China Islamic Restaurant 清真马家馆

"Lamb, star anise, cumin, smoky chili oil—these ingredients frequently pop up during a meal at China Islamic Restaurant, a casual halal spot in Rosemead that’s great for a family-style dinner. The menu features Muslim Chinese dishes, as well as more Chinese American staples like kung pao and broccoli beef prepared to halal standards (we’d suggest prioritizing the former and skipping the latter). Start with the bubbling lamb and tofu stew with golden anise-flavored broth that you’ll catch a whiff of before it hits the table, plus an order of the thick, flaky sesame bread layered with scallions. If you’re into those dishes, the owner will point you toward more regional hits, like cold sliced beef with chili oil, lamb stir-fries with heaps of onion and ginger, and fragrant beef noodle soup with chewy hand-cut wheat noodles. Portions are ample, so bring a few friends and load up the lazy susan. Food Rundown photo credit: Sylvio Martins Pickled Cucumber This cucumber salad could use a longer marinade in its chili oil, but we’re fans of the raw garlic punch. Great for a refreshing starter. photo credit: Sylvio Martins Cold Spice Sliced Beef China Islamic offers a few cold appetizers, and our favorite is this chilled beef that’s soft like fresh-sliced deli meat and perfumed with a hint of star anise. Dunk into the smoky chili oil and/or stuff a few pieces into the sesame bread for a treat. Eggplant with Brown Sauce A vegetable or two on the table is never a bad idea, and this deserves a thumbs up. The braised eggplant is extremely tender, and the savory brown sauce evenly clings to each slice. photo credit: Sylvio Martins Lamb Stew Warm Pot This steaming ceramic pot of lamb and tofu is a culmination of everything China Islamic does well: warm fragrant spices, tender meat, a bit of heat, and a general sense of comfort. Order this as a centerpiece for a group meal or as the sole dish for two (the pot is the size of a basketball hoop). photo credit: Sylvio Martins Beef Noodle Soup Think of these noodles as a more manageable version of the lamb stew: they’re made with the same rich, golden broth, but this one swaps in beef for lamb and hand-pulled wheat for glass noodles. The noodles are chewy and taste like toasted flour but a bit uneven, so, once in a while, you’ll get a big mouthful of boiled dough." - Sylvio Martins