January 28th, 2007
Shanghai Dumpling King
3319 Balboa Street
(between 34th Ave & 35th Ave)
San Francisco, CA 94121
(415) 387-2088
One of the Chronicle’s listed bargain bites, I had to go check this out for myself, since not all of those items on the list are cheap enough for my tastes. Conclusion? Very darn good. Four people, 5-6 dishes, $10 each.
We ordered their signature steamed dumplings, some special potsticker-shaped dumpling in hot oil, a lion’s head meatball soup, some fried sweet bread with evaporated milk dip, a fried rice cake dish, and then another type of ball (looked like cooked mochi) in spicy oil.
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Filed under: Richmond, China, Meals under $5 per main course, Budget | No Comments »
December 30th, 2006
Grubgirl doesn’t want to pay for jook, but she doesn’t really know how to make it “just like Mom,”… so she found this recipe from Kathy Gibbons that offers up a method. We’ll give it a try here in our test kitchen and see if the folks in Northern Michigan can hold their own!
Update: It was pretty darn good, in terms of water-to-rice ratio! I must admit that I used Trader Joe’s “Better Than Bouillion” (blush). A really authenic cook would use plain water, and throw a chicken neck bone into the slow cooker. But alas, my craving was too much and I cut a few corners.
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Filed under: China, Meals under $5 per main course, Budget, Recipes | 1 Comment »
March 23rd, 2005
Legendary Palace
708 Franklin St.
Oakland
510-663-9288
I kept hearing about having to go to Oakland to get true Northern dim sum, or to hit true Northern (Shanghai) Chinese restaurants. What’s the difference between regular (Cantonese/Southern) dim sum and that from the north?
All I can say is that Northern dim sum does other stuff than the small plates wheeled around on carts. You’ll see more bread & starch products. Mainly, soybean milk in sweet or salty format. It’s served in big bowls - larger than cereal bowls, smaller than…hmmm…. a large pasta serving bowl.
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Filed under: East Bay, China, Meals from $5-15 per main course, Cuisine | No Comments »
July 9th, 2004
Got this from a friend who got it from her mom. I watched her make this in less than 30 minutes — thanks K. Chin, NJ!
KC’s Easy Lemon Chicken Masterpiece
Ingredients:
4 skinned and boned chicken breasts
2 egg yolks (separated from whites*)
dash salt and pepper
cornstarch
2 lemons
2 T. sugar
1 1/2 c. water
1 1/2 t. constarch
2-3 drops yellow food coloring (optional - but believe me will look a lot better)
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Filed under: China, Recipes | No Comments »
