Crispy rice with four delicacies (chicken, fish, mushrooms, ?). At your table, the waitress pours the brothy concoction over the fried chewy rice squares. Eat up quickly before the rice gets too soggy.
Jonathan Gold, the fabled restaurant guru of the LA Weekly describes Chung King's Sichuan cuisine as such:
The Western Chinese cooking, sizzling with four or five different kinds of chiles, vibrating with the flavors of extreme fermentation and smacked with the cooling, numbing sensation of Sichuan peppercorns, lies halfway between dentist’s-chair Novocain and the last time you could afford a lot of blow. It never fails to leave visitors exhausted, narcotized and happy, drenched in foul, garlic-laced sweat.Though a stranger to the numbing effects of blow, I certainly left in a spice-induced daze. Not a bad way to start the weekend. There's a small parking lot out back, and street parking is plentiful. Expect a short wait on a Friday night, and the place seemed to close up shop around 10 or so. Also, it's cash only.
1000 S. San Gabriel Blvd.
San Gabriel, CA