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2015-03-28
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Dan Dan Mian are often a disappointment to me in Hong Kong. It is not because the HK version is no good, but that the Sichuan original is SO good. It was a massive pleasure to finally find a real dan dan in HK.So Sichuan Cuisine was started by a man from Chengdu who wanted to make his favourite food for other people. I am pleased that he did. I remember eating non-stop in Chengdu when I visited a few years ago. The noodles there really blew my mind and when my bowl of dan dan arrived at my
So Sichuan Cuisine was started by a man from Chengdu who wanted to make his favourite food for other people. I am pleased that he did. I remember eating non-stop in Chengdu when I visited a few years ago. The noodles there really blew my mind and when my bowl of dan dan arrived at my table here, I was very happy.
They use flat noodles here, which is more in line with tradition. There is no peanut sauce, just a strong kick of ma la flavour and a thick sticky texture. The hua jiao is used very liberally here, which was not to my wife's taste, but I loved it. The craft that went into the dish was plain to see. Excellent bowlful.
We also had some dumplings which were decent, but eclipsed by the noodles.
If you want to try real dan dan mian, then this is the place to come. I will return for more.
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