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Locke, California, is a rare surviving Chinese American town built over a century ago by immigrant laborers. Reporter Dan Williams tells its story.

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Every April, 126 million people in China perform a series of rituals that look like pure superstition. They eat cold green dumplings, fly kites only to cut the strings, and weave willow branches into their hair. But if you look past the legends, you find a masterpiece of civilizational engineering.

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What makes Yokohama Chukagai indispensable? Its authenticity—run by genuine Chinese families—sets it apart from sanitized tourist traps. Reviews highlight the welcoming vibe, with locals eager to share stories. In Yokohama's diverse tapestry, it embodies globalization, making every visit a cultural adventure.

Whether solo, with family, or on a cruise stopover, Chinatown Yokohama delivers unforgettable moments, from lantern-lit dinners to festival dances, ensuring it lingers in your travel memories long after leaving Yokohama.

This is how our forefathers sustained themselves in a harsh hostile American environment where public policies and racially targeted laws had them fighting for survival literally with one hand tied behind their backs yet their perseverance to save every penny sent to Guangdong to feed their families serve as a proud reminder today that our tribal family bonds could not be crushed in the face of unfair competition in a socially un-democratic system of rigged justice.

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What did Chinese railroad workers actually eat while building America's transcontinental railroad? Not hardtack. Not salt pork. A sophisticated, carefully sourced cuisine they paid for themselves — because the Central Pacific Railroad refused to feed them.

In 1865, roughly 15,000 Chinese workers from Guangdong Province built the western half of America's transcontinental railroad. They were paid less than every other worker on the line and handed none of the company's food. So they built their own food system — dried fish shipped from Guangdong, fresh tofu made in mountain camps, fermented vegetables, green tea, and rice wine — and it kept them alive in conditions that were killing men every week.

This is the real story of what they ate, how they got it, and why American history forgot it.

[5280.com]

The eggplant is a showstopper. Two slender Chinese eggplants arrive slit down the middle, stuffed with pinkish shrimp cake, and nearly drowned in a fermented soy bean and butter sauce that bubbles like a cauldron. (At first glance, the dish looks like two giant blue-corn enchiladas topped with molten queso.) Cut off a wedge and marvel at the exquisitely chewy and springy shrimp cake, the eggplant all but melted into oblivion, and the rich, almost meaty sauce. The mellow soy bean flavor is predominant, but when we asked for more details about the dish’s components, all we got was “butter.”

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Intro to Sze Yap 四邑 Genealogy

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