any recomendations for desent chinese food? china town or any part of san francisco,Vacationing from new york area.One problem my 13 yr old son eats wonton soup and lo Mein I know BORING Thanks again
There is good Chinese food everywhere. Search the board for some options.
I recently ate at San Wang, which is in Japantown. They have excellent hand pulled noodles - both you and your son would probably like these, and they also have lots of other dishes - seems like seafood is a specialty.
However, you can get lo-mein-like dishes anywhere....so what kind of food do *you* want?
Big Lantern is a good bet if you are confined to the Mission or you are a vegetarian who likes Chinese fake meat dishes. Otherwise, I wouldn't go out of your way to visit while on vacation. If you are in the Mission, try one of the many great taquerias instead.
R&G Lounge is a decent destination Chinese place in Chinatown proper. They have a good variety of live seafood and prepare their meat dishes with higher than average [Chinatown] quality cuts. The place even has an upstairs that is relatively classy in look and feel.
Yuet Lee is a fun bet if you don't mind a slightly grubbier place with great fresh seafood. It is on the border of Chinatown and North Beach.
House of Nanking is a controversial but popular Chinatown destination that your son might enjoy. It is well-known for having an owner who prefers to order for you.
The Richmond and Sunset districts hold a wide variety of moderately-priced Chinese places, many of which are quite good. That said, those neighborhoods aren't as transit-convenient for the average tourist.
R & G Lounge
631 Kearny St, San Francisco, CA 94108
re: Dave MP
"The Chinese word 撈 (lāo in Mandarin and lau in Cantonese) means scoop something out of water, or separate something from water, like straining. The same written 撈 (pronounced differently as lo) also means stir or mix in Cantonese. It can either mean "stirred by the chef" or "stirred by the eater". To native Chinese, the name refers to a way of serving noodles rather than a particular dish.
Unlike American "lo mein," the dish is not stir fried; it is the "dry" version of soup noodle dishes, which is the standard way that non-fried noodle dishes are advertised. Effective, it is regular boiled noodle soup with various toppings, except that the broth is served separately in a bowl. Consensus on broth eating is elusive: people drink it before, during, and after eating the noodle. Others dip the noodles into the broth before eating; still others pour a small amount of the broth over the noodles occasionally to keep them moist, but not soaked. The last manner of eating seems most etymologically apt, as the broth is mixed with the noodles at the table according to preference."
I've seen lo mein at most Chinese restaurants in the Bay Area make lo mein described as above (dry noodles with topping and broth on side). Chow mein as stir fried noodles with ingredients cooked with.
In NY area, the lo mein is the stir fired noodles (soft noodles) that we call chow mein here. Whereas their chow mein is mostly a bunch of stir fried vegetables as described by wikipedia below. The noodle there are more a garnish/side item than the main feature.
"In Anglo-American Chinese cuisine, it is a stir-fried dish consisting of noodles, meat, and cabbage and other vegetables. It is often served as a specific dish at westernised Chinese restaurants with soy sauce and vegetables such as celery, bamboo shoots, and water chestnuts. "
Indeed, asking for good Chinese is like asking for good pizza, Italian or deli in NYC...you're going to 500 different answers with 1,000 very specific break downs.
If you're in Chinatown, I would also recommend R&G Lounge. Overall it will be a pleasant experience, clean, friendly, modern. If you want to get the best, Koi Palace in Daly City. Also, if you're staying w/ someone or a hotel, ask them, at least you can pick up "side" info, or get a better scoop.