#26 San Tung （山東小館）
Posted on June 26, 2007
Filed Under Best of the Best, Chinese | 12 Comments
San Tung is a province in Northern China near Korea, known for having tall people and foods that are simple but delectable. While Southern China thrived on a vast variety of ingredients and rice, San Tung and the Northern Chinese region had simpler dishes based around flour; noodles, dumplings, pancakes, things of that sort.
My paternal grandfather ran a noodle stand while my dad was a young man, so while we’re all Southerners by descent, (My father’s side is from Hunan, mother’s side from Canton) I grew up eating and really enjoying a lot of Northern style food.
Grampa always made dumplings for New Years and it’s a very fond memory of mine. One time Grampa Cheng took me out to the back yard and there was a smoking oil drum with a huge chunk of fat pork hanging over it. He was smoking his own pork.
THAT was hard core, gramps. You’re my inspiration.
Northerners have a saying, “There’s nothing tastier than dumplings, nothing more comfortable than lying down.”
I like afternoon naps as much as the next guy, but I’m here for the food.
They always start things off with some pickled cabbage, this was nothing to write home about, but does serve well as an appetizer.
Actually, whoever said there’s nothing tastier than dumplings hadn’t had the ridiculous dry fried wings at San Tung, cause it’s off the hook good. Deep fried wings drenched in a slightly spicy, sweet glaze.
This actually comes in dry and wet style, and they have boneless diced chicken if you’re not into keeping things real and want others to do the work for you. I’d recommend the dry wings.
Last time we were here, the three of us ate two orders. Best. Wings. Ever.
I’m a huge dumpling snob now, ever since I had Dumpling 10053. (See Meal #3) I firmly believe that in order to retain the full flavor and appreciate the delicacy of the skin, dumplings ought to be steamed. Here’s the steamed dumplings.
Just to clarify, potstickers and Dumplings are the same thing, except potstickers are fried, and dumplings can be steamed or boiled.
I didn’t try the potstickers last time, but they looked so good I was determined to come back and try it. I was NOT disappointed. Crunchy on the outside, filled with juice and meat on the inside. These were huge!
You can buy frozen dumplings and fry them yourself, just coat a flat pan with a good amount of oil, lay out the dumplings, THEN turn on the fire. When it gets hot, wet your hands and sprinkle in maybe a half cup’s worth of water, then cover and let it steam / fry. Don’t pour water in, use your hands and sprinkle for even coverage.
How’d you know!? My secret is out!
San Tung’s is a great little place for a quick lunch or informal dinner. The food’s definitely authentic. It does get crowded but the big tables can set up to 10. Don’t miss out on the wings, and the potstickers are definitely a good call.
San Tung
1031 Irving Street
(between 11th Ave & 12th Ave)
San Francisco, CA 94122