Chengdu Taste -- the San Gabriel Valley outpost for Chengdu-style, Sichuan cuisine -- is well worth the trip to Alhambra, if not for the toothpick lamb alone. Given its accolades from highly trusted food writers like J. Kenji Lopez-Alt and Jonathan Gold, we don’t need any more reason to hop skip to Rosemead for a taste of our own. The cuisine is decidedly traditional, some dishes with modern interpretations, others straight-out-of-Sichuan. Modernized or not, each dish captures the flavor of the region... and is heavy on the Sichuan peppercorns. Highlights of the massive menu include the mung bean jelly with chili sauce, boiled beef in hot sauce, Mapo Tofu, and boiled fish with green pepper sauce. Chengdu Taste is no secret to Angelenos -- expect a wait, and know that it will be well worth it.