Ruiji Sichuan Restaurant 瑞吉川菜 in Lomita, CA

Ruiji Sichuan Restaurant 瑞吉川菜 in Lomita, CA

Hard to believe that there’s been a true Sichuan restaurant in the South Bay area of Los Angeles (communities south of LAX) for almost 2 years now before I finally discovered them.  The prices here are slightly higher than the Sichuan restaurants in the San Gabriel Valley, but the quality of their food pretty much rival the excellent ones in San Gabriel Valley.

The menu is huge and offers a wonderful variety of Sichuan dishes and more.  The dishes offer a good enough of a kick but not to the point where the spiciness would overpower the layers of flavors that exude from every dish from the very first bite.  And while most of the dishes were delicious, there were a couple of under-performing dishes, such as the Corn laced with Salted Egg Yolk and the Wontons in Spicy Chili Oil.  The corn was too sweet and had too much of the salted duck egg yolks dusted over them.  It ate more like a dessert than savory goodness.  The wontons tasted one dimensional, especially from the sauce the wontons were served with.

Other than that, it was a great dinner.  With so many offerings on their menu, we would have to make a couple of return visits in the future.

 

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The Flavors of Tianjin and Sichuan at Cui Hua Lou in Monterey Park

When I first tried this restaurant about 3 years ago, their store front had Chinese signage with just the word “Szechuan” identifying what kind of cuisine this restaurant serves to English speakers.  However, the English name for this restaurant on their menus was “Cui Hua Lou.”  Yet, the Chinese name of the restaurant is pronounced, “Shí Shàng Kǎo Ba,” meaning Eat on the Bar. Odd.

Nevertheless, this place has been churning out delicious dishes with complex flavors that come together to create a flavor explosion in your mouth. Some of the dishes do seem to be Sichuan: Water Boiled Fish, Spicy Lamb Stew, Cold Spicy Mung Bean Jelly, Ma Po Tofu, Eggplant with Garlic Sauce, Kung Pao Chicken, to name a few. Yet, none of their dishes have too strong of a spicy kick to them, just enough to enhance the flavors of each dish. Perhaps that is drawn from the regional cooking where the owner and his family is from: Tianjin, a region/city located just southeast of Beijing, where they are known for their bold flavored foods, with an emphasis on seafood and lamb.

Let’s just say the combination of the two regions resulted in absolutely delicious food. So good, that one of my friends and I pretty much dine here at least once a month.


Stewed Lamb in Casserole with napa cabbage and mung bean vermicelli

Eggplant in Garlic Sauce
Water Boiled Fish Filet
Kung Pao Shrimp

Cumin Dusted Lamb Skewers (buy 10, get 1 free, as is with all their skewer offerings)

Chicken Wing Skewers

Chicken Hearts and Shitake Mushroom Skewers (mushrooms are brushed with a mildly sweet glaze)

Pan Fried Shredded Potato in Vinegar

Stir Fried Napa Cabbage with Dried Shrimp (odd that they would have this Cantonese dish on the menu)

Sliced Pork Belly in Garlic Sauce 

Cold Sour and Spicy Mung Bean Jelly Noodles

Tianjin Style Pancakes (think of them as Tianjin style English muffins)

Spicy Fish Hot Pot 

Scallions with Noodles, with ground pork

Lamb in Szechuan Sauce

Ma Po Tofu (dusted with grounded Sichuan peppercorns, this one is a knock out!)

Kung Pao Shrimp

Shredded Pork with Cilantro (simple, yet delicious)

Pan Fried Corn