李家面食

This place has one of the best wontons in SoCal. The soup flavor was just right with a right amount of seaweeds and cilantros. Note: the soup does contain tiny dried shrimps, so if you have shrimp allergy, you should ask the chef not to add the tiny white shrimps. The xiaolongbao (小笼包）were decent as well, but the wonton was superb. They also serve Chinese breakfast on Saturdays, Sundays and Mondays, though selection was limited. They have fried bread stick (油条）, but no buns (烧饼） to go with it as they normally go together. Also, I really wanted to try the pork buns, but they ran out for the day. Guess I have to go back. This place is in a plaza that’s a little hard to find as it’s not on a busy street and many vacancies within the plaza, but the upside is that there were plenty of parking spaces.

What a discovery!!!
The “Beef roll cake” (Niurou Juan bing)! was amazing, the dough was super thin and yet flaky crunchy. The beef tasty and plentiful with fresh coriander.
I’ve eaten this in Taiwan, China and (too) many Chinese restaurants around the world and commend the chefs for an exceptional experience.
We also had Xiao Lom Bao, the very fine soup dumplings which were equally tasty and had a very fine skin dough.
This was definitely the hidden gem I had been looking for with my wife who is part of the Chinese diaspora. It’s a simple eatery without much fanfare but for those who have a discerning taste for this type of food, a must visit.
The Diamond Bar (east of Los Angeles where I-57 and CA-60 cross) neighborhood as is Chino Hills etc. is home to many families, originally from Taiwan and later people from the People’s republic of China.
This eatery is owned and operated by a chef from Heihe, Heilongjiang province, located on the Chinese northern border with Russia across Blagoveshchensk. They also do take-out and one can buy various dumplings to make at home.
A word of thanks to my niece who discovered this gem.

Excellent spot for baos and dumplings.

Big Bao (da baozi) - A+
The bao has a delightfully fluffy texture. The daily available stuffings for the big bao are offered on a rotating basis. I got the pork and mushroom stuffing.

Pork Pan Fried Bao (Shengjianbao) - A
The shengjianbao also has a great fluffy texture. Flavor was also tasty and there was a little bit of soup inside. I don’t know if I really like the gyoza-like crispy lattice on the bottom though. I’m used to the bao being fried to a crisp on the bottom instead.

Pork Xiaolongbao - A-
Not the best I’ve ever had, but still really good. Might have suffered from the takeout travel time.

Beef Rolls - A-
Solid. Maybe could’ve used just a dab of hoisin sauce.

Great food, very good service. One of our favorite relaxed places to eat.

12/20/2018 - We’ve been here several times since my first post and had good meals each time. This place can always be counted on for a good meal. Today was sour cabbage fish soup, spicy intestine and veggie Dry Pot and leek pies (always very good here!). Portions are very good and they haven’t had a price raise yet, so this place is a great value! Service is good, but it’s just a husband and wife operation, so be a little patient!

A gem of a place hidden in a partially empty strip mall along Diamond Bar Blvd. The food was absolutely delicious combined with all the spices and complimented with a fantastic house made Chinese chilli sauce. The decor is hopeless, seating arrangement is boring but the service is great and expeditious. The price is amazing!, for two the average price is around $ 20. With three spicy dishes (depending on the day of the week) and steamed rice. From the main street the place is not visible, but if you go in search of this place, all is worth. Worth for the buck!