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Gopchang-jeongol [1] (곱창전골) or beef tripe hot pot [1] is a spicy Korean stew or casserole made by boiling beef tripe, vegetables, and seasonings in beef broth. [ 2 ] [ 3 ] Gopchang refers to beef small intestines , [ 4 ] [ 5 ] while jeongol refers to a category of stew or casserole in Korean cuisine . [ 6 ]
Gopchang of pork big intestines is usually called dwaeji-gopchang (돼지곱창; "pig gopchang").. In Korean cuisine, food similar to gopchang prepared with beef blanket tripe is called yang-gopchang (양곱창; "rumen gopchang"), [5] while the one prepared with beef reed tripe is called makchang (막창; "last tripe"), [5] and the one with beef large intestines is called daechang (대창 ...
It gradually expanded through Southern California until 2015, when a location in San Jose in Northern California opened. [5] It also opened its first eatery outside of California in 2015, in Henderson, Nevada. [6] [7] Its first Hawaiian location was opened in the Ala Moana Center in 2016, [8] while the first in Texas opened in Carrollton that ...
The San Francisco Michelin Guide was the second North American city chosen to have its own Michelin Guide. Unlike the other U.S. guides which focus mainly in the city proper, the San Francisco guide includes all the major cities in the Bay Area: San Francisco, Oakland, San Jose and Berkeley, as well as Wine Country, which includes Napa and ...
A San Francisco cable car. The culture of San Francisco is major and diverse in terms of arts, music, cuisine, festivals, museums, and architecture but also is influenced heavily by Mexican culture due to its large Hispanic population, and its history as part of Spanish America and Mexico.
The drink menu has two cocktail types: one named after moons like the Kerberos and the Io, and another based on Chinese lunar calendar, including Jingzhe (Awakening of Insects) and vernal equinox. At the lounge's debut, the food menu included dim sum dishes, like Crab Rangoon, char siu bao, bakkwa, and salt-and-pepper squid. The menu also ...
During the California Gold Rush, many Chinese immigrants came to San Francisco to work in gold mines and on railroads in search of wealth and a better life. The earliest recorded New Year's celebration was "a great feast" on February 1, 1851, [7] and the first dragon dance in San Francisco was held for the New Year in 1860. [8]
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]