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Da Long Yi’s signature sesame oil is poured into each customer’s creation, a tradition specific to Sichuan-style hot pot. 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. Each noodle dish can be adjusted to one’s preferred spice level.
Tongue-Numbing Sichuan Restaurants to Try in Los Angeles
Also worth mentioning is that Szechuan Place’s dan dan noodles are dry, but tend to be more soupy than those at other restaurants. 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.
Chong Qing Special Noodles
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.
only Fresh ingredients used
Lobster, jumbo shrimp, water chestnut, peas and carrots, mushroom, white sauce with egg. The best dishes at Rosemead’s Best Noodle House aren’t even noodle-related. Try the cold skin-on chicken, which is thoroughly dressed in a mouth-numbing mala sauce with crushed peanuts and scallions. The pig ears in chile oil cold appetizer is also fantastic. Chong Qing Special Noodles is a no-frills, mom-and-pop shop that is sure to hit the spot for spice lovers. The spicy pork ear appetizer has a similar effect.
With locations in Irvine, Arcadia, Century City, and Universal City Walk, Meizhou Dongpo is a restaurant empire in China. In California, however, the restaurant is mostly known as a higher-end Chinese restaurant that is almost exclusively located in big shopping malls or tourist locations. Meizhou Dongpo’s braised pork belly dong po rou, dan dan noodles, and bang bang poached chicken are solid takes on the traditional dishes.
Broccoli, carrots, napa, bell peppers, shitake mushroom, water chestnut and snow peas. Broccoli, carrots, napa, bell pepper, shitake mushroom,snow peas and water chestnut. 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. Served with shrimp, beef, roast pork, chicken.
Fried tofu, peanuts, water chestnut and celery. 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.
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Enjoy Authentic Sichuan cuisine
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.
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Twice cooked pork, salty and savory with leeks and a skooch of fermented black bean. I ordered the cumin dish with chicken yesterday to go. Best Chinese food I've had and also spiciest. (They have low or no spice options.) Good serving size as well.
My friends and I were seated in the corner with the largest table and were served plate after plate of amazing Chinese food. At our restaurant, we strive to offer the best possible dining experience. With the added convenience of online ordering, you can now enjoy the same great food from the comfort of your own home. The food is really tasteful.
Broccoli, snow peas, light garlic sauce. Fried tofu, shitake mushroom and napa. Bell pepper, shitake mushroom and cabbage.
Hip Hot in Monterey Park specializes in melding seafood from Cantonese cuisine with Sichuan flavors. 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. Served with peas and carrot, onion, bean sprouts, snow peas, water chestnut, egg. In the Before Times, diners began each meal by making their own sauce from the ingredients on hand, including herbs, chiles, and garlic.
Onion, bell pepper, carrots and bean sprout. Curry flavored rice noodle. 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. All guests are treated to iced mung bean tea.
Xiao Long Kan is one of the most famous hot pot chains in China. 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. Diners can adjust their spice levels according to their preference — those who favor less spicy flavors might opt for the tomato soup base. When the food is served, the server opens a can of bright red Sichuan chile oil and pours it atop the stew.
Left overs are still delicious the next day. MLBB makes its Sichuan-style dipping sauce using a dried powder mix of minced chile and chopped peanuts. The server then adds a spoonful of the hot pot broth to the minced chile and peanuts to create the sauce. 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.
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