Sorry for the caps, but this is the equivalent of a 7.0 earthquake in the world of Los Angeles Chinese food. As many of you know, from the time of the Gold Rush to the end of World War II, probably 95 percent of Chinese Americans and 100 percent of Chinese restaurants were Cantonese. Even when widespread Chinese immigration was legalized again by the US in 1965, an influx of Hong Kong immigrants maintained the dominance of Cantonese food for decades more, though large numbers of Taiwanese and other non-Cantonese immigrants came to the US and began to introduce new styles of Chinese food. While we know all about the dozen and a half or more regional Chinese cuisines now represented in the San Gabriel Valley, Los Angeles Chinatown, like its San Francisco counterpart, has remained largely Cantonese to this day, aside from a small number of Americanized places and a couple of purveyors of popcorn chicken. Indeed, I can't think of anywhere in LA Chinatown that serves dumplings (not counting XLB at some dim sum places and an Americanized Shanghai restaurant on Broadway).
With this background, apparently while I was in Hungary, Qin West opened in Chinatown, the "West" not referring to West Los Angeles, where the neighboring Chego moved from, but western China, into the space formerly occupied by San Woo BBQ Express, successor to Sam Woo BBQ Express. Didn't get a chance to stop by for more than a few seconds, but things like "Guilin soup", "Lizhou soup" and "baozi noodles" immediately caught my eye (as well as Peking duck and shrimp fried rice). I'm guessing that Qin West has quite a few dishes never seen before in Los Angeles Chinatown (aside from the times I stopped off there with San Gabriel Valley leftovers in my car). Qin West is in the complex formerly known as the Food Center, 727 N. Broadway, #111.