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This popular Chiu Chow restaurant boasts a menu that rivals the Cheesecake Factory’s. As Chinatown continues to grow, incorporating new and exciting restaurants from around the community, it’s also imperative to celebrate the places that have been here since the start. On this guide, you’ll find iconic bakeries, mom-and-pop shops, and of course, lots of dim sum. After the original Chinatown was demolished in the 1930s to make way for Union Station, a new Chinatown was built, becoming the first neighborhood in the United States to actually be owned by Chinese residents. A call sheet went out, and the best set designers of the day got to work transforming this small patch of land into an Americanized Shanghai.
Traditional Chinese house architecture
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. Even its mild variety is considered spicy for the average person not from Chengdu. If you’re feeling adventurous, try the spicy broth and equally spicy chile dipping sauce. 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.
Five Star Seafood Restaurant
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Mojie Noodle is located in the tiny food court of President Square Plaza in Arcadia. The quick-service restaurant specializes in traditional Guilin rice noodles. The broth is made with boiled pork, ox bones, and various seasonings, with the most common ingredients being pork and pig offal. The noodles are typically topped with marinated meat slices, chopped scallions, fried soybean, pepper, and sesame oil. Malubianbian, which hails from Chengdu, serves skewer-style hot pot.
Curved roof transforms Free Balcony An into an elevated tearoom
Chinese home design was originally more heterogeneous than it is today. It's prominent, and it's there, but you probably don’t think about it much. Here you’ll find brightly colored buildings, streets named “Bamboo Lane” and “Chung King Road,” and red lanterns that sway overhead. But this Eastside neighborhood is more than just a kitschy photo op—it’s fully embedded in the city’s history. Chinatown House was registered as a California Historical Resource with the California Office of Historic Preservation on December 22, 1975. The building was designated a city landmark in 1985, and in 2013, The National Trust for Historic Preservation added the building[5] to its list of America's 11 Most Endangered Historic Places.
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. Lan sources local beef to make a broth that is simmered for 10 hours every day and topped with house-made chile oil. Red 99 Grill Bistro specializes in Shanghainese cuisine but also has a handful of Sichuan- and Hunan-style dishes on the menu. The signature dish is the red braised pork belly prepared with soy sauce, rice wine, sugar, and other spices; the gelatinous skin and fat melt easily in your mouth. Ji Rong is a San Gabriel Valley staple that specializes in traditional Peking duck, which comes with thin pancakes, shredded green onion, julienned cucumber, and hoisin sauce.
The rest of the expansive menu includes items such as beef brisket noodles, wontons, and rice rolls. The barbecue section offers an abundance of choices, and the Five Flavor duck is among the most popular meats. The duck is stir-fried until the skin becomes golden, then cooked for hours over low heat. Auntie Kitchen also serves roast pork, barbecue pork, roast duck, and soy sauce chicken. Hip Hot in Monterey Park specializes in melding seafood from Cantonese cuisine with Sichuan flavors.
There are a number of Capital Seafood locations spread throughout Los Angeles and Orange County — each one with a different vibe, menu, and price. Capital Seafood Monterey Park is the most affordable and still employs push carts. Capital Seafood Arcadia ranks as the supreme location with an upscale cart-less experience with favorites like spinach dumplings, mini egg tarts, and roast duck.
Golden Tree Restaurant
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. We don’t know why so many Chinese restaurants are named after American television networks (although to be fair, we also don’t fully understand how zippers work, so maybe that’s on us). But that’s the last thing on our mind whenever we’re at CBS Seafood, a Chinatown institution that, despite the name, specializes in BBQ meats and dim sum. There’s a window full of delicious, roasted Peking duck at the front, followed by a busy to-go counter, followed by one of the most opulent dining rooms in town.
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Other specialities include its Huaxing noodles with fried egg in tomato broth, Chengdu hot-and-sour noodles, and beef pickle noodles in green Sichuan pepper soup. 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.
The hip, to-go-only establishment has a wall lined with iPads for contactless ordering and also offers online ordering and curbside pick-up. Southern Mini Town is a Shanghainese restaurant that only has a few tables. The sheng jian bao (pan-fried pork soup dumplings) are fluffy and juicy. Other must-order dishes include winter melon soup, Chinese okra with salted duck egg, pan-fried Shanghai rice cakes, Shanghainese eggplant, pork kidney, and clam stew egg custard. The pork hock is a popular dish that falls off the bone and the fried fish with seaweed powder should not be missed. Don’t forget to finish the meal with the osmanthus sweet soup with black sesame dumplings for dessert.
The restaurant has been around for decades and serves dim sum every day from 8 a.m. The best dish is the special “To To” ma lai go sponge cake, which is layered with salted duck yolk and made using a recipe from a famous Hong Kong chef and food personality (梁文韜). The dim sum offerings are vast but don’t be alarmed — there’s a picture menu for the uninitiated. It uses quality seasonal ingredients, many of which are seafood, and offers plenty of vegetarian dishes. The menu is large and filled with specialties that rotate regularly. During lunch, it offers a la carte items and bento specials that come with soup.
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