Table Of Content
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. Hidden inside a nondescript parking lot is a small mom-and-pop spot that’s been around for decades.
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Menu
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. Ji Rong is a San Gabriel Valley staple that specializes in traditional Peking duck, which comes with thin pancakes, shredded green onion, julienned cucumber, and hoisin sauce.
Meizhou Dongpo Restaurant 眉州东坡
Taste of MP, formerly New Lucky, is a renowned Cantonese food institution in the San Gabriel Valley. Must-try dishes include the silky clam steamed egg, wintermelon soup, salty duck yolk covered pumpkin sticks, and pickled pork belly. 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 best dim sum to order is the special “To To” ma lai go sponge cake, which is layered with salted duck yolk and made using a recipe from a famous Hong Kong chef and food personality (梁文韜). For those visiting NBC for dinner, the family-style Cantonese meals are a hit.
Hibachi Salad GF ♥ LS
Hibachi Shrimp Bowl GF ♥ – $11.5Shrimp grilled on the hibachi with broccoli, onion and zucchini. Hibachi Filet Bowl GF ♥ – $12Filet mignon grilled on hibachi with mushrooms, onion and zucchini. Fresh chunks of lobster meat are sliced and placed on top of a fruit bed.
Orange Peel Chicken LS 🌶️Crispy white meat sautéed with bell pepper, carrot and onion in our spicy orange peel sauce. Honey ChickenCrispy white meat sautéed with carrot, onion and bell pepper in our sweet honey sauce. General Tsu’s Chicken LS 🌶️ Crispy white meat sautéed with celery, carrot & onion in our sweet and spicy sauce. Hibachi Chicken Breast Plate GF ♥ – $12.5White meat chicken grilled on the hibachi with mushroom, onion and zucchini. Perhaps the most famous traditional hot pot chain from China is Hai Di Lao.
Lan Noodle
The suckling pig and lobster meal for 10 people consists of a half order of suckling pig, five lobster dishes, as well as stir-fried noodles, roasted garlic chicken, and dessert. Kung Pao Tofu (Steamed or deep fried tofu) ♥ LS ⓋSautéed with celery, carrot, onion, bell pepper & zucchini in our spicy Kung Pao sauce, topped with peanuts. 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.
Essential Chinese Restaurants in Los Angeles
The broth is made with boiled pork, ox bones, and various seasonings, with the most common ingredients being pork and pig offal. The noodles are typically topped with marinated meat slices, chopped scallions, fried soybean, pepper, and sesame oil. Other popular dishes include Shanghainese eel, loofa, drunken chicken, Shanghainese stir-fried rice cake with crab, and green onion scallion noodles. Red 99 also makes one of the best renditions of jiuniang yuan zi, a subtly sweet and boozy dessert soup with fermented glutinous rice, dried osmanthus flower, and chewy glutinous black sesame rice balls. The rest of the expansive menu includes items such as beef brisket noodles, wontons, and rice rolls.
Moo Goo Gai Pan GF ♥ LSSliced white meat sautéed with broccoli, celery, zucchini and mushroom in our chef’s signature white sauce. Curry Chicken GF ♥ LS 🌶️Sliced white meat sautéed with potato, celery, zucchini, onion, broccoli and carrot in our spicy curry sauce. 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. 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.
Please alert your attendant of any food allergy, as not all ingredients are listed on the menu. Wok Seared Green Beans GF ♥ ⓋSautéed Green bean & onion in our Cantonese sauce. 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. However, due to COVID-19, the expensive and over-the-top atmosphere and live performances are no longer offered. Consuming raw or undercooked meats may increase risk of food borne illness.
The barbecue section offers an abundance of choices, and the Five Flavor duck is among the most popular meats. 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. Jiang Nan Spring specializes in Zhejiang cuisine made with lots of seafood and seasonal ingredients. Jiang Nan translates to “south of the river” and refers to the areas south of the Yangtze River, including Shanghai.
Chicken with Cashew nutsSliced white meat sautéed with zucchini, celery, carrot, onion, green onion, cabbage, and bean sprouts in our Chef’s signature Cashew sauce, topped with cashew nuts. Hibachi Filet and Shrimp Plate GF ♥ – $16Filet mignon and shrimp grilled on hibachi with broccoli, mushroom, onion and zucchini. 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. The ribs are also marinated with dry chiles, scallion, and minced peanuts before being smoked.
The extensive menu features a variety of options, including pineapple pork buns, congee, clay pot rice, rice rolls, stir-fries, and dumplings. For folks craving traditional Cantonese cuisine or a fusion of Western flavors, Delicious Food Corner has something to satisfy every palate. Hibachi Vegetable Bowl GF ♥ – $10Shrimp grilled on the hibachi with broccoli, onion and zucchini.
Although the Peking duck is the star dish, mapo tofu, stewed pork belly, kung pao chicken, and lamb skewers are also standout options. 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. Congee, pronounced jook in Cantonese, is a porridge made from rice usually served for breakfast or at dim sum.
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