Jonathan Gold restaurant review: Chengdu Taste

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)