Roadtrip: Xiang Wei Lou - San Gabriel (Los Angeles)

To complete the Hunan "trifecta" the Missus and I decided to check out Xiang Wei Lou, located on Valley in the same strip mall as Papa Walk and the San Gabriel Hilton. We had saved this one for last because it seemed to be the nicest looking, and strangely enough had an "A" LA DOH rating, a rarity in the San Gabriel Valley.

 

The place was pretty dark when walked in, until the next set of customers arrived. They immediately took over the place, telling the mellow, but indifferent young lady to turn down the A/C, turn up the lights, I want this.....I want that.

Meanwhile the Missus and I were coming up with a gameplan, and placed our order. As usual, we started with a Hunan standard, the Combination Smoked Meat (Preserved Delicacy Combination - $10.99):

 

This was a disappointment, the meats were hard and the smoke flavor was lacking. Compared to Hunan Seafood(which was the best) and Hunan Chilli King, this was the worst so far.

The Missus had been dreaming about Hunan Pickled Green Beans since our visit to Hunan Chilli King. She had even gotten Her Dad involved, as he has been attempting to make this from memory. According to my FIL, the traditional way of making this is a dying art in Hunan. Looking over the menu, I wondered what type of meat, or cut (other than something smoked), would stand up to the briney pickles, and the chilies. We decided on Pork Intestines, and ordered the Intestines with Sour String Beans($8.99):

 

This was probably the most well prepared pork intestine I've had. The intestine was sliced lengthwise and cleaned, so there was no "bonus" material. So I wouldn't be tasting what was Mr or Mrs Piggy's last, or second to last meal. It was also cooked well, yielding at first bite, slowly gaining a bit of chewiness. The earthy, dark flavor went well with the pickled green beans and the salted chilies. The green beans weren't done very well, they didn't have the semi-crunchy texture of well cured green beans, and weren't as briney and sour as the version at Hunan Chilli King. another big issue was that even though we ordered this "Big Spicy", this was quite mild. I didn't even break a sweat, a real rarity when it comes to Hunan or Sichuan food. Still, this was some goos "guts".

The last item we decided on, well, we just had to order since there was a huge photo of it on the back wall. Also, when considering San Diego prices, $8.99 is dirt cheap for a whole steamed fish.

We ordered the Whole Steam Fish, Big Spicy, and yes, it was just $8.99.

 

At heart this is a typical Chinese Steamed whole fish, with a kicker. It is topped with a layer of chilies. The fish was fresh, though like I've mentioned before, I'm not a big fan of fresh water fish. In this case it was slightly muddy in flavor. The Missus thought this was wonderful, as it was steamed very well, the flesh firm and moist, and not mushy. I was happy with pouring the sauce over four bowls of rice......... Oh, and in spite of looks, I didn't think this was particularly spicy....... But is was only $8.99!

While on the subject of spicy; the family that was bossing the young lady around spoke to her in Mandarin, but when talking among themselves in another dialect. The Missus said that they were from Hunan, but couldn't understand why they ordered everything "small spicy". What was even more funny was the coughing, choking, and various unappetizing noises coming from their table as they ate their "small spicy" food.

If anything, the meal here had me wondering what the intestine would be like at Hunan Chilli King, and the fish had the Missus wanting to come back and get the Fish Head...and then there the Spicy Pork Feet Skin...... And oh, did you know that there's a Hunan Restaurant opening across the street from Chilli King????

Xiang Wei Lou
227 W Valley Blvd
San Gabriel, CA 91776 

Comments

[Eat. Travel. Eat!]

After years after eating at the thai restaurant next door, I have still never eaten at this restaurant! Now I need to. The dishes look tasty, especially with the fish that is only 8.99. 8.99 seems to be the new number for good deals these days. Full House in my area now has a whole entire menu devoted to selling entrees for 8.99, but instead of fish there are dishes like lobster yee mein.

[Mr Zhang]

Tilapia and most river fish should be grilled or fried or stir fried. The river flavour is not a pure taste.

Only sea fish are best steamed such as Guangdong style. The flavour is enhanced.

MR. Z

[Kirk]

Hi ETE - Yes, it was pretty good.

Hi MrZ - I think it's kind of sad when folks make such definitive statements. Some of the best fish I've had in my life was steamed fresh water fish from Tonle Sap Lake. If I had approached it with such ideas calcified in my mind, I would have missed out on an unforgettable dish.

[foodhoe]

I haven't had much Hunan food, the dishes have such vibrant sounding ingredients... big spicy scares me tho!

[Kirk]

Hi FH - I once took my FIL to Henry's Hunan, and he declared it the worst Hunan food he's ever tasted!!! This big spicy, wasn't too spicy.....

[Judy Lee]

I WANT THAT FISH............... NOW!

[kat]

I enjoyed reading about these customers, I remember you posted about a man who wanted something super spicy then couldn't eat it (or something like that)..lol.

[Kirk]

Hi Judy - The Missus really enjoyed that fish......

Hi Kat - I gotta say, sometimes it's more fun watching the customers.

[Andy (美國土子)]

During the olympics while at the bar in the Hilton, I almost walked into this place but some ppl in the party were opposed to spicy.

Just today, I planning a Canto language event in either (a) Mr Chen Taiwanese (b) Xiang Wei Lou.

After your review I'm convinced. Xiang Wei Lou it is.

[Kirk]

Hi Andy - To me XWL is not as spicy (it is relative of course)as other Hunan places. It is also a bit cleaner, and even got an 'A' rating to boot. The menu is pretty big. I hope you enjoy XWL! Let me know how it turns out.