Trying to find the name of a dish at Chinese Peking in Little Siagon and a short review
so i went there the other day again and it was so good and everyone was so friendly. it's on westminster west of magnolia on the left side as you head west.
the absolute best dish is the first item on the menu it says it's a noodle, but it's actually unlike anything i've ever had. take a flat bread, put layers of really good beef with a little onion and a really sweet sauce and roll it up- cook till crisp and then cut it into pieces- it's amazing and i've never had anything like it at a chinese resturant.
i also tried for the first time the straight bean dish. it's green beans diced really small and cooked with small pieces of salty meat. it comes piled high on a plate and it's really salty so don't eat too much.
the dish i couldn't get that i had before i need help finding. There was a noodle dish where the noodles were so wide and thin that i thought it was just a pile of gelatin. it was in an oily thin red sauce that sat on the plate. I really loved it, but I can't remember what it was. Any help?
One of the waitresses there works at several chinese resturants and says that Peking is her favorite for the food. we went in the afternoon and this small non-descript resturant was completely packed with loud families laughing and eating great food.
I agree with Cicely -- the first dish sounds like a beef roll. The sweet sauce is tianmianjiang, a flour and soybean-based sweet sauce. Lots of places in the San Gabriel Valley make beef rolls. In addition to 101 Noodle Express, I've had good ones at Yung Ho DouJiang, A&J, and Chang's Garden.
The second dish sounds like what's called Zhen Shi Bao in Chinese. Usually it's string beans diced small, pork, and sometimes diced pressed tofu and whole soybeans (edamame), usually quite salty as it's meant to be served over plain noodles or plain rice.
The third dish sounds like what's called Fen Pi in Chinese (if dressed with a cold dressing, then it's called Liang Fen). They're large, thin, translucent sheets of mung bean starch that are all about texture and are themselves tasteless, but absorb the flavors of the sauce or dressing they're cooked or dressed with. The same thing as mung bean threads or cellphane noodles (Fen Si in Chinese), but a different shape.
thanks for the info- i've never been out to the san gabriel valley area so in the normal chinese restaurants here in the hb/costa mesa/ fountain valley area these dishes seemed unusual.
anything else i should look for? about the only other more authentic chinese i know of in the area is Wei's in fountain valley on magnolia and warner.