San Francisco’s Inner Richmond has far surpassed Chinatown for Chinese culinary treasures at this point. 2012 saw the rise of Chili House, a Sichuan style restaurant from Li Jun Han, who owns spicy sister Z&Y Restaurant in Chinatown. According to the San Francisco Chronicle, Li Jun Han hired Beijing native Tong Gang Wang to be Chili Houses’s chef in 2015, and the move is paying dividends.
The restaurant sports a black and red awning and contains big rounds topped with lazy Susans and burgundy cloths, a sea of black four-tops, wall-mounted watercolors, and decorative red and gold panels. Dozens of proteins and vegetables are available with a chile shower, which is pretty damn enjoyable, depending on your spice tolerance.
For pork’s sake, I’d recommend Beijing Pot Stickers ($8.95), six rectangular dumplings with thin pan-fried skins and juicy pork fillings. Biting off either end and exposing the fillings to a savory, tart mix of soy sauce and vinegar helps to balance the experience.
Since both the owner and chef hail from Beijing, it’s completely plausible that their Peking duck would be a hit, but that’s a different protein and a different Vitamin altogether.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.