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They offer affordable lunch specials until 5 pm and stand out by providing complimentary traditional soup during lunch and traditional Chinese dessert with dinner, a rare treat in the area. The fish at Sichuan KungFu Fish is served in big metal fish-shaped hot pot containers filled with a bright red chile-infused broth. Diners choose between swai, cod, pollock fillet, and a handful of other proteins.
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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. Hibiscus Tree allows diners to order from a number of set combinations or build their own version of the dish. Some of the ingredients that can be used in maocai include beef, tofu, beef balls, pork belly, sausage, and fish. For those who enjoy unusual items in their maocai, there’s also duck blood, tripe, pork brain, and even bullfrog. 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.
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This noodle soup is the best soup I’ve ever had - the texture of the noodles, the saltines, the spice. The dumplings here are all top-tier, but the pork siu mai, xiao long bao, and pan-fried chicken bun are the best. Tamarindo was featured as a food truck on the show and subsequently established a restaurant in San Clemente. Though best known for its beef rolls, 101 Noodle Express also makes memorable thick-skinned potstickers filled with pork and a piping-hot stock. The dumplings travel and reheat well at home, just be careful of the innards splattering at first bite.
Xiao Long Kan Hot Pot
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.
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Henry’s Cuisine is a small restaurant specializing in Cantonese cuisine with a hint of Vietnamese influence. Their menu features classic dishes like XO fried rice, vermicelli noodles, salted egg shrimp, and deep-fried salted pig feet. They also offer a selection of higher-priced fresh seafood options, including garlic-steamed Alaska king crab, lobster, tiger prawns, live fish, Dungeness crab, and various clams.
Succulent Chinese and Taiwanese Dumplings to Try in Los Angeles
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. Hidden inside a nondescript parking lot is a small mom-and-pop spot that’s been around for decades.
Landmark Cantonese Restaurants to Savor in Los Angeles
The triple-roasted porchetta is marinated overnight, cured, and roasted for three hours in the oven and then smoked. Bistro 1968 serves plenty of classic dim sum fare like barbecue buns, spare ribs, rice rolls, and egg tarts. Chef Wong also executes outstanding Cantonese dumplings with modern twists, including spicy minced pork dumplings shaped like miniature pears and golden salted egg scallop dumplings. Chong Qing Special Noodles is a no-frills, mom-and-pop shop that is sure to hit the spot for spice lovers. Cantonese cheung fun (steamed rice roll) is a common snack and dim sum must-order.
Chong Qing Special Noodles
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Then, they pick their choice of spicy soup base and extra add-ons like quail eggs, spicy sour noodles, and udon. The dish arrives looking like a whole fish swimming in a pool of red chiles. The Congee offers humongous portions of wontons, lo mein, fish balls, beef balls, and other Hong Kong-style dishes, but its namesake congee is the star.
Cindy's Kitchen
Typically, the rolls are filled with shrimp, pork, beef, fish, or veggies and topped with a sweet soy sauce. The version at E&J Yummy has a bunched-up texture from the scraping motion used to make them. Diners can choose to add an egg topping to the steamed rice roll, which brings all the flavors together. Mr. Chopsticks has been a mainstay in the area for over three decades and is one of a few Cantonese restaurants that still provides free soup at the start of the meal. The lunch menu includes 40-plus affordable and generously portioned specials such as beef chow fun, kung pao shrimp, chicken wings, and salt and pepper shrimp.
Delivery is available through many ghost kitchen locations throughout Southern California. The menu for Tiger Noodle House may have changed since the last user update. 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.
Xiang La Hui has an extensive menu of authentic and refined Sichuan dishes. There are a handful of dishes that every Sichuan restaurant should be able to do well, and laziji is one of them. Also known as Chongqing chicken, it’s a famous Sichuan fried chicken stir-fry dish that is covered entirely in chile peppers, spicy bean paste, Sichuan peppercorns, ginger, and garlic. Xiang La Hui’s renditions of popular dishes, like mapo tofu, toothpick lamb, kung fu boiled fish, serrano pepper beef, and frog with chile and serrano, are also highly coveted. Tam’s Noodle House opened during the pandemic selling only frozen Hong Kong-style wontons and dumplings.
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.
It’s easy to find Ixlb Dimsum Eats in Hollywood — just look for the massive dumpling mural and floor-to-ceiling windows on Sunset and Bronson. Owner Tony Ying operates this modern, minimal shop where xiao long bao dumplings and dim sum are a must. Ordering at Hai Di Lao, which is known for its service, is a la carte and done all through a tablet. Diners are given storage for their handbags, aprons for protecting their clothes, hair ties to pull their hair back, and plastic bags for any electronics. Check out the delivery-only Flavortown Kitchen to experience real deal flavors including Guy’s signature Bourbon Brown Sugar BBQ Wings to his award-winning Mac N Cheese Burger.
The aforementioned cumin toothpick lamb is a must-order, along with the boiled fish with green pepper sauce and mung bean jelly noodles. 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. Perhaps the most famous traditional hot pot chain from China is Hai Di Lao. Although it has many different broths to choose from, like vegetarian mushroom or tomato, the most popular flavor is its signature Sichuan-style broth. The broth is made by simmering beef tallow, green Sichuan pepper, red Sichuan pepper, and a variety of other peppers for more than four hours. The dipping sauce suggested for the Sichuan broth is the crushed garlic and sesame oil dip.
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