Jonathan Gold reviews Chengdu Impression
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Jonathan Gold reviews Chengdu Impression

Jonathan Gold reviews Chengdu Impression

Wood ear fungus and cucumber soaked in special paste are the first course in the nine-course tasting menu.

 (Gina Ferazzi / Los Angeles Times)
Assorted appetizers are the second course in the tasting menu at Chengdu Impression.

Assorted appetizers are the second course in the tasting menu.

 (Gina Ferazzi / Los Angeles Times)
Jonathan Gold reviews Chengdu Impression

The second course includes a tendon wrapped in a baked wheat pancake.

 (Gina Ferazzi / Los Angeles Times)
Jonathan Gold reviews Chengdu Impression

The beef brisket stew soup is the third course in the tasting menu. The slow-cooked brisket is served in a broth with white radishes.

 (Gina Ferazzi / Los Angeles Times)
Jonathan Gold reviews Chengdu Impression

Jasmine tea imported from China is served in the upstairs patio for afternoon tea.

 (Gina Ferazzi / Los Angeles Times)
Jonathan Gold reviews Chengdu Impression

The house special pork belly is the fourth course in the tasting menu. The pork belly is served with a wine sauce and pepper.

 (Gina Ferazzi / Los Angeles Times)
Jonathan Gold reviews Chengdu Impression

For the fifth course, flounder is served with vegetables and Sichuan pepper.

 (Gina Ferazzi / Los Angeles Times)
Jonathan Gold reviews Chengdu Impression

Tea cups are lined up on the bar in the upstairs patio, which serves afternoon tea.

 (Gina Ferazzi / Los Angeles Times)
Kung pao shrimp is the sixth course in the nine-course chef’s menu at Chengdu Impression restaurant.

Kung pao shrimp is the sixth course in the tasting menu.

 (Gina Ferazzi / Los Angeles Times)
Jonathan Gold reviews Chengdu Impression

Assorted stewed mushrooms served with red kidney beans and pottage are the seventh course.

 (Gina Ferazzi / Los Angeles Times)
Jonathan Gold reviews Chengdu Impression

The hot and spicy pork won tons are the eighth course.

 (Gina Ferazzi / Los Angeles Times)
Jonathan Gold reviews Chengdu Impression

Copper tea kettles release steam on a flat top stove in the upstairs patio, which serves afternoon tea.

 (Gina Ferazzi / Los Angeles Times)
Jonathan Gold reviews Chengdu Impression

The panda dumpling is the nine-course tasting menu’s adorable finale.

 (Gina Ferazzi / Los Angeles Times)
Jonathan Gold reviews Chengdu Impression

Head Chef Wang Bin puts the finishing touches on dishes in the kitchen at Chengdu Impression in Arcadia.

 (Gina Ferazzi / Los Angeles Times)
Jonathan Gold reviews Chengdu Impression

Patrons dine on a variety of Sichuan dishes.

 (Gina Ferazzi / Los Angeles Times)
Jonathan Gold reviews Chengdu Impression

The Chengdu Impression location in Arcadia is a branch of a well-respected restaurant in Chengdu, China.

 (Gina Ferazzi / Los Angeles Times)
Jonathan Gold reviews Chengdu Impression

Customers try a variety of Sichuan dishes in one of the private dining rooms.

 (Gina Ferazzi / Los Angeles Times)
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