After my baby brother’s epic San Gabriel Valley food trip, I wanted to take a food trip too. Then when Danny of Kung Food Panda offered to be my SGV guide, I immediately took him up on the opportunity.

Not only is Danny a SGV chinese food expert, but his recommendations to me have always been spot on. I brought along my two brothers and the Future Husband. Rounding out our group were Rosa of Catty Critic and her unborn baby.

9425 Valley Boulevard
Rosemead, CA 91770

Our first stop of the day was for lunch at JTYH, after I told Danny my love for knife cut noodles.

Knife cut noodles are noodles shaved with a knife. They are usually wide and thick, with uneven edges. I love the chewy texture.

Since it was our first stop and everyone’s stomachs were empty, we ordered a full meal here and only sampled at our other locations. Danny took care of the ordering.

Up first was a complimentary cold appetizer of long beans, diced into small pieces. The crunchy beans had a pickled flavor to them and they were fun to munch on while we waited for the rest of our food.

Spicy wontons. I’ve been having a run of disappointing spicy wonton dishes, but I actually enjoyed the ones here. Despite sitting in the hot chili sauce, they wontons didn’t feel too oily.

Up next were some dumplings. And because I didn’t take notes, I can no longer remember the filling. I do remember liking them though.

Beef rolls. Beef rolls are slices of marinated beef and beef tendon that are wrapped up in a savory chinese pancake. The version here was really big.

The pancakes were stuffed with meat and some shredded lettuce. The inside of the rolls were slathered with a sauce which overpowered the meat. If I hadn’t experienced 101 Noodle Express’ famous beef roll, I think I would have enjoyed this more. I did like the size though and I really enjoyed the fact that the pancake here was not oily. I’ve had so many oily beef rolls that I was starting to think I didn’t like beef rolls.

Next came the Mooshu “Cat Ears” dish, something I was quite curious to try.

So I sort of made up the name for this dessert. The other day I thought of trying to make really intense nutella brownies. And then I remembered these Better Than Crack Brownies I previously made that includes a layer of crispy rice covered in chocolate.


I took a ridiculously easy nutella brownie recipe I previously made, and decided to intensify it by adding a layer of crunchy rice covered in nutella. These were amazing. Actually the brownies were pretty amazing on their own and quite pretty and I almost didn’t want to cover them up.

I am excited to announce that I am guest posting on The Ravenous Couple today. If you don’t read their blog, you should definitely check them out. They are a very cute couple with a wonderful motto: Cooking Life Together.

I’ve followed their blog from their long distance relationship days through their sweet engagement story. They always have the most beautiful photos on their blog. They will be getting married at the end of this month and have a series of guest posts lined up. I feel so lucky to be guest posting on their blog this week.

For my guest post, I tackled the classic and popular pineapple bun (bo luo bao). Out of all the different chinese bread variations, this is my personal favorite.

Pineapple buns can be found at any chinese bakery and at dim sum. They have an addicting butter sugar crust, similar to streusel on Western desserts. They can be hard to make, so I’m relieved that my first attempt came out well. Please head on over to The Ravenous Couple for the full recipe and post.  I am also submitting this post to Yeastspotting.