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. And it’s one of those Beijing-style dishes that will bring me back over and over. For those who love ragu Bolognese over their pasta, zha jiang mian is the Chinese equivalent. Korean food fans will recognize it as the inspiration for black bean noodles jajangmyeon.
with Spicy Thai Basil & Chilies
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. 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.
Spicy Basil Fried Rice
If you’re feeling adventurous, try the spicy broth and equally spicy chile dipping sauce. 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.
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Wrinkled String Beans
However, due to COVID-19, the expensive and over-the-top atmosphere and live performances are no longer offered. The nickname “Jin-Cheng” (or “City of Brocade”) for Chengdu dates back to the Three Kingdoms era. Cheng’s Asian House has a diner-thick menu of Chinese-American dishes.
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. 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. Chengdu Taste is arguably the most popular Sichuan restaurant in Los Angeles and single-handedly popularized cumin toothpick lamb.
16 Tongue-Numbing Sichuan Restaurants to Try in Los Angeles
There was far too much on the “Chef’s Gourmet Menu,” a bill of fare that leans toward spicy Szechuan dishes but includes options from Taiwan to Beijing. The craving is intense, whether it’s fat Uyghur-style strands or ultra-fine extruded Italian specimens. But one of my new favorite ways to have them is at an unassuming Chinese spot in a Chantilly strip mall. I come from Sichuan and I must say, the mapo tofu here is the best I've ever had in Los Angeles.
The tiny, family-run restaurant has a respectable lineup of Sichuan specialty dishes, like spicy chile oil wontons, “couple’s beef,” kung pao chicken, mung bean noodles, mapo tofu, water-boiled fish, and chile oil rabbit. The bobo chicken is a Sichuan dish that dates back to the Qing Dynasty. It consists of cold slices of various chicken parts placed on skewers and dunked in a numbing and spicy chile broth. The mapo tofu is silky and topped with chile and mala numbing spices.
Da Long Yi is a Sichuan hot pot chain from the city of Chengdu that specializes in a three broth hot pot experience that includes a lighter, non-spicy mushroom broth, a non-spicy tomato broth, and its signature red hot broth. 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. 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.
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. Hip Hot in Monterey Park specializes in melding seafood from Cantonese cuisine with Sichuan flavors.
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. 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.
We ordered a bowl of Bo Bo chicken, a dish my friends had never tried before, and we all loved it so much we finished everything. The founders of Sichuan Impression were born and raised in a family of culinary art. After they traveled across the ocean to the States, they wished to present the most traditional, most authentic possible Sichuan cuisine to the American eaters with elevation in the quality of raw material and a contemporary style. An integrated selection of local snacks, the classics, regional specialties and new school specialties is ready to feast you on a sensational culinary journey of “Sichuan Impression”.
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. 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. Chong Qing Special Noodles is a no-frills, mom-and-pop shop that is sure to hit the spot for spice lovers.
The pancake wrappers served in our restaurant are commonly known as” Spring pancakes” in China. To add extra, please select from the add-on available in the system. As the provincial capital, Chengdu brings together the impressive regional culinary delicacies of Sichuan, and is even officially recognized as the “City of Gastronomy” by the United Nations. Handmade noodles are the main attraction at this unprepossessing Chantilly Chinese spot.
But I found a way to make the slightly dry version of the cucumber-topped dish irresistible. The crisp-edged pork-belly slivers repose in a mildly spicy chile oil, perfect for drizzling over the noodles. Combining the two dishes gave mild zha jiang mian a pleasant hot flash. 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.
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