Beijing Restaurant

My friend recommended Beijing Restaurant in San Francisco, and turns out my mom did too. It's rare that my mom will come to love the same thing as a lanky, former cross-country runner.

Beijing Restaurant tastes like home-cooked grub. Of course, my favorite thing was this take on crab rangoon - imitation crab meet with cream cheese, wrapped in a spring roll wrapper and deep fried. So fake and so good. I'd have pictures, but some of the photos got corrupted.

Both my mom and my friend like this warm pot dish they have on their menu, of which I also don't have a picture because of my photo editing program's decision to be cantankerous this morning. The restaurant, which Yao Ming has patronized (as evidenced by photos splashed on the walls), needs some help with the descriptions. The warm pot dish is appetizingly described as "Slice Pork With Preserved Vegetables in Warm Pot." Yum. The salted, preserved cabbage has a slightly sour taste the perfumes the milky broth. It's a comforting dish, nothing extraordinary, but tastes like something you'd want after a rainy day.

Then we got this crepe sandwich filled with chive and scrambled egg.

The crepe was paper thin and all-in-all, it was a well-executed dish. If you make it out there, look for a Beijing specialty noodle dish that has the Sichuan peppers that will numb your tongue if you bite into it. Sounds unappetizing, but it's oddly appealing.

Beijing Restaurant, 1801 Alemany Blvd. (b/n Ocean Ave. and Ruth St.), San Francisco, CA, 415-333-8182