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Four great Sichuan restaurants in the San Gabriel Valley - Los Angeles Times
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Food

Four great Sichuan restaurants in the San Gabriel Valley

Spicy chicken cubes from Chung King.

Spicy chicken cubes from Chung King.   (Clarissa Wei / For The Times)

Chung King

Chili-sauteed cabbage from Chung King.  (Clarissa Wei / For The Times)

Chung King

Water boiled fish with a lot of garlic from Chung King.  (Clarissa Wei / For The Times)

Shufeng Garden

Whole fish with chili and tofu from Shufeng Garden.  (Clarissa Wei / For The Times)

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Shufeng Garden

Thinly sliced white pork from Shufeng Garden  (Clarissa Wei / For The Times)

Shufeng Garden

Mung bean noodles doused in chili oil from Shufeng Garden.  (Clarissa Wei / For The Times)

Chengdu Taste

Dan dan mian from Chengdu Taste with traditional accoutrements.   (Clarissa Wei / For The Times)

Chengdu Taste

Water-boiled fish from Chengdu Taste. Peppercorns and chilis are abundant. Eat with caution.   (Clarissa Wei / For The Times)

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Lucky Noodle King

Dan dan mian from Lucky Noodle King.Topped with a heaping of spicy ground pork.  (Clarissa Wei / For The Times)

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