82gradDLSdad;842716507 said:

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My wife and I walk/drive by Hong Kong Lounge II multiple times per week and there is always a line. Must be good. There's always a line at Honk Kong Lounge (I?) down on Geary between 17th and 18th. They must have the food and price nailed.

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You should check out Lounge 2 for sure. The baked pork buns are absolutely divine. Caramelized on top, so good! It got even more crowded after it made Bauer's Top 100 list, but they deserve the recognition. I've never been to Lounge I but I read there was a family feud and they're operated independently now. II supposedly is higher quality, but I haven't attempted to verify this independently.

My new Chinese exchange student goes to Z & Y and R & G in San Francisco on a regular basis. He says it reminds him of home (guangzhou). Not too expensive.

Let's not forget China is as large / diverse as all of continental Europe, with as much (if not greater) variety in food. So asking for "authentic Chinese food" without more clarification is meaningless.

I for one don't eat dim sum more than once every couple of months and don't like Cantonese food in general. But I love Shanghainese+Sichuan food... so you really have to figure out your specific audience.

Oski87;842716650 said:

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My new Chinese exchange student goes to Z & Y and R & G in San Francisco on a regular basis. He says it reminds him of home (guangzhou). Not too expensive.

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Never been to Z&Y but R&G is becoming pretty expensive. Nowhere near way overpriced Yank Sing prices, but similar to City View prices.

FuzzyWuzzy;842716362 said:

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...authentic Chinese dinner[...]I want to know what they are eating.

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(Probably you don't.)

Oakland has a bustling Chinatown with swarms of "authentic" restaurants, but like everywhere, you have to order off the menu for "authentic."
Maybe just park there and walk around until the smells appeal.

Great caution is suggested when considering the sea cucumber.
The unusual texture runs contrary to western palates.
:bigpuke:

I will try these. My wife will not, she's a burger and fries girl. Pork buns will be perfect for me to grab to-go while we walk to the closest burger place. It's also what I do for the piroshki from Tbilisi down on Geary and 20th (or so). Gotta love the city, any kind of food at almost any time. It's why walking there is so great.

CaliforniaEternal;842716638 said:

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You should check out Lounge 2 for sure. The baked pork buns are absolutely divine. Caramelized on top, so good! It got even more crowded after it made Bauer's Top 100 list, but they deserve the recognition. I've never been to Lounge I but I read there was a family feud and they're operated independently now. II supposedly is higher quality, but I haven't attempted to verify this independently.

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Your little animation guy actually looks like he ate a sea cucumber. :-) Well done.

joe yaks;842716728 said:

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Great caution is suggested when considering the sea cucumber.
The unusual texture runs contrary to western palates.
:bigpuke:

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joe yaks;842716728 said:

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Great caution is suggested when considering the sea cucumber.
The unusual texture runs contrary to western palates.
:bigpuke:

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I once saw sea cucumber described on the menu as "Sea slug in brown sauce." The description was contrary to my western palate....

Oski87;842716650 said:

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My new Chinese exchange student goes to Z & Y and R & G in San Francisco on a regular basis. He says it reminds him of home (guangzhou). Not too expensive.

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I am not chinese but I am a big fan of sichuan food and I think Z & Y is very good. But sichuan food is not for everyone, I could not bring anyone in my extended family. The best sichuan food that I have had is at Chef Zhao Bistro in San Mateo. Go there. R&G is great for crab but otherwise the prices are insane and the food is just okay, imo.

Sluggo

MSaviolives;842716751 said:

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I once saw sea cucumber described on the menu as "Sea slug in brown sauce." The description was contrary to my western palate....

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How is sea cucumber compared to escargot?

great thread fellas. keep it coming

philbert;842716808 said:

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How is sea cucumber compared to escargot?

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With enough butter and garlic escargot is excellent. Not so with the tasteless gelatinous sea cucumber.

Comparison -- abalone versus sucking on a dog's nose.

MSaviolives;842716751 said:

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I once saw sea cucumber described on the menu as "Sea slug in brown sauce." The description was contrary to my western palate....

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When you have pig blood cake, 1000 year old egg, bitter melon, Chinese peppercorn, pig ears, mixed stewed intestines, stinky tofu, and durian, we will authenticate your Chinese culinary experience.

joe yaks;842716939 said:

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With enough butter and garlic escargot is excellent. Not so with the tasteless gelatinous sea cucumber.Comparison -- abalone versus sucking on a dog's nose.

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Then you didn't get it cooked right. It's the bomb! I would say it's similar texture to hardened beef tendon with a little snap to it. And if you haven't eaten tendon that you are also missing out on that too.

I pretty sure I've tried using this line before.

tommie317;842716946 said:

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Then you didn't get it cooked right. It's the bomb! I would say it's similar texture to hardened beef tendon with a little snap to it. And if you haven't eaten tendon that you are also missing out on that too.

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tommie317;842716944 said:

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When you have pig blood cake, 1000 year old egg, bitter melon, Chinese peppercorn, pig ears, mixed stewed intestines, stinky tofu, and durian, we will authenticate your Chinese culinary experience.

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6/8 for me. Steamed chicken feet is another one in the acquired taste column.

heech;842716670 said:

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Let's not forget China is as large / diverse as all of continental Europe, with as much (if not greater) variety in food. So asking for "authentic Chinese food" without more clarification is meaningless.

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Not nearly that much diversity, because China has been a centralized nation for millenia, whereas countries like Italy or Germany are just a century and a half old.

finally got moved.