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Other popular dishes include Shanghainese eel, loofa, drunken chicken, Shanghainese stir-fried rice cake with crab, and green onion scallion noodles. Red 99 also makes one of the best renditions of jiuniang yuan zi, a subtly sweet and boozy dessert soup with fermented glutinous rice, dried osmanthus flower, and chewy glutinous black sesame rice balls. The rest of the expansive menu includes items such as beef brisket noodles, wontons, and rice rolls. The barbecue section offers an abundance of choices, and the Five Flavor duck is among the most popular meats. The duck is stir-fried until the skin becomes golden, then cooked for hours over low heat. Auntie Kitchen also serves roast pork, barbecue pork, roast duck, and soy sauce chicken.
Mojie Noodle
There’s a sauce-making station and an area stocked with snacks, desserts, and fruits. Notably, the buffet features all-you-can-eat offerings such as chicken feet, chips, sweet porridge, sweet jelly, glutinous rice balls, and even snow fungus. Co-owner Harvey Liu describes the service at Duck House as being more familiar to American diners than the service found at most Chinese spots. For example, there’s more attention paid to courses; rather than just coming out whenever the dish is finished, the appetizers arrive at the table first, followed by entrees.
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That dish comes with complimentary soup, and portions are generous while prices remain reasonable. Xiaolongkan caters to those who relish ‘ma la’ numbing spice, which enhances the hot pot experience. In addition to the standard meat selections like beef, chicken, and lamb, the menu encompasses various offal options, beef with raw egg, rose petal meatballs, and even spicy crawfish. In a town where the cost of living and the prices on menus constantly rise, it’s hard to find cheap eats outside of food carts (and sometimes not even then).
Town
One of the restaurant’s signature dishes is the diced rabbit with “younger sister’s secret recipe.” Other must-try dishes include the Sichuan-style mung bean jelly noodles with chile sauce, mapo tofu, and toothpick lamb with cumin. There’s an additional location in Rowland Heights for those who reside further east. Mojie Noodle is located in the tiny food court of President Square Plaza in Arcadia. The quick-service restaurant specializes in traditional Guilin rice noodles.
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Tai Ping Sa Choi Kee is a Guangzhou-based chain specializing in beef brisket noodle soup as well as other Cantonese fare. Those willing to look beyond the surface will be rewarded with a fantastic meal. Must-order dishes include the hand-shredded chicken and the salt and pepper wings lightly fried with garlic, chopped onion, and peppers. Colette offers a variety of rare and unadvertised dishes, including stir-fried lobster sticky rice, lamb stew, and winter melon soup.
Wagyu House by The X Pot
Grab an order of dumplings and a beer or cocktail and watch one of the games played on the TV. Portlanders love their beer, and the stamped tables aren’t the only holdover from its previous life as a tap house. The beer list is admirable, with a number of local and Californian brews, and it’s perfectly acceptable to grab a seat at the long wooden bar for a pint. Duck House feels more like a casual pub environment than a busy Chinese restaurant, because that’s exactly what it is.
Tam's Noodle House
For dinner, it offers exquisite banquet-style meals including the showstopping lobster salad. Walk up to the clear glass window to watch a bowl come together — from kneading the dough, pulling the noodles, and assembling with a radish-beef broth, chile oil, fatty beef chunks, green onion, and cilantro. Although Liu is known for her Sichuan cuisine, 19 Town focuses on contemporary Chinese cuisine. There’s a fun fusion dish called gnocchi con le cozze, which blends Chinese pickled-pepper sour and spicy sauce with mussels and pasta. The mapo tofu comes covered in cheese in a fondue dip where pieces of bread are pulled through a mozzarella and tofu mixture.
The First National Taphouse didn’t last long, but it did build in a comfortable, welcoming space for Duck House to later use.
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Although the Peking duck is the star dish, mapo tofu, stewed pork belly, kung pao chicken, and lamb skewers are also standout options. Dun Huang pulls eight different shapes of noodles, from extra-thin angel hair to extra-wide belts. Don’t forget to order a deep-fried flatbread marinated in cumin, Sichuan peppercorn, and dry chile oil.
The restaurant sources wagyu from its own cattle farm and ships a whole cow daily to ensure the freshest sashimi, meatballs, and more. Other noteworthy dishes comprise Sichuan-style beef short ribs, slow-cooked for 48 hours; Shanghainese sautéed eel, air-dried for 48 hours before cooking for another four; and cold Shanghai-style river shrimp. Diners can indulge in Buddha Jumps Over the Wall soup, a specialty demanding meticulous preparation, incorporating a lavish set of 20 to 30 ingredients. Xiaolongkan, a well-known Sichuan hot pot chain in China, making in the United States courtesy of the restaurateurs affiliated with Chengdu Taste and Mian.
The broth is made with boiled pork, ox bones, and various seasonings, with the most common ingredients being pork and pig offal. The noodles are typically topped with marinated meat slices, chopped scallions, fried soybean, pepper, and sesame oil. Open late until midnight, it offers a vast variety of meats, vegetables, seafood, and carbs to choose from. The restaurant’s unique rotating machine ensures a hands-free, ideal blend of smokiness and tenderness with even cooking. Favorites include the cumin lamb skewers, pork belly, oyster mushrooms, and corn.
In the former First National Taphouse space, Duck House bustles six nights a week, fewer when it’s forced to close an extra day to restock. In a town that suffered for years from a dearth of good Chinese spots, Duck House was a welcome addition when it landed in September of 2016, earning it the Game Changer of the Year from Eater PDX for 2017. After running a successful restaurant in China and working at Panda Restaurant Group in Los Angeles, Tony Xu opened Alhambra’s Chengdu Taste in 2013.
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