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Auntie Kitchen is one of the most reliable restaurants serving traditional Cantonese fare. There are three locations, and the newest in San Gabriel offers the most extensive menu of the three. Though it’s known for its Cantonese barbecue, Auntie Kitchen even offers the Hainan chicken rice.
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For dinner, it offers exquisite banquet-style meals including the showstopping lobster salad. Walk up to the clear glass window to watch a bowl come together — from kneading the dough, pulling the noodles, and assembling with a radish-beef broth, chile oil, fatty beef chunks, green onion, and cilantro. 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.
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One of the restaurant’s signature dishes is the diced rabbit with “younger sister’s secret recipe.” Other must-try dishes include the Sichuan-style mung bean jelly noodles with chile sauce, mapo tofu, and toothpick lamb with cumin. There’s an additional location in Rowland Heights for those who reside further east. Mojie Noodle is located in the tiny food court of President Square Plaza in Arcadia. The quick-service restaurant specializes in traditional Guilin rice noodles.
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HOURS
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. Tam’s Noodle House opened during the pandemic selling only frozen Hong Kong-style wontons and dumplings. All the noodles and dumplings are made in-house, including three varieties of egg noodles (wonton-style egg noodles, rice noodles, and flat egg noodles). The entire menu is based on traditional Chinese medicinal principles meant to balance the body for optimal health. The quaint restaurant serves traditional herbal teas and medicinal soups, but the star is clay pot rice (bao zai fan), a Hong Kong specialty. The rice at the bottom of the clay pot is crispy, while the interior rice is moist and steamed with ingredients like mushrooms, bamboo shoots, Chinese sausage, pork ribs, and salted fish with ground pork and tofu.
Grab an order of dumplings and a beer or cocktail and watch one of the games played on the TV. Portlanders love their beer, and the stamped tables aren’t the only holdover from its previous life as a tap house. The beer list is admirable, with a number of local and Californian brews, and it’s perfectly acceptable to grab a seat at the long wooden bar for a pint. Duck House feels more like a casual pub environment than a busy Chinese restaurant, because that’s exactly what it is.
The First National Taphouse didn’t last long, but it did build in a comfortable, welcoming space for Duck House to later use.
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Lan sources local beef to make a broth that is simmered for 10 hours every day and topped with house-made chile oil. Red 99 Grill Bistro specializes in Shanghainese cuisine but also has a handful of Sichuan- and Hunan-style dishes on the menu. The signature dish is the red braised pork belly prepared with soy sauce, rice wine, sugar, and other spices; the gelatinous skin and fat melt easily in your mouth.
That dish comes with complimentary soup, and portions are generous while prices remain reasonable. Xiaolongkan caters to those who relish ‘ma la’ numbing spice, which enhances the hot pot experience. In addition to the standard meat selections like beef, chicken, and lamb, the menu encompasses various offal options, beef with raw egg, rose petal meatballs, and even spicy crawfish. In a town where the cost of living and the prices on menus constantly rise, it’s hard to find cheap eats outside of food carts (and sometimes not even then).
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. Co-owner Harvey Liu describes the service at Duck House as being more familiar to American diners than the service found at most Chinese spots. For example, there’s more attention paid to courses; rather than just coming out whenever the dish is finished, the appetizers arrive at the table first, followed by entrees.
The broth is made with boiled pork, ox bones, and various seasonings, with the most common ingredients being pork and pig offal. The noodles are typically topped with marinated meat slices, chopped scallions, fried soybean, pepper, and sesame oil. 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.
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. This dish rarely appears on menus because of its complexity and lengthy preparation. Beggar’s chicken consists of marinated chicken wrapped tightly in layers of lotus leaves, parchment paper, and dough baked slowly on low heat. Other house specialties include stir-fried crab with rice cakes, braised pork belly, lion’s head pork meatballs, eight treasure rice pudding, and osmanthus glutinous rice balls.
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