Adrianna TanThis also has to do with my theory that modern Chinese food has nowhere to grow in SF. It is very different in LA / San Gabriel valley which has a burgeoning scene of *all* types of Chinese foods from all over the world with many intersection so I often feel happy to discover new things and I am bound to find a few things that really speak to me. But in SF it’s just a very ossified version of food from one part of Toishan that’s stayed the same way. And maybe that’s good for tradition, but if you don’t like the flavors or style that’s too bad for you. I’m definitely in that camp.
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