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HOW TO SHOP LIKE A LOCAL IN CHINATOWN |
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| 1. Jump for Soy: Called doufu in Chinese, soybean curd denies its hippie reputation in the context of an Asian market. Soft tofu is best used in soups, while firm is better for stir-fries. Fong Kee Tofu ($1 per pack) is made in SF. At Lien Hing, 1108 Stockton St., 415-397-2668. |
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| 2. A Cut Above: The Wok Shop is packed to the brim with all sorts of kitchen goodies, such as these intricate vegetable and fruit cutters ($10–$13 each) that turn everything from carrots to daikon into art. At The Wok Shop, 718 Grant Ave., 415-989-3797, wokshop.com. |
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| 3. Water Babies: Fresh water chestnuts ($1/lb) reveal a crisp, white flesh that’s slightly sweet. Stir-fry with shrimp and garlic chives. At Little Paradise, 1101 Stockton St, 415-986-0680. These colorful bamboo bowls ($8 each) are noodle-ready. At Canton Bazaar, 616 Grant Ave., 415-362-5750. |
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| 4. The Root of It: Lotus root ($1.50/lb) is sold whole, in big sausage like links, but once sliced, it has a lacy appearance and starchy texture, perfect for deep frying until golden |
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brown and sprinkling with salt. Serve with a cold Tsing Tao. At Lien Hing, 1108 Stockton St.,
415-397-2668. |
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| 5. It Takes Two: For the discreet culinary traveler, these bamboo travel chopsticks ($5/pair) decorated with dragonflies unscrew in the middle, making them half the size and small enough to fit into a clutch. At The Wok Shop, 718 Grant Ave., 415-989-3797, wokshop.com. |
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| 6. Long and Lean: These fresh noodles are straight from South San Francisco where the longtime New Hong Kong Noodle Company is based. They’re sold all over Chinatown in different widths, both egg- and wheat-based. At Lien Hing, 1108 Stockton St., 415-397-2668. |
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| Credit: 7x7 San Francisco Magazine |
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