Linda Burum, The Find: Happy Kitchen in San Gabriel; Liuzhou meets Harbin in
a happy marriage of regional Chinese flavors. Los Angeles Times, Feb. 18,
2010.
http://www.latimes.com/features/food/la-fo-find18-2010feb18,0,1606131.story
Note:
(a) Liuzhou 柳州市
(b) Liu River 柳江
(c) luosifen 螺蛳粉
http://zh.wikipedia.org/wiki/%E8%9E%BA%E8%9B%B3%E7%B2%89
(柳州小吃; 柳州特有的软滑爽口的米粉，加上酸笋、木耳、花生、油炸腐竹、黄花菜
、鲜嫩青菜等配料及浓郁适度的酸辣味; 并不放螺蛳肉，之所以叫螺蛳粉，是因为它的
汤用螺蛳熬成)
桂林市 is on the eastern of 柳州市. Guangdong is to the southeast of both
cities. So the report is wrong to say, "Liuzhou's milder cuisine is closer
to the cooking of Guangdong to its west."
(d) poach (vt): "to cook in simmering liquid" www.m-w.com
(e) "Liang says that after having been chef at this Liuzhou-style restaurant
for more than three years (and, prior to that, at other local restaurants),
he had the chance of realizing his dream of running his own place when the
owner decided to leave the business."
The sentence means that the current owner Liang, originally from Harbin, was
a hire hand in this restaurant whose previous owner taught Liang the
Liuzhou cooking method.
(f) At first glance, it appears the writer misspells "nappa cabbage."