In this week's L.A. Weekly, the Where to Eat Now section included a listing for Yung Ho Tou Chiang in San Gabriel. My girlfriend, who spent part of her childhood in Taiwan, realllllly has a fondness for tou chiang (using the Weekly's transliteration) and yoa-tiow (using my poor transliteration). This is the sweet soy milk and long cruller breakfast o' champions she remembers so fondly. Because of the pick in the Weekly, we headed out to San Gabriel for a try.
First, beforewarned, the place has a sign that only says Yung Ho in English - if we didn't have the address, we wouldn't have found it.
Second, the health rating is a C. I know some 'hounds don't care (and some, it seems, even prefer their Chinese places to have a poor health rating), but it made me uneasy.
The people in Yung Ho were very friendly, even though the communication was rough going. They tried hard to understand what we wanted and they smiled encouragingly at us. But--and it is a huge one--the cruller tasted of bleach - it was extremely noticeable to both of us. We also noted the guy at the next table send his back, although without subtitles, I wasn't going to be able to follow the conversation between patron and server. We really wanted to like this place, but the bleach taste was seriously offputting. We also had a steamed rice vegetable roll, which had tofu skin and some veggies inside a wrapping of rice. It was nice in a bland, comfort food style. But since the point of the expedition was the soy milk and cruller, this was not chalked up as a success.
So, my question. Where can we find excellent tou chiang and cruller? And when is the best time to get it so that the cruller is reasonably fresh?
Yung Ho Tou Chiang
533 W. Valley Blvd.
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