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101 Best restaurants of Los Angeles
@latimes
798followers
101places
"#94 Six years after chef Tony Xu opened the first location of Chengdu Taste on Valley Boulevard, it remains a key barometer for Sichuan cooking in the San Gabriel Valley. The menu is a rich cache of greatest hits (dan dan noodles) and deep cuts (spicy, deep-fried bullfrog); peppercorns steadily throb in plate after plate. There are a number of essential dishes: mung bean noodles with fresh and pickled chiles; ultra-tender slips of boiled beef in a lava-red chile broth; sauteed eggplant stewed in a rich garlic sauce. Flavors are layered and seemingly bottomless. Toothpick lamb is a plate of fried cubed lamb encrusted with cumin and peppers, skewered onto toothpicks — a signature Xu dish, it’s reliably excellent. Don’t miss the boiled fish with green peppers, a white fish broth spiced with vast sums of sliced fresh green chiles. Jonathan Gold once wrote that eating it was like “a mysteriously pleasurable punch to the mouth.” The description is as timeless as the dish. No alcohol. Credit cards accepted. Street parking."
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"❤️❤️❤️❤️❣️ cumin lamb - everything is spicy"
@hoffseats
"Authentic Szechuan in Pasadena. Received a Michelin Star in 2021!"
@colemcnally
"Toothpicklamb - poisson au court bouillon"
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"7/9/23 good authentic Szechuan food. Came by myself. Ordered Napoli tofu, pork belly and plum juice. 65$ with tip"
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"After running a successful restaurant in China and working at Panda Restaurant Group in Los Angeles, Tony Xu opened Alhambra’s Chengdu Taste in 2013. Angelenos quickly took notice of the restaurant’s fiery Sichuan cooking. One of the restaurant’s signature dishes is the diced rabbit with “younger sister’s secret recipe.” Other must-tries are the Sichuan-style mung bean jelly noodles with chile sauce, mapo tofu, and toothpick lamb with cumin. There’s an additional location in Rowland Heights for those who reside further east."
@cassidymartin
"Sichuan tan tan noodles. Other location in Rowland heights "
@evanmpeacock
"Attention à la queue, venir le soir en semaine. Toothpick lamb+++, poisson au court bouillon +"
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"Mapo Tofu, Dan Dan Noodles, Cold Beef Shank, Cold Mung Bean, Wonton"
@mexbezozu
"Our Favorite Dishes: Dan Dan Noodles, Couple’s Sliced Beef, Mung Bean Jelly Noodles, Toothpick Lamb Chengdu Taste isn’t just an SGV mainstay, it’s a restaurant every Angeleno needs to go to at least once. The menu is comprised mostly of staples from the Szechuan province of China, which means you should come prepared for a lot of spice and a lot of flavor. Mix the spicier dishes (mung bean jelly noodles, boiled fish) with the less-spicy ones (dan dan noodles, couple’s beef) for the best overall experience. Cash only Chengdu Taste may be the most influential Chinese restaurant to open here in the last decade or so, inspiring thousands of fans, legions of imitators, and probably increased emigration from Sichuan. Before Chengdu Taste, the best local Sichuan restaurants tended to specialize in dan dan noodles, fried chicken with chile and twice-cooked pork; now people ask for mung bean jelly noodles, boiled fish with green pepper sauce (“numb-taste”), and cumin-crusted toothpick lamb, the last of which is a dish I believe was invented at the restaurant itself. Some of us have become used to drinking smoky plum juice with our meals (there still is no alcohol served). The cooking is light and clean but still quite spicy, flavored with a shop’s worth of fresh, dried, pickled and ground chiles, but the vivid, prickly scent of Sichuan peppercorn often comes to the front; the sensation is of numbness rather than of great heat. Even a month’s worth of visits won’t exhaust the menu here, but you will probably also want to try the tea-smoked duck, the pork steamed with rice flour, the numb-taste wonton and the beef with tofu pudding. You are destined to wait a long time for your table. You may as well make it worth your while. The boiled fish in green pepper sauce sneaks up on you like a prizefighter in the ninth round; the electric charge of Sichuan peppercorns flits around your lips and tongue with the weird vibrancy of a flashing Las Vegas sign. The chile-steeped slices of cold beef shank, the cold mung bean noodles tossed with spicy bean paste and pork, the old-fashioned mapo tofu, the numb-taste wonton — no matter how many people you bring to Chengdu Taste, you will never be able to order enough. Chengdu Taste is the most influential restaurant in the San Gabriel Valley, the place you take visiting friends when you want to tempt them to move to L.A. Its success has inspired dozens of similar restaurants, some of them direct imports from China. Tony Xu’s cooking is light and clean but spicy as hell, flavored with a shop’s worth of fresh, dried, pickled and ground chiles, but the layers of flavor are clear, and vivid heat."
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"#94 Six years after chef Tony Xu opened the first location of Chengdu Taste on Valley Boulevard, it remains a key barometer for Sichuan cooking in the San Gabriel Valley. The menu is a rich cache of greatest hits (dan dan noodles) and deep cuts (spicy, deep-fried bullfrog); peppercorns steadily throb in plate after plate. There are a number of essential dishes: mung bean noodles with fresh and pickled chiles; ultra-tender slips of boiled beef in a lava-red chile broth; sauteed eggplant stewed in a rich garlic sauce. Flavors are layered and seemingly bottomless. Toothpick lamb is a plate of fried cubed lamb encrusted with cumin and peppers, skewered onto toothpicks — a signature Xu dish, it’s reliably excellent. Don’t miss the boiled fish with green peppers, a white fish broth spiced with vast sums of sliced fresh green chiles. Jonathan Gold once wrote that eating it was like “a mysteriously pleasurable punch to the mouth.” The description is as timeless as the dish. No alcohol. Credit cards accepted. Street parking."
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"Sichuan kitchen. Legendariskt"
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"From the Book SOUL OF LOS ANGELES"
@dino.rudolf
"Jonathan Gold said that he would want their mapu tofu as a last meal. When I tried it I wished that he did. "
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"Loved: toothpick lamb: tantán noodles, chewy crispy beef, spicy or numb wontons. (Ijmd preferred spicy). Preserved chili ok."
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"Jonathan Gold said that he would want their mapu tofu as a last meal. When I tried it I wished that he did. "
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"1. Shang1 Xin1 Liang2 Fen3 2. Shui2 Zhu3 Yü3 3. Teng2 Jiao1 Yü2 4. Ya2 Qian1 Yang2 Rou4 5. Qiang4 Nian2 Bai2 "
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