A 60-second intro to Korean-Chinese food

Jjajangmyeon on the left, jjampong in the middle, and pan-fried mandu on the right


a bowl filled with different types of food on a plate: jjajangmyeon, jjampong, pan-fried mandu


© Photo: The Washington Post / Contributor (Getty Images)
jjajangmyeon, jjampong, pan-fried mandu

Chinese-American food is a staple of many people’s takeout rotations, and we all have our favorite orders. When you crave it, you crave it. But there’s a lesser-known variation on Chinese food that isn’t often mentioned: Korean-Chinese food. It’s stealthy, so stealthy that the local Chinese restaurant you’ve been going to for decades, may in fact be a Korean-Chinese restaurant and you’ve never known it.

Many Korean-Chinese restaurants often serve Chinese-American favorites, like kung pao chicken, pepper steak, and crab rangoons. But the telltale sign that you’re enjoying food from a Korean-owned Chinese restaurant is the presence of three dishes on the menu: jjajangmyeon, jjampong, and tangsuyuk.

Just a fun language note, and something I feel like people don’t

Read More

Food truck boot camp offered by Farmington Women’s Business Center

  • “Truckin’ It: Food Tuck Bootcamp” will be held at 5:30 p.m. March 9, 16, 23 and 30.
  • The course will be led by Dawn Facka.
  • Sign up for the class by visiting wesst.org or by calling 505-566-3715.

FARMINGTON — While she encourages anyone with an interest to take part, Dawn Facka is hopeful the free four-week virtual class on operating a food truck that she is leading in March as part of the Farmington Women’s Business Center is something that finds an audience of women.

“I have not seen a lot of women doing that,” said Facka, the regional manager of the non-profit group WESST, referring to entrepreneurs who start their own restaurant business in the form of a mobile operation.

“We’ve had a lot of interest from women, but right now, my perception is it’s pretty much a male-dominated industry in town,” Facka said.

The reasons for that are

Read More

Expand your horizons with these variations on Chinese food in San Francisco

Outside of China, Chinese food ventures far beyond Americanized dishes like chop suey and General Tso’s Chicken. This remarkably versatile cuisine – born of centuries of immigration, persecution, and scarcity – has been reinvented repeatedly as required by custom and circumstance. Here we explore the history of three very different cultural takes on Chinese food, and where you can find them in the Bay Area.

A few featured dishes of Red Hot Chilli Pepper restaurant in San Carlos, Hakka noodles, left, gobi manchurian, center, and spicy paneer, right.

A few featured dishes of Red Hot Chilli Pepper restaurant in San Carlos, Hakka noodles, left, gobi manchurian, center, and spicy paneer, right.

Nicola R Parisi/Nicola Parisi

For Mission resident Saptarshi Guha, who developed his palate in Kolkata (formerly known as Calcutta), Chinese food means gobi Manchurian: deep-fried cauliflower florets draped lightly in a spicy, tangy sauce. “It is an adored dish, and it absolutely must be crispy. That is rule number one,” he explained. “If you stop at one bite, that is not good.”

Read More

Denver’s Meta Asian Kitchen celebrates tradition with food

Every order comes with Chinese red envelopes. Some will have $2 and others will have golden tickets that can be redeemed for a free entree.

DENVER — We’re in the middle of Chinese New Year and as we welcome in The Year of the Ox, we’re sharing how a husband and wife team is sharing their favorite traditions and hoping to bring a little luck into this new year.

“Chinese New Year is one of my favorite holidays,” said Doris Yuen, one of the owners of Meta Asian Kitchen in Denver.

For Yuen and her husband, Ken Wan, this time of year carries many different traditions.

“I would eat a lot during Chinese new year growing up,” said Wan.

RELATED: The Feed: Wander and Ivy offers single-serve bottles of wine

And as the owners of Meta Asian Kitchen, it’s no surprise a lot of those are centered around food.

Read More