Even fairly recently, authentic Chinese restaurants in California could easily be classified by regional cuisine. But in the last five years or so we're seeing more and more Chinese restaurants opening with cross region offerings of food. I don't know if this is because of trends in Asia where places like Hong Kong, Beijing and Shanghai are seeing more non-native regional restaurants moving in, or whether it's because here in California certain dishes have become wildly popular (e.g. XLB, Shandong beef rolls) and restaurants include them to meet the demand. A good example is the newly opened J X Cuisine in Santa Clara, which is ostensibly a Sichuan style restaurant, but also serves Shandong Dezhou braised chicken, Lan Zhou beef stew noodle soup, Mongolian lamb, fish dumplings, sesame bread and Shanghai rice cakes, among many other non-Sichuan dishes. Oh yeah, XLB too. J X Cuisine is on the corner of Homestead and Lawrence Expressway in Santa Clara.
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