Yale, UCLA Heads to Go to Congress to Talk Antisemitism Amid Protests
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In fact, ACC is a wholesaler to many popular San Gabriel Valley restaurants that cannot afford to have a barbecue master in-house. The restaurant serves both an Americanized and a traditional Chinese menu, along with daily specials like Hong Kong egg waffles, beef noodle soup, and even a handful of non-Cantonese dishes. The roast duck is a must-order, and the roast pork is only available on the weekends and can be preordered. Tam’s Noodle House opened during the pandemic selling only frozen Hong Kong-style wontons and dumplings. Now that on-site dining is allowed again, the restaurant serves Hong Kong- and Cantonese-style cafe foods like curry fish balls, barbecue pork, beef stew lo mien, steamed rice roll, and Hong Kong-style milk tea.
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Congee, pronounced jook in Cantonese, is a porridge made from rice usually served for breakfast or at dim sum. Classic flavors include chicken, abalone, pork, scallions, ginger, and thousand-year-old egg. A good bowl of jook should be silky-smooth, which the Congee does just right. The namesake Chong Qing handmade noodles are rolled fresh and doused in chile oil, and the biang biang noodles are covered in chile flakes, vinegar, and tossed in a spicy hot sauce. The brand hails from Chengdu, the unofficial hot pot capital of China, and boasts more than 1,000 outlets across the globe. Its hot pot broth is said to be made of 90 ingredients, including dozens of herbs, chile peppers, and peppercorns that have been steeped in a fatty beef-tallow base.
The Congee
Both locations offer special dishes each week that are advertised on paper menus that can only be obtained at the restaurant. There is a new dish everyday of the week that may include a Chiu Chow-style or five-spice duck, braised short ribs with red sauce, or a Western-style dinner. It’s important to note that both locations do not serve the same specials and the set dinner is only available for pick-up at 3 p.m.
16 Tongue-Numbing Sichuan Restaurants to Try in Los Angeles
The uptick in mainland Chinese immigration these past two decades, along with substantial financial investments from abroad, has led to an explosion of Sichuan restaurants in the Southland. The cuisine’s bold flavors, coupled with its liberal use of garlic, chile peppers, and tingling “mala” numbing spice, has made it a craveable experience that people cannot get enough of. MLBB makes its Sichuan-style dipping sauce using a dried powder mix of minced chile and chopped peanuts. The server then adds a spoonful of the hot pot broth to the minced chile and peanuts to create the sauce. Diners can choose between mild, medium, or extreme spice levels, but even the restaurant’s mild broth is considered too spicy by those unaccustomed to searing heat.
Xiang La Hui has an extensive menu of authentic and refined Sichuan dishes. There are a handful of dishes that every Sichuan restaurant should be able to do well, and laziji is one of them. Also known as Chongqing chicken, it’s a famous Sichuan fried chicken stir-fry dish that is covered entirely in chile peppers, spicy bean paste, Sichuan peppercorns, ginger, and garlic. Xiang La Hui’s renditions of popular dishes, like mapo tofu, toothpick lamb, kung fu boiled fish, serrano pepper beef, and frog with chile and serrano, are also highly coveted. Hidden inside a nondescript parking lot is a small mom-and-pop spot that’s been around for decades. The affordable Cantonese barbecue meats are better tasting than the big-name establishments in the area.
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The fish at Sichuan KungFu Fish is served in big metal fish-shaped hot pot containers filled with a bright red chile-infused broth. Diners choose between swai, cod, pollock fillet, and a handful of other proteins. Then, they pick their choice of spicy soup base and extra add-ons like quail eggs, spicy sour noodles, and udon. The dish arrives looking like a whole fish swimming in a pool of red chiles. Then move on to the slender “wife special” noodles, with their springy, toothsome texture mixing with bits of crisped pork belly and fermented soy sauce. While dumplings are absolutely worth the order, also keep room for savoring some of the chef’s special fried noodles.
Da Long Yi is a Sichuan hot pot chain from the city of Chengdu that specializes in a three broth hot pot experience that includes a lighter, non-spicy mushroom broth, a non-spicy tomato broth, and its signature red hot broth. The signature broth is made with dozens of herbs, chile peppers, and peppercorns that have been sourced from different Chinese provinces and fried in beef tallow. Chong Qing Special Noodles is a no-frills, mom-and-pop shop that is sure to hit the spot for spice lovers. Ho Kee is known for its roast duck and array of Cantonese and Hong Kong comfort dishes, but the specialty is its see fong choi (private kitchen dishes). These specialty menu items, which can be on the pricier side, include abalone and sea cucumber, winter melon soup, steamed egg custard in crab shell, garlic steamed razor clams, and jumbo shrimp. The Congee offers humongous portions of wontons, lo mein, fish balls, beef balls, and other Hong Kong-style dishes, but its namesake congee is the star.
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Taste of MP, formerly New Lucky, is a renowned Cantonese food institution in the San Gabriel Valley. Must-try dishes include the silky clam steamed egg, wintermelon soup, salty duck yolk covered pumpkin sticks, and pickled pork belly. They offer affordable lunch specials until 5 pm and stand out by providing complimentary traditional soup during lunch and traditional Chinese dessert with dinner, a rare treat in the area. Chengdu Taste is arguably the most popular Sichuan restaurant in Los Angeles and single-handedly popularized cumin toothpick lamb. Since opening in Alhambra in 2013, chef Tony Xu has been nominated for a James Beard Award and has since expanded Chengdu Taste all over the nation. Xu also owns the chain of Mian restaurants, which specialize in Sichuan-style noodles.
The aforementioned cumin toothpick lamb is a must-order, along with the boiled fish with green pepper sauce and mung bean jelly noodles. In the Before Times, diners began each meal by making their own sauce from the ingredients on hand, including herbs, chiles, and garlic. Da Long Yi’s signature sesame oil is poured into each customer’s creation, a tradition specific to Sichuan-style hot pot. Mr. Chopsticks has been a mainstay in the area for over three decades and is one of a few Cantonese restaurants that still provides free soup at the start of the meal. The lunch menu includes 40-plus affordable and generously portioned specials such as beef chow fun, kung pao shrimp, chicken wings, and salt and pepper shrimp.
Xiao Long Kan is known for its “butter,” which is made of slabs of solidified beef tallow marinated with spicy and numbing spices. Chef Lee’s rendition of the traditional Chinese celebratory dish beggar’s chicken is only available a few times a year and sells out quickly. It is a stew-like dish made of meat and/or fish and a variety of vegetables, and is topped with a soup stock made with mala sauce and chile oil. The roast pork’s crunchy exterior gives way to tender hunks of belly, while the roast duck’s crispy skin sheaths moist, gamey meat. Most of the arrests were made at Columbia, including about two dozen protesters who police say tried to prevent officers from entering the campus, the official said. Xiao Long Kan excels at creating an iconic high-end classical Chinese ambience, combining unique menu items like crystal beef (brisket and egg) and varying spice levels with live guzheng musical performances.
The beauty of dining at this noodle house is that you don’t have to guess what they’re good at—the menu is brief, and everything you really need to know is in the name. We invite you to celebrate our restaurant's delicious recipes whether you are here for a business lunch or dinner. A US congressional committee summoned three more university leaders to answer questions about antisemitism on campus as college protests intensify. CNN is monitoring campus protests and will continue to update this map with any new arrests. Protesters have been arrested on more than 25 campuses across at least 21 states. Colleges are grappling with how to handle pro-Palestinian demonstrations that have given rise to encampments and arrests at colleges, including Yale.
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