The entire menu is based on traditional Chinese medicinal principles meant to balance the body for optimal health. The quaint restaurant serves traditional herbal teas and medicinal soups, but the star is clay pot rice (bao zai fan), a Hong Kong specialty. The rice at the bottom of the clay pot is crispy, while the interior rice is moist and steamed with ingredients like mushrooms, bamboo shoots, Chinese sausage, pork ribs, and salted fish with ground pork and tofu. Tam’s Noodle House opened during the pandemic selling only frozen Hong Kong-style wontons and dumplings.
Lan Noodle
Los Angeles’s tremendous Chinese food scene keeps getting better and better. The roast pork’s crunchy exterior gives way to tender hunks of belly, while the roast duck’s crispy skin sheaths moist, gamey meat. 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. Kim Ky has been an institution in the San Gabriel Valley for decades, with multiple restaurants spanning even to Orange County.
Tam's Noodle House
The duck skin is sliced thinly over a layer of fatty and tender duck meat. The bones are all removed, making it easy for diners to make their own wraps. There are no walk-ins for Peking duck; make sure to call ahead and reserve a duck at least an hour and a half to two hours ahead.
Lo Mein
This popular Chiu Chow restaurant boasts a menu that rivals the Cheesecake Factory’s. For more than 37 years for my family and even more my mom had been a customer in her days before motherhood this restaurants food has always been good, friendly, delicious and that hasnt changed. Thank you oriental house from our family to yours it brings back good fond memories and feelings.
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. 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.
Wok Chicken
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Favorites include the cumin lamb skewers, pork belly, oyster mushrooms, and corn. There’s also a slew of offal selections like chicken gizzard, heart, and even bull penis on a skewer. All skewers are accompanied by both spicy and non-spicy powders and sauces. Xiaolongkan caters to those who relish ‘ma la’ numbing spice, which enhances the hot pot experience. In addition to the standard meat selections like beef, chicken, and lamb, the menu encompasses various offal options, beef with raw egg, rose petal meatballs, and even spicy crawfish.
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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. In the past two decades, the Southland’s Cantonese restaurants have gradually been replaced by Sichuan, Shanghai, and northern Chinese establishments due to an increase in mainland Chinese immigration. But even with stiff competition, many Cantonese restaurants have been able to stand the test of time.
Best Noodle House
Classic flavors include chicken, abalone, pork, scallions, ginger, and thousand-year-old egg. A good bowl of jook should be silky-smooth, which the Congee does just right. Sesame Chicken LSCrispy white meat sautéed with carrot, onion, and bell pepper in our sesame sauce, topped with sesame seeds. Pineapple Chicken LSCrispy white meat sautéed with onions, bell pepper, carrot and pineapple in our sweet pineapple sauce. Mushroom Chicken LSSliced white meat sautéed with mushroom, zucchini, celery and carrot in our signature mushroom sauce.
NBC Seafood Restaurant
Hot Spot Nabe is a cozy, family-owned eatery with limited seating that specializes in healthy Cantonese cuisine. Their menu boasts an extensive selection of traditional Cantonese soups, including the meticulously prepared pepper pork belly chicken soup, which requires hours of simmering. Among their most sought-after dishes are the salted shredded chicken, ginger scallion chicken, XO sauce fried rice (also known as drunken cat fried rice), beef stew, and crispy large intestines. For dessert, they offer peach gum, a superfood and antioxidant derived from peach and Chinese wild peach trees, which has gained popularity in Chinese traditional medicine in recent years.
The aforementioned cumin toothpick lamb is a must-order, along with the boiled fish with green pepper sauce and mung bean jelly noodles. In the Before Times, diners began each meal by making their own sauce from the ingredients on hand, including herbs, chiles, and garlic. Da Long Yi’s signature sesame oil is poured into each customer’s creation, a tradition specific to Sichuan-style hot pot. Lan Noodle is a powerhouse for Lanzhou-style noodles and each bowl is made to order. Customers can watch the noodle master pull eight different shapes, while throwing the strands over their shoulder and into a pot of boiling water. Each type of noodle requires a special kind of wheat flour to get the perfect QQ (chewy) texture.
Your side choice of fried rice, white rice or lo mein with brown rice – add $1 or hibachi rice – add $1 Sautéed green bean & onion in our Cantonese sauce. Your side choice of fried rice, white rice or lo mein with brown rice – add $1 or hibachi rice – add $1 All Egg Foo Young entrées include – cabbage, carrots, peas, and onion. Hibachi House Special plate GF ♥ – $17Exchange for chicken breast with mushrooms – add $1Dark meat chicken in teriyaki sauce, filet mignon and shrimp grilled on hibachi with broccoli, mushroom, onion and zucchini.
Colette is helmed by former Embassy Kitchen chef Peter Lai, who showcases his innovative and complex Cantonese-inspired cuisine. One of his most sought-after off-menu items is the Crispy Flower Chicken, a traditional Cantonese dish that takes at least six hours to prepare and features a deboned, air-dried chicken pressed with shrimp paste. All Pad Thai entrée’s include – bean sprout, cabbage, onion and scallion.
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Cantonese cheung fun (steamed rice roll) is a common snack and dim sum must-order. 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. Teriyaki Chicken Bowl – $10.5Grilled dark meat chicken in teriyaki sauce with zucchini and onion. The brand hails from Chengdu, the unofficial hot pot capital of China, and boasts more than 1,000 outlets across the globe.
When the food is served, the server opens a can of bright red Sichuan chile oil and pours it atop the stew. 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. Chef Lee’s rendition of the traditional Chinese celebratory dish beggar’s chicken is only available a few times a year and sells out quickly.
Hibachi Chicken and Filet Plate GF ♥ – $14Exchange for chicken breast with mushrooms – add $1Dark meat chicken in teriyaki sauce and filet mignon grilled on the hibachi with mushroom, onion and zucchini. Hibachi Chicken and Shrimp Plate GF ♥ – $12.5Exchange for chicken breast with mushrooms – add $1Dark meat chicken in teriyaki sauce and shrimp with broccoli, onion, and zucchini. 8 Treasure Chicken LSSliced white meat sautéed with celery, onion, mushroom, zucchini and bell pepper in our chef’s signature brown sauce, topped with peanuts and cashew nuts.
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. Tai Ping Sa Choi Kee is a Guangzhou-based chain specializing in beef brisket noodle soup as well as other Cantonese fare. Those willing to look beyond the surface will be rewarded with a fantastic meal.
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