Return Visit for More Sichuan at Best Noodle House 重慶小面 in Rosemead, CA

Return Visit for More Sichuan at Best Noodle House 重慶小面 in Rosemead, CA

Second dinner here revisiting some of the dishes that we enjoyed during the last dinner and trying a few new dishes as well.  Most of the dishes were excellent.  Aside from the dried red chiles and Sichuan peppercorns, their usage of a chile bean paste (combination of red chiles and broad beans) was what made many of their dishes stand out, particularly with their Szechuan Dumplings.

The chile bean paste also provided a very bold and rich flavor to the broth that was served with their wontons.  Every drop of that broth was devoured.

Their Spicy Cold Jelly (noodles) were good as well.  The only fault with the execution of this dish is the temperature of the jelly.  Would be perfect if the jelly was cold and firm to the bite, but it was room temperature, giving it a less pleasurable taste.

Their Kung Pao Chicken had a great flavor with a hint of sweetness from the sauce, and a bit of crispiness from the flash fry of the chicken cubes.  Wished they had used a better quality of roasted peanuts as the ones in the dish didn’t have the crunchiness I’ve experienced with Kung Pao from other restaurants.

If you want that good smokiness from the Mala flavor (combination of the spiciness from the dried red chiles and the numbing effect from the Sichuan peppercorns), then the Lamb Chops have that.

We ended dinner with what appears to be the only dessert offered on the menu:  Black Sugar Ice Jelly.  Clear gelatin cubes in a slightly sweet broth made with black sugar, which is an unrefined sugar that has a darker brown color than brown sugar, and fermented rice that floats on top of the broth.  Nice palate cleanser and very refreshing.

If decide to eat at Best Noodle House, bring CASH, or arrange to pay them via PayPal or Venmo.

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Xian Kitchen 西安食府 in City of Industry, CA

Xian Kitchen 西安食府 in City of Industry, CA

Small restaurant that opened back in 2014, serving up regional cuisine from Shaanxi Province (陝西) in North Central China, where hand-pulled noodles are popular, as well as flavor-forward dishes incorporating the use of ingredients such as cumin, garlic, green onions, dried red chiles, and vinegar.  Bordering the Sichuan Province to the north, it’s understandable why the last 2 pages of their menu feature many of the dishes you would find in Sichuan cuisine such as Mapo Tofu, Eggplant in Garlic Sauce, and Kungpao Chicken.  However, the most noteworthy dishes are the rou jia mo (肉夹馍, the Chinese style hamburger of baked buns made with fermented dough), lamb pao mo (羊肉泡馍, a lamb soup with rice vermicelli and pieces of bread made from fermented dough, often described as Chinese pita bread), and qi shan ground pork noodle (岐山臊子面, made with a rich, bright red broth using red chiles and vinegar.  Noodles, bean curd, egg, and green onions were featured in this noodle soup.)

The most of the dishes we ordered were delicious and quite distinct in flavor.  Popular with our table were the lamb pao mo, rou jia mo, and the qi shan ground pork noodles.  Quite a hearty dish was the Big Plate Chicken, which is a Uyghur dish (Xinjiang being not too far west of Shaanxi) made of hand pulled noodles, sautéed chicken, fried potatoes, bell peppers, onions, garlic and cumin.  The dish was so big, it can easily feed up to 5 on its own.  Even a simple dish as stir fried cabbage with dried red chiles and black vinegar came out to be very flavorful.

Unfortunately, dumplings were the weakest part of the meal.  Though they’re popular in Southern and Northeastern China, the ones offered here were just not well seasoned at all.  Quite bland.

Service is here is “no frills” and may come across rude and flippant, but that’s how most Chinese restaurants are that don’t specifically cater to a Western audience.

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