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Beijing Restaurant Opens in San Gabriel

Chandavkl May 26, 2010 02:27 PM

Beijing Restaurant has just opened up in the shopping center at 250 W. Valley Bl., San Gabriel (the shopping center once home to the departed Green Village), scarcely six months after a Sichuan style restaurant called Home Town had opened up in the same space late last year. Since Beijing style food isn't especially that common, fans of that cuisine might want to try this out. Actually, I have a strong suspicion that this is a new outpost of Tianjin Kitchen, which is just a half mile further east on Valley. This suspicion is based on the existence of identical and unusually named shared menu items, including fried ge da, pegular noodles, and chinese pie with deish. The fried de ga, best described as a noodle in the shape of a cube, visually reminiscent of a butter mint, is chewy like cat ears noodles and is very good.

Also in the same shopping center is an indicator that the tide may be finally turning against the Asian Cajun craze. I do realize that Boiling Crab has opened its second Alhambra location, but we now also have the demise of one of the pretenders, Fisherman's Wharf, which is replaced by DNA Grill. DNA Grill only opens at night, but it looks like another one of these Taiwanese beer restaurants.

-----
Green Village
San Gabriel, CA, San Gabriel, CA

  1. j
    JThur01 Jun 15, 2010 07:20 PM

    Had lunch at Beijing today. Couldn't communicate "mustard cabbage" (sorry, I'm still learning), so wimped out and got the "Chinese Pizza". Very good. Egg, scallions and ? - on cornmeal. Very interesting menu. Afterwards, I noticed "Sauce Cabbage" on the menu (is that it?, help please, calling Mr. Taster). I take it that it's a couple and their daughter. Very nice people, who tried to figure out what the heck I was asking about :-) Chandavkl, I noticed the pegular noodles, chinese pie w/ deish and, of course, the corn dishes which does suggest a strong Tianjin Bistro connection.

    Daughter asked how I heard about place. Then she pointed to the "pizza" and said "Most foreigners order that". I replied "Well, pizza!" (and "pizza" is one of the only terms recognizable to all but hardcore chowhounds). Very unique and interesting menu worth exploring further. And, again, very nice folks.

     
    15 Replies
    1. re: JThur01
      c
      Chandavkl Jun 15, 2010 10:15 PM

      What is their pizza like? Is it the peanut butter pastry?

      1. re: Chandavkl
        j
        JThur01 Jun 15, 2010 11:10 PM

        No, it's a savory - cornmeal base with eggs, scallions and ? - I'm not sure what all as toppings (see photo above).

        1. re: JThur01
          d
          darrelll Jun 16, 2010 12:58 AM

          My guess would be pork.

          1. re: darrelll
            j
            JThur01 Jun 17, 2010 04:08 PM

            No, definitely not pork. Upon further inspection, it appears to be some kind of baby shrimp or crawfish. Hard to get a clear photo that tightly, but here it is, look for what ISN'T egg or scallion (see them?)...

            In my defense, I am NOT a shellfish person, so I haven't experienced anything like it.

             
            1. re: JThur01
              ipsedixit Jun 17, 2010 04:17 PM

              Yeah, dried shrimp.

              1. re: ipsedixit
                j
                JThur01 Jun 17, 2010 06:57 PM

                Thanks ipse. I feel like a complete idiot for not spotting them earlier, but...again, it was not easy in the direct sunlight of the restaurant when coupled with my complete lack of familiarity with them. I didn't inspect it very closely, I simply ate :-)

                Now, full sized shrimp, lobster, crabmeat...that I can spot.

                1. re: JThur01
                  j
                  JThur01 Jun 18, 2010 12:10 AM

                  I'm so embarrassed. Now I've lost all my street cred and all the cool kids will laugh at me.

                  1. re: JThur01
                    raytamsgv Jun 18, 2010 12:29 AM

                    At least you know cool kids. Cool kids avoid me as if I have fermented tofu in my pockets....

                    1. re: JThur01
                      J.L. Jun 19, 2010 09:05 PM

                      All that street cred, undone by a few commonplace dried shrimp. For shame.... :-)

                      1. re: J.L.
                        j
                        JThur01 Jun 21, 2010 11:45 PM

                        I know (hangs head in shame). But, dried shrimp was uncommon for me.

                        1. re: J.L.
                          j
                          JThur01 Jun 21, 2010 11:47 PM

                          I know! (hangs head in shame). Problem is dried shrimp is not common for me...but then again, I guess that's rather obvious now :-)

                          Thanks ray, but the cool kids are all you folks here at Chow.

                  2. re: JThur01
                    Mr. Roboto Jun 17, 2010 08:23 PM

                    It sort of looks like jiān​ bing​ (煎餅) before it's rolled up and with a ton of scallions.

                    http://www.youtube.com/watch?v=2iOi_A...

                    What do you think?

                    1. re: Mr. Roboto
                      j
                      JThur01 Jun 21, 2010 11:46 PM

                      It was definitely a cornmeal base. Kind of thin crust pizza thickness, not as thin or light as a crepe.

                      1. re: JThur01
                        Mr. Roboto Jun 23, 2010 12:38 AM

                        OK, you were eating Dǎ ​Hú​ Bǐng​ (打餬餅):

                        http://www.youtube.com/watch?v=RlP7MG...

                        (in Chinese)

                        1. re: Mr. Roboto
                          j
                          JThur01 Jun 26, 2010 12:13 AM

                          Yes, that's it exactly. Thanks for the link Mr. Roboto.

          2. J.L. May 27, 2010 12:45 AM

            If DNA Grill succeeds, expect to see a slew of copycat eateries opening shortly thereafter, with names like RNA Bistro, PCR Cafe & House of Transcription...

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