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The San Francisco riot of 1877 was a three-day riot waged against Chinese immigrants in San Francisco, California by the city's majority Irish population from the evening of July 23 through the night of July 25, 1877.
Entryway to Los Angeles Chinatown, facing northwest on Broadway Avenue and Cesar E. Chavez Avenue. Whereas a few Chinatowns, notably the ones in Manhattan and Chicago, have been experiencing population growth and urban renewal, many others (such as San Francisco, Houston and Vancouver) have been facing urban decay over the years.
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While a loose alliance, consisting of the Chinatown police, Donaldina Cameron, the courts, and the Chinese community itself tried to stem the tide of the fighting Tongs, it was the 1906 San Francisco earthquake and subsequent fires caused by the earthquake that was the death knell for the Tongs in San Francisco, as it destroyed the brothels ...
The Chinese Culture Center of San Francisco (or CCC) (simplified Chinese: 旧金山中华文化中心; traditional Chinese: 舊金山中華文化中心; pinyin: Jiùjīnshān Zhōnghuá Wénhuà Zhōngxīn; Jyutping: Gau 6 gam 1 saan 1 Zung 1 waa 4 Man 4 faa 3 Zung 1 sam 1) is a community-based, non-profit organization established in 1965 as the operations center of the Chinese Culture ...
Housing protesters at San Francisco City Hall, 1977 Demonstrators at the International Hotel in San Francisco, 1977. From 1968–77, the residents were gradually evicted from the International Hotel. The final residents were evicted in 1977, when 400 riot police led an eviction raid on August 4 at 3:00 am. [12]
Portsmouth Square (traditional Chinese: 花園角; simplified Chinese: 花园角; pinyin: Huāyuán jiǎo; Jyutping: Faa 1 jyun 4 Gok 3), formerly known as Portsmouth Plaza, [1] and originally known as Plaza de Yerba Buena, [2] [3] or simply La Plaza, [4] is a one-block plaza (57,516 sq ft (5,343.4 m 2)) in Chinatown, San Francisco, California.
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]