Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times, and this week he reviews a the first US outpost of a China-based hot pot chain Hai Di Lao in the San Gabriel Valley.
Jonathan recommends the pickle broth, but the restaurant is also known for the spicy Sichuan broth and a tomato broth (which Jonathan says can taste a bit like Campbell’s Soup).
Hai Di Lao
400 South Baldwin Ave.