Mow Lee and Co.

2011 | Best Traditional San Francisco Treat

A few years after Gold Rush emigrants like the Boudins and the Ghirardellis begun making some of San Francisco's favorite foods, the Lee family moved to San Francisco, where they begun selling Cantonese-style preserved meats. Six generations and 145 years later, the Lees are still making what the new generation of foodies might call local, artisanal salumi -- Cantonese style. Walk into the dingy Chinatown shop and you'll see waxed gizzards, dried duck legs, strips of Chinese bacon, and... More »