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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. 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.
Chengdu Taste
Other noteworthy dishes comprise Sichuan-style beef short ribs, slow-cooked for 48 hours; Shanghainese sautéed eel, air-dried for 48 hours before cooking for another four; and cold Shanghai-style river shrimp. Diners can indulge in Buddha Jumps Over the Wall soup, a specialty demanding meticulous preparation, incorporating a lavish set of 20 to 30 ingredients. 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. This Orange County ramen shop recently expanded to Gardena, with a stall inside the Tokyo Central Market serving tsukemen and ramen. This ramen offering from the folks behind Torihei izakaya feels very much like a neighborhood ramenya in Japan, featuring an excellent tsukemen that's full of fish funk to go along with intense porkiness.
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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. 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.
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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. 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.
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Southern Mini Town is a Shanghainese restaurant that only has a few tables. The sheng jian bao (pan-fried pork soup dumplings) are fluffy and juicy. Other must-order dishes include winter melon soup, Chinese okra with salted duck egg, pan-fried Shanghai rice cakes, Shanghainese eggplant, pork kidney, and clam stew egg custard.
Ramen / Udon (Soup)
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. The best dishes at Rosemead’s Best Noodle House aren’t even noodle-related.
Ji Rong Peking Duck
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. Maybe it doesn’t matter, especially at West LA’s Mogumogu which specializes in well-sauced, fully-loaded mazemen with toppings like chashu and poached eggs. 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. At 286 Noodle House, our pride lies in our unwavering dedication to crafting the most delectable Vietnamese dishes you’ll find this side of Garland, TX.
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Diners choose between swai, cod, pollock fillet, and a handful of other proteins. 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. Expect fine dining plus a show, as diners are treated to something like a traditional Beijing opera performance. Hot pots feature premium ingredients like imported fresh seafood and wagyu beef.
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Welcome to 286 Noodle House, your passport to the flavors of Vietnam in the heart of Garland, Texas! Discover the true essence of authentic Vietnamese cuisine crafted with love and tradition. Our menu features a diverse range of options, from savory vermicelli to fragrant rice noodles, all prepared with the finest ingredients to give you a taste of Vietnam in every bite. One of LA’s most creative ramen shops comes from Top Chef winner Ilan Hall.
The noodles are typically topped with marinated meat slices, chopped scallions, fried soybean, pepper, and sesame oil. Colette offers a variety of rare and unadvertised dishes, including stir-fried lobster sticky rice, lamb stew, and winter melon soup. Beloved dishes like beef chow fun, cola-glazed chicken wings, and salmon carpaccio are also on the menu. 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 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. 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.
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. The rest of the expansive menu includes items such as beef brisket noodles, wontons, and rice rolls. The barbecue section offers an abundance of choices, and the Five Flavor duck is among the most popular meats.
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