When it comes to Downtown LA’s Chinatown, there are few joints with the history (or popularity) that comes with its Yang Chow Restaurant—and now, they’ll be expanding their humble empire of three locations by moving into East Long Beach near Clark and Spring.
Set to take over the space at 2932 Clark Ave.—just south of the new Steady Brewing Co. taproom and longtime neighborhood favorite Baja Sonora—Yang Chow 2.0, as it is dubbed, seeks to bring both classics and new dishes to the Long Beach.
Though owners, the Yun Family, kept the details brief, one thing is clear: it will bring a slice of SoCal food history right to the streets of Long Beach.
Throughout the 1960s, a plethora of Chinese and Chinese-American families opened up restaurants in the heart of Chinatown, flooding Angeleno senses with the world, flavors, smells, and styles of China’s key cuisines: Szechuan, Hunan, Cantonese, Shandong, and more.
The Yun Family was no stranger to this scene, having opened the Lotus Garden—a business endeavor that was not fortunate enough to see the success that Yang Chow, opening in 1977, saw and continues to see.
Within a short period, Yang Chow stood out as clear fan favorite, driven by its dedication to Szechuan cuisine that was, at the time, unparalleled.
Dishes like its shrimp toast—long before avocado toast reigned supreme, Yang Chow was serving this spectacular, carby gem—were homages to a meld of Chinese and American cultures. Deep fried white bread, dusted with sesame, is topped with shrimp that is whipped to a creamy, mousse-like consistency, covered with water chestnuts, and paired with a sweet’n’sour sauce that created one of LA’s most perfect appetizers.
But it was (and remains) their Slippery Shrimp that truly put them on the map. Shrimp are dipped in a batter, redolent of garlic and vinegar and ginger, fried, and tossed in a sauce that is both inimitable and addictive.
According to owners, Yang Chow 2.0 hopes to open by the end of this year.
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