Jonathan Gold reviews Chengdu Impression

Assorted appetizers are the second course in the tasting menu.

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

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.

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

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

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

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

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

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

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

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

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

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

Patrons dine on a variety of Sichuan dishes.

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

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