Chinese food isn’t anything new to San Francisco; it is peppered with solid establishments. One standout just happens to be Ton Kiang in the Richmond District, serving up Hakka cuisine that originated over 1000 years ago and encompasses most of Northern China’s dishes. With a tremendous variety of appetizers and entrees that represent most of the areas of Southeast Asia, Ton Kiang offers diner’s seafood items from crab, lobster, shrimp, squid, fresh fish and vegetarian dishes are lighter options but Peking Duck, chicken, pork and beef are choices for the meatier folk. Ton Kiang specialty’s are the Dim Sum (stuffed dumplings or rolls) and the Clay Pot with everything made from scratch, in-house. Diners that are looking to try something new, fresh and filling, Ton Kiang is a special place to do all of the above seven days a week.