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sometimes i think i'm also responding to a certain lack of complexity and sophistication with chinese food in sf, where it *tends* to be largely evolved from the Toishanese food of the past. as someone who grew up around *many many chinese cuisines* at a far more abundant time and place, a lot of that food feels very.. quaint, like food that my grandparents will eat

whereas i'm used to having very extensive, abundant, labor-intensive foods when i go out to eat, not.. homey food (which i cook)