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Then, in 1910, Lew Hing began his own import-export business, shipping wholesale Chinese food items from Hop Wo Cheung in Canton, China to Hop Wo Lung, a store on Grant Avenue in San Francisco. By 1911, Lew Hing's Pacific Coast Canning Company had become one of Oakland's largest businesses, providing over 1,000 jobs during the peak canning seasons.
Thirteen installations in the San Francisco area beyond Fort Mason were part of the San Francisco POE. [3] Oceangoing ships used 20 piers with 43 berths with the port having storage space of 2,867,000 sq ft (266,353.0 m 2 ) in warehouses, 1,984,000 sq ft (184,319.6 m 2 ) in transit sheds and 7,640,000 sq ft (709,779.2 m 2 ) of open space ...
The restaurant's first location on 813 Washington Street was famous for being a venerable mainstay in the local Chinatown area, having been in the same location since 1912. Sam Wo gained notoriety in the 1960’s for being the employer of Edsel Ford Fung , who was known locally as the "world's rudest waiter".
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]
The Chinese are the largest Asian American subgroup in San Francisco. [2] San Francisco has the highest percentage of residents of Chinese descent of any major U.S. city, and the second largest Chinese American population, after New York City. The San Francisco Area is 7.9% Chinese American, with many residents in Oakland and Santa Clara County.
Chinese restaurants in the United States began during the California Gold Rush (1848–1855), which brought 20,000–30,000 immigrants across from the Canton (Guangdong) region of China. The first Chinese restaurant in America is debated. Some say it was Macau and Woosung, while others cite Canton Restaurant.
Cecilia Sun Yun Chiang (Chinese: 江孫芸 [1]; September 18, 1920 – October 28, 2020) was a Chinese-American restaurateur and chef, best known for founding and managing the Mandarin restaurant in San Francisco, California.
Barbara Tropp (1948 – October 26, 2001) was an American orientalist, chef, restaurateur, and food writer.During her career, she operated China Moon restaurant in San Francisco and wrote cookbooks that popularized Chinese cuisine in America.