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There’s a sauce-making station and an area stocked with snacks, desserts, and fruits. Notably, the buffet features all-you-can-eat offerings such as chicken feet, chips, sweet porridge, sweet jelly, glutinous rice balls, and even snow fungus. Chengdu Taste’s signature offering carefully balances heat and spice. The toothpick-speared bits of fatty lamb come dusted in a combination of cumin and chiles with plenty of fresh cilantro too.
Steamed Chicken Dumplings (
Mr. Chopsticks has been a mainstay in the area for over three decades and is one of a handful of Cantonese restaurants that still provide free soup at the start of the meal. The lunch menu includes 40 affordable and amply portioned specials, like beef chow fun, kung pao shrimp, chicken wings, and salt and pepper shrimp. Given 24-hour advance notice, Mr. Chopsticks whips up its famous seafood winter melon soup that’s made from scratch using ingredients from the restaurant’s garden; the soup serves up to 15 people. Other popular dishes include Shanghainese eel, loofa, drunken chicken, Shanghainese stir-fried rice cake with crab, and green onion scallion noodles. Red 99 also makes one of the best renditions of jiuniang yuan zi, a subtly sweet and boozy dessert soup with fermented glutinous rice, dried osmanthus flower, and chewy glutinous black sesame rice balls.
Steamed Sea Scallops with Vegetables
While the boiled fish with green pepper sauce is more challenging when it comes to pure heat, the lamb’s more complex profile gives it a slight edge. Northern Thai cuisine is the specialty at this East Hollywood gem and the dish to get is the nam prik num — a smoky dip made from roasted chiles. To balance the flavors and heat, dig into plenty of sticky rice and fresh vegetable crudites along with it.
Irresistibly Spicy Dishes in Los Angeles
Auntie Kitchen also serves roast pork, barbecue pork, roast duck, and soy sauce chicken. Jiang Nan Spring specializes in Zhejiang cuisine made with lots of seafood and seasonal ingredients. Jiang Nan translates to “south of the river” and refers to the areas south of the Yangtze River, including Shanghai. One of the most unique items on the menu is the traditional Chinese dish beggar’s chicken.
They added a chic touch alongside the old-school chandeliers and dark wood paneling. A classic Italian restaurant off West Hollywood's famous Melrose Avenue, Cecconi's frequently appears on lists for the "top power lunch spots" and has been known to attract everyone from Beyoncé to Prince Harry. Los Angeles’s tremendous Chinese food scene keeps getting better and better.
Sip Spicy Ghost Cocktails At L.A.'s Haunted Cocktail Soirée 'House Of Spirits' - Secret Los Angeles
Sip Spicy Ghost Cocktails At L.A.'s Haunted Cocktail Soirée 'House Of Spirits'.
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Pork (Catering)
Taste your way through our delicious and handcrafted menu, carefully curated with your taste buds in mind. We know that you’ll find yourself on an exciting culinary journey at Spicy House, and we invite you to come back for more. Los Feliz tavern Ye Rustic Inn is rightfully famous for its Buffalo wings — crispy, bone-in morsels that somehow taste even better in the well-worn and comfy setting. For tears of joy and pain, order the wings “suicide level” along with an extra pitcher of beer. There are few things better than tender chunks of carnitas sandwiched between soft bollilo bread. But when your torta is drenched in a capsicum-laden chile arbol salsa, you have the sort of sandwich that turns your nose into a faucet, all while keeping you begging for more.
Jitlada’s menu is filled with dishes that burn so good, including the infamous dynamite challenge made with ghost peppers. But for those who prefer more balanced heat, there’s nothing better than the Jazz burger — owner Jazz Singsanong’s ode to the American classic that includes a chile-spiked beef patty served on iceberg lettuce. Colette is helmed by former Embassy Kitchen chef Peter Lai, who showcases his innovative and complex Cantonese-inspired cuisine.
Chef Tony Dim Sum by Tony He, the culinary talent behind the acclaimed Sea Harbour restaurant in Rosemead (as well as some iconic places in Vancouver), offers a contemporary dim sum experience. Chef Tony blends traditional Cantonese favorites with modern interpretations. Many dishes feature ingredients like freshly shaved black truffles and gold leaf accents. Though one can customize the level of spice for the Korean rice cakes (mild, original, and "challenge"), the mild is hot enough to render both sweat and tears. Toppings like mozzarella cheese and fried veggies can help mitigate the heat, but be sure to order a cooling smoothie for good measure.
Yang's Kitchen
One of his most sought-after off-menu items is the Crispy Flower Chicken, a traditional Cantonese dish that takes at least six hours to prepare and features a deboned, air-dried chicken pressed with shrimp paste. Other noteworthy dishes comprise Sichuan-style beef short ribs, slow-cooked for 48 hours; Shanghainese sautéed eel, air-dried for 48 hours before cooking for another four; and cold Shanghai-style river shrimp. Diners can indulge in Buddha Jumps Over the Wall soup, a specialty demanding meticulous preparation, incorporating a lavish set of 20 to 30 ingredients. Xiaolongkan caters to those who relish ‘ma la’ numbing spice, which enhances the hot pot experience.
The restaurant sources wagyu from its own cattle farm and ships a whole cow daily to ensure the freshest sashimi, meatballs, and more. Fresh chunks of lobster meat are sliced and placed on top of a fruit bed. Although Liu is known for her Sichuan cuisine, 19 Town focuses on contemporary Chinese cuisine.
There’s a fun fusion dish called gnocchi con le cozze, which blends Chinese pickled-pepper sour and spicy sauce with mussels and pasta. The mapo tofu comes covered in cheese in a fondue dip where pieces of bread are pulled through a mozzarella and tofu mixture. Their rendition of orange chicken is made their own with Sichuan touches. The flaming pork jowl is a popular dish that servers set on fire at the table with potent 151-proof rum, and cocktails are also extremely innovative. Bistro Na’s, which opened in Temple City in 2016, is the first U.S. restaurant to serve Chinese imperial cuisine. The restaurant’s recipes were originally reserved for royalty and have been passed down through generations of chefs who worked in the imperial kitchen.
From Sichuan-style fried chicken to a one-of-a-kind Thai-American hamburger and Korean rice cakes, here now are the 17 spiciest dishes in Los Angeles. Lan Noodle is a powerhouse for Lanzhou-style noodles and each bowl is made to order. Customers can watch the noodle master pull eight different shapes, while throwing the strands over their shoulder and into a pot of boiling water. Each type of noodle requires a special kind of wheat flour to get the perfect QQ (chewy) texture.
I've lived in LA for the past few years but had never dined at Cecconi's. I was surprised when the hostess asked for my number, wondering if we should've made a reservation. There was ample seating throughout the airy space, including a nearly empty tented dining area in front of the entrance.
The noodles are typically topped with marinated meat slices, chopped scallions, fried soybean, pepper, and sesame oil. T-Kebob is a Chinese barbecue skewer restaurant with a Korean twist. Open late until midnight, it offers a vast variety of meats, vegetables, seafood, and carbs to choose from. The restaurant’s unique rotating machine ensures a hands-free, ideal blend of smokiness and tenderness with even cooking. Favorites include the cumin lamb skewers, pork belly, oyster mushrooms, and corn.
Southern Mini Town is a Shanghainese restaurant that only has a few tables. The sheng jian bao (pan-fried pork soup dumplings) are fluffy and juicy. Other must-order dishes include winter melon soup, Chinese okra with salted duck egg, pan-fried Shanghai rice cakes, Shanghainese eggplant, pork kidney, and clam stew egg custard. The pork hock is a popular dish that falls off the bone and the fried fish with seaweed powder should not be missed.
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