State Sen. Leland Yee, the enigmatic San Francisco politician known for his past brushes with the law and diverse array of stances on major policy issues, positioned himself last year as an opponent of a ban on shark fin soup, the Asian delicacy that depends on grisly fishing methods. That turned out to be a lost cause, as the ban became state law the first day of this year.
That chef is Hou Chun-Sheng, the 2011 International Taipei Beef Noodle Soup Champion. Hou is embarking on a tour of California that will also include stops at Google headquarters in Mountain View, and the Asia Society of Northern California and Williams-Sonoma in San Francisco. The Sacramento event will take place at 2 p.m. Thursday, Feb. 9, at Paragary's Spataro restaurant at 1415 L St.
Spicy braised beef noodle soup, invented in Taiwan, emerged after the end of China's civil war in 1949 when 1.3 million Chinese immigrants moved from mainland China to Taiwan, bringing with them the recipes of eight major Chinese cuisines. Those who settled in the southern Taiwan city of Kaohsiung modified the spicy Szechuan Beef Noodle Soup to create what is today Taiwan's popular braised beef noodle soup. The soup's wonderful flavor comes from its long simmering broth spooned over stewed beef, noodles and vegetables.