San Francisco – She grew up in her famous father’s restaurant, House of Nanking, Kathi Fang did not follow the traditional cooking path. Instead, I learned to watch, monitor and accommodate one of the most popular eating institutions in San Francisco.
“I feel that my background in cooking is distinctive and unique,” explains Fang. “All the cooking I learned was just watching my father. I grew up in this restaurant, House of Nanking.”
While many chefs are trained in cooking schools, Vang’s education came from the family and the real world. When she was a child, she was fascinated by the loud atmosphere of the restaurant, where she was carefully seen kitchen operations and agents. This unique upbringing gave her an intimate understanding of what makes the restaurant successful.
Despite her love for food, Fang initially resisted in the footsteps of her parents. I witnessed directly how the life of the restaurants required to be “this is not what I want.” However, after trying other functional paths that she left, she feels inspiration, she realized that her real passion lies in “food and presence around people and sharing our culture.”
House of Nanking was opened in 1988 as a project of a husband and wife created by Fang’s parents simply to support their families. Her father, Peter Fang, had no formal training in cooking but he fell in love with cooking while working in restaurants. Despite their humble beginnings, they invented what will become “completely creative in San Francisco.”
After 37 years of work, House of Nanking got loyal followers. “Many people say it’s the best Chinese food they had ever,” Fang said. “We are talking about people not only from the Gulf region, but all over the world.”
When Fang decided to open her own restaurant, House of Fang, at the age of 27, he became a natural cooperation with her father. Peter Fang has always been thinking about opening another site, but “he never trusted to do this with anyone other than me.”
This is a cooking cooking cooking with one of its dishes in its restaurant in San Francisco, California, House of Nanking.
Silvio Carillo
The new project allowed them to honor the traditions of their families while adding their own development. The customers admired not only the cooking capabilities in Fang, but also through her personal skills, and moves without the trouble between the kitchen and in front of the house. This diversity led many to indicate that it follows the food TV.
The last duo project, “The House of Nanking Cookbook”, represents a cooperation between the father and his daughter lists three generations of family cooking. He wrote in both their votes, tells Peter Fang’s trip from China to the United States and includes the recipes of their grandmother alongside House of Nanking Classics.
“It comes to preserving our heritage and culture, so that we can transfer it to future generations and make people be able to contact food,” Fang explains.
For Fang, San Francisco provides the perfect background for cooking story. It describes the city as “that cannot be dispensed with honestly”, which was built with its ideal climate, amazing landscapes, and the rich diversity based on countless immigrant stories like their stories.
“The city is built among many different migratory stories like our section. It makes it richer and varied compared to many other cities. You cannot find the same energy, diversity and love.”
Through her restaurants and cooking writers, Cathy Fang continues to honor her family’s legacy while her own way descends, ensuring that flavors and House of Nanking will continue to link people across generations.
You can learn more about Nanking House here. Besides Fang Restaurant here.
