Jonathan Gold is the Pulitzer Prize-winning food writer of the Los Angeles Times. This week he reviews Awu Delicious Food, a new high-end Henan restaurant in the San Gabriel Valley where they’re serving koi jello, “a chilled concoction of jellied pigskin molded into the shape of a swimming fish.”
558 Las Tunas Dr
Arcadia, CA 91007
Jonathan recommends the Koi jello; steamed, sliced pork with preserved mustard; sautéed clear noodles; mashed eggplant with garlic; scalded spinach; boiled tripe; oxtail with peanuts; garlic smoked lamb chops with cumin; Taichi soup; pan-fried beef buns.