Jin Yuan sits inside a strip mall off the 60 freeway in a 30-seating restaurant space in Industry, CA serving up Taiwanese dishes. Chef Johnson Hu originally from Taiwan opened this casual Taiwanese eatery about a year and a half ago. The man has been cooking the same recipes for over 47 years. The Pork Chop Rice (Pai Gu Fan) comes with seasoned pan fried pork, pickled cucumber, rice topped with ground pork, a soy sauce braised hard boiled egg (Lu Dan) – and two sides that rotate weekly. This week they paired it with steamed broccoli and mapo tofu (tofu with mince pork and spices).
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Pro tip
- Bring cash.
- $10 should get you full. Nothing on the menu is over $7.50.
- Not a pork fan? Get the Chicken Leg Rice (Taiwanese-style fried chicken).
- They also offer a range of Taiwanese small dishes such as cold seaweed, tofu with preserved eggs, and spicy bamboo shoots.
