Chinese regional cuisines’ inspired treatments of the potato is wholly under-appreciated. A properly cooked plate of 拔丝土豆 (caramelized fried potatoes) is the best dessert, no matter what anyone else says! https://twitter.com/hooleil/status/1113938982868357120 …
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Replying to @JiaJing_Liu @hooleil
I am lacking since
@lucchesi's regional Chinese survey the other year. I can't believe we only have like 2 (maybe 3?) Yunnan places in the whole Bay.
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3 is awesome! I remember when Yunnan was an exotic concept that had to be explained with maps and awkward comaparisons to Sichuan. When you think about how long it took to unseat the association of Chinese food with chop suey, the current timeframe for new flavors is remarkable!
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I’m impatient.
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We have enough people, diaspora who travel back and forth from here to Beijing and other pts of China, would love to see more. Unfortunately it’s hard for working-class immigrants, the base of restaurants/ethnic food, to start out in the Bay Area anymore.
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