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Trying every San Francisco Chinese restaurant

tpc Jul 16, 2011 11:43 PM

William Eichinger, who has eaten at every San Franciscan Chinese joint, including Panda Express and the donut-hamburger Chinese food places all around town, rattles off his favorites:

Ask him his favorite Chinese restaurant - many people have - and you'll probably get a systematic breakdown of the myriad regional styles.

For fiery Sichuan cuisine, his favorite place is Z&Y in Chinatown; for dumpling-centric Shanghai fare, he likes Bund across the street; for northern regions, Old Mandarin Islamic in the Outer Sunset. For hand-pulled noodles in the Shantung style, his pick is San Dong. The list goes on.

Each genre has its own measuring stick. For example, ma po tofu is his gauge for Sichuan places.

Read more: http://www.sfgate.com/cgi-bin/article...

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Old Mandarin Islamic Restaurant
3132 Vicente St, San Francisco, CA 94116

  1. Robert Lauriston Jul 19, 2011 10:23 AM

    I don't know how much that article helped, but Z&Y was full with several parties waiting last night (Monday) at 9:15. There was also a 15% off offer on Yelp. Nice to see they're doing well.

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    Z & Y
    655 Jackson St, San Francisco, CA 94133

    1 Reply
    1. re: Robert Lauriston
      jason carey Jul 21, 2011 12:54 PM

      That offer on yelp has been there for well over a year..

    2. j
      jman1 Jul 19, 2011 12:08 PM

      A bit random to try every one. But, it makes sense to have numerous sub-categories. China is an imperial nation, made up of different peoples with different cuisines. Trying to put them all in one category would be a bit like saying "European" food, when we know that French and German are pretty different.

      1. t
        tj442x Jul 19, 2011 01:48 PM

        I cannot imagine eating at Panda Express since developing a taste for decent food. Also, we all know they use meat stock for their rice and supposed veggie dishes, right?

        Riverside in the Sunset was probably my most memorable Chinese experience. You have to love the fish served staring right at you, eyes and all. Seemingly eight million varieties of cold pig parts, and not a hint of sweet/sour pork or general tso.

        6 Replies
        1. re: tj442x
          c
          chocolatetartguy Jul 19, 2011 02:10 PM

          A lot of Chinese-Americans have a real fondness for tomato beef chow mein along with their sea cucumber, tripe and shrimp with the head on.

          1. re: chocolatetartguy
            s
            shanghaikid Jul 21, 2011 02:23 PM

            authenic tomato beef chow mein, the old fashioned way, with real tomatos, not ketchup, and crispy pan friend noodles is difficult to find these days.

            1. re: shanghaikid
              c
              chocolatetartguy Jul 21, 2011 05:50 PM

              My cousins, who are one generation younger than I, don't seem too picky about it. They love their tomato beef.

              1. re: shanghaikid
                Tripeler Jul 21, 2011 09:51 PM

                When in College in the 70s, I worked with a bunch of Chinese-Americans, who told me this dish originated in California, and was popular among American-born Chinese. Any truth to that?

                1. re: Tripeler
                  Melanie Wong Jul 21, 2011 10:10 PM

                  That's what has been reported on this board in years past, and the first place I'd heard it. Seems plausible to me that it was invented in San Francisco.

                2. re: shanghaikid
                  moto Jul 22, 2011 02:54 PM

                  if you go to the yelp review of Kam Lok in C-town, there's a photo of their tomato beef c.m., and one of the reviewers specifies that the noodles are pan fried. did you already know about this place? text book 'old school'.

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                  Kam Lok
                  834 Washington St, San Francisco, CA 94108

            2. Eugene Park Jul 19, 2011 04:06 PM

              A far braver man (and stomach) than I could ever pretend to be......

              I spent almost 3 weeks in Shenzhen, Macau and HK 5 years ago, and other than dim sum, every meal was different and from a different region of China. I was nowhere close to finished sampling all that China has to offer when I left.

              2 Replies
              1. re: Eugene Park
                b
                bigwheel042 Jul 22, 2011 03:23 AM

                True that on the bravery. Out of the supposedly 415 "Chinese" restaurants in SF, how many could we estimate serve virtually inedible food? I'd bet that you could draw a 2-mile diameter circle around 24th and Mission and fully half of the Chinese places in the circle would fall into this category. But maybe I'm being unfair to the steam table places...most of them terrify me too much to set foot inside and sample.

                1. re: bigwheel042
                  v
                  vulber Jul 22, 2011 07:40 AM

                  thankfully, the closing down of hong kong express cafe gives me hope that the indedible ones will eventulaly fall by the wayside..

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