CHUNG KING ... brief report
Ventured out with some friends to CHUNG KING at their their new location in San Gabriel.
Really was looking for some fiery, spicy dishes but left sort of disappointed.
Cold plate of pickled pigs ear, salted cod, liver, tendons was a good appetizer and went down well with the Tsingtao beer we had.
Diced beef with crispy rice had a nice texture (sort of like that popular banquet dish "ants up a tree"); it was crunchy and salty and a bit pungent. Not very spicy though.
Fried chicken w/peppers was disappointing, and way too salty.
Boiled fish was probably the spiciest dish of all and quite good.
Ma poa tofu was a downer, looked all nice with the red chili oil and scallions, but tasted bland and had an off-putting sweet aftertaste to it.
1000 SOUTH SAN GABRIEL BLVD
it is no where near the spiciness of chongqing food. when i was there i barely tasted any "ma" (numbing) flavor.
its definitely dumbed down but even the sichuan food in beijing is really dumbed down. but to be perfectly honest, i can barely take the authentic stuff without suffering big time the next morning...