The father-daughter chefs behind House of Nanking are finally sharing their recipes
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Chef Kathy Fang spent her entire childhood in the streets and markets of San Francisco's Chinatown — mostly within the walls of House of Nanking, the cozy restaurant her parents started in 1988, not long after emigrating from China. Her father, Peter Fang, was the only chef, cooking for all their patrons in a single wok at the front of the small building. Her mother, Lily, was often running to the neighborhood Chinese market for fresh ingredients, sometimes twice in one day.
House of Nanking initially specialized in traditional Shanghainese home-style cooking, though Peter wasn't afraid to lean into the tastes and flavors his customers wanted. From the ripe old age of 7, Kathy was Peter's guinea pig and in-house critic. "I basically taste tested everything my dad made," she tells NPR.
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