![]() As Al Cheng, a Bay Area food lover and co-founder of Friends of Roots, says: “You can’t really categorize 5,000 years of history and food.” While these categories represent some of the best-known dishes and styles of Chinese cooking, there are, of course, many areas of the country that fall outside those categories, including much of Northwest China. Then, starting in the 1960s, immigrants from different parts of the country began arriving in larger numbers, bringing their foods with them.Ĭhinese regional cuisine can be roughly categorized into eight styles: Sichuan, Canton, Hunan, Jiangsu, Zhejiang, Fujian, Shandong, and Anhui. Thanks to the first Chinese immigrants, who arrived mostly from Toisan, Zhongshan, and other regions of Southern China in the mid-19th century during the height of the Gold Rush, the Bay Area has scores of Cantonese restaurants. Without leaving the Bay Area, diners can slurp up unctuous hand-cut noodles and soup dumplings or try Sichuan peppercorn-filled dishes that will leave the mouth tingling and numb. Teo Restaurant is certainly one place I want to revisit on my next trip to San Francisco.As the birthplace of the oldest Chinatown in the United States, San Francisco and its surrounding areas have many family-owned restaurants featuring dishes that represent the diversity of China’s regional cuisine. I’d recommend others to try Teochew-style hot pot which was nicely light but still satisfying. I love the concept of having fresh beef in hot pot and the delicious broth prepared by Teo Restaurant. If you’re not in the mood for hot pot, Teo Restaurant also offers other dishes like claypots, soups, rice & noodle, vegetables and desserts. They also have VIP rooms to accomodate events and larger parties. Bright windows, cozy banquettes, a bar and a mix of small and larger dining tables. I quite enjoyed the contemporary, industrial-chic interior of Teo Restaurant. I loved how hearty it was and it was very drinkable. ![]() Teo Restaurant’s regular, non-spicy broth was just perfect for me. The suggested cooking times for the meats are written on the labels. We also enjoyed vegetables like napa cabbage, lotus root and mushrooms. Not to be missed are Teo Restaurant’s handcrafted beef meatballs which were very bouncy, flavourful and oh-so-delicious. The Beef Tongue was more a delicacy being tender and crunchy. The Beef Short Rib is a must-try being ultra tender and juicy. The hot pots come as individual sizes so you can cooking however you like and adjust the hot plate heat settings yourself. ![]() For some added flavours, Teo Restaurant offers house-made dipping sauces. You then select the beef, vegetable or noodles to cook in the broth. ![]() How it works is that you choose a broth (regular or spicy) and wait for it to boil. Teo Restaurant’s Chef, Zhang Zongwen, personally hand-selects and hand-cuts the local beef to be placed into the soup. Teochew cuisine is known for fresh ingredients, vegetable carving, and superior bone broth. Teochew cooking is considered to be one of the healthier, lighter and natural styles of Chinese cooking as the use of oil is modest. Furthermore, the beef they use is certified humane, antibiotic free, hormone free, and is sustainably raised. They source fresh beef (never frozen or aged) from grass-fed and pasture-raised cows raised on farms in Sonoma, California. You might be used to dropping in slices of frozen meat into your hot pot but that is not the case at Teo Restaurant. Fresh BeefĬompared to other hot pot styles, Teochew hot pot uses only beef but not just any kind of beef – in fact, only fresh beef. Here’s a look at this style of hot pot and why you need to try it when you visit San Francisco.ĭisclosure: I attended a media tasting at Teo Restaurant where all food and drinks were complimentary. During my visit to San Francisco recently, I had the opportunity to dine at Teo Restaurant and experience their Teochew hot pot. Teochew is a region of Southern China’s Guangdong province and is known for a style of Chinese cooking which is healthier, lighter and more natural. Teo Restaurant at The Good Hotel (7th and Mission) in SoMa specializes in Teochew-style (aka Chiuchow, Chaochow, Chaozhou) hot pot. Most of us are familiar with the spicy, Sichuan-style of hot pot, but one restaurant in San Francisco brings a rather, unique hot pot experience to the dining scene.
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