Architecture students Hao Wei, left, Pohsien Hou and Juihung Weng share dishes at lunch at Chengdu Taste in Alhambra. Chengdu Taste specializes in the Sichuan cooking of Chengdu. (Gary Friedman / Los Angeles Times)
Daily delicacies are listed on a board at the entrance to Chengdu Taste in Alhambra. (Gary Friedman / Los Angeles Times)
One of the most popular dishes is called Diced Rabbit With Younger Sister’s Secret Recipe. (Gary Friedman / Los Angeles Times)
Boiled fish with green pepper sauce comes with top layer of sliced serrano chiles (you’re not supposed to drink the broth). (Gary Friedman / Los Angeles Times)
Toothpick Mutton is spiked with cumin. (Gary Friedman / Los Angeles Times)
The Ice Powder dessert is indeed topped with canned fruit cocktail. (Gary Friedman / Los Angeles Times)
Rice flour-steamed pork. (Gary Friedman / Los Angeles Times)
The dining room at Chengdu Taste has been streamlined and lightened, made brighter with red paint and track lighting. You can get numb-taste dumplings at the Alhambra eatery. (Gary Friedman / Los Angeles Times)
