Mike and Jenny Yu opened Great China in Berkeley in 1985. In 2012, the restaurant suffered a crippling fire that prompted the Yu family to reopen in a new location (2190 Bancroft Way) just a few blocks from its Kittredge Street spot. Today, the restaurant is run by sons James and Tai, and is still considered by many to offer the finest Chinese food in Berkeley, Great China specializes in Shandong cuisine, a coastal province in northern China, located on the Yellow Sea. The restaurant, which just scored a Michelin Bib Gourmand rating, showcases seafood dishes, like this recipe for Ginger-Scallion Dungeness Crab. One of the most popular items on the menu, the crab is the kind of showstopper that Bay Area seafood lovers crave — especially around this time of year when the local Dungeness crabs are in season. Lightly dredged in cornstarch, then quickly fried in hot oil, the crab is finished by stir-frying with plenty of ginger, scallions and oyster sauce. The true key to this dish? Sourcing really good, fresh crabs. Tricks of the trade Get to know your seafood suppliers: There are a number of great spots around the Bay Area that sell fresh live… Read full this story
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