Chengdu Taste | |
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Chengdu Taste is a chain of Chinese restaurants from Southern California. [1] The business operates in Houston, [2] Los Angeles, [3] and Seattle, [4] among other locations.
The location in the San Gabriel Valley (SGV) has been called "the crown jewel of Szechuan cuisine in the SGV". [5] Danny Chau, writer for The Ringer , said it was his favorite Sichuan restaurant in Los Angeles. [6] It has also been called the best Sichuan restaurant in America by J. Kenji López-Alt writing for Serious Eats . [7]
James Kenji López-Alt is an American chef and food writer. His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. The cookbook expanded on López-Alt's "The Food Lab" column on the Serious Eats blog. López-Alt is known for using the scientific method in his cooking to improve popular American recipes and to explain the science of cooking.
Mapo tofu is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban, and douchi, along with minced meat, traditionally beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus. One account indicates that the dish existed as early as 1254, in a suburb of Chengdu, the capital city of Sichuan. Other accounts indicate it originated at a Chengdu restaurant in the 1860s.
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