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101 Best restaurants of Los Angeles
@latimes
798followers
101places
"#60 This has been the decade of Sichuan cuisine’s ascent in Los Angeles and beyond, when “ma la” and “hot and numbing” became catchwords in American food culture. Lynn Liu and Kelly Xiao — natives of Chengdu, the capital of Sichuan Province — opened their first restaurant in Alhambra in 2014, with cooking that proved their region’s specialties have as much subtle shading of flavor as they do blatant burn. They’ve maintained their nuanced approach at additional locations in Tustin and, as of last year, Westwood. If you do want to set your tongue and soul immediately on fire, go straight for the Ginger Rabbit of Zigong and its translucent, fire-engine-red sauce that seems to glow from within. Or wade in slightly more gently by ordering boiled fish with rattan pepper, the broth rippling with Sichuan peppercorns. Bobo chicken, with submerged vegetables and chicken parts impaled on bamboo skewers, is a group favorite, but don’t overlook mao cai, a similarly enthralling hodgepodge featuring lotus root, bamboo shoots, tripe and pink, porky slabs that look and taste an awful lot like Spam. No alcohol. Credit cards accepted. Street parking."
In the Loup - a foodie's world map
@victoire_loup
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"AlhambraChinese$$ Restaurants in the San Gabriel Valley are far from monolithic, but Sichuan cuisine has plainly dominated the region’s culinary narrative in the last decade. In the years since Chengdu Taste taught us that the cooking traditions of the Sichuan province are about far more than Scoville meltdowns and tingling ma la, we can debate the nuances of spicy cumin lamb and dan dan noodles from various menus. We can name our favorite hot pot chain. (My hand is raised for Xiao Long Kan.) When the question arises of where to start, or which menu most eloquently conveys the range in heat and flavor of the cuisine, my answer is Sichuan Impression. Lynn Liu and Kelly Xiao, both natives of Chengdu, the capital of Sichuan province, opened their first restaurant in Alhambra in 2014. Start with a round of cold dishes — including pickled cucumbers, bamboo shoots and the famous fuqi feipian, or “couple’s dish,” with sliced beef shank and tripe in a broth prominently scented with ginger and star anise — followed by the boiled fish with rattan pepper, which is at once subtle and potent, and the wobbling hill of pork steamed with rice flour and pumpkin. "
@ashigu
"Great sichuan place, 4 year anniversary celebration"
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"Chili Wontons (very good +), stir fry chicken wkth chili (excellent), fried rice with beef (very good)"
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"Spicy! Spicy fish is yummy, got take out at Kristen’s place. The pig feet are way too gamey, mapo tofu is only ok."
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"After making a splash in the San Gabriel Valley, Sichuan Impression expanded to West LA on the second floor of a busy strip mall. This expansive space along Santa Monica Boulevard is serving the Westside’s best Sichuan food, from garlic shredded pork to steamed chicken in chile oil."
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"Westside outlet of SGV restaurant"
@tomsupero
"Boiled fish w rattan pepper- very good and light! Get mild Spicy because it’s very spicy. May need rice to counter spicy. Must try twice cooked pork. squid dish amazing with flavor, still very spicy. Chili chicken was spicy and very good, fried but not too oily or heavy tasting. Spicy pork ribs just ok. Peanut noodles just ok. "
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"Wontons in chilly oil are just great! 🎇"
@benvalli
"»Mapo Tofu The expansion of Kelly Xiao and Lynn Liu’s venerable San Gabriel Valley restaurant, Sichuan Impression, to West L.A. was big news in the food world last October. An entire swath of Westsiders can now enjoy the tongue-numbing pleasures of their mapo tofu without battling traffic on the 10. Cubes of silky tofu simmer in a lava-colored sauce that has had the flavor cranked to full volume, thanks to minced beef, green garlic sprouts, fermented bean paste, and a near-indecent amount of chile oil. The final touch is a sprinkle of ground Sichuan peppercorns that lends a tiny jolt of electricity to each bite."
@lamag
"#60 This has been the decade of Sichuan cuisine’s ascent in Los Angeles and beyond, when “ma la” and “hot and numbing” became catchwords in American food culture. Lynn Liu and Kelly Xiao — natives of Chengdu, the capital of Sichuan Province — opened their first restaurant in Alhambra in 2014, with cooking that proved their region’s specialties have as much subtle shading of flavor as they do blatant burn. They’ve maintained their nuanced approach at additional locations in Tustin and, as of last year, Westwood. If you do want to set your tongue and soul immediately on fire, go straight for the Ginger Rabbit of Zigong and its translucent, fire-engine-red sauce that seems to glow from within. Or wade in slightly more gently by ordering boiled fish with rattan pepper, the broth rippling with Sichuan peppercorns. Bobo chicken, with submerged vegetables and chicken parts impaled on bamboo skewers, is a group favorite, but don’t overlook mao cai, a similarly enthralling hodgepodge featuring lotus root, bamboo shoots, tripe and pink, porky slabs that look and taste an awful lot like Spam. No alcohol. Credit cards accepted. Street parking."
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"Add this place to your own map if you want to try it or if your already love it ! 😉"
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"Stir fried chilli chicken is amazing and lightly battered. "
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