Since visiting Chengdu I have been searching LA for comparable Szechuan cuisine in the SVG and failing miserably.
Sauteed chicken cubes in a mountain of Szechuan peppers is a dish I have dreamt about ever since as well as a crab hot pot dish that set my mouth on fire and made me cry sweatful tears of joy.
This evening I checked out Chung King in San Gabriel (pickled cucumber/pigs ear with peppers/fried chicken with pepper/fish in broth/leek with dried tofu). The chicken was fried to a leathery texture and the spice while there was pulled way back - and it was GREASY - not at all the dish I ate in Chengdu (the chicken in Chengdu was flash fired - almost sauteed so as to be succulent morsels full of flavor and peppery heat/spice) -- the Fish in Broth at Chung King was equally greasy and a bit bland. The other dishes were fine - but nothing was special.
I have also recently tried Best Szechaun and had a worse experience than described above.
I had heard about another restaurant called Best Szechuan Seafood near Garvey but took the ride out to discover it's owners had turned it into a Taiwanese pub.
Am I searching for the elusive unicorn of restaurants or can someone please help me?