South Sanfrancisco California Restaurants
The US Small Business Administration is now accepting applications for working capital to alleviate the economic damage caused by coronavirus. While restaurants across the Bay Area have been forced to lay off employees and some have had to close their doors, the iconic restaurants in South San Francisco have kept 50 workers on the payroll despite losing hundreds of bookings. The Labor Reduction Loan offers a fixed rate for quick decisions and quick access to cash. The interest rate on loans to small businesses that are available elsewhere is 3.75 percent, but they are not eligible.
Remember to keep a six-foot distance between people while you're ordering takeout. Customers can call and order 650 - 634 - 8388, but remember you must be eligible. EDD has received claims from more than 1,000 restaurants in San Francisco, San Mateo, Marin and Contra Costa counties.
If you're looking for a quick and easy lunch or dinner in South San Francisco or San Mateo County, add this to your shortlist. There are 3 medium-sized thick dumplings, perfectly cooked and the fries are baked until golden brown and crispy. There is a 3-inch thick version of the same dish and 3 large dumplings, which are also topped with fish and eggs.
Chiu Chow Nogglings ($4.50) hit the nail on the head, with plenty of pork and peanuts on the side and a good selection of other dishes.
The suckling pig BBQ combo ($4.50) consists of a well-made pork, pork ribs and a side of pork chops. Inside the canning room there is a good selection of sauces such as pork belly, chicken, shrimp, beef or pork.
We had the steamed steaks ($4.50) with a side of pork ribs, pork belly, chicken, shrimp, beef or pork and beef breast. We were treated to pork chops, ribs and chicken and prawns and a good selection of sauces.
The spinach dumplings ($5.70) worked well here, and they were a nice change from the usual chicken and shrimp dishes. Perhaps most exciting, Lee hopes to create a special menu for customers who can choose from marinated bamboo shoots. The $22 suckling pig was expensive for lunch, but had really nice crispy skin and there was a good selection of sauces to be served with pork chops, pork belly and pork ribs.
Pan - fried eggplant stuffed with shrimp paste ($7.50) was also a good-value dish, and the tender, inexpensive, huge dishes full of greens contained a good selection of shrimp, such as green beans, tomatoes, onions, peppers, garlic and coriander.
Pre-cut fresh fish proved to be excellent and looked wild in the purple-tarot packaging. Pre-cooked pickled vegetables, fresh and cut from fresh fish, made it easy to eat, and the fries steamed in a hot deep fryer and took a while to arrive, but they steamed hot.
Fish fillet congee ($22) was good enough to feed a table of 10, but the university really took this dish to the next level. The fish and fried rice (L $5,50) is a good meal for two or three people with a good amount of meat and fish. It looks huge, comes from the pot with the burner underneath, and it's a huge dish with lots of vegetables and lots of fresh fish in it.
It is a crispy fried chicken skin, served with plenty of fried basil (which should be) and dusted with salted egg yolk. It is slightly paler than most spots, but the end result is good, and it is good for two or three people.
The fish fillet vermicelli soup ($22) is a must-order, and it looks ugly in the dark green herb wrap, but it's good.
On Thursday, they will be running on - the - Go service for the first time, and on the menu are some of their favourites.
As for the food itself, the Night Market's new menu has been pretty good so far, largely because it's so focused on Hong Kong. There is now a complete dim sum selection, with everything you know, such as Xiao Long Bao, to more exotic dishes such as kung pao chicken, and there will be staples such as curries. HL Peninsula offers a wide selection of dishes from local chefs, such as Bamboo Cooked Chicken, as well as some of their own creations.
Over the weekend, Lee expects more outdoor seating, which occupies a quarter of the parking lot. Camou said he and a few local workers are experimenting with ways to spread out the tables to create a more pleasant atmosphere when the restaurant eventually reopens. Without seating, it's a bit strange, but a welcome addition to the culinary experience of the night market.