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WSJ article on "best Chinese food"... what can we get locally?


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WSJ article on "best Chinese food"... what can we get locally?

otis | May 14, 2008 08:55 AM

The May 9 Wall Street Journal had a Beijing Olympics lead-up article called "World's Best Chinese Food" which included some cuisines and dishes I hadn't encountered. Any tips on where we can get these items in the Bay Area?

Tan Family cuisine, a 19th century innovation "using elements of both the north ("lumpy dough soup" is boiled bits of dough in a tomato-based stock) and south (seafood, especially fish stomachs)."

"Spicy food from impoverished Guizhou province in China's Southwest" including "a whole catfish cooked at your table in a hot-and-sour tomato-based broth (Suan Tang Yu Huo Guo)" and "chicken in red chilies and whole cloves of garlic (La Zi Ji)".

Some unusual Beijing dumpling varieties such as "a mix of carrots and tofu (Lao Man Jiao Zi)" as well as a "Chinese version of coleslaw (Xian Lao Man Da Ban Cai)".

There's more; check out the article at

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