Chong Qing Special Noodles

A chef from Best Noodle House opened Chong Qing Special Noodles on East Las Tunas Drive in 2017 in the former Lu Gi hot-pot space, aiming at spicy Chongqing-style xiao mian and related Sichuan bowls. The Infatuation still sends first-timers to the namesake #30 Chongqing handmade noodles: thick strands with bok choy, ground pork, a fried egg, tingling chile heat, and pickled vegetables that settle at the bottom of the bowl. Jonathan Gold’s Los Angeles Times review celebrated the same endorphin-high noodles plus hand-pulled zha jiang mian and Shaanxi-leaning biang biang on a menu that also runs cold mouth-watering chicken and Gele Mountain fried chicken cubes. Sichuan dumplings with chili crisp are the usual side. Groups of three or more sometimes receive complimentary saliva chicken; ask when you order. The room is a small strip-mall counter rather than a full Sichuan banquet house like Chengdu Taste. No Michelin listing as of research.

Public reviews praise the hand-pulled noodles, spice levels, dumplings, and fair prices for a quick SGV lunch or dinner. Recurring friction includes heat that overwhelms if you do not ask for milder bowls, a plain strip-mall room, and waits when the Las Tunas lunch crowd stacks up. Diners who like it usually want a noodle-and-chili mission, not dim sum or a multi-course Sichuan table.