The huge menu is spot-on for all manner of traditional Burmese dishes, including a standout tea-leaf salad. The soups are often overlooked here, but shouldn’t be. \u003cstrong>Samosa soup\u003c/strong> is vegan, with handmade samosas, cabbage, falafel, lentils, and red onions, made slightly sour by a touch of tamarind. And \u003cstrong>onoh kawt swe—coconut noodle soup\u003c/strong>—is a thick bisque-style soup with flour noodles, chicken, onion, lemon, and cilantro, with a bit of tamarind and lemon for tart balance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangoonsuperstars.com/\" target=\"_blank\">\u003cstrong>Rangoon Super Stars\u003c/strong>\u003c/a> [new name: \u003cstrong>Royal Rangoon\u003c/strong>]\u003cbr>\n2826 Telegraph Ave., Berkeley [\u003ca href=\"http://goo.gl/O3FJ8c\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 647-9744\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RangoonSuperStars\" target=\"_blank\">Rangoon Super Stars\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/RangoonSS\" target=\"_blank\">RangoonSS\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>This is, by no means, an exhaustive list of non-ramen options, but it’s a laudable start, should your winter soup habits need some rejuvenating.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Please share you favorite East Bay Asian soup spots in the comments.\u003c/p>\n\n",
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"excerpt": "Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perhaps my biggest discovery, on a rainy December day, was \u003cstrong>Bún Măm Sóc Trăng\u003c/strong>, the epitome of a family-style Vietnamese place, with kids screaming, the one server racing around trying to take care of everyone, and the kitchen turning out huge steaming bowls of perfect soup. My favorite was the \u003cstrong>bún bò hué\u003c/strong>, spicy lemongrass pork, with rectangles of congealed pork blood, semi-circles of fish cakes, and a banana-leaf garnish, with piles of the requisite herbs (Thai basil and mint) and both bean sprouts and cabbage.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">\u003cstrong>Bún Măm Sóc Trăng\u003c/strong>\u003c/a>\u003cbr>\n1326 E. 18th St., Oakland [\u003ca href=\"http://goo.gl/Xwlz8y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tues-Sun, 8am-5pm; closed Monday\u003cbr>\nPrice Range: $ (Entrees $10 and under) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tried and true spot for local Thai food is \u003cstrong>Chai Thai Noodles\u003c/strong> on International Blvd. in Oakland. While its most popular dishes tend to be the more Americanized ones, like pad Thai (which is overly sweet), the soups are more traditional, more balanced in terms of sweet, salty, spicy, and sour flavors, which is why the \u003cstrong>tom yum\u003c/strong> is a winner: bright, tangy, and very spicy. Shrimp are gently cooked, and mushrooms and galangal provide the requisite earthiness essential to this dish. The small room is airily cheerful, and servers are friendly and knowledgeable. Despite its size, the dining area is family-friendly, and there tend to be kids running around at all hours of the day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\" target=\"_blank\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd., Ste. B, Oakland [\u003ca href=\"http://goo.gl/Eqmg3g\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-2500\u003cbr>\nHours: Sun-Thurs, 11am-9:30pm; Fri-Sat, 11am-10pm\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>\u003cstrong>Champa Garden\u003c/strong> is a well-known entity, and Lao food is its calling card. Indeed, the grilled Lao sausages and deservedly famous fried rice balls are destinations unto themselves. But the soups are equally marvelous, two in particular: \u003cstrong>homemade noodle soup\u003c/strong> is a rich version of classic chicken soup, with chewy, hand-pulled rice noodles, fried shallots, and cilantro. \u003cstrong>Lue’s noodle soup\u003c/strong> is made with ho fun (wide, flat rice noodles), fermented bean paste, and pork. There’s even good wine to go alongside from Navarro in Mendocino County; the Edelzwicker is just right for Thai spiciness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2012 8th Ave, Oakland [\u003ca href=\"http://goo.gl/SsgyOX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Daily, 11:30am-3:30pm and 5pm-9pm\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>\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong> is a sweet little spot in the heart of Oakland’s Chinatown, with a large menu of traditional Cantonese dishes. The go-to soup here is a simple, fragrant bowl of \u003cstrong>Cantonese seafood soup: homemade chicken broth and egg, chopped shrimp, and crunchy fish tripe\u003c/strong>. It’s hard to find a spicy accompaniment on the menu, so I put in a small spoonful of chili paste, not a traditional move, but a delicious one. Service is a bit brusque, but nonetheless efficient. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chef-laus-oakland\" target=\"_blank\">\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/SZTWFR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 835-3288\u003cbr>\nHours: Daily, 8:30am-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>A couple of storefronts down from Chef Lau’s is a bustling dim sum house, \u003cstrong>Joy Luck Restaurant\u003c/strong>, where the server was a bit perturbed that I’d asked for a menu. But I’d come for the \u003cstrong>wonton soup\u003c/strong>, at the recommendation of a friend from Taiwan, and, though it took nearly a half-hour to get the soup, it was well worth the wait. The homemade wontons were as good as any I’ve ever eaten, and the “house special” version comes with catfish, shrimp, and bok choy in a salty chicken broth. I would certainly go back and try the dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/joy-luck-restaurant-oakland\" target=\"_blank\">\u003cstrong>Joy Luck Restaurant\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/VTikxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-4270\u003cbr>\nHours: Daily, 8:30am-10pm\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>I drove over to Alameda, at the recommendation of a friend who’d spent time in Japan, for \u003cstrong>ishikari nabe\u003c/strong> at \u003cstrong>Kamakura\u003c/strong>, a gorgeous bowl of miso broth with generous chunks of skin-on salmon, tofu, and cabbage, sprinkled with togarishi. To my knowledge, Kamakura is the only East Bay restaurant that serves this particular soup. The restaurant appeared to be filled with neighborhood regulars; it seemed as if I was the only newcomer in the room, and I was welcomed warmly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kamakurarestaurant.com/\" target=\"_blank\">\u003cstrong>Kamakura\u003c/strong>\u003c/a>\u003cbr>\n2549 Santa Clara Ave., Alameda [\u003ca href=\"http://goo.gl/NUOGyG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-9121\u003cbr>\nHours: Mon-Thurs, 11:30am-2pm and 5pm-9pm; Fri, 11:30am-2pm and 5pm-9:30pm; Sun, 5pm-9pm\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>One of the better pho houses in Oakland is \u003cstrong>KangNam\u003c/strong>, which has been rooted in Temescal since long before the neighborhood became oh-so trendy. Aside from a few appetizers and rice plates, it’s all pho, all the time. And all the choices are dandy, but my personal favorite is \u003cstrong>number seven: tai, nam, gan\u003c/strong> (rare steak, well-done flank, and tendon). The broth is particularly nice, slightly redolent of sweet anise and ginger. Service is lightning-fast, making it one of the more compelling choices in the area for a quick lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kangnam-pho-house-oakland\" target=\"_blank\">\u003cstrong>KangNam Pho House\u003c/strong>\u003c/a>\u003cbr>\n4419 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/gwQDjR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-0900\u003cbr>\nHours: Mon-Sat, 10:30am-9:30pm; Sun, 10:30am-9pm\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>And finally, a wonderful Burmese spot in the previously jinxed spaced on Telegraph Avenue between Stuart St. and Oregon St.: \u003cstrong>Rangoon Super Stars\u003c/strong>. The huge menu is spot-on for all manner of traditional Burmese dishes, including a standout tea-leaf salad. The soups are often overlooked here, but shouldn’t be. \u003cstrong>Samosa soup\u003c/strong> is vegan, with handmade samosas, cabbage, falafel, lentils, and red onions, made slightly sour by a touch of tamarind. And \u003cstrong>onoh kawt swe—coconut noodle soup\u003c/strong>—is a thick bisque-style soup with flour noodles, chicken, onion, lemon, and cilantro, with a bit of tamarind and lemon for tart balance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangoonsuperstars.com/\" target=\"_blank\">\u003cstrong>Rangoon Super Stars\u003c/strong>\u003c/a> [new name: \u003cstrong>Royal Rangoon\u003c/strong>]\u003cbr>\n2826 Telegraph Ave., Berkeley [\u003ca href=\"http://goo.gl/O3FJ8c\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 647-9744\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RangoonSuperStars\" target=\"_blank\">Rangoon Super Stars\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/RangoonSS\" target=\"_blank\">RangoonSS\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>This is, by no means, an exhaustive list of non-ramen options, but it’s a laudable start, should your winter soup habits need some rejuvenating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Please share you favorite East Bay Asian soup spots in the comments.\u003c/p>\n\n\u003c/div>\u003c/p>",
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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",
"disqusIdentifier": "64206 http://blogs.kqed.org/bayareabites/?p=64206",
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"excerpt": "Overwhelmed by the offerings in Oakland's Chinatown? Check out these five local favorites. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65835\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\">\u003cimg class=\"size-full wp-image-65835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/Shrimp-Won-Ton-Soup-22.jpg\" alt=\"Shrimp Wonton Soup at Best Taste Restaurant\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp Wonton Soup at Best Taste Restaurant.\u003c/figcaption>\u003c/figure>\n\u003cp>Navigating the crowded corridors of any metropolitan Chinatown can be daunting, and Oakland is no exception. It can be overwhelming to try and find the best places to eat, especially since the small, unassuming restaurants sandwiched between busy produce vendors are usually the real culinary gems of the neighborhood. I keep a running tally of places that remain perennial favorites of my friends who've grown up in the Bay Area, and here are five restaurants that consistently receive thumbs up from locals. And luckily, they're all within easy walking distance of each other near Webster, Franklin and Harrison Streets. What are some of your favorites places to eat in Chinatown? Let us know in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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>In the mood for fast, cheap and tasty \u003ca href=\"http://en.wikipedia.org/wiki/Cantonese_cuisine\" target=\"_blank\">Cantonese food\u003c/a>? This is a great go-to place, especially if you have late-night cravings for Chinese-style BBQ, claypot dishes, stir-fried noodles and soups. Scan their chef's specials if you want an exotic helping of snake soup or spare ribs with frogs, or peruse the hundreds of items in their phone book-sized menu. You can't go wrong with their big bowl of pork-shrimp wonton soup noodle soup, roasted duck over peppery white rice, sizzling claypot chicken with flecks of roast pork, onions, garlic and ginger and sauteed tender greens.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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",
"headTitle": "Bay Area Bites | KQED Food",
"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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"excerpt": "Lisa Li shows us where to buy live fish in Oakland's Chinatown to prepare a traditional Chinese New Year feast. ",
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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": "BBQ with the Oakland Fire Department",
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"content": "\u003cp>At the 2\u003csup>nd\u003c/sup> annual \u003ca href=\"http://www.bayareabbq.org/\">Bay Area BBQ Championship\u003c/a> ahead of the \u003ca href=\"http://purchase.tickets.com/buy/MLBEventInfo?agency=MLB&pid=7169124&tfl=Oakland_Athletics-Homepage-Homepage-matchup-C1\">A's game against the Mariners\u003c/a> this Saturday, you'll see celebrity chefs like Dr. BBQ (aka Ray Lampe). You'll see celebrity baseball stars like Jonny Gomes.\u003c/p>\n\u003cp>You may have to seek out the Oakland Fire Department's corner of the People’s Choice category. But having tasted what Station 12 is bringing, I recommend looking for it, and saving some space.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/firetruck560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45630\" title=\"Oakland Fire Truck\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/firetruck560.jpg\" alt=\"Oakland Fire Truck\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Yes, but you should see the Wolf in the kitchen. Photo: KQED/Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>Lieutenant James Patrick Troy -- or “JP” -- out of Oakland Fire Station 12 says the firefighters aren't bringing a lot of, em, heat to the competition. But firefighters famously eat well, and Station 12 in Chinatown is no exception. Troy's team, the “Dragonslayers,” features at least two guys with experience working in restaurants.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45647\" title=\"Top Chef Zach Fraser\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach5601.jpg\" alt=\"Top Chef Zach Fraser\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Top Chef Zach Fraser with wok in Firehouse kitchen. Photo: KQED/Polly Stryker\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The team's Top Chef is Zach Fraser, who knows enough Cantonese to shop in Chinatown. To say that a white guy speaking Cantonese charms the shop keepers is an understatement. They beam at him. \"Jo San!\" he calls out as he enters \u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\">Yuen Hop\u003c/a> on Webster, and the cashier calls back \"Joooo Saaan!\"\u003c/p>\n\u003cp>Fraser winces at the phrase \"Asian-style,\" but it's a fair description of the way he cooks. And it fairly describes the menu he's putting together for Saturday: marinated chicken seared on the grill, topped with black sesame seeds and a sweet, sour sauce made with plums. Plus a side of coleslaw with an \"Asian\" (sorry, Zach) take on Green Goddess dressing.\u003c/p>\n\u003cp>Now I have to admit, I was kinda hoping for tri-tip and Caesar Salad. After all, Saturday night is traditionally Steak and Caesar Night with the Oakland Fire Department.\u003c/p>\n\u003cp>But the Chef has his reasons. Since the firefighters, their union and the Championship organizers are forking out for the food, red meat for hordes of people is a tad expensive. Also, the romaine lettuce in Chinatown is not always up to snuff. Like any cook worth his salt, Fraser makes something delicious out of what's available. And as it happens, plums are in season.\u003c/p>\n\u003cp>\u003cstrong>Listen to Zach Fraser in action:\u003c/strong>\u003c/p>\n\u003cp>[audio src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/BBQOFD1.mp3\"]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach-kitchen4001.jpg\">\u003cimg class=\"alignnone size-full wp-image-45648\" title=\"Zach prepping in the firehouse kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach-kitchen4001.jpg\" alt=\"Zach prepping in the firehouse kitchen\" width=\"400\" height=\"598\">\u003c/a>\u003cbr>\n\u003cem>Zach making use of a bunch of plums straight off his father-in-law's tree. Photo: KQED/Polly Stryker\u003c/em>\u003c/p>\n\u003cp>Here are the recipes. Fraser doesn't do portion sizes -- everything is to taste, so adjust accordingly...\u003c/p>\n\u003cp>\u003cstrong>Recipe: Chicken Marinade\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSkinless chicken thighs\u003cbr>\nSoy Sauce\u003cbr>\nSeasoned Rice Vinegar\u003cbr>\nSesame Oil\u003cbr>\nSriracha Sauce\u003cbr>\nChinese five spice powder\u003cbr>\nShredded fresh ginger\u003cbr>\nShredded fresh garlic\u003cbr>\nChopped green onions\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix everything but the chicken in a bowl. Then put the raw chicken in. Let sit for 45 minutes to 2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/chicken-grilled5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45649\" title=\"chicken on grill\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/chicken-grilled5601.jpg\" alt=\"chicken on grill\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Marinade does double duty as a basting sauce when the chicken hits the grill. Photo: KQED/Polly Styker\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Dragonslayer Chinatown BBQ Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOnions\u003cbr>\nGarlic\u003cbr>\nGinger\u003cbr>\nKetchup\u003cbr>\nTsingtao beer\u003cbr>\nSplash of rice wine vinegar\u003cbr>\nHoisin sauce\u003cbr>\nSoy sauce\u003cbr>\nPlum sauce\u003cbr>\nFresh plums if in season\u003cbr>\nFive-spice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSaute onion, garlic and ginger until soft. Deglaze with beer (if not cooking at a firehouse, where all alcohol is forbidden.) Add all other ingredients and cook down until it thickens. Check your flavors and adjust to taste. Push sauce through a sieve. Great on pork as well as chicken.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Coleslaw dressing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nRice wine vinegar\u003cbr>\nToasted sesame oil\u003cbr>\nCanola or other neutral oil\u003cbr>\nSoy sauce\u003cbr>\nCilantro\u003cbr>\nAvocado\u003cbr>\nCabbage\u003cbr>\nCarrots\u003cbr>\nToasted sesame seeds\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBlend all ingredients except for the seeds, cilantro and half the avocado, which lends a nice creaminess to the dressing. After you've shredded your cabbage and carrots, toss with sliced avocado, chopped cilantro and dressing. Sprinkle sesame seeds on top.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/final-dish5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45650\" title=\"The final dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/final-dish5601.jpg\" alt=\"The final dish\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>The final dish. Photo: KQED/Rachael Myrow\u003c/em>\u003c/p>\n\n",
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"excerpt": "You may have to seek out the Oakland Fire Department's corner of the People’s Choice category at the 2nd annual Bay Area BBQ Championship. But having tasted what Station 12 is bringing, I recommend looking for it, and saving some space. Recipes included.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At the 2\u003csup>nd\u003c/sup> annual \u003ca href=\"http://www.bayareabbq.org/\">Bay Area BBQ Championship\u003c/a> ahead of the \u003ca href=\"http://purchase.tickets.com/buy/MLBEventInfo?agency=MLB&pid=7169124&tfl=Oakland_Athletics-Homepage-Homepage-matchup-C1\">A's game against the Mariners\u003c/a> this Saturday, you'll see celebrity chefs like Dr. BBQ (aka Ray Lampe). You'll see celebrity baseball stars like Jonny Gomes.\u003c/p>\n\u003cp>You may have to seek out the Oakland Fire Department's corner of the People’s Choice category. But having tasted what Station 12 is bringing, I recommend looking for it, and saving some space.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/firetruck560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45630\" title=\"Oakland Fire Truck\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/firetruck560.jpg\" alt=\"Oakland Fire Truck\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Yes, but you should see the Wolf in the kitchen. Photo: KQED/Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>Lieutenant James Patrick Troy -- or “JP” -- out of Oakland Fire Station 12 says the firefighters aren't bringing a lot of, em, heat to the competition. But firefighters famously eat well, and Station 12 in Chinatown is no exception. Troy's team, the “Dragonslayers,” features at least two guys with experience working in restaurants.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45647\" title=\"Top Chef Zach Fraser\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach5601.jpg\" alt=\"Top Chef Zach Fraser\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Top Chef Zach Fraser with wok in Firehouse kitchen. Photo: KQED/Polly Stryker\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 team's Top Chef is Zach Fraser, who knows enough Cantonese to shop in Chinatown. To say that a white guy speaking Cantonese charms the shop keepers is an understatement. They beam at him. \"Jo San!\" he calls out as he enters \u003ca href=\"http://www.yelp.com/biz/yuen-hop-co-oakland\">Yuen Hop\u003c/a> on Webster, and the cashier calls back \"Joooo Saaan!\"\u003c/p>\n\u003cp>Fraser winces at the phrase \"Asian-style,\" but it's a fair description of the way he cooks. And it fairly describes the menu he's putting together for Saturday: marinated chicken seared on the grill, topped with black sesame seeds and a sweet, sour sauce made with plums. Plus a side of coleslaw with an \"Asian\" (sorry, Zach) take on Green Goddess dressing.\u003c/p>\n\u003cp>Now I have to admit, I was kinda hoping for tri-tip and Caesar Salad. After all, Saturday night is traditionally Steak and Caesar Night with the Oakland Fire Department.\u003c/p>\n\u003cp>But the Chef has his reasons. Since the firefighters, their union and the Championship organizers are forking out for the food, red meat for hordes of people is a tad expensive. Also, the romaine lettuce in Chinatown is not always up to snuff. Like any cook worth his salt, Fraser makes something delicious out of what's available. And as it happens, plums are in season.\u003c/p>\n\u003cp>\u003cstrong>Listen to Zach Fraser in action:\u003c/strong>\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/24/2012/07/zach-kitchen4001.jpg\">\u003cimg class=\"alignnone size-full wp-image-45648\" title=\"Zach prepping in the firehouse kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/zach-kitchen4001.jpg\" alt=\"Zach prepping in the firehouse kitchen\" width=\"400\" height=\"598\">\u003c/a>\u003cbr>\n\u003cem>Zach making use of a bunch of plums straight off his father-in-law's tree. Photo: KQED/Polly Stryker\u003c/em>\u003c/p>\n\u003cp>Here are the recipes. Fraser doesn't do portion sizes -- everything is to taste, so adjust accordingly...\u003c/p>\n\u003cp>\u003cstrong>Recipe: Chicken Marinade\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nSkinless chicken thighs\u003cbr>\nSoy Sauce\u003cbr>\nSeasoned Rice Vinegar\u003cbr>\nSesame Oil\u003cbr>\nSriracha Sauce\u003cbr>\nChinese five spice powder\u003cbr>\nShredded fresh ginger\u003cbr>\nShredded fresh garlic\u003cbr>\nChopped green onions\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nMix everything but the chicken in a bowl. Then put the raw chicken in. Let sit for 45 minutes to 2 hours.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/chicken-grilled5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45649\" title=\"chicken on grill\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/chicken-grilled5601.jpg\" alt=\"chicken on grill\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Marinade does double duty as a basting sauce when the chicken hits the grill. Photo: KQED/Polly Styker\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Dragonslayer Chinatown BBQ Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOnions\u003cbr>\nGarlic\u003cbr>\nGinger\u003cbr>\nKetchup\u003cbr>\nTsingtao beer\u003cbr>\nSplash of rice wine vinegar\u003cbr>\nHoisin sauce\u003cbr>\nSoy sauce\u003cbr>\nPlum sauce\u003cbr>\nFresh plums if in season\u003cbr>\nFive-spice\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nSaute onion, garlic and ginger until soft. Deglaze with beer (if not cooking at a firehouse, where all alcohol is forbidden.) Add all other ingredients and cook down until it thickens. Check your flavors and adjust to taste. Push sauce through a sieve. Great on pork as well as chicken.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Coleslaw dressing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nRice wine vinegar\u003cbr>\nToasted sesame oil\u003cbr>\nCanola or other neutral oil\u003cbr>\nSoy sauce\u003cbr>\nCilantro\u003cbr>\nAvocado\u003cbr>\nCabbage\u003cbr>\nCarrots\u003cbr>\nToasted sesame seeds\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBlend all ingredients except for the seeds, cilantro and half the avocado, which lends a nice creaminess to the dressing. After you've shredded your cabbage and carrots, toss with sliced avocado, chopped cilantro and dressing. Sprinkle sesame seeds on top.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/final-dish5601.jpg\">\u003cimg class=\"alignnone size-full wp-image-45650\" title=\"The final dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/final-dish5601.jpg\" alt=\"The final dish\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>The final dish. Photo: KQED/Rachael Myrow\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
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