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Dec 23, 2012 02:12 AM

New to Rosemead: Dalian Small Stone Restaurant

In the space at 7637 Garvey in Rosemead, formerly occupied by Taiwanese fusioneers BeBe, is Dalian Small Stone Restaurant. Yep, Dalian cuisine. I recall discussion of Tasty Noodle House in San Gabriel (next to Golden Deli) being Dalian. I can't compare or point out any distinctive menu items because right now, I'm too tired to peruse the menu. I'll report back after some sleep. G'night.

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  1. Bebe is gone? what a shame! now both their locations are done for.

    2 Replies
    1. re: dreamcast18

      Yes it is. BeBe migrated from the tiny Valley Blvd. spot in Alhambra, to Garvey in Rosemead, to Arcadia, to a memory in just a year and a half.

      Too bad, they did some interesting things at BeBe, like stinky tofu stuffed with a slice of Chinese sausage.

      1. re: JThur01

        and their noodles + pork belly were pretty decent too. Am sad.

    2. According to the Chinese website "Chinese in LA", they specialize in Dalian and northeastern or Manchurian dishes. Dalian specialties include: Oyster Pancakes, Homemade Blood Sausage, Xinjiang Style BBQ Meats, Stewed Lamb with Pickled Cabbage and Pumpkin Pancakes.

      Northern style fare includes Stewed Pork, Stewed Chicken and Mushroom, Cumin Chicken, Twice Cooked Tripe, Fish Fragrant Pork, “Kung Pao Chicken,” Sweet and Sour Pork and Guo Bao Rou (锅包肉- guō bāo ròu) the Manchurian thinking-man’s General Tso’s Pork. They also feature homemade noodles and lots of Northeastern dumplings: fish, vegetables, pork, cabbage, pickled cabbage and pork, chive, lamb etc.

      Chinese in LA:

      7 Replies
      1. re: scoopG

        Thanks! Lots of Dongbei in L.A. so perhaps this isn't that revolutionary then.

        1. re: Chandavkl

          Do you know how many off-hand are there?

          1. re: scoopG

            Chandavkl probably can give an exact figure, but I can think of 4 Dongbei off the top of my sinusitis addled head.

        2. re: scoopG

          not just chive dumplings, not just pork dumplings, 韭菜蚬子肉猪肉馅. Yah, chive clam pork dumplings...

          and they have 孜然鸡架 (cumin chicken bone/chicken frame) which is of course the most ordered dish at that other Dongbei hall of famer, Shen Yang Restaurant.

          1. re: TonyC

            After looking over the menu, I noticed the couple of different dumpling fillings, the chive & clam and one with mackerel...and the cumin chicken bones.

            I'm sort of curious about Eggplant Fortunate.

            The menu is 242 items strong.

            1. re: JThur01

              Yes, the mackerel dumplings are something new under the sun. $12 for an order is a little pricey, but you do get 15 dumplings.

              1. re: JThur01

                Actually I wish I could but with possibly 600 or more Chinese restaurants in the SGV I can't keep them straight. I remember someone once asking about the distribution between Taiwanese/Shanghainese/Hong Kong/other and I could only come up with a wild guess. One sidelight is that I remember a few years ago when we had a handful of Dongbei restaurants in the SGV and SF had none. Now I think they may have more than us!.

          2. I think this place has sadly closed.

            1. I think this place has sadly closed. Sign's down, something about Old Shanghai in its place.

              17 Replies
              1. re: crocodileguy

                Not a great loss, IMHO. It was OK, but not great.

                1. re: J.L.

                  Any idea where I can get a suitable replacement for their stir-fried ox tripe with chilis? That dish was my crack, and I'm super-bummed I didn't get to have it one last time...

                    1. re: ipsedixit

                      Thanks! Could you please help me find it, though? Yelping "Shan Tseng" just gives me Yang Chow in Chinatown...

                2. re: crocodileguy

                  old shanghai kitchen, the old staff from that shanghai restaurant wang jia on san gabriel blvd are cooking there now.

                  1. re: barryc

                    So, it the old staff from Wang Jia is at Old Shanghai Kitchen, what's the situation at Wang Jia?

                    1. re: JThur01

                      some folks took over when the original staff decided to go home to shanghai. word is they came back and opened OSK. my goal is to try it before the end of the summer.

                      BTW saw your china tasty article, had lunch there today. IMO the beef noodle soup does benefit from a touch of acidity from the addition of a skoosh of black vinegar. the flat noodles were chewier than the triangle noodles. and the noodles in brown sauce were a miss by consensus of the table.

                      1. re: barryc

                        Thanks. OSK is on my check list too. Oh yeah, you need a bit of black vinegar and a bit of the chili to go with the broth for the Lanzhou-style lamian. Thanks for the report.

                        1. re: JThur01

                          i added both to the beef noodle.

                          1. re: barryc

                            That's what I was referring to, the broth in the beef noodle soup. I agree, it does need a bit of both. I thought it had a nice clean flavor on its own though, albeit mild.

                            1. re: JThur01

                              as i've suggested before, there's a fine line between subtle and subdued.

                              and the waitress speaks fluent english. but she also recommended the brown noodle. so there's that.

                              1. re: barryc

                                barry, hey I do the best I can. The rest of it is between you and the waitress :) Thanks again for your reports.

                  2. re: crocodileguy

                    OLD SHANGHAI KITCHEN

                    they finally stuck a copy of the menu in the window to let you know you've found it. we tried to find it about 6 weeks ago and tried the left half of 7637 is which is still some tea house. we gave up and went to china red in arcadia. it's the place directly next to el pollo loco that shares the 7637 address.

                    the inside is nicely spruced up compared to the dingy exterior, but it's still not all that large. two larger round tables capable of seating 8-10, the remaining tables seating a max of four.

                    one page of lunch specials ranging from 5.99 - 7.99.

                    oddly enough the least popular dish was the non-lunch menu selection (and most expensive at around $13) - 1/2 tea smoked duck which was actually quite good but rather salty. nothing stood out as 'this is the best i've ever had', but this place is pretty good. the most surprising dish might have been the tofu sheets with shrimp and yellow chives. the portion wasn't large but everyone really liked it. the total for the items below was a little under $62 with tax. and they take plastic.

                    you can get by without being fluent in mandarin, which is a good thing.

                    this is what i understand shanghai cuisine should be - fresh ingredients and flavorful yet nuanced sauces. forget the new szechuan places where all they do is blister your palate with chili's. all my favorite new discoveries of 2015 have all been shanghai style places: this place, shanghai dumpling house, and shanghai restaurant.

                    1. re: barryc

                      Barry, thanks for the report. Unfortunately, I think it might get lost in this thread vs. having one dedicated to Old Shanghai Kitchen. I hear you about the spicy food. I absolutely love it, but I also love variety. Don't forget Bamboo Creek as another you gave good marks to.

                      1. re: JThur01

                        you're probably right, but a search on the name does bring up the thread. but if someone else asks about it (eventually) by starting a new thread, i can cut & paste my post or summarize it if i'm so inclined.

                        i despair that the typical american aesthetic seems to be: the closer to over the top, the better.

                        1. re: JThur01

                          It's so ironic that Dalian Small Stone never got this much play on the ChowBoard while it was in business.