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Try the cold skin-on chicken, which is thoroughly dressed in a mouth-numbing mala sauce with crushed peanuts and scallions. 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.
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In the 1940s, the mansion was converted to a boardinghouse, then it fell into disrepair. After sitting vacant for years, it was renovated in 1987 into a small hotel. In 2014, the longtime bed-and-breakfast owners sold the property at a bankruptcy auction. Though Paris never lived in the house, it did have several notable residents. Paris sold it to Theodore Tyrer, a lawyer and president of the Washington Real Estate Co., who lived there until 1901.
Welcome To Szechuan House
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. Xiao Long Kan is known for its “butter,” which is made of slabs of solidified beef tallow marinated with spicy and numbing spices. Hibiscus Tree allows diners to order from a number of set combinations or build their own version of the dish. Some of the ingredients that can be used in maocai include beef, tofu, beef balls, pork belly, sausage, and fish.
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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. Diners can adjust their spice levels according to their preference — those who favor less spicy flavors might opt for the tomato soup base. When the food is served, the server opens a can of bright red Sichuan chile oil and pours it atop the stew. Maocai is a Sichuan specialty that hails from Chengdu in Sichuan province. 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 best dishes at Rosemead’s Best Noodle House aren’t even noodle-related.
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. 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. Each noodle dish can be adjusted to one’s preferred spice level. The signature dish at Szechuan Mountain House is liang yi pork belly, Zhu’s modernized take on a traditional Chinese dish.
Happy Family – 16.95A delectable marriage of Seafood, Meat, and Vegetables in Mandarin sauce. Szechuan House provides you with the best local dishes for quick pick-up and delivery. “I really wanted to stay true to our menu and not make any compromises just to please what we thought the local crowd would find acceptable.
Twice as Nice "Twice Cooked Underbelly Pork"
Cornice moldings, fluted woodwork, 11 fireplaces and inlaid wood floors preserve some of the property’s 19th-century glamour. On one side of the first floor, there is a deck with stairs that lead down to a slate-paved courtyard with a pool. This level also has the larger of the mansion’s two kitchens and the formal living and dining spaces.
Char Char Seafood Delight – 17.95A combination of Shrimp, Scallops, and Fish Fillets sauteed with fresh Broccoli, Mushroom, and Green Pepper, garnished with Black Bean sauce. Triple Delicacies Shrimp – 17.95Shrimp, Shredded Pork, Carrots, Black Mushrooms and Bamboo Shoots sauteed in special brown sauce. Shanghai Fish Filet – 15.95Filet of Fish marinated in Egg White and Spices, then stir-fried with Chinese Vegetables in delicate Wine sauce. Behind a Romanesque front porch, the mansion has 15 bedrooms and 13 bathrooms.
Liang yi, which translates to “hanging clothes” in Mandarin, is intended to evoke the image of laundry hung to dry on a clothesline. Together with a slice of cucumber, the thin pork belly is dipped in chile oil with a wad of minced garlic. The translucently thin slices of pork and cucumber are presented draped over a miniature wooden rack above a minced garlic and chile oil dipping sauce. In the Before Times, diners began each meal by making their own sauce from the ingredients on hand, including herbs, chiles, and garlic.
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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. The bobo chicken is a Sichuan dish that dates back to the Qing Dynasty. It consists of cold slices of various chicken parts placed on skewers and dunked in a numbing and spicy chile broth. The mapo tofu is silky and topped with chile and mala numbing spices.
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Triple Seafood Delight – 17.95Fresh Scallops, Shrimp, and Fish Filets sauteed with Vegetables in our chef’s special sauce. Ordering at Hai Di Lao, which is known for its service, is a la carte and done all through a tablet. Diners are given storage for their handbags, aprons for protecting their clothes, hair ties to pull their hair back, and plastic bags for any electronics. Sesame Beef – 17.45Crispy slices of Beef sauteed with our chef’s special sauce, garnished with Sesame. Orange Beef – 17.45Crispy slices of Beef, sauteed with Orange peel and hot Peppers in a sweet hot sauce.
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