Tried out Hon Yei today, a new Sichuan place in San Gabriel.
Menu spans just about every geographic region in China, despite the kitchen's Sichuan roots.
You have dumplings, "go boo li" boas (a variant of xlb), Peking duck (only 1-hour advance notice!), noodles including things like dan dan mien and jia jiang mien, as well as things like the ubiquitous beef rolls and the very un-Sichuan moo-shoo pork.
We tried some dishes the kitchen recommended:
1. The sweet chicken (translation: frog). This was hot and spicy, but very well executed and it looks much more intimidating (there's this reddish glow about it) than it tastes.
2. Squid on a sizzling plate (a la mongolian beef). Quite unique but the squid was a bit too tough.
3. Stir fried jelly fish. This was very good, very light and a nice contrast to the other spicy dishes.
4. Mongolian lamb. This was a rather spicy dish, but surprisingly the peppers did not overwhelm the lamby-ness of the meat. Not bad.
5. Beef tendon. Best dish of the night. Bar none. If you like spicy food, this is it.
6. Scallion pancakes. The first ones we got were tough and cold, which was replaced. The second try was much better -- hot and crispy, not oily.
The menu has these chili pepper signs to signify how "spicy" each dish is. The highest heat level is 3 chili peppers or what the menu says "EXTREMELY HOT, can easily make you sweat". (LOL)
Also, be aware that there are certain quirks in the menu (besides spelling and translation errors), like calling the cuisine here "Mandarin Style". It is not Mandarin style -- it is Sichuan cuisine through and through.
BTW, is Sichuan the new "it" thing for Chinese cuisine?
288 South San Gabriel Blvd #103-104
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