tissue

In Taiwan, I go to a place for Chinese desserts. They use recipes from the Ching dynasty that was supposedly a favorite of the dowager empress. I eat ai wuo wuo, which is a mochi like ball stuffed with date paste. And liu da guen (rolling donkey), which is sort of mochi like as well.

I have this. But I mostly use it to grind down yamaimo.

I like fried chicken wings, beef tongue grilled or stewed, and asparagus stir fried with bacon. My favorite izakaya in LA closed down 2 years ago and I've not been able to find a replacement.

A sushi chef told me that when he made tamago for his restaurant, he put some mountain potato in it to make it softer.

If you had leftover broth at the end of the meal, I like to add rice, crack a couple of eggs, scallions and seaweed and make congee. It's not strictly a Chinese way of doing it, I've only seen it done in Japanese and Korean restaurants but it's something I've picked up that have gotten rave reviews.

I love hot spring eggs. I went to hot springs in Hokkaido in August and had them every morning.

L.A. is a big place. There are a dozen different cities in the San Gabriel Valley. It would be very helpful if we know the cities were these restaurants are in (or the major cross streets). Does anybody know? I am tempted to try some of these mentioned. ← I have added the street and cities

There is a dim sum place on Colima and Rowland called HK Palace that is pretty good.

BCD Tofu House, Yabu, and Blueberry.

Wow this looks amazing! I want to save some money and go eat there.

The Thai restaurant on the 4th floor of Taipei 101 building is very good, I forgot it's name. But it's the one on the 4th floor of the mall. I also suggest this restaurant called Da Wei, it's SHanghainese food, off in an alley of Zhong Xiao and Dun Hwa Road. Dong Po meat, tender and fatty. They have a wonderful steamed fish dumpling and tofu braised in crab roe. A restaurant specializing in mushrooms, right off Ren Ai and Da An Road, called Bai Gu Yuan (Hundred Mushroom Garden). That place is quite unique, just order one of the set menus that includes a hotpot and various small mushroom dishes. Like mushroom that tasted like abalone, texture wise as well which they braised and a cold mushroom served like sashimi. The newest branch of Ching Yeh, it's called Aoba. I forgot the location but it's easy to find the address. It's a Taiwanese restaurant with modern decor. Taipei has great food.

I've had salmon marinated in green curry and then grilled. It was delicious. One of my favorite ways of eating salmon is to flake the cooked salmon and top it on rice with ikura, salmon eggs, sprinkled with some nori.

I love all kinds of soup. I crave noodles, like dan dan mien. And also deep fried tofu. I'm fortunate to live around plenty of this type of food... so I can run out and get some anytime.

Instead of butter I add a dollop of creme fraiche.

I always put some in chicken soup.

I have heard that portions are small and the service was very slow. Did anyone have this experience there?

Some japanese chefs pound the octopus to soften it.

You can stir fry them with some scallops and minced garlic.

Jin Sang on Olympic has good hot pot and Tahoe Galbi has been a recent fave for bbq.

Call me if you need help translating. Hehe...

My friend made them into a puree with some garlic and evoo and we used it as a dip.

All the pics are making my mouth water.........

Bitter melon.

I had this dish at a Vietnamese restaurant, not Thai, and it wasn't sweet. It was more of an appetizer.

I recommend Dae Sung Oak on Olympic for korean bbq and hot pot.