[Sca-cooks] baby bok choy

[ekoogler1 at comcast.net]

I'm 
> heartbroken to report that The Magic Lantern, my local 
> hole-in-the-wall that secretly sold real Chinese food to certain 
> select clientele, and half-fried-chicken-fried-rice-and-no-onions to 
> those who preferred that sort of thing, is now closed, the space now 
> devoted to some yuppie foolishness or other. At around the same time, 
> we lost The Joy Luck Restaurant, which for maybe 85 years was the 
> primary (and almost the only) place to get family-style Toysan 
> cooking, things like steamed pork patties with salted duck eggs, or 
> various greens cooked with fermented bean curd cheese (like 
> watercress or amaranth greens in a sauce a bit like salty, melted 
> Camembert) It seems like some of the Cantonese restaurants are taking 
> up some of the slack, but not many. It's probably simple reality that 
> the demand for this type of cookery, in the face of changing 
> immigration patterns, is not high.

Yeah, we're experiencing a similar thing here in DC.  Because of the new Convention 
Center and MCI Center, which are located on the perimeter of DC's Chinatown, the
area is becoming a high rent district, and driving most of the local Chinese 
establishments out of business.  We've already seen several restaurants, a wonderful 
grocery store and a department store go away, and we fear that it's just a start.
Sigh.

Kiri
> 
> Adamantius
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