
From Wall Street to Wok: Tech Skills Fuel Family Restaurant's Future
Kathy Fang, daughter of San Francisco's House of Nanking founders, initially defied her parents' aspirations for a white-collar career by joining the family restaurant. Now, she's releasing a cookbook featuring the restaurant's recipes, a move that took decades to convince her tradition-bound father, who feared losing customers. This highlights a generational shift in perspectives on the culinary arts and the evolving definition of success within immigrant families.



















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