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Yuzu Torrance

WHY It brings the spirit of washoku—the revival of traditional Japanese flavors and methods updated with today’s artisanal ingredients—from Japan to California. WHAT The two bars, a wine bar, an open robata-style kitchen, tatami rooms and outdoor seating add up to a luxe, sexy environment to indulge in some elegant and traditional Japanese fare: sashimi [...]

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Wang Jia

WHY Fine home-style cooking for a bargain tariff. WHAT This spot’s spartan white room is as brightly lighted as any hospital operating room; it’s the varied crowds that give the room its color. Following Shanghai custom, meals begin with small eats: roasted peanuts flecked with herb-like dry seaweed, seasoned jelly fish strips with scallions or [...]

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J & J Restaurant

EatLA-559

WHY Soup noodle dumplings, scallion pancakes, Shanghai fried noodles and other such comfort food. WHAT The mini-mall storefront offers a selection of traditional eastern Chinese breakfast items on the weekends and good and inexpensive noodle soups, dumplings and traditional northern and Shanghai dishes all the time. WHO Noodle and dumpling lovers on a budget who [...]

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Mandarin Chateau

EatLA-560

WHY When you’re in the mood for red-cooked pork ribs or lion’s head meatballs but don’t want to head out to the San Gabriel Valley, this venerable spot (formerly known as Mandarin Shanghai) is the ticket. WHAT Hidden in a strip mall, this little place is a good find off the Chinatown tourist path for [...]

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Mei Long Village

EatLA-561

WHY Go for the Shanghai-style dumplings filled with crab and pork and the light, pastry-style dumplings filled with sautéed leeks—but also try the Shanghai spareribs and the jade shrimp with a spinach purée. WHAT Originally known as Dragon Villages, this was one of the first formal restaurants to introduce Shanghai-style cooking to Los Angeles. The [...]

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Ho Ho Kitchen

EatLA-551

WHY Go for the tofu lovers’ piece de resistance: fine-cut tofu noodles dotted with ham shreds and shrimp in a rich-tasting translucent sauce. WHAT Ho Ho Kitchen is a charming hole-in-the-wall where you’re greeted with Styrofoam plates, big smiles and little English but good home-style cooking. Xiao long bao, or soup dumplings, although not on [...]

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Southern Mini Town

EatLA-557

WHY The spot-on cooking at this supremely nondescript place is something no food lover will want to miss. WHAT With small appetizer plates of Shaoxing wine-marinated blue crab, red-cooked Jia Xing duck and cool jade celery seasoned with sesame oil, plus a few orders of satisfying pastries and dumplings, you might be tempted to forgo [...]

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Chang’s Garden

EatLA-548

WHY Eat like a Shanghai connoisseur, starting with wonderful lotus-leaf-wrapped pork ribs. WHAT Chef Henry Chang’s cooking represents both the ethereal and earthy sides of Shanghainese food. The shrimp sautéed with Dragon Well tea has the fresh tastes of spring, and his delicate Westlake soup of shredded yellowfish in a pale broth captures the essence [...]

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Giang Nan

WHY Skinny fried eel with shrimp are crunchy and addictive, and the braised pork knuckle is among the best in town. WHAT Even during the Cultural Revolution, dignitaries always seemed to eat beautifully at the Jin Nan Guest House in Shanghai, where, before the mid-’90s wave of high-end restaurants, chef Hongwei Kong worked the stoves. [...]

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Lum-Ka-Naad

WHY Rewarding Thai dishes not often seen outside of Thai Town, served in a warm little Northridge storefront. WHAT The brash tart heat of the south and the warm mellow flavors of the north come together in this rustically styled dining room, where the restaurant’s forward-thinking owners aim to spread the word about true Thai [...]

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