Every day brings us one step closer. We are a month away from the Chino opening at 16th and Guerrero! (at Chino SF)
You don’t mess with Dale when he’s working on the Chino menu #chefsatwork
Why zhōng zhuā bǐng (蔥抓餅) is called a “grab” pancake.
Zhōng zhuā bǐng (蔥抓餅), directly translated “scallion ‘grab’ pancake,” is a buttery, flaky Taiwanese breakfast street food. It is often pan fried with egg and topped with a chili sauce.
Deconstruction leads to construction leads to dumplings. We are right on track for our late April to early May opening at 16th and Guerrero.
Experimenting with some more dumplings. Here are some pan fried bao (sheng jian bao | 生煎包) and pan fried potstickers (jian jiao | 煎餃).
The world is dumpling crazy. (at City Center On 6th)
at City Center On 6th
Sichuan peppercorns, the ingredient that gives our dan dan noodles their “buzzy” taste, were banned by the USDA from 1968 to 2005 because of a canker virus they carry. They’re legal again here, as long as they’re heated to about 160 degrees F before they’re imported. Local food scientist Harold McGee once described them as creating “the feeling of a mild electrical current (similar to touching the terminals of a nine-volt battery to the tongue).” We don’t recommend a compare and contrast. But you can get yourself to the market today for a tasting. We’ve kept our dan dan sauce somewhat mild mannered, but if you want to up the battery charge, take a spoonful of the Sichuan peppercorn-chili oil that we put out on the table.