Table Of Content
Chef Tony blends traditional Cantonese favorites with modern interpretations. Many dishes feature ingredients like freshly shaved black truffles and gold leaf accents. A family with Chinatown roots took over Plum Tree Inn when it closed in 2020 and revamped it as Broadway Cuisine in 2021.
Family flavor warms China House - South Bend Tribune
Family flavor warms China House.
Posted: Thu, 12 Jan 2017 08:00:00 GMT [source]
Auntie Kitchen
The duck is stir-fried until the skin becomes golden, then cooked for hours over low heat. Auntie Kitchen also serves roast pork, barbecue pork, roast duck, and soy sauce chicken. The restaurant has a cult following and over 1,000 stores around the world. MLBB — as it’s often abbreviated — only serves its signature soup base, which contains 19 herbs and is topped with an additional dose of chile, onions, and sesame oil.
Eat Joy Food
Lan sources local beef to make a broth that is simmered for 10 hours every day and topped with house-made chile oil. Red 99 Grill Bistro specializes in Shanghainese cuisine but also has a handful of Sichuan- and Hunan-style dishes on the menu. The signature dish is the red braised pork belly prepared with soy sauce, rice wine, sugar, and other spices; the gelatinous skin and fat melt easily in your mouth. Open late until midnight, it offers a vast variety of meats, vegetables, seafood, and carbs to choose from. The restaurant’s unique rotating machine ensures a hands-free, ideal blend of smokiness and tenderness with even cooking. Favorites include the cumin lamb skewers, pork belly, oyster mushrooms, and corn.
Chengdu Taste
In recent years, some upscale new places have opened serving some of the highest-end Chinese food in the U.S., though there is still a wealth of reasonably-priced strip mall finds from Alhambra and Rowland Heights. Since 1976, the Yang family still touts a 100-item menu in the heart of Chinatown. Choosing the best dish can be an overwhelming task, but Yang Chow’s staff helps steer diners to the right dishes, including the classic slippery shrimp. Customers are free to download these images, but not use these digital files (watermarked by the Sirved logo) for any commercial purpose, without prior written permission of Sirved. This former street stand-turned-restaurant by owner Esdras Ochoa is one of LA’s most reliable spots in a casual dining room. Mexicali still turns out incredible tortillas, carne asada, vampiros, and more done in the Mexicali style.
Tam's Noodle House
Head to New Kamara for noodle soups, fried leek cakes, and pork blood porridge. Always try to get there early to snag Chinese doughnuts that are usually sold out by lunchtime. Kim Ky has been an institution in the San Gabriel Valley for decades, with multiple restaurants spanning even to Orange County. This popular Chiu Chow restaurant boasts a menu that rivals the Cheesecake Factory’s.
Payment Options
Chengdu Taste is arguably the most popular Sichuan restaurant in Los Angeles and single-handedly popularized cumin toothpick lamb. Since opening in Alhambra in 2013, chef Tony Xu has been nominated for a James Beard Award and has since expanded Chengdu Taste all over the nation. Xu also owns the chain of Mian restaurants, which specialize in Sichuan-style noodles. The aforementioned cumin toothpick lamb is a must-order, along with the boiled fish with green pepper sauce and mung bean jelly noodles. Tam’s Noodle House opened during the pandemic selling only frozen Hong Kong-style wontons and dumplings. All the noodles and dumplings are made in-house, including three varieties of egg noodles (wonton-style egg noodles, rice noodles, and flat egg noodles).
Mojie Noodle
That dish comes with complimentary soup, and portions are generous while prices remain reasonable. Diners can choose between mild, medium, or extreme spice levels, but even the restaurant’s mild broth is considered too spicy by those unaccustomed to searing heat. Xiao Long Kan is known for its “butter,” which is made of slabs of solidified beef tallow marinated with spicy and numbing spices. Diners can adjust their spice levels according to their preference — those who favor less spicy flavors might opt for the tomato soup base.
Tai Ping Sa Choi Kee is a Guangzhou-based chain specializing in beef brisket noodle soup as well as other Cantonese fare. Those willing to look beyond the surface will be rewarded with a fantastic meal. Must-order dishes include the hand-shredded chicken and the salt and pepper wings lightly fried with garlic, chopped onion, and peppers. Mr. Chopsticks has been a mainstay in the area for over three decades and is one of a handful of Cantonese restaurants that still provide free soup at the start of the meal.
Hot pots feature premium ingredients like imported fresh seafood and wagyu beef. The restaurant sources wagyu from its own cattle farm and ships a whole cow daily to ensure the freshest sashimi, meatballs, and more. Lan Noodle is a powerhouse for Lanzhou-style noodles and each bowl is made to order. Customers can watch the noodle master pull eight different shapes, while throwing the strands over their shoulder and into a pot of boiling water. Each type of noodle requires a special kind of wheat flour to get the perfect QQ (chewy) texture.
The 6,000-square-foot restaurant has old-school Chinese dining palace vibes with an expansive menu featuring dishes like egg foo young, Peking duck, and moo shu pork. It used to be the upscale Filipino restaurant Lasa and later the more casual Lasita. The current iteration focuses on natural wine and rotisserie chicken in a brightly colored space inspired by Philippines sunsets.
Walk up to the clear glass window to watch a bowl come together — from kneading the dough, pulling the noodles, and assembling with a radish-beef broth, chile oil, fatty beef chunks, green onion, and cilantro. Although Liu is known for her Sichuan cuisine, 19 Town focuses on contemporary Chinese cuisine. There’s a fun fusion dish called gnocchi con le cozze, which blends Chinese pickled-pepper sour and spicy sauce with mussels and pasta. The mapo tofu comes covered in cheese in a fondue dip where pieces of bread are pulled through a mozzarella and tofu mixture.
There are no walk-ins for Peking duck; make sure to call ahead and reserve a duck at least an hour and a half to two hours ahead. Although the Peking duck is the star dish, mapo tofu, stewed pork belly, kung pao chicken, and lamb skewers are also standout options. The signature broth is made with dozens of herbs, chile peppers, and peppercorns that have been sourced from different Chinese provinces and fried in beef tallow.
Bistro Na’s, which opened in Temple City in 2016, is the first U.S. restaurant to serve Chinese imperial cuisine. The restaurant’s recipes were originally reserved for royalty and have been passed down through generations of chefs who worked in the imperial kitchen. Standout dishes — including chef Tian’s famed Peking duck which requires reservations two days in advance — are served in a room that feels like a traditional Chinese courtyard from the Qing Dynasty. Maocai is a Sichuan specialty that hails from Chengdu in Sichuan province. It is a stew-like dish made of meat and/or fish and a variety of vegetables, and is topped with a soup stock made with mala sauce and chile oil. Xiao Long Kan excels at creating an iconic high-end classical Chinese ambience, combining unique menu items like crystal beef (brisket and egg) and varying spice levels with live guzheng musical performances.
Even its mild variety is considered spicy for the average person not from Chengdu. If you’re feeling adventurous, try the spicy broth and equally spicy chile dipping sauce. Dun Huang pulls eight different shapes of noodles, from extra-thin angel hair to extra-wide belts. Don’t forget to order a deep-fried flatbread marinated in cumin, Sichuan peppercorn, and dry chile oil. Other popular dishes include the cold eggplant salad, lamb tenderloin skewer, and sweet pork pita.
