Category: Road Trip

I rarely post on revisits of places in the San Gabriel Valley. But I hope you don't mind if I do a return visit.

It seems that the Missus has been taken by Hunan food in the SGV. On a recent visit, we decided to return to Hunan Chilli King. On the last trip, I had been almost blown to bits by one of the dishes, but apparently I hadn'tlearned my lesson. The Missus had wanted to try several items She had noticed previously, and I had one particular preparation in mind as well.

  

In actuallity, our strategy was to hit another restaurant first, with food a bit milder, than grab a bite at Chilli King on our way home. Unfortunately, the restaurant we had in mind had changed their hours, and wasn't open when we arrived. So it was off to HCK.

This time, the Missus decided to not even bother with the menus, but to order items listed on the colorful strips of paper lining the entire restaurant. One thing I did notice; many of the items lining the walls, are also in the menu. Perhaps it's their way of letting us know everything is good? One thing about me and very spicy food….I will sweat profusely, to the point of embarrassment, and sometimes concern from the staff of a restaurant. But I almost never have lingering "complaints" from my GI system. The Missus, on the other hand, can tolerate incredibly spicy food with nary a drop of perspiration on Her brow. She has however, known the feeling of, how should I put it….. magma making it's way to the ocean…..

This being fairly early in the morning for spicy eats, I thought some Beijing style yogurt would be a nice proactive step.

 

It does help that I love this stuff…..

After having the Pork Intestines with Pickled Green Beans and Chilies at Xiang Wei Lou, I wondered how the dish would fare at Hunan Chilli King since we thought the pickled green beans and the chilies were much better here. So of course, we had to have the Suan Do Jiao Chao Fei Chang:

 

Having not learned our lesson on our previous visit, we ordered this "Big Spicy". For some reason, this didn't seem quite as hot. Notice, there weren't as many chili seeds this time around. That's not say this was very tame….

Just as before, we love the way HCK prepares their pickles. The intestines were fine, but I thought that Xiang Wei Lou does a better job of it. To me, the pork intestines from Xiang Wei Lou, cooked with these pickles and chilies, by the folks here would be the perfect combination.

The Missus saw a Dry-Cooked "small fish" dish posted on the wall, and we decided to order it.

 

A bowl of semi-dried fish that had been dry-fried with dried chilies, black beans, and leeks hit the table. The fish were chewy, and you ate them head and all. In spite of looks this wasn't a particularly piquant offering. It was very fishy and unpleasant…..

 

This coming from a guy who has had Prahok, Padek, and various other fermented fish and shrimp ingredients. Of course, for us there's a distinct difference between savory fermentation and rotten…. at least to us.

The Missus was intrigued by a dish that was simply called "steamed eggplant" on one of the placards. Inquiring didn't provide any clarification or demystification of what that dish was. At $10.99, it was pretty pricey as vegetables go in the SGV. For comparison sake, a whole steamed fish at Hunan Chilli King is priced at $7.99!  In spite of the generic description, the Missus was assured that the dish was very good. So we ordered it…….

 

What arrived was a surprise. First was the preparation, which was almost exactly like Hunan Steamed Fish. Secondly, we counted a total of five whole eggplants were used to make this dish. The texture of most of the eggplant was excellent; I believe it was "oil blanched" before steaming. The flesh was creamy and wonderful, though we had to remove the skin because it was hard and basically inedible. The sauce was that wonderful soy sauce-oil concoction with fermented black beans and some chilies, when combined with rice is like crack! This was the best dish of the day.

We left with a ton of leftovers……. With our next stop on our minds.

Hunan Chilli King
524 East Valley Boulevard
San Gabriel, CA 91776

**** Xiang Wei Lou has closed

To complete the Hunan "trifecta" the Missus and I decided to check out Xiang Wei Lou, located on Valley in the same strip mall as Papa Walk and the San Gabriel Hilton. We had saved this one for last because it seemed to be the nicest looking, and strangely enough had an "A" LA DOH rating, a rarity in the San Gabriel Valley.

 

The place was pretty dark when walked in, until the next set of customers arrived. They immediately took over the place, telling the mellow, but indifferent young lady to turn down the A/C, turn up the lights, I want this…..I want that.

Meanwhile the Missus and I were coming up with a gameplan, and placed our order. As usual, we started with a Hunan standard, the Combination Smoked Meat (Preserved Delicacy Combination – $10.99):

 

This was a disappointment, the meats were hard and the smoke flavor was lacking. Compared to Hunan Seafood(which was the best) and Hunan Chilli King, this was the worst so far.

The Missus had been dreaming about Hunan Pickled Green Beans since our visit to Hunan Chilli King. She had even gotten Her Dad involved, as he has been attempting to make this from memory. According to my FIL, the traditional way of making this is a dying art in Hunan. Looking over the menu, I wondered what type of meat, or cut (other than something smoked), would stand up to the briney pickles, and the chilies. We decided on Pork Intestines, and ordered the Intestines with Sour String Beans($8.99):

 

This was probably the most well prepared pork intestine I've had. The intestine was sliced lengthwise and cleaned, so there was no "bonus" material. So I wouldn't be tasting what was Mr or Mrs Piggy's last, or second to last meal. It was also cooked well, yielding at first bite, slowly gaining a bit of chewiness. The earthy, dark flavor went well with the pickled green beans and the salted chilies. The green beans weren't done very well, they didn't have the semi-crunchy texture of well cured green beans, and weren't as briney and sour as the version at Hunan Chilli King. another big issue was that even though we ordered this "Big Spicy", this was quite mild. I didn't even break a sweat, a real rarity when it comes to Hunan or Sichuan food. Still, this was some goos "guts".

The last item we decided on, well, we just had to order since there was a huge photo of it on the back wall. Also, when considering San Diego prices, $8.99 is dirt cheap for a whole steamed fish.

We ordered the Whole Steam Fish, Big Spicy, and yes, it was just $8.99.

 

At heart this is a typical Chinese Steamed whole fish, with a kicker. It is topped with a layer of chilies. The fish was fresh, though like I've mentioned before, I'm not a big fan of fresh water fish. In this case it was slightly muddy in flavor. The Missus thought this was wonderful, as it was steamed very well, the flesh firm and moist, and not mushy. I was happy with pouring the sauce over four bowls of rice……… Oh, and in spite of looks, I didn't think this was particularly spicy……. But is was only $8.99!

While on the subject of spicy; the family that was bossing the young lady around spoke to her in Mandarin, but when talking among themselves in another dialect. The Missus said that they were from Hunan, but couldn't understand why they ordered everything "small spicy". What was even more funny was the coughing, choking, and various unappetizing noises coming from their table as they ate their "small spicy" food.

If anything, the meal here had me wondering what the intestine would be like at Hunan Chilli King, and the fish had the Missus wanting to come back and get the Fish Head…and then there the Spicy Pork Feet Skin…… And oh, did you know that there's a Hunan Restaurant opening across the street from Chilli King????

Xiang Wei Lou
227 W Valley Blvd
San Gabriel, CA 91776 

**** JN Kitchen has closed

We've passed the JN Kitchen sign on Valley Boulevard many times during our roadtrips to the San Gabriel area. A while back, we noticed that the place had changed hands, and though the JN Kitchen English name had been kept. In Chinese it said 818 "Shao Kao" which means BBQ. We were finally able to pay a visit on a recent trip.

 

The shop itself is tiny, with just a couple of two-tops, and one modified four-top (two tables placed together). The walls are lines with the usual paper strips of various offerings written in Chinese. The place screams "snack shop", and with good reason, we found that the folks running things in this little shop are from Tianjin, a region which is known for their snacks.  

The menu is a small two sided laminated placard.

 

The Missus and I immediately saw items we were interested in, though the Missus had to do all the ordering since the nice lady waiting on us did not speak a word of English.

I knew I wanted the Guo Ba Soup ($3.50). I loved the version at the now gone Mei Jia Deli, even though we were dissuaded from ordering it.

  

For $3.50 we didn't expect much, but this was a pretty hefty bowl of "gravy" topped with slices of "Guo Ba" in this case the crepe portion of the Jiang Bing made from a batter using mung bean and millet flour. For some reason, I really enjoy the sour, fermented flavor of the thick, sickly pinkish-brown broth. This version wasn't as salty as what I've had before which made it even more enjoyable.

 

It is simple, but substantial fare, as the Guo Ba is pretty heavy and will stay with you for a while. Still, I could have this for breakfast quite often. The thick broth was extremely hot, and stayed that way until we finished the bowl.

Of course the Missus, still full of nostalgia, had to order the Jian Bing Guo Zi. This was a bit of an odd looking Jian Bing:

  

Instead of being round, and looking sort of burrito like, this was flat.

 

The odd shape was because of the fried cracker like item which occupied the middle of the Jian Bing, instead of the usual You Tiao (fried cruller). To the Missus, in search of the Jian Bing of Her youth, this made this all wrong.

As did the strange spiciness from the chili paste in the Jian Bing. This was just not very good.

 

Of course any meal here would not be complete without a few items on sticks. The Missus ordered the Chou Dofu (stinky-tofu – $1.20):

 

I was downwind when this hit the table, and it was fairly smelly, perhaps not in the "musty, rotten sewage like smell that comes from a dark, damp place" league of Dynasty Plaza or Shau Mei, but it was pretty stink. The Missus, upwind when the plate hit the table wasn't impressed, until a wind shift got Her attention. She declared this ok, but lamented the use of sweet chili sauce instead of the appropriate sauce.

We also ordered a few skewers, 2 Lamb ($1.20/ea), 1 lamb chop ($2.50), and 1 Chicken Gizzard ($1.20):

 

These weren't really that good, more salty than anything. The meat was tough. I thought the gizzards, and the lamb chop, which had a freezer burnt taste, and was so tough that I felt I was chewing on freezer-burnt flavor gum, was the worst. Extra cumin was provided on the side but was of little or no help.

 

The lamb flavor was also very mild. Not very good in our opinion.

Still, I'll gladly come back for the Guo Ba Cai…….

818 Shaokao/ JN Kitchen
818 E Valley Boulevard
San Gabriel, CA 91776
Open 10am – 10pm Daily

During our most recent road trip, after noshing at Qing Dao Bread Food, we decided to give the Missus' Dad's cuisine equal time. My FIL hails from Hunan, which explains the Missus's ability to eat some pretty spicy stuff. My MIL is also able to handle some pretty hot stuff, "tolerance by association" I guess. Our first thought was to drop by Tianjin Bistro, but on a whim the Missus decided that we should have lunch here.

   

The first thing I noticed when we entered was that a good number of the folks eating were fanning their mouths, an ominous sign, as was all the hissing noises of the folks sucking air through their teeth. One of the Servers is boisterous and outgoing, the other, quiet but very kind. The walls of the restaurant is lined with the ubiquitous colored strips of paper with the various specialties of the house written on them.

As we sat, a little dish of boiled peanuts, and some very briney Hunan Pao Cai (pickled vegetables) arrived at the table.

 

The pickles lived up to our standard of Hunan cuisine with unabashedly bold flavors. So we were a bit surprised at the very mild millet porridge that arrived at the same time. Having previous experience, we knew that this would provide the perfect prophylaxis for our upcoming meal.

So what to order? Chilli King is known for the Hunan Steamed Fish Head, but you need to order that in advance. So we just went with what caught our fancy.

The first item we went with Steamed Preserved Meat (La Wei He Zheng – $8.99), a classic steamed mixed smoke meat dish.

 

For me this was not smokey enough in flavor, way too salty, and the meat was mushy, and falling apart. It was nowhere close to the version at Hunan Seafood. The Missus enjoyed it though.

Of course as soon as I saw it, I had to have the Sauteed Lamb (Xiao Chao Yang Rou - $8.99):

  

The lamb was nice and gamey, the spice was pretty much on my "high side". I thought the ratio of lamb to cilantro was excellent. Do you noticed something? If you've ever noticed, at most Sichuan restaurants, all the chilies are deseeded. Notice all the chili seeds in this dish…..it kind of gives you a hint of the spice level.

Last up, comes the most interesting, and painful dish of the day. The Missus saw a dish on one of the papers flying over our head.

 

When the Missus ordered it "Big Spicy", the Server, obviously knowing by Her accent that the Missus wasn't from Hunan, told Her, "our medium spicy, is hotter than most BIG spicy". But of course we stuck to our guns. What had we ordered? Suan Do Jiao Chao La Ya ($8.99). This was basically Smoked Duck stir fried with Hunan Pickled Green Beans and Chilies. As she walked away, the woman turned and glanced at me with an "okay, it's your funeral" look.

 

For me this is an excellent example of the un-apologetically spicy Hunan dish. The smoked duck was nicely flavored. There were two types of chilies in this dish, salt-preserved chilies, and smaller red chilies. Again, check out all the chili seeds! The sour and briney pickled green beans actually heightened the burning sensation. I was okay after two bites….but after three I started sweating, not a big deal, that happens all the time. By my fourth and fifth bites my scalp was tingling, and my mouth felt like an open wound. And then I did it, I drank a cup of hot tea. It was like I poured alcohol on an open wound! Lesson learned, I made sure my tea had cooled off before consuming it. Strange thing was, I was caught up in a heat addiction death spiral. I was snapped out of this by the nice Server, who asked me if I was okay….which sounded strangely like the phrase "do you need CPR"……. As usual we had leftovers. That same evening, I heated this dish in the microwave. When I opened the door, the fumes hit me square in the face and I felt like I had been maced! It was even more spicy! I could only manage two bites, and for some reason my ears started ringing. The next day, I didn't even bother trying to eat the leftovers (loved the lamb though), I knew it would be too much for me. The Missus enjoyed it to the last…….

Of course, on every trip to the SGV, we have a story, so here's the one for this place. We were seated right next to the kitchen door and the counter. While we were eating a short gentleman walked into the restaurant. He was just one of those folks who just kinda makes you laugh. Short, square, animated expression, with his pants pulled up to his nipple line….. He came in and ordered one dish, and tried to pay with a credit card, and was told that there was a minimum purchase of $20 with a credit card. Suddenly, you could make out a few "ticks" and twitches. Faced with this, the man tried to persuade the ladies to let him use his credit card. The Missus kept giggling as he tried different strategies to get his way, trying among other things, flattery ("this is my wife's favorite place"), but was blocked on every end. Finally, he went with his last ace-in-the-hole, the pseudo-guilt trip, "We come here all the time. We live in Irvine, and today I came all the way here to pick up lunch for my wife!" This of course was met with the check-mate "so you come here all the time? Than why would you come all the way from Irvine with only six dollars?" Which of course, instantly insinuated laziness (couldn't go to the ATM), and stupidity (you eat here all the time, and you don't know that there's a $20 minimum for credit cards). Out-trumped the gentleman ordered another dish. Which started up the next discussion. He had ordered on dish "BIG SPICY", and the other "no spicy". Turns out that his wife loves spicy food, but he is unable to tolerate spice! The Missus was cracking up at the way he described the situation……. She told me this is more funny than those Chinese comedies She watches!

As we left the restaurant, I passed a young lady fanning her mouth and inhaling with a hissing noise. I gave her a knowing smile…….I felt (literally) both her pain…and pleasure.

Hunan Chilli King
524 East Valley Boulevard
San Gabriel, CA 91776

I definitely wanted something a bit soothing after this meal………

*** A short update can be found here.

Even though I've had Qing Dao Bread Food on my list for quite a while, we approached the place with some trepidation. The namesake is the Missus' hometown, so there's some apprehension, enough so, that we just kinda drove past during our trips to the area. This morning, however, was a bit different; the usual "June gloom" had been augmented with a bit of rain, and temperatures were much lower than the norm. We both thoughtthat a trip to China Islamic, for some Lamb Hot Pot would hit the spot. Unfortunately, China Islamic seemed to be a bit late in opening, and we decided to drive onward down Garvey. By the time we hit the "heart of Monterey Park", the intersection of Garfield and Garvey, we had made up our mind. Today was the day we'd check out Qing Dao Bread Food.

 

The interior of the small shop is non-descript, and wouldn't stand out amongst the other thousand or so little shops strewn across the San Gabriel Valley.

 

And as we entered, the Missus grabbed an ordering sheet, and chatted with the gentleman behind the counter. The Missus returned to our table with a smile. "Oh my, the accents are sooooo Qing Dao." The Missus has a thing about accents, we once sat in a Shenyang Restaurant, and the Missus kept giggling the entire night at the accents of the staff and clientle.

After placing our order, peeking around the posted Jiaozi and Baozi prices, we could see the woman rolling out the dough for our Jiaozi behind the Plexiglas window.

 

Taking into account the accents, the staff's features, and this, the Missus told me that this was the "real deal".

 

Growing up, this was the standard condiment for Baozi and Jiaozi in Qing Dao; garlic that had been pounded in a mortar mixed with vinegar. In fact, when She was a child, it was the Missus's job to peel the garlic. Which of course She hated! This was mighty strong stuff, that tastes great if you're garlic lover like myself……but the aftertaste will hang around for a good long time…….

The first item to arrive was the Pork and Green Bean Baozi ($1.25):

 

The Baozi arrived with a good twelve sets of "pleats". I was told that Baozi in traditionally shaped to mimic a woman's bound feet, once a symbol of beauty in China. My MIL also informed me that folks say the "more folds, the better the taste", which She said was just a myth.

 

The breaking open the Baozi, we noticed it was full of roughly cut green beans and pork. "Very country-like, just like what I grew up eating" said the Missus. Per my MIL, green beans is a common Baozi ingredient during the summer, replaced by Napa Cabbage in the winter. We found the dough to be much too crumbly, and it lacked the nice yeasty scent and flavor.

 

The  filling was excellent in flavor, especially the pork.

Next up was the Lamb Jiaozi ($6.95):

 

When these arrived (a dozen), we could tell by the sheen and the look of the wrappers that this was going to be good. The wrappers had a wonderful al dente texture, with just the perfect amount of pull. Texturewise, these were perfect for me.

 

Each dumpling contained a bit of rich "soup", and the meat, though a bit chewy had a wonderful lamb flavor.

I told the Missus that, "these were probably the best I've had". The Missus concurred and said these were the best Qing Dao Jiaozi She's had in the States. And then of course came the inevitable loaded question. "So, you think these are better than my Mom's, huh?" After hemming and hawing, and doing the "similar but different" cop-out move, I surrendered and pleaded the fifth. No way was I going to jeopardize my "Jiaozi futures".

While I was plowing through the Jiaozi, the Missus had a chat with the Owner. They are from Qing Dao, and have been in the US for nine years. The Missus even remembered his street in Qing Dao, which was in the same District as where the Missus grew up.

Last to arrive were the Pork, Leek, and Shrimp Lu Bao ($6.95):

 

And though the filling was roughly chopped, with large pieces of pork and shrimp, in the manner of the Lu Bao of the Missus's youth, the dough left a bit to be desired. The tops were gummy instead of fluffy, and the bottom was hard instead of crisp. I also thought it tasted oily. The filling had great flavor though.

 

Of course, finding that I had found Jiaozi that rivaled my MIL's, the Missus immediately called Her Mom! Oh-uh……. The Missus wasn't able to talk to Her Mom until later that evening, but the desire to needle her still hadn't subsided. Upon finding that I enjoyed my Jiaozi, my MIL declared that She was, "very jealous" and asked for the name and phone number of this restaurant. When asked why should should want that information, she told us jokingly, "I'm going call and find out the secret of their Jiaozi." The Missus of course asked why would they share their recipe with you? To which my MIL replied, "we are from the same district, we are neighbors, what is the harm?"

She was joking….I think….I hope.

Qing Dao Bread Food
301 North Garfield Ave.
Monterey Park, CA 91754
(626) 312-6978

Check out PepsiMonster's post on QDBC here. 

Check out the Gastronomer's post of QDBC here. 

Postscript: While writing this the Missus called Her Mother….and guess what, Her Mother actually called QDBC! Among the things my MIL did find out was that the Owners are from the same neighborhood as the Missus's family. What She didn't find out was the recipe to their Jiaozi dough! Even using small talk and the "La Guan Xi" (doing the buddy-buddy thing) method didn't work. The response to the recipe request? "You come here eat, and we'll tell you the recipe!" he-he-he-he………

**** Tianjin Bistro has closed

*** Additional posts on Tianjin Bistro can be found here, here, and here

I'll put off my last post on Vegas. Instead, I thought I'd post on our lunch st.op on the way home from Vegas. We were ready to leave Vegas after our meal at Lotus of Siam, really. Things had started getting pretty crowded, and folks were up to the usual antics on the strip. We woke the next morning, and hit the road by 8am. We did of course, intend on stopping in the LA area for lunch. My initial intent was on stopping at Earthen Restaurant in Haci enda Heights since I'd heard so much about it. And we made pretty good time, rolling into the plaza on Azusa at 1130……but Earthen was already packed, with folks waiting in line, and a 30 minute wait. Plus, the Missus looked over the menu and wasn't particularly moved….not moved enough to wait at least 30 minutes. Better to be on the move, than to wait smelling food for a half an hour. So digging into my "black book" I came up with another choice; Tianjin Bistro in San Gabriel. If you are a long time reader off our blog, you may recognize the location, as being the former Mei Jia Deli. 

    

Mei Jia Deli was a roller coaster ride for us. The place looked like it was always in the weeds, the nice staff being run ragged, the customers down right rude and demanding…. But still, the Missus kinda liked the place. And when "Andy" who used to have a wonderful blog called "the ABC" (we miss you Andy!) told me this place became a Taiwanese Restaurant, no one was more sad than the Missus. It seems this place has a hard time holding businesses, now, a year or so later, it's a Tianjin restaurant again.

The interior looks much neater, but who decided on the pepto-bismol pink paint job? On the good side; perhaps pink will calm the nerves of the high strung and demanding clientele that once visited Mei Jia Deli! Another item of note. The tables are lined with inexpensive pink tablecloths, which is itself lined with plastic that looks like garbage bag material.

 

The atmosphere was also different; very laid back and friendly. The owner, a very nice gentleman, gave us a good amount of attention from the beginning. The menu, was itself different, and the posted specials on the wall added to the confusion. It didn't help that we weren't really well versed in Tianjin Cuisine. Though Tianjin is a scant 2 hour trip from Beijing, the Missus wasn't too familiar with the cuisine, other than knowing that Tianjin was well known for their snacks and street food. The menu itself seemed to be an interesting combination of various dishes, many of them familiar (as you'll soon read). And it could very well be Tianjin Cuisine, since Tianjin is known to be a port city, and thus perhaps the food has had many varying influences over the years. About the only thing I remember about eating at Mei Jia Deli, other than the Gua Ba Cai, were the Gou Bu Li Bao Zi (Stuffed buns that dogs are not interested in"). I did notice that the menu contained a great number of Lamb dishes which made me very happy.

There was one other thing that the Missus enjoyed. While chatting with the owner in Mandarin about the various dishes, the woman on the table behind us suddenly started chiming in, and than the woman behind the front counter! The Missus was laughing and smiling. She later explained to me that this was "just like Beijing. You could have a seat, and folks would just start talking……" She was in Her element. The woman had told Her, "don't listen to him(referring to the owner), listen to me, I'll tell you what is good here!" There's a straight forward, without being rude attitude to this place and the customers. The Missus told me this is a trait of Northern Chinese, they call "shuang liang" (sorry not sure of the piniyn), being honest, non-pretentious folk. You gotta love it……

We started with the Cumin Lamb($8.99):

 

One thing I quickly noticed was that this restaurant uses a lot less oil for cooking. As for the lamb, it was much more tender than it looked. It lacked a strong cumin flavor, and the lamb was only mildly gamey. We were both worried that the amount of cilantro used in making this dish would just overwhelm all the other flavors, but it did not. I really loved the large slices of garlic that had been caramelized during cooking. Not a bad dish.

We also ordered the Yang Rou Chuan (Lamb Skewers – $4.99):

 

Lamb skewers…..one of the ultimate examples of streetfood if you ask me. These were a bit different. Usually the meat is grilled, which helps develop the flavor of the lamb. These were deep fried, so you gained the wonderful texture of deep-fried meat, but it seemed like all the flavor had been lost. We both found this to be quite bland.

While eating, we enjoyed the view of the great pyramids of Tianjin! Beautiful, aren't they?

 

Pyramids? Tianjin? Ha……these are called "Wo-Wo Tou" , a steamed corn based "bread" (I use the term bread very loosely). The Missus ate this on occasion while growing up….but it is my Mother In Law who misses this. During the hard times of the Cultural Revolution this was a staple in Northern China. I guess there's a whole lot of memories tied up in the humble steamed corn "bread".

Lest you think this in any way resembles American Corn Bread, you're in for a big surprise! It is not sweet nor moist. These cakes while very fragrant are dense, very dry, and very hard to swallow. When the owner of Tianjin Cafe asked the Missus how these were, She said, "I like the taste, but I can't swallow…."

 

After eating one of these, and almost feeling it sitting in the bottom of my belly, I can understand its usefulness during hard times. It has bulk to it, and will fill you up and "hold you" for a good amount of time.

 

For my In-Laws, and many of the same generation of Chinese, I'm sure wo wo tou represents many of the hardships, and the good times, of their youth. There's a bit of nostalgia tied up in this and the Missus enjoyed this.

We also ordered the Suan Cai Yang Rou (Preserved vegetable with lamb hot pot – $6.99), Suan Cai Bai Rou (preserved vegetable with fatty pork hot pot) is also available. I was surprised at the portion size, which was very generous.

 

Suan Cai is a pickle made from Napa Cabbage. It is blanched in hot water, salted, and a weight is placed on it. The fermented cabbage smells just like sauerkraut, and tastes very similar, except in this case it is much more sour. The Missus, knowing of my love for pickled veggies ordered this.

This is a very simple hot pot, made with suan cai, water, frozen tofu, which managed to act like a sponge for the broth, and fatty parts of lamb.

 

More from my MIL; "this is a winter dish. During the winter, when a pig is slaughtered, nothing is wasted. The fatty parts of the pig is used along with suan cai to make a hot pot." Which is pretty much what this was. The flavor was rather mild, but just as with many soups, stews, and hot pots, it tasted much better the following day. A simple, but satisfying dish. While we were eating this, the owner came by and asked how we liked the food. And added the phrase, "now do not lie….if you lie to me, you lie to your stomach!" I was really starting to like this place.

Last, we had the Pan Fried Dumpling (Tianjin Baozi – $6.99). Which looked just like…..

 

Shengjian Bao!!! These arrived upside-down on the plate. I noticed a lack of the lovely crust of a SJB, again, much less oil was used here.

The top portion of the bao was pretty fluffy, and enjoyable.

 

The filling was more firm than other versions, and drier, but not in an unpleasant way. It did have good flavor, porkiness with a nice sesame oil flavor.

 

It reheated pretty well the next day. Now if it had a better crust…….

There was one more thing the Missus wanted me to taste:

 

Beijing style yogurt. Bluecherry Yogurt Bar is a Alhambra shop, which looks like it's trying to push fro-yo for the young clientle. But this was a little carton of Beijing style yogurt. At Tianjin Bistro, it cost $2.25. This is a drinkable style of yogurt, which is lightly sweetened, and very tart and sour.

 

I really enjoyed this………now this would be a fad I can get in to! It reminded me of the refreshing and restorative yogurt we had in Cusco.

The owner of Tianjin Bistro told the Missus that he wanted to serve the kind of food he missed when he first came to America. As the sign says in Chinese, this is homestyle food, some of it simple, most of it hearty, some of it pretty good. I think we'll be back……

Tianjin Bistro
534 East Valley Blvd
San Gabriel, CA 91776

Open Thurs-Tues 11am – 10pm
Closed on Wednesday

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