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“I really wanted to stay true to our menu and not make any compromises just to please what we thought the local crowd would find acceptable. For us, this is what a modern-day Sichuan restaurant would actually look like in Sichuan,” says Zhu.
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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. Other hard-to-find Sichuan dishes on the menu include Qian Jiang-style chicken giblets with pickled pepper and mala chicken stew. Szechuan Mountain House also features offal like pig intestine, tripe, beef tongue, kidney, chicken giblets, curdled blood, and fish maw.
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Moo Shu Shrimp – 14.50Shrimp dipped in Egg batter and lightly fried, then sauteed with Vegetables in sweet sauce with dash of hot oil. Empress Shrimp – 15.75Shrimp dipped in Egg batter and lightly fried, then sauteed with Vegetables in sweet sauce with dash of hot oil. Peanuts, water chestnut and celery. Cashew, water chestnut and celery.
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Not all the dishes are spicy. Served with fresh egg noodle, bean sprout, cabbage, snow peas, carrots, green onion. Served with peas and carrot, onion, bean sprouts, snow peas, water chestnut, egg. 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.
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Some other classics include Sichuan dishes like mao xue wang, a stew of ox tripe, duck blood, beef tongue, chicken gizzard and other offal simmered in a peppercorn and chile-laced broth. The crispy free-range laziji chicken is stir-fried with dried chiles, dried Sichuan chile peppers, spicy bean paste, garlic, ginger, and topped with toasted sesame seeds and sliced spring onions. Broccoli, carrots, napa, bell peppers, shitake mushroom, water chestnut and snow peas.
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. Here now are 16 sensational Sichuan restaurants to try in LA. Xiao Long Kan is one of the most famous hot pot chains in China. The brand hails from Chengdu, the unofficial hot pot capital of China, and boasts more than 1,000 outlets across the globe.
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Broccoli, carrots, napa, bell peppers, shitake mushroom, water chestnuts and snow peas. With egg white sauce. Served with steamed rice. In Sichuan, pork ribs are traditionally smoked with cypress boughs, but at Sichuan Impression, the pork ribs are marinated with green tea.
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Crispy Duck – 18.95Twice cooked, marinated in aromatic spices, steamed and then fried. Char Char Seafood Delight – 17.95A combination of Shrimp, Scallops, and Fish Fillets sauteed with fresh Broccoli, Mushroom, and Green Pepper, garnished with Black Bean sauce. Shanghai Fish Filet – 15.95Filet of Fish marinated in Egg White and Spices, then stir-fried with Chinese Vegetables in delicate Wine sauce. Served with 4 pancakes and steamed rice.
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However, due to COVID-19, the expensive and over-the-top atmosphere and live performances are no longer offered. 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.
The pig ears in chile oil cold appetizer is also fantastic. MLBB makes its Sichuan-style dipping sauce using a dried powder mix of minced chile and chopped peanuts. The server then adds a spoonful of the hot pot broth to the minced chile and peanuts to create the sauce. Diners can adjust their spice levels according to their preference — those who favor less spicy flavors might opt for the tomato soup base. When the food is served, the server opens a can of bright red Sichuan chile oil and pours it atop the stew. 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.
Bell pepper and onions. Broccoli, carrots and mushroom. Bean sprout, sesame seed. Served with 4 pancakes. Cabbage, mushroom and black fungus.
The namesake Chong Qing handmade noodles are rolled fresh and doused in chile oil, and the biang biang noodles are covered in chile flakes, vinegar, and tossed in a spicy hot sauce. Each noodle dish can be adjusted to one’s preferred spice level. The signature dish at Szechuan Mountain House is liang yi pork belly, Zhu’s modernized take on a traditional Chinese dish. Liang yi, which translates to “hanging clothes” in Mandarin, is intended to evoke the image of laundry hung to dry on a clothesline.
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