Korean-Chinese Primer I
I haven’t seen the NY boards, but when I said Korean-Chinese, I mean it as Chinese people who have previously lived in Korea, and now in America. And Korean-Chinese restaurant means the style of Chinese restaurant that you would normally find in Korea.
Just as most Chinese restaurants in the US (maybe not bay area, but most of “middle-America” are Cantonese styled, Korean-Chinese restaurants are mostly “Mandarin, Beijing” styled.
So by that definition, there are several Korean-Chinese restaurants around the bay area. A couple of them are right on El Camino mentioned earlier. Sorry but I don’t remember the english names nor the street addr right now.
Another one near the Santa Clara area is in San Jose, called Tsing Tao (104 San Thomas Aquino Rd. Campell, CA 95008) which is mentioned in the link posted by Hiko.
I believe there’s also one near Berkely called Kirin something. If you’re interested in these type of restaurants, I can post some more.
Gan Pong Chicken is always a favorite. I personally prefer Gan Pong Shrimp. 🙂
Some of the other popular dishes are:
“Sugar Vinegar” Pork/Beef/Chicken. Notice it’s not called “Sweet & Sour” so as not to confuse it with the Cantonese variety, though these dishes share the same origin. But in the menus, they’ll probably still say “Sweet & Sour”, but it’ll be different than the Cantonese version.
Happy Family: Pretty standard seafood/meat combo dish.
“Lio San Sze”: Seafood and julianed pork, bamboo shoot, woodear mushroom, etc. in a light sauce.
And usually some Sea Cucumber dish, but these are harder to find good ones.
Lah Jiao Chicken is also a favorite. This is also a breaded chicken dish with a spicy sauce.
Yes, you’re correct (Shandong is the key word), glad we’re talking about the same thing.
As for Zha Jiang Mian, you have to know which kind to order. There are actually two types, one is Zha Jiang Mien, which has a more “watery” sauce. The other is “Gan Zha Jiang”, which has a “dryer” sauce. The first is usually what’s offered on the menu (even the chinese menus), but those “in the know” can usually order the GZJ and if the place is authentic, then they can prepare it for you.
An analogy of ZJM to GZJ is spagetti with tomato sauce to spagetti with shrimp, clams, and mussels.
As for restaurants, I’ve heard there’s one in Fremont, called Palace Chef, but haven’t tried it personally. Further up, in Danville/Walnut Creek, there’s one called “Sun’s Chinese Restaurant”, which may not have these items on menu but should know how to make them.
I also heard about the “Sam Wong” restaurants, but haven’t tried so don’t know how authentic they’re.
Here’re the addrs:
China Way Restaurant
3475 El Camino Real
Santa Clara, CA
“Tong Soon” Restaurant
3260(?) El Camino Real (Next door to Korea BBQ)
Santa Clara, CA
104 San Thomas Aquino Rd
4370 Thornton Ave
Sun’s Chinese Restaurant
426 Diablo Rd
Sam Wong (2 locations)
1682 Post St
1655 S. DeAnza Blvd (@ Prospect)
There should be others, but that’s all I know as of now. Oh yea, there’s also a small one next to Mitsuwa in SJ, but it’s really bad.
Yes, all the restaurants that I’ve listed are Korean-Chinese restaurants so they should serve those dishes.
As for which one has hand-pulled noodles, I’m pretty sure Tsing-Tao has hand-pulled noodles. As for China Way and Tong Soon, I’m not very sure. The noodles at all 3 places were pretty comparable.
If I recall, the Gan Zhah Jiang at Tsing Tao was better than the other two, but you should try all 3 and decide for yourself.
I’m glad people have enjoyed the information in this thread. But I just have one request, please make sure this is categorized under “Chinese” food, so people don’t get confused thinking there’s a new “genre” of Korean food they’ve never heard about. I forgot to update the thread title until the last post.
And once there’s enough intesrest, we can talk about all the different noodle dishes that are offered (which are equally, if not more popular than the regular dishes)