This family-owned restaurant serves some of the best Chinese food in the San Fernando Valley, if you choose the right dishes. The family is from Henan in Northern China, just east of the Shaanxi province where the ancient capital of China (Xi’an) is located. The mother’s expertise in making dumplings from scratch as well as hand-pulled noodles is one of the reasons this place’s food is a stand-out.
San Jian Bao (we had the Pan Fried Buns filled with ground pork and napa cabbage), Potstickers (we ordered the Lamb & Zucchini, but she was out of zucchini and created potstickers from ground lamb and Chinese chives), Wontons in Spicy Sauce (the sauce included peanuts, which is different from the Wontons in Chile Oil we see in most other Szechuan restaurants), and of course, Xiao Long Bao (Soup Dumplings).
Her hand-pulled noodles are used in her Spicy & Sour Beef Noodle Soup, according one of my BFFs, is the best he’s ever had, even better than those served in the San Gabriel Valley, and in Flushing Chinatown in Queens, NY. Her house-made knife cut noodles are used in her Lamb Noodle Soup, and I loved the firmness and chewiness of the noodles.
Add a couple of well made Szechuan dishes, and my group declared this place a winner.
Wontons in Spicy Sauce:
Lamb Noodle Soup:
Sauteed Spicy Sour Napa (Cabbage):
Xiao Long Bao/Soup Dumplings:
Eggplant, Potato, Green Bell Pepper:
San Jian Bao (Pan Fried Buns filled with ground pork and napa cabbage, lighter and thinner bun wrap than most other places):
Cold Spicy Chicken:
Pan Fried Dumplings/Potstickers:
Szechuan Spicy Fish:
Beef Chow Fun (Dry Style):