Spicy Sichuan Goodness at Hip Hot at Atlantic Times Square in Monterey Park

Opened in early 2015, Hip Hot introduced SGV to another popular dish, the Crab Pot.  However, they offer the spicy dishes that many of us have come to love over the years, in addition to some different variations of dishes we normally see at other Sichuan restaurants.  One of them is the Squid with Pickled Chili, which, when ordered as is, comes out super spicy that I was only able to handle one pice of squid, while I was cooling my mouth off with gulps of Sour Plum Juice.

Flavors here make them one of my more favorite Sichuan restaurants in the Los Angeles area.

They also specialize in seafood, offering King Crab, Sea Urchin, and Abalone, to name a few.

Unfortunately, their Szechuan Style Stir-Fry Chicken has been modified to appease the palates of those not in tune with Sichuan cuisine.  End result are more Americanized dishes with toned down heat levels.   However, they may be able to still make the original version of their Szechuan Style Stir-Fry Chicken, if you were to pre-order with at least 1 day’s notice so that they can prep the ingredients and have them ready to fire up as soon as you arrive for your meal.

Payment is either all in cash or all on 1 credit card.  They can’t do multiple credit cards, nor split the bills for both payments by credit card(s) and cash.

Spicy Beef Jerky (Complimentary testing dish)


Black Wood Ear (Fungus) with Chili Pickle
Fuqi Feipian (Cold Braised Beef and Beef Tripe in Chili Oil)
Dongguan Style Green (Mung) Bean Jelly (Noodles)
Szechuan Style Cold Noodle (with Chicken)
 Szechuan Style Fish Pot (Filets with Lotus Root, Young Bamboo Shoots, Wood Ear Fungus)
Dry-Fried French Beans with Minced Pork

Squid with Pickle Chili (Super Spicy)
Stir-Fried Chicken (Boneless) with Serrano Chiles (Off Menu Item)
Stir-Fry Chinese (Mountain) Yam (with Kabocha Squash, Wood Ear Fungus, and Pea Shoots)
Sichuan Crispy Duck (Xiangsu Yazi) (Off Menu Item)
Twice Cooked Pork (Requested to be made spicy)
Stir-Fry Crab with House Pickle Chili (Over Potatoes, Bell Peppers)
Szechuan Sitr-Fry Chicken with Dry Chili (aka La Zi JI, Spicy Chongqing Chicken)
(Their famous) Crab Pot

Shouzhua Mutton Chop


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