Huolala Chinese Restaurant

Huolala Chinese Restaurant Restaurant Review:

Hong Wei Tang’s Huolala Chinese Restaurant in Monterey Park presents an interior featuring red and white walls with colorful photos of China, glass-topped tables with red cloths and little embellishment. A cold case by the register houses eight stainless steel bins holding shaved pig ears, cucumbers and chicken feet, most of them punctuated with chile peppers. Start with a complimentary pot of hot green tea, and gird your mouth for a spicy experience. Vegetables like cabbage and shredded potato get stir-fried with fragrant Sichuan peppercorns and dried chilies to great effect. Hot peppers, which are used more for aroma and pungency than outright fire, grace proteins such as fish, crab and many parts of the pig, from kidney to chop. Pork chops are tossed at high heat with scallions, dried chilies and garlic, and served on a foil-lined tray that’s coated with orange chile oil. A container of steamed white rice is your best play, given all the heat, but Huolala also offers compelling noodles, including vermicelli wok-fried with scallions and dried chilies.