Finding great da bing, giant Chinese scallion pies, in Temple City and Rowland Heights.
I do not understand more than a few words in Mandarin or Cantonese, though my grandmother can read, write and speak both languages. Growing up in the San Gabriel Valley, she only ever spoke English to me and my sister. She wanted us to know English, be American and experience all the rights and privileges that come from that designation.
“My wife is from northern China,” Thomas says. “When she was younger, she learned how to make it from her grandpa and mom.” Lily makes the dough from flour, yeast, water, salt and copious amounts of green onion. “We put the oil in the pan, then the pie, then the water,” Thomas says. The crust solidifies into a solid crisp layer while the middle steams. Thomas says that Lily makes the breads for the restaurant, averaging around 50 a day. But he’s also familiar with the process.