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Beloved dishes like beef chow fun, cola-glazed chicken wings, and salmon carpaccio are also on the menu. The brand hails from Chengdu, the unofficial hot pot capital of China, and boasts more than 1,000 outlets across the globe. Its hot pot broth is said to be made of 90 ingredients, including dozens of herbs, chile peppers, and peppercorns that have been steeped in a fatty beef-tallow base. In the Before Times, diners began each meal by making their own sauce from the ingredients on hand, including herbs, chiles, and garlic.
25 Essential Chinese Restaurants in Los Angeles
There’s also a slew of offal selections like chicken gizzard, heart, and even bull penis on a skewer. All skewers are accompanied by both spicy and non-spicy powders and sauces. It uses quality seasonal ingredients, many of which are seafood, and offers plenty of vegetarian dishes. During lunch, it offers a la carte items and bento specials that come with soup. For dinner, it offers exquisite banquet-style meals including the showstopping lobster salad. The namesake Chong Qing handmade noodles are rolled fresh and doused in chile oil, and the biang biang noodles are covered in chile flakes, vinegar, and tossed in a spicy hot sauce.
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Hip Hot in Monterey Park specializes in melding seafood from Cantonese cuisine with Sichuan flavors. Although there are some traditional dishes on the menu, like mapo tofu and dry pots, the most popular dishes all involve seafood, including the spicy crab pot, Dungeness crab, and squid with pickled chiles. The fresh Dungeness crab is stir-fried with loads of red chiles and Sichuan peppercorns and tossed with rice cakes, potatoes, and vegetables. Chef Tiantian Qiu is willing to make her dishes even spicier upon request.
Chefs share culinary stories in special House Collective menu - China Daily
Chefs share culinary stories in special House Collective menu.
Posted: Fri, 25 Jun 2021 07:00:00 GMT [source]
Yang Chow Restaurant
Nothing disappoints on the menu at Lasita with roasted chicken, pork belly lechon, adobo marinated olives, and grilled branzino stuffed with lemongrass and ginger. For those in need of a showstopping burger, head to Far East Plaza and into chef Alvin Cailan’s Amboy. The menu showcases 12 types including a double smash burger with perfectly browned edges or the steakhouse DH burger made with a 10-ounce dry-aged patty.
It consists of cold slices of various chicken parts placed on skewers and dunked in a numbing and spicy chile broth. Also worth mentioning is that Szechuan Place’s dan dan noodles are dry, but tend to be more soupy than those at other restaurants. Anyone looking for more than the run-of-the-mill Sichuan dishes can try the mao xue wang, made of duck blood curd, tripe, chicken gizzard, and other organ parts simmered in peppercorn and red chile soup. Szechuan Impression has a menu full of authentic Sichuan dishes, like mapo tofu, dan dan noodles, bo bo chicken, water-boiled fish, and even Hongxing diced rabbit, but the star dish is its tea-smoked pork ribs. In Sichuan, pork ribs are traditionally smoked with cypress boughs, but at Sichuan Impression, the pork ribs are marinated with green tea.
New Kamara Restaurant
Miàn, the Chengdu Taste offshoot, specializes in Chongqing-style noodles like zhajiangmian — hand-pulled wheat noodles tossed in fermented bean sauce, ground pork, and vegetables. Other specialities include its Huaxing noodles with fried egg in tomato broth, Chengdu hot-and-sour noodles, and beef pickle noodles in green Sichuan pepper soup. Colette offers a variety of rare and unadvertised dishes, including stir-fried lobster sticky rice, lamb stew, and winter melon soup.
One of the most unique items on the menu is the traditional Chinese dish beggar’s chicken. This dish rarely appears on menus because of its complexity and lengthy preparation. Beggar’s chicken consists of marinated chicken wrapped tightly in layers of lotus leaves, parchment paper, and dough baked slowly on low heat. Other house specialties include stir-fried crab with rice cakes, braised pork belly, lion’s head pork meatballs, eight treasure rice pudding, and osmanthus glutinous rice balls.
Southern Mini Town Restaurant
When the food is served, the server opens a can of bright red Sichuan chile oil and pours it atop the stew. For more than a decade, Sichuan food has taken Los Angeles by storm to become one of the most popular regional Chinese cuisines in the city. Prior to Sichuan’s rise, LA’s Chinese food scene was dominated by Cantonese and Taiwanese establishments. The uptick in mainland Chinese immigration these past two decades, along with substantial financial investments from abroad, has led to an explosion of Sichuan restaurants in the Southland. The cuisine’s bold flavors, coupled with its liberal use of garlic, chile peppers, and tingling “mala” numbing spice, has made it a craveable experience that people cannot get enough of.
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On Broadway just north of Cesar Chavez, Soulo’s Kitchen prepares — you guessed it — soul food. Soulo’s is all about the classics like the outstanding oxtails over rice, turkey chops with rice and gravy, and some of the city’s best mac and cheese.
Their rendition of orange chicken is made their own with Sichuan touches. The flaming pork jowl is a popular dish that servers set on fire at the table with potent 151-proof rum, and cocktails are also extremely innovative. Xiaolongkan, a well-known Sichuan hot pot chain in China, making in the United States courtesy of the restaurateurs affiliated with Chengdu Taste and Mian. There’s a sauce-making station and an area stocked with snacks, desserts, and fruits. Notably, the buffet features all-you-can-eat offerings such as chicken feet, chips, sweet porridge, sweet jelly, glutinous rice balls, and even snow fungus. Even though Golden Tree Restaurant is a relative newcomer to Chinatown, it’s become a neighborhood favorite since opening in the former Yum Cha Cafe in 2021.
Since opening in 2019, Steep LA evolved into a daytime casual teahouse for grab-and-go Chinese tea drinks that can include a festive sit-down kung fu tea ceremony. At night, cocktails are made with tea-infused spirits, that accompany small plates with dried shiitake mushrooms and shrimp umami platters, and braised pork bowls with rice and truffle shavings. Los Angeles’s tremendous Chinese food scene keeps getting better and better.
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