Review: Jonathan Gold keeps returning to Chong Qing Special Noodles for hard-rocking heat

Eating the Sichuan-style noodles at the San Gabriel shop is kind of like listening to AC/DC, the Los Angeles Times' restaurant critic has fun discovering.
Jonathan Gold • Los Angeles Times • June 1, 2018
Did you make it to the Sichuan Summit, the panel, involving many of L.A.’s best Sichuan restaurateurs, that The Times put on as part of Food Bowl? You would have discovered the intricacies of Sichuan hot pot, the secret pride that chefs tend to...
The full article can be read on the Los Angeles Times website.

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