Restaurants & Bars

Los Angeles Area Chinese Regional Foods

can anyone educate me about regional chinese specialties in the SGV?


More from Restaurants & Bars

Restaurants & Bars Los Angeles Area Chinese Regional Foods

can anyone educate me about regional chinese specialties in the SGV?

tentacles | | Aug 8, 2013 04:10 PM

I've been wandering around the SGV (with a dash of rowland heights) the last few weeks and, as one of the white folk, I want to make sure I'm clear on what I'm actually eating, so I have lots of questions.

Beijing - obviously peking/beijing duck is the dish everyone cares about, but what else is unique to Beijing? I've heard that Beijing is the best food city in China. Is that just because it's a conglomerate of different regional cuisines, or is there something else specific about it? I know I've had a simple pork dish that comes with a side of tofu pancakes that seems to be unique to Beijing. (I've only seen it on the menu at Shen Yang in the SGV). Are the pies at Beijing Pie House a Beijing thing? On that note, where's the best spot to get Peking duck?

Shandong - beef rolls and hand torn noodles and pork buns. 101 and JTYH?

Xi'an/Shaanxi - lamb, hand torn noodles, lamb burgers, bread seems to be the gist of it.

Xinjiang food seems similar to Xi'an food. What's the difference?

Chongqing vs. Chengdu Sichuan - Chengdu Sichuan seems a little less grimy but the menus seem to be the same. what are the differences? Is Chongqing food just lumped in with Sichuan cuisine?

Yunnan - From what I remember in China (haven't hit Yunkun Garden yet) bridge noodles, spicy hot pots, sichuan type dishes - what else?

Shanghai - XLB, braised pork, expensive as hell seafood?

Hong Kong food seems identical to Shanghai spots in my head, minus the dim sum part. Ex: XLB - i recognize this is a shanghai dumpling, but it's also a common dim sum dish. did HK take it from shanghai, or are they different?

Shenyang/liaoning food - korean type chinese food, but I don't really know the specifics, even though I've been to shen yang SG (was not impressed btw).

Hunan - fish head, spicy as hell everything?

Nanjing/Wuxi/Jiangsu - Nanjing duck? I've stopped by Nanjing Kitchen on Las Tunas. That's my only experience with it.

Taiwanese in the SGV seems to be all about stinky tofu and tea houses, although I've heard Be Be Fusion is good and I mean to stop by. What else is Taiwanese?

Are all the dumpling places like, say, Luscious or Dean Sin World offering cuisine from a specific region or are they just general dumpling houses? I see bao everywhere.

Any other province or city serve a lot of food in the SGV that I'm missing out on - and where can i get it?

I apologize if I'm woefully wrong about anything. correct me!