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By the late 1800s, 25% of Chicago's approximately 600 Chinese residents settled along Clark Street between Van Buren and Harrison Streets in Chicago's Loop. [9] In the mid-1870s, the Kim Kee Company opened a store selling imported Chinese goods and ingredients, and in the basement of the same building stood a Chinese-owned restaurant. [10]
Some have distinctive styles, as with American Chinese cuisine and Canadian Chinese cuisine. Most of them are in the Cantonese restaurant style. Chinese takeouts (United States and Canada) or Chinese takeaways (United Kingdom and Commonwealth) are also found either as components of eat-in establishments or as separate establishments, and serve ...
It would be the longest-running Chinese restaurant in the U.S. if founded in 1903, longer than Pekin Noodle Parlor in Butte, Montana, which was founded in 1909 or 1911.
The Hip Sing Association, a Chinese cultural group, moved its Chicago offices to Argyle Street in 1971, [9] and by 1974 Wong and the Hip Sing Association owned 80% of the three-block stretch on Argyle. Wong had an accident and broke both hips, leaving him unable to follow through on his plans.
In 1912, Chinese businesses began relocating from the Loop to Chicago's South Side. [1] Starting this trend, the On Leong Chinese Merchants Association appealed to deed -holder and former Illinois State's Attorney Jacob J. Kern to hire architect H. J. Swanson to design a building large enough to house 15 stores, 30 apartments and office space ...
Paul and Nancy Fong prepare meals for the lunch rush at the Chicago Cafe in Woodland. The family diner, established in 1903, was recently recognized as California's oldest Chinese restaurant.
Melton Losoya, 80, who has been a Chicago Cafe customer since he was a small child, said that he usually orders the pork chow mein at the Woodland restaurant. Paul Kitagaki Jr./pkitagaki@sacbee.com
The restaurant is known for its Beijing Duck Feast, a three-course dinner with Peking duck carved tableside and served with gua bao, sauce, and garnishes. [ 4 ] [ 5 ] [ 6 ] After serving the duck, the carcass is returned to the kitchen to be turned into duck fried rice or duck noodles, and then duck soup, the next courses.