First Look: Szechuan Impression, for another long line

If you have been following the Chinese-restaurant scene in the San Gabriel Valley in the last few years, you probably know about Chengdu Taste, the restaurant that showed California the world of Sichuan cuisine that lay beyond mapo tofu and twice-cooked pork -- if only for the famous two-hour wait for a table on weekends.
Jonathan Gold • Los Angeles Times • August 11, 2014
If you have been following the Chinese-restaurant scene in the San Gabriel Valley in the last few years, you probably know about Chengdu Taste, the restaurant that showed California the world of Sichuan cuisine that lay beyond mapo tofu and...
The full article can be read on the Los Angeles Times website.

Related Articles

Szechuan Impression skewers all expectations

Jonathan Gold • Los Angeles Times • October 31, 2014
Bobo chicken, at least as interpreted at Szechuan Impression, is a party in a pot, a ceramic pot that strongly resembles a novelty St. Patrick’s Day hat, half-filled with chile-laced broth and with long bamboo skewers sticking up from the vessel...

It's a panda dumpling. How can you not? Jonathan Gold couldn't resist either

Jonathan Gold • Los Angeles Times • April 14, 2017
If you spend much time looking at food on Instagram, you have probably seen a few images of the world’s cutest dumpling lately: a disembodied panda head drifting in a bowl, glistening and serene. The panda’s button nose and fuzzy-looking ears are...

Sichuan Impression’s Fiery Chinese Cuisine Hurts So Good in Tustin

Edwin Goei • OC Weekly • July 20, 2016
If I were a little apprehensive about trying Sichuan Impression, the first OC branch of the highly regarded San Gabriel Valley restaurant, it wasn’t because I don’t like spicy food; it’s because of my tendency to sweat profusely when eating it, so...

Review: Xiang La Hui in Alhambra serves spicy, complex Sichuan food

Bill Addison • Los Angeles Times • February 13, 2020
Mao xue wang — a spicy stew with origins in Chongqing, southwestern China’s megacity — always contains a patchwork of ingredients emphasizing varied textures. Xiang La Hui, a new Sichuan restaurant in Alhambra, serves an extravagant version....

Jonathan Gold considers his favorite dishes from Food Bowl 2017

Jonathan Gold • Los Angeles Times • May 26, 2017
I’m not sure what you’ve been doing this month. I’ve been spending most of my evenings at the first edition of Food Bowl, The Times’ month of food events that’s been a welter of special dinners, film screenings, art displays, farmers market...