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Restaurants & Bars 15

San Wong

panpan | Aug 29, 200101:11 AM

I'm still posting about my attempts to enjoy Chinese Northern and Regional food in the Bay area. The next in line is San Wong in Japantown. I ordered the hong shao qiezi (red cooked eggplant) and jing jiang rou ci (stir fried chicken shreds with sweet fermented bei jing bean sauce). I found the dishes tasty and spicy.In this respect they stood alone but I could not say they were authentic representations of their namesakes. Both came with huge amounts of chilli and other more spicy condiments. These dishes hail from Northern china and never involve Chilli. Noting that quite a few of the restaurant's dishes featured this additive, I suspected that the Chef was an ethnic Korean whose family had lived in China. In Manchuria there are over 500,000 ethnic Koreans who have lived in China for several hundred years. They are actually considered to be a Chinese minority in their own right and their cooking constitutes a particular regional style. On close questioning of the staff I found that I was almost correct: the restaurant belonged to a family from Shan dong who had migrated to Korea and lived there for a generation or so before coming to America.San Wong is an excellent example of the Chinese Korean cooking style..a little known regional approach rarely seen outside of China and Korea..It is not, however, representative of other regional styles, because many important condiments are ommitted or
inappropriate ones used...

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