Bruce Lee and the Oldest Chinese Restaurant in Seattle
ฝัง
- เผยแพร่เมื่อ 11 มิ.ย. 2024
- One of the restaurants Bruce Lee frequented when he was living in Seattle is the oldest Chinese restaurant in Seattle today - Tai Tung 大同.
Timestamps:
0:37 Tai Tung
0:57 Tai Tung 1960's
2:58 Tai Tung now
4:46 Ruby Chow's
References:
- • Bruce lee interview 1965
- • Seattle 1955 HD - Home...
- • HD TVB 人海孤鴻 李小龍 49秒 19...
- • Oyster Sauce Beef at B...
- • Dragon (The Bruce Lee ...
- • Dragon: The Bruce Lee ...
- Ruby Chow's Menu: digitalcollections.lib.washin...
- Tai Tung Menu: www.worthpoint.com/worthopedi...
- taitungrestaurant.com/
![The Untold Story Of America's Southern Chinese [Chinese Food: An All-American Cuisine, Pt. 2] | AJ+](/img/n.gif)
Visited Tai Tung on my trip to Seattle 2 summers ago… I’ve heard Cantonese food where I live (Scarborough/Markham, Toronto) is some of the best in the world, but this place blew me away, their beef ho fun absolutely amazing
What fantastic & entertaining channel.
Your videos get better and better! And they were great to start with!
Aw, thanks! It's really nice to get feedback because I really don't know how I am doing with these videos. 🤣 I sure have fun making them!
Nice bit of history! Thanks for the episode, keep up the great work!
Keep doing what you doing! This is most awesome channel for Chinese American….. once you done in US. Go North for Canadian Chinese or south to Mexican Chinese. Pure Gold!
Wow, that's one big compliment. I do think American Chinese food history is such an amazing way to tell part of our story. You're not the first person asking for some Canadian Chinese content, maybe I'll push that up after all (I have so many episodes lined up haha).
Wonderful job like always!
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i love the Menu Price...... he....
Wow, they also have Filipino lechón on the menu. Plus, the pancit is 粉丝, which means a special kind of pancit.
I ate at Tai Tung 6 years ago, but it is funny: I don't remember this menu! I only remember that I order some green vegetable and some meat. I think they thought I was weird. I was laughing as the waiters furiously filled other customers' glasses with ice water, constantly. It made me remember the old-style restaurants of my childhood, where it seemed like waiters must have been told that "Americans" drink lots and lots of ice water, and you must refill their glasses even if they have taken only one sip! That was a showing of "good service," maybe meaning good tips!!! Sometimes it drove me crazy: You could not eat in peace because every time you took a sip of water, a waiter would swoop in to fill the glass. And everything was so icy. I am grateful, now, for "normal" Chinese service, where you just call the waiter if you want something :)
OMG I completely didn't draw the connection between pancit and 粉絲! Haha, according to Yelp reviews, the "norma"l Chinese service now is rude service.
@@AmericanChineseFoodShow Yes, those Yelpers think they are clever! Asian Americans / ABCs keep coming up with ideas and then they eventually spread to non-Chinese Americans, who think they have the "secret". Like: "If the reviews for a Chinese restaurant on Yelp are bad, it's actually a good restaurant; it just got rated poorly by non-Chinese reviewers who didn't "understand" that rude service is the mark of an "authentic" restaurant" Ha! Sometimes these ideas come close to feeling rather racist, other times they are more innocent but just silly. But I suppose that is getting off topic!
More relevant, in my experience, is the evolving view of Chinese restaurants in America. I think the status of Chinese food as "comfort food" for Americans has stayed pretty constant. However, what has changed is that Chinese restaurants used to be a place to go where the diner felt like they were doing something *slightly* "fancy. Or rather, it was a modest level of fanciness that was in the reach of poorer or lower-middle class people, for whom a truly fancy dining experience was inaccessible. More recently, with these notions of authenticity grounded in things like "rudeness," the value has shifted from "working class elegance" to a sort of "it's quick and dirty, that's why we like it." I often see statements like "You can't get good Chinese food anymore," which is absurd because good Chinese restaurants in US are (arguably) easier to find than ever. What I think those people mean is that they used to get that "elegance" and now what they find, more often, is a Panda Express aesthetic-fewer waiters in vests filling water glasses on white linen tablecloths, etc. Quite possibly, they are correct to an extent: If we only look at American-style Chinese food, and ignore all of the excellent China-style restaurants, we find fewer that are cooking the America-style dishes with care. More often, America-style Chinese food is in fast food or careless restaurants (and this clientele has yet to discover the truly elegant China-style restaurants).
I think Tai Tong has the look of an old style Chinese American restaurant. But over the years, some of their menu items cater to the Chinese palates have evolved to a similar offerings comparable to the rest of the ChInatown/ International District (ie: modern Toisanese flavor which is much stronger taste then what we Hong Kongers used to back home).
I remember 20+ years ago they have Beef and Tomato Rice (茄牛飯) on the menu, which I think was the best I had in town. However, went back again recently and it's no longer available.
They have the tomato sauce beef, I am not surprised it's not the same anymore. I know exactly what you mean by 茄牛飯. We just have to make the food at home if we want to recreate what we ate when we were kids back in HK.
Everything changed for us in the international district, its to dangerous to attend cid
I am sorry to hear that. Here in the Bay Area is quite similar.