Table Of Content
In addition to an order Mian’s exceedingly spicy Sichuan-style noodles, add on a serving of the boiled chao shou dumplings. The herby chile oil with a healthy punch of ma la takes the already-solid wontons to the next level. 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 brand hails from Chengdu, the unofficial hot pot capital of China, and boasts more than 1,000 outlets across the globe.
Locations
In the past two decades, the Southland’s Cantonese restaurants have gradually been replaced by Sichuan, Shanghai, and northern Chinese establishments due to an increase in mainland Chinese immigration.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.
Meizhou Dongpo Restaurant 眉州东坡
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 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.
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Chinese Cusine
Dan Modern Chinese opened its first Pasadena shop in 2018 to serve handmade dumplings like xiao long bao. There are now seven locations dotted throughout the Southland in West LA, Playa Vista, Santa Monica, Manhattan Beach, Long Beach, and Woodland Hills. Pine and Crane owner Vivian Ku’s got Silver Lake and Downtown’s dumpling situation locked down. The pan-fried pork buns made with kurobuta pork stand up to anything served in the San Gabriel Valley.
It’s easy to find Ixlb Dimsum Eats in Hollywood — just look for the massive dumpling mural and floor-to-ceiling windows on Sunset and Bronson. Owner Tony Ying operates this modern, minimal shop where xiao long bao dumplings and dim sum are a must. 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. Check out the delivery-only Flavortown Kitchen to experience real deal flavors including Guy’s signature Bourbon Brown Sugar BBQ Wings to his award-winning Mac N Cheese Burger.
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Both locations offer special dishes each week that are advertised on paper menus that can only be obtained at the restaurant. There is a new dish everyday of the week that may include a Chiu Chow-style or five-spice duck, braised short ribs with red sauce, or a Western-style dinner. It’s important to note that both locations do not serve the same specials and the set dinner is only available for pick-up at 3 p.m.
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. Anyone looking for more than the run-of-the-mill Sichuan dishes can try the mao xue wang, made of duck blood curd, tripe, chicken gizzard, and other organ parts simmered in peppercorn and red chile soup. Hidden inside a nondescript parking lot is a small mom-and-pop spot that’s been around for decades.
The roast pork’s crunchy exterior gives way to tender hunks of belly, while the roast duck’s crispy skin sheaths moist, gamey meat. Garden Grove’s fast-casual spot Crystal Dumplings is a solid Cantonese spot for traditional dim sum dumplings like shu mai and har gow. Reservations are not accepted and the room fills up fast, so plan accordingly.
The aforementioned cumin toothpick lamb is a must-order, along with the boiled fish with green pepper sauce and mung bean jelly noodles. 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. 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. 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.
Nature Pagoda is a tiny mom-and-pop spot that has been around since the ’90s. The entire menu is based on traditional Chinese medicinal principles meant to balance the body for optimal health. The place serves traditional herbal teas and herbal medicinal soups, but the star dish is the clay pot rice. A Hong Kong specialty, clay pot rice (bao zai fan) is a one-pot meal that is similar to Korean bibimbap. The bottom of the rice is crispy while the rest of the rice is moist and steamed with ingredients like mushroom and bamboo shoots, Chinese sausage and pork ribs, or salted fish with ground pork and tofu.
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 daily chef specials and long list of Cantonese specialities makes it a neighborhood must. There are many renditions of popular tofu dishes on the menu, like fish and tofu in black bean sauce, and Cantonese-style soups that can take hours to make, like the crab meat fish maw soup. Seafood is a main draw here, including the salt and pepper shrimp, black bean clams, and salty fish fried rice. Garden Cafe is another Hong Kong-style cafe with a menu as big as the Cheesecake Factory’s. Diners can order everything from Indonesian fried rice to wonton noodles, Singaporean-style vermicelli, and even mediocre steak specials.
Congee, pronounced jook in Cantonese, is a porridge made from rice usually served for breakfast or at dim sum. 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. Rice Box is the first hip and modern Cantonese restaurant in Los Angeles that really hits the mark.
You Kitchen has a dumpling for everyone with 13 different types on its menu including exceptional handmade wontons, pork-and-fennel-filled dumplings, and round pan-fired sheng jian bao. Mr Dragon’s ample portion sizes are one reason why it remains a popular spot. The soup dumplings are wonderfully juicy with excellent dough consistency, as are the pan-fried buns. Chef Peter Lai’s Cantonese menu is one of LA’s most innovative and his line of dim sum includes tasty siu mai, traditional xiao long bao, and jumbo-sized har gow. 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.
Take home a bag of frozen potstickers to have on hand for lazy weeknight dinners. 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.
