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During the California Gold Rush, many Chinese immigrants came to San Francisco to work in gold mines and on railroads in search of wealth and a better life. The earliest recorded New Year's celebration was "a great feast" on February 1, 1851, [7] and the first dragon dance in San Francisco was held for the New Year in 1860. [8]
Sam Wo (traditional Chinese: 三和粥粉麵; simplified Chinese: 三和粥粉面; Jyutping: Saam1wo4 zuk1 fan2min6; pinyin: Sānhé zhōu fěnmiàn, literally "Three Harmonies Porridge and Noodles") is a Chinese restaurant located in San Francisco, California. The restaurant's first location on 813 Washington Street was famous for being a ...
San Francisco Chinatown: A Guide to Its History & Architecture; San Francisco Chinese Hospital; San Francisco Chinese New Year Festival and Parade; 1900–1904 San Francisco plague; San Francisco riot of 1877; San Francisco Saints; Showgirl Magic Museum; Soo Yuen Benevolent Association; William Speer (minister) Statue of Sun Yat-sen (San Francisco)
Meanwhile, a number of restaurants in Chinatown, including ones that could hold wedding receptions, had been declining. More restaurateurs shifted to the Avenues and the South Bay, more likely middle-class areas. [1] Brandon Jew (周英卓), a Chinese American, was born in a year of the Goat in San Francisco and raised in its Richmond District.
In the Rice Bowl parade and party of 1938, San Francisco Chinatown raised $55,000; the second Rice Bowl in 1940 collected $87,000; and the third in 1941 brought in $93,000—all for war and hunger relief of civilians in war-torn China. [82]: 33–44 [83]
Yank Sing is a dim sum with locations in the Rincon Center (opened in 1999) with a second location on Stevenson Street in the Financial District, San Francisco. [1]The original location open at Broadway and Powell Street, Chinatown, San Francisco in 1958 by Alice Chan. Vera Chan-Waller, her granddaughter, and husband Nathan Waller are the current owners.
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Johnny Kan (1906–1972) was a Chinese American restaurateur in Chinatown, San Francisco, ca 1950–1970.He was the owner of Johnny Kan's restaurant, which opened in 1953, and published a book on Cantonese cuisine, Eight Immortal Flavors, which was praised by Craig Claiborne and James Beard. [1]
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