My lovely wife, at the restaurant she grew up most eating
Forget about the big fancy expensive Chinese food restaurants in Los Angeles’ Chinatown. Locals get their authentic grub at Hop Li, an unpretentious eatery that would necessarily stand out as a hot spot.
Peking Duck in super-white flour buns with sprig onion, parsley and plum or hoisin sauce.
I was introduced to Hop Li, when in the 90s I was dating the lady who is now my wife. It was the most frequent place we went to.
The pepper beef was my favorite of the day.
I’ve learned to ignore the worn-out red carpets that lead to the bathroom. They look like they were new in the 60s. I’ve learned to ignore the dust on the exit sign. People don’t
come to Hop Li for its immaculate interior. The decorating looks like it hasn’t updated
since the 70s.
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Hot and sour soup is a traditional favorite.
Nobody cares about that. They only care about taste. When it comes to authentic Cantonese food, there’s nothing better in Downtown LA (Chinatown is just northeast of DT).
The kids always love sweet and sour chicken
Having married American-born Chinese, I learned you always start with soup. My in-laws used to honor me (many many years ago) by ordering shark’s fin soup, which cost $100 and tastes fibrous (nothing special for my American taste buds, or bitter melon soup (which they cherish but tasted to me like the name, bitter). But on my recent visit we were treated to the more American-friendly hot and sour soup.
Hop Li’s decor is traditional old style.
Next, if the meal is special, you get Peking Duck. I like the dunk meat best, but the true Chinese way, apparently, is to eat mostly fried duck skin with plum sauce, onion sprigs and parsley.
Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]
Crabs in the fish tank assure you you’re getting really fresh seafood.
Then the entrees start coming out to be served on the white rice: honey garlic spare ribs, asparagus, baby Spinach, fish in black bean sauce, pepper chicken, spicy beef and bell peppers, noodles, sweet and sour chicken. There is more than we can finish, which is the Chinese way for a banquet.
Delicious asparagus, one of my favorites.
There are a lot of exotic items for the truer Chinese taste buds, deep fried squid in light crunchy batter, crab and fried tofu in creamy curry sauce, whole steamed fish (my in-laws, to honor me years ago, offered me the fish eyeball, which is a delicacy, and which I dutifully ate. It was mushy like a pea, though harder.)
Chicken and vegetables in the noodles
Chinese like fresh, fresh, fresh food, so you can get the fish live and placed into the pot. So Hop Li has tanks of living crabs for you to enjoy.
The black bean sauce is the bomb on the fish.
I always liked the orange pepper chicken but through the years of eating with my in-laws have learned to go along with whatever they order. Another favorite of mine was kung-pao chicken.
Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]
Honey garlic spare ribs
You can come here for a quick lunch, simple dinner or a full-on banquet.
At some point, Hop Li, which started in Chinatown, expanded with two restaurants on the West Side of Los Angeles, aiming to capture the well-heeled crowd. Reportedly, even the best chef moved there. But here in Chinatown is where the legend began, so I’m not following the best chef.
A historic map of Chinatown
Hop Li is part of Chinatown’s history. They even have a historic map that traces the beginnings of the section in Los Angeles. Some of the history is a stain because racial violence against Chinese is why the Chinese moved out of Downtown and quartered up near Dodger Stadium (which, of course, wasn’t there at the time).
whoa
Hot mustard sauce to add some zing to vegetables. Alternatively, oyster sauce makes the veggies delicious.
Baby spinach, savored for being tender
The Chinese apparently appreciate the baby vegetables, such as the spinach above. They say they are more tender. Not hailing from Chinese descent, I grew up learning that toughness was roughage, which was good for your digestion, so I don’t think I savor it quite like they do.
Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]
The menu is extensive.
Hop Li’s menu page 1
Hop Li’s menu page 2
Hop Li’s menu page 3
Hop Li’s menu page 3
Hop Li’s menu page 4
Hop Li’s menu page 5
Hop Li’s menu page 6
Hop Li’s menu page 7
Hop Li Seafood Restaurant
526 Alpine Street
Los Angeles, CA 90012
213-680-3939
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Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]
Mustard Seed Budget 