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Top 10 Chinese In L.A. List To End Them All

Chandavkl May 1, 2013 06:13 AM

Meaning nobody will ever take these lists seriously again.

http://www.refinery29.com/44240/slide...

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  1. Servorg May 1, 2013 07:17 AM

    One has to ask...how many of these dishes/places have you tried and how did you like the dishes (or abhor them)?

    2 Replies
    1. re: Servorg
      Chandavkl May 1, 2013 08:13 AM

      I've been to all of the restaurants, but haven't had any of the dishes. Except for Yang Chow, the dishes chosen weren't exactly signature dishes for the particularly venue.

      1. re: Chandavkl
        Servorg May 1, 2013 08:17 AM

        So you like the slippery shrimp at Yang Chow, then?

    2. blimpbinge May 1, 2013 08:10 AM

      I don't think I've taken these lists seriously in a long while.

      2 Replies
      1. re: blimpbinge
        Chandavkl May 1, 2013 08:13 AM

        You mean you once did?

        1. re: Chandavkl
          blimpbinge May 1, 2013 08:23 AM

          :x

      2. o
        Ogawak May 1, 2013 08:19 AM

        Looks like a Zagat list to me. Maybe you need to come up with a list.

        1. d
          dreamcast18 May 1, 2013 11:12 AM

          why isn't Panda Express and PF Chang on the list?!

          2 Replies
          1. re: dreamcast18
            j
            jgilbert1000 May 2, 2013 09:47 AM

            I just got back from a three week business trip to China and shockingly enough, Panda Express is actually pretty authentic.

            1. re: jgilbert1000
              Mr Taster May 2, 2013 10:56 AM

              Yes, I love Panda Express beijing kao ya, niu rou juen bing, and xiaolongbao

              Mr Taster

          2. s
            selfportrait93 May 1, 2013 12:40 PM

            I am certainly not going to even jot it down on my " to do " list.
            Sorry, not a chance.

            1. ipsedixit May 1, 2013 06:23 PM

              Can I get a list of the "Top 10 Lists of Top 10 Chinese Restaurants in LA Lists"?

              1. d
                DWB May 2, 2013 08:44 AM

                These lists are fun for all. They really got their panties all bunched when challenged about the Mexican list. Read the comments, one of the authors tries to respond with a pathetic rant, saying they are a "Global Lifestyle Hub"!

                http://www.lamag.com/lafood/digestblo...

                1. ClarissaW May 2, 2013 11:08 AM

                  i stopped reading once i saw the words "mabo tofu"

                  13 Replies
                  1. re: ClarissaW
                    Mr Taster May 2, 2013 11:22 AM

                    I did that too

                    I stopped ordering mapo tofu at restaurants after making it at home with Fuschia Dunlop's recipe from "Land of Plenty". Made with the Chinese leek (western leek/green onions are totally inferior substitutes for the garlicky punch of the Chinese leek), Pixian doubanjiang (in the red pouch) and Pearl River Bridge fermented black beans... good lord, that stuff is spectacular, and truly easy to make. (The dish comes together in about 10 minutes). It's spoiled me for all restaurant versions.

                    And don't get me started on the boxed version.... :)

                    Mr Taster

                    1. re: Mr Taster
                      j
                      JThur01 May 3, 2013 10:26 AM

                      While mapo tofu (and dan dan mian) are simple to make at home, sometimes I prefer to let the masters do it. Based on a recommendation, I once ordered Mapo Tofu at Shu Feng - the San Gabriel location - and I wasn't disappointed.

                      1. re: JThur01
                        Mr Taster May 3, 2013 10:48 AM

                        The homemade version is so spectacular, I can't imagine a better version, but I'll give it a shot.

                        Mr Taster

                        1. re: Mr Taster
                          j
                          JThur01 May 3, 2013 11:41 AM

                          Here's how it happened. I was sick, wanted something spicy, yet light. Meat sounded greasy and heavy, so I followed a CH recommendation and...it was good. Would I be likely to order it again? No, simply because there are so many other options on the menu + the ease of making it at home. For a group of diners, it would definitely be a worthwhile addition.

                          YMMV. I have no way of comparing it to your homemade version. I see where you come from. I'm good with salmon. To the point where people who've eaten salmon I've prepared tell me they'd rather have mine than order it. Same applies to me. I'll usually only order salmon as a last resort.

                          1. re: Mr Taster
                            n
                            ns1 May 5, 2013 08:38 AM

                            no link to recipe = no care

                            1. re: ns1
                              Mr Taster May 5, 2013 08:47 AM

                              Buy the book. It's worth its weight in gold leafed prickly ash.

                              Mr Taster

                              1. re: ns1
                                Servorg May 5, 2013 09:13 AM

                                Just for you (and anyone else who is interested).

                                http://chowhound.chow.com/topics/900924

                                1. re: Servorg
                                  Mr Taster May 5, 2013 10:05 AM

                                  That's the "every grain of rice" version. The "land of plenty" version is not vegetarian and is the one I make. Soft or silken tofu (different brands have different consistencies). That version is delicous, though.

                                  Mr Taster

                                  1. re: Mr Taster
                                    Servorg May 5, 2013 10:18 AM

                                    Okay. Added what looks to be the recipe from Land of Plenty to that post...

                                    1. re: Servorg
                                      Mr Taster May 5, 2013 11:40 AM

                                      How strange. That recipe is mostly Fuschia recipe (which she adapted directly from what she learned at a top Sichuanese cooking school) but the author has taken some strange liberties. You absolutely do not trim the greens from Chinese leeks and it's made with ground beef, not pork. Also, if you don't have the book, you're not going to know necessarily that you toast the Sichuan peppercorns before grinding them. Really, if you have even a passing interest in Chinese food, this book is a requirement. (and I am a proud library card carrier and user - I don't buy books unless they have significant lasting v value)

                                      Mr Taster

                              2. re: Mr Taster
                                ipsedixit May 5, 2013 11:00 AM

                                The homemade version is so spectacular, I can't imagine a better version,
                                _____________________

                                This is how I feel about dumplings (or Jiǎozi or 餃子)

                          2. re: ClarissaW
                            Porthos May 2, 2013 11:25 AM

                            Really? Because orange chicken came waaaay before "mabo tofu". ;-)

                            1. re: ClarissaW
                              Tripeler May 2, 2013 08:01 PM

                              I didn't see "mabo tofu" but I did see "mobo tofu" which stopped me cold.

                            2. barryc May 2, 2013 06:25 PM

                              my first thought was: why go to kam hong for that when beijing pie house is essentially next door? but since she mentioned the noodles at kam hong i kept going. when i saw the orange chicken i looked at the rest for a completely different reason.

                              i'm guessing she mentioned the bun at DTF because the DTF listing at wikipedia incorrectly describes XLB as buns instead of dumplings.

                              7 Replies
                              1. re: barryc
                                Mr Taster May 2, 2013 07:42 PM

                                Ipse, would you care to take this or should I?

                                Mr Taster

                                1. re: Mr Taster
                                  ipsedixit May 5, 2013 10:58 AM

                                  I obviously defer to you (and your lovely Tasting Assistant).

                                2. re: barryc
                                  b
                                  bulavinaka May 2, 2013 07:51 PM

                                  Xiao long BAO? :)

                                  1. re: barryc
                                    J.L. May 3, 2013 09:04 AM

                                    Oy vey. Would a Chinese speaker care to ring in?

                                    :-O

                                    1. re: J.L.
                                      barryc May 4, 2013 11:55 PM

                                      i know that bao is chinese (i AM chinese), but semantically due to the relatively thin skin & filling i choose to categorize them more as dumplngs than as buns.)

                                      1. re: barryc
                                        J.L. May 5, 2013 12:46 AM

                                        It's all good.

                                        It's just that most Chinese I know and those I grew up with immediately think jiaozi when the English word "dumpling" is used, and likewise bao or mantou when "bun" is used.

                                        1. re: J.L.
                                          Mr Taster May 5, 2013 07:51 AM

                                          My wife is from Taiwan and that's exactly it. The Chinese definition is based on the shape of the wrapper (notice how xiaolongbao and shengjianbao are both the same shape, both "buns", even though one is wrapped in bread and the other in noodle). The western definition obviously confuses a lot of people, since our experience with "buns" is the bread hamburger bun type exclusively.

                                          Mr Taster

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