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.

Click on the thumbnails to enlarge the photo.

Advertisements
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.

Click on the thumbnail to enlarge.

20180804_105932

Knife Cut Noodling at Shanxi Noodle House in City of Industry

Knife Cut Noodling at Shanxi Noodle House in City of Industry

In the East San Gabriel Valley, more and more Asian restaurants are popping up all over from La Puente to Walnut, and from Northern Chinese cuisine to Burmese.  Shanxi Noodle House isn’t a newcomer.  They’ve been in business for over about 2 years now, only having been discovered by me, when a friend and I needed to find a place to grab a bite while on our way home from checking out the superblooms along the 15 Freeway in Lake Elsinore back in March of this year.  Searching through Yelp, we stumbled upon their listing, which has been awarded a good number of 4 and 5 star reviews from Yelpers, and decided to give them a try.   The result was enjoying the wonderful layers of flavors as well as different textures in the dishes we tried, particularly of the Crispy Potatoes with Oat Flour Noodle Rolls.  After that night, we came back for more.  The noodles and dumplings are all house made, and the knife cut noodles are made to order.

Modern Indonesian Fusion and Bone Broth Noodle Soups at Bone Kettle

Modern Indonesian Fusion and Bone Broth Noodle Soups at Bone Kettle

Nicely plated dishes that tasted lovely, but nothing special.  The bone broth soup with noodles was good, but it was just too much of a production for a bowl of bone broth that was poured over a batch of ramen egg noodles.

20170604_172105

20170604_174409
Complimentary Roasted Peanuts and Pickled Shredded Palm Root
20170604_175408
Gado Gado – Indonesian fried rice cake salad tossed with creamy tamarind-peanut sauce
20170604_175619
Short Rib Rendang – Indonesian curry, fried peanuts, roasted pearl onions, cream of avocado & fried leeks
20170604_175939
Steamed Oxtail Dumpkings – Oxtail tips, mushrooms and San Bai Su sauce
20170604_180036
Ube Gnocchi – Duck confit, apricot cubes, crushed pecans, roasted mushrooms and spiced coconut sauce
20170604_180045
Ube Gnocchi – Duck confit, apricot cubes, crushed pecans, roasted mushrooms and spiced coconut sauce
20170604_180929
Mie Goreng Pedas – Traditional Indonesian spicy, wok-fried noodle with sous-vide egg
20170604_180935
Mie Goreng Pedas – Traditional Indonesian spicy, wok-fried noodle with sous-vide egg
20170604_183043
Bone Kettle Ramen
20170604_183117
Bone Kettle Ramen
20170604_183127
Bone Kettle Broth Pour Over
20170604_183255
Braised Ox Tail Protein Choice for the Bone Kettle Ramen Soup
20170604_183311
Braised Ox Tail
20170604_183535
Result, The Bone Kettle Ramen Soup with Braised Ox Tail
20170604_184030
Ramen served very al dente. Let the broth soak in the cook the noodles.
20170604_173424
Pear and Sugarcane Tea
20170604_173931
They offer Vegan and Vegetarian Options

20170604_172246

20170604_173307
Le Menu
20170604_174107
Eating at the Bar