"Back then, we would only find those items in a Chinese store in this neighborhood," Amber says.Ī fried green tea ball with black sesame filling. "You can tell it's fresh because it's coming right off the bone.Īmber remembers as a family growing up, coming to Chinatown for the fresh seafood, but her parents also shopped for cured meats. "You want a swimming live fish," Leon says. The aforementioned black cod is steamed with scallions, cilantro and soy sauce. The sauce is made with dried shrimp and scallops. "It's made with our house made XO sauce," says Tiffany. Their pan fried turnip cake is something Amber really enjoys. "The top is sweet and crunchy and there's meat in every single bite." "This is the best pork bun I've ever had," Amber says. A visit to this restaurant would not be complete without an order or two of a house specialty – the baked pork buns. Hot tea to drink with food is a Chinese custom to help with digestion. The other is a 167-year-old shop that makes Chinese sausage and bacon. This week, Amber looks at two businesses: a restaurant that specializes in fresh seafood and unique dim sum. Part of our weekly mini-series about the wonderful food that our own Amber Lee grew up with in San Francisco Chinatown. "We put our heart into everything we make," says Simon.Īmber Lees Chinatown Part 3: Fresh seafood and cured meats That was something that set them apart from other businesses that share the same name, but are not affiliated. The Cheung brothers took over the business from their father and made it their own, adding "Go Duck Yourself" to the Hing Lung Co. They developed new techniques, including how to make the skin of their roast duck crispier, and created their own blend of spices. "We can keep going down the road of hiring a chef who's here just for a paycheck, or we can try to do it differently." "It was going to fail if we didn't step up," Eric says. The brothers say they started learning how to become roasters in 2016 to save the family business. We do so many quality checks before it even goes out to the front." He checks everything," Simon Cheung says. "From me taking it out of the oven, checking how good it is, then I hand it over to my brother. We can keep going down the road of hiring a chef who's here just for a paycheck, or we can try to do it differently." - Hing Lung Co.'s Eric Cheung on preserving his family business "It was going to fail if we didn't step up. The brothers say they put care into each step of the process. "All items I ate as a child and still enjoy as an adult." She says they are as delicious as they look. When you get it perfectly golden brown, it feels really good," he says with a laugh.Īmber says she's eaten their roast duck and the roast and barbecue pork. Here are two family-owned and operated take-out spots that focus on quality and convenience. KTVUs Amber Lee looks at Chinese food in San Francisco Chinatown that is ideal for when you are on the go. It's a habit for them," Tam says.Īmber Lees Chinatown Part 2: Take out food for on the go The regular customers here are largely immigrants who live and work in the neighborhood, according to Tam. He once made a surprise visit and bought take out. Chan is seen pictured with former President Obama. Many of its workers have been with the restaurant for decades. Tam says the restaurant has been open since 1986. The siu my-a pork, mushroom and shrimp dumpling is another must have. The pan fried shrimp rolls is another dish Amber recommends. I love the flakey crust and the savory filling," Amber says.Ĭo-owner Shek Lee says the puff pastry is a popular item in Hong Kong. "Every time I come here, I always order the gow choi so (pork, shrimp, and leek puff pastry). Onto the tray and into the oven they go.ĭishes here are cooked in a variety of ways including steamed, grilled and fried. They're for the egg custard tarts, a popular baked dessert. Some dumplings have cilantro, peanuts and other ingredients.Įgg mixtures are being beaten. In Cantonese, Chef Ken Chan says the thinner the wrap, the better. We don't use frozen," Tam says.Īmber agrees for Chinese people, that authenticity is a big deal.Īt Great Eastern, the dumpling wrappers are made from scratch with wheat starch. She says the freshness of their food is something they're really proud of. Tam says Great Eastern's specialty is traditional old-fashioned dim sum. Peking duck at Great Eastern Restaurant in San Francisco Chinatown.
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