Where to find Sichuan food in the SGV
The food is characterized by tongue-numbing dishes and truckloads of chile peppers. Dishes come out soaked in blood red chile oil and bright green chopped scallions are thrown on for garnish. It all looks very festive.
The cuisine is one of the eight great Chinese cooking-styles, an honor bestowed only if the region’s food is complex and steeped with history. In fact, Chengdu, the capital of Sichuan, became the first Asian city to be listed as a “City of Gastronomy” by the United Nations in 2011 – an honor only granted to places with strong culinary practices.
A Sichuan meal will have you torn between reaching for a glass of milk or another bite. It’s all very addicting. Here are four places in Los Angeles County to get your fix:Chef Tony Xu moved to Los Angeles in 2005 and after multiple Chinese restaurant stints, including one with Panda Restaurant Group, he decided to try his luck and open a restaurant dedicated to the gastronomical treasures of his hometown, Chengdu.
While they have all the Sichuan basics in rotation, Lucky Noodle King is really a dan dan noodle specialist. The composition is fundamentally a medley of ground pork, garlic, crushed peanuts and pickled vegetables over noodles. The ground pork, embedded with chile flakes, sits on top like Bolognese sauce. Give it a good mix until it’s thoroughly coated with the creamy sesame paste. If you’re a diehard spice lover, note that the heat level can be amped up. Just ask.
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