Peking duck with kumquat glaze, traditional condiments in sesame pockets | Kurobuta pork char siu, hot mustard
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China Live, San Francisco (May 2017)
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Xiao Long Bao with rich consommé | Taiwan "Most Loved" Lu Rou fan braised minced rice bowl, bok choy, Sunny farm egg | Fresh red roasted Sha Tian style squab
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China Live, San Francisco (May 2017)
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China Live, a project that has been in the making for 3 years, is the brainchild of veteran restaurateur George Chen (Betelnut) and his partner Cindy Wong-Chen. In summary - China Live took $20 million, 90 employees, and 30,000-square-feet of space to open. We sat in the Market Restaurant inside and tried various dishes from the extensive menu.
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Sheng Jian Bao (Panfried pork dumplings), hot & juice inside | Grilled Monterey octopus, XO sauce, watercress & radish salad | Sichuan "Working Hands" dumplings, sesame butter, peppercorn-chili broth
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China Live, San Francisco (May 2017)
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#cityfoodsters_chinalive
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#chinalive #chinese #sf