Four great Sichuan restaurants in the San Gabriel Valley

Chili-sauteed cabbage from Chung King.  (Clarissa Wei / For The Times)

Water boiled fish with a lot of garlic from Chung King.  (Clarissa Wei / For The Times)

Whole fish with chili and tofu from Shufeng Garden.  (Clarissa Wei / For The Times)

Thinly sliced white pork from Shufeng Garden  (Clarissa Wei / For The Times)

Mung bean noodles doused in chili oil from Shufeng Garden.  (Clarissa Wei / For The Times)

Dan dan mian from Chengdu Taste with traditional accoutrements.   (Clarissa Wei / For The Times)

Water-boiled fish from Chengdu Taste. Peppercorns and chilis are abundant. Eat with caution.   (Clarissa Wei / For The Times)

Dan dan mian from Lucky Noodle King.Topped with a heaping of spicy ground pork.  (Clarissa Wei / For The Times)