Interesting L.A. Weekly article. Didn’t realize that Shancheng Lameizhi in Rowland Heights is such a hot ticket. When I went there when they opened, I did notice the high prices but it wasn’t very busy and I was thinking that they wouldn’t last very long. Interesting that this byline is from a writer whose previous background is comedy writing.
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ma la is life
Definitely an interesting “voice”: I appreciate the comparison/contrast approach to the dishes and the restaurants.
I’ve briefly touched upon and tried to explain the differences, but I wish I would have thought to break it down in this manner. That was a very good approach.
I really like that mung bean jelly noodle photo too 
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Wasn’t the original Chung King serving Chongqing-style Sichuan cuisine 15 years ago?
Chuan cai?
It really just comes down to the character of the two cities. One is more cosmopolitan; the other is, well, less.
Sort of like NYC versus Boston.
If only Boston were full of beautiful women and spicy food. If only.
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That was funny.
Yes, and Shu Feng Yuan served Chengdu-style Sichuan 10 years ago, including rabbit. There also were other places that had the Chongqing-style fried chicken cubes, like the Yunnan Garden restaurants. Though I didn’t see anything in the article that proclaimed any of this as “new”, just that Sichuan is experiencing a “renaissance.”
Fair enough, though a better sense of history might not be amiss.
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