Eating is an essential part of daily life in the Greater Bay Area.

There are many delicious things in the Bay Area, and there are also many people who love to eat and know how to eat.

Eat and drinkPeople in the Bay Area can play from all kinds of restaurants on the street to various take-out software. Although they are always operated by Southern California despised by the chain, we do have a few in the Bay Area. The Sichuan restaurant that was shot!

A variety of new restaurants in the Bay Area have sprung up like bamboo shoots after the rain, but there are always a few old-brand restaurants that still stand tall and firmly occupy the position in the heart of every Bay Area person.

If you mention authentic Bay AreaOld Sichuan food, I think everyone may be like me, the first thing that pops out in my mind is—Imperial Food Garden.

As wasSichuan restaurant recommended by Obama, The popularity can be described as very hot, waiting for seats is the norm in his family, but it does not prevent the Yushiyuan from becoming one of the restaurants where many foodies must check in when they come to San Francisco for the first time.

(Tuyuan Network, copyright belongs to the original author)

Although during the SIP period, Chinatown was no longer the hustle and bustle of the past, but the outdoor dining area of ​​the Imperial Food Garden was quickly filled up when the meal arrived. The outdoor dining area was set on a slope unique to San Francisco, listening to the people passing by. Speaking English, Mandarin, and Cantonese, looking at the small orange light bulbs on the ceiling and the tilted tables and chairs, it is as if you are in a movie in Pirates of Dreams.

Boss Han of Yushiyuan used to be the chef of the Chinese Consulate in San Francisco and served Chinese food to many national leaders.With many years of cooking experience, he still adheres to the concept of continuous innovation.

As the San Francisco epidemic curve improves, the Imperial Food Garden will alsoReopen indoor diningNow, in order to bring you a refreshing experience this reopening, the boss has studied a lotNew dishes suitable for autumn and winter, We will help you to try dishes in advance this time. (The outdoor dining area is still open)

Different from the redness of saliva chicken, the spicy flavor of millet pepper and the fragrance of garlic and soy sauce combine with a refreshing and non-greasy sauce, which is very appetizing as a cold dish.

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Because of the scent of pepper and the soaking of red oil, the mouth of the hairy belly is quite elastic.The soup comes out in the mouth, with the base cabbage slices and bean sprouts, every bite is crispy and not tough.I can’t stop eating one bite~

You must order the duck blood!trust me! !In the Bay Area, there are fewer restaurants making duck blood, and the weather is getting colder.Hot and spicyThe duck blood pot is super popular.

If hot pot is a group of people’s maocai, Maocai is a person’s hot pot,Then this dished duck blood isSuper deluxe hot pot for one person!Duck blood with a tender tofu-like taste, softened with chopsticksShaking fufu, the duck blood star couldn't sit still in an instant.

There are also crispy yellow throat and beef shutters in a pot,Fatty intestines without a trace of peculiar smell, standard luncheon meat.There are also smooth hot pot wide noodles, which makes me unable to stop the chopsticks even if I wanted to control the carbon water.

This dish became one of our fastest CDs this time.Coming to Kangkang, our sister Xiaolu was passionately appearing, rushing to endorse this dish of Jianghu cuisine~

Ah Chu also said that he likes this dish very much. The duck blood has no smell.TenderIt also comes with a little bit of salty taste, and the red oil soup base with Mao Cai is just right.Even the prickly pear prairie hairy belly, which was full of praise before, was somewhat eclipsed in front of this luxurious version of Maocai.(Achu: There is absolutely no meaning of holding one and stepping on one)

It was served with a small stove and the boss told us this dishThe more cooked the better, We asked us to cook it for a while before starting, but I watched the white jade mushroom and pickled peppers bubbling in the soup...

…The white and fat chicken tumbling up and down in the soup, looming, too seduce my appetite.I can’t hold back a chopstick, wow, bullfrogFresh and tender, But the taste is somewhat light.Thinking of cooking for a while, let it fly alone~(Go eat my luxurious version of Maocai first😏)

It really tastes better the more you cook it, it tastes just right after cooking for more than ten minutes, the small stove inspires the scent of Sansho.The white jade mushrooms also fully absorbed the bullfrog's soup. In the end, not only the frogs, but also the mushrooms, we have eaten clean!

All of us can eat spicy, so we ordered the spicy grilled fish,A large portion of Qingjiang fish grilled has a crispy skin and tender meat.There are also crispy lotus root and organic cauliflower as side dishes.

Put it in a big iron plate with 🔥 underneath, and soon the fish sauce will be grilled with a red flameScent.

There is a total of grilled fishSpicy, spicy pepper, pickled pepper, tempeh, sauerkrautFive flavors!Let you who can't eat spicy food also experience the joy of this super large portion of grilled fish.

The fish is fresh and clear river fish. The meat is full and very suitable for grilling fish. If you want to eatLive fishYou can book in advance~

In addition to grilled fish, the new autumn and winter cuisines this time include classic fish head with chopped pepper, net red fish head with beautiful frog and autumn and winter nourishing casserole fish head tofu soup.A variety of methods, a variety of flavors, to meet your different needs~

In winter, stone pot is the most intimate warm baby!Cold dishes like kidney flowers are especially suitable for staying in a stone pot, ensuring the temperature and the taste.

The kidneys with cross-cut knives are boiling in the hot stone pot,Every piece of waist and fungus is covered withRich sauce.It also has a bit of numb taste of Chinese pepper, which is unique.

White radish paired with beef brisket dipped in red spicy soup is very tempting.Unique strength of sirloinSoft waxThe white radish filled with the sirloin soup is delicious and sweet!

It made me feel like I was back at the night market and food stalls in China, and I took it home and scooped a spoonful of sirloin and radish on the noodles to resist the chill at night in the Bay Area~

Hot fish head series

San Francisco Chinatown is the oldest Chinatown district in the United States. Sitting on the streets of Chinatown, you can feel the nostalgia of the 70s. Eating classic and innovative Sichuan cuisine is also a contemporary experience.

Imperial Food GardenIt’s the Imperial Food Garden,Rich Sichuan flavor, At the same time, it takes care of a variety of flavors, not too spicy, but it can taste all kinds of flavors.Yushiyuan is still waiting for you in the ancient Chinatown. It gets colder and colder in autumn. Let's have a hot pot of duck blood and grilled fish.