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2015-05-18
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I have been on the hunt for a good dan dan. The Hong Kong style, while potentially good, is often disappointing. This place does both a Chongqing and a Chengdu style dan dan mian.We opted for two bowls of Chongqing style (no peanuts and spicier) - Sichuan spicy and eight of the dumplings of the day.The meal was served with lemon tea, which was OK (nothing special), but the food was sublime.The dan dan was exceptional. It had the angry red of potent chili oil and the soup had a good depth of m
We opted for two bowls of Chongqing style (no peanuts and spicier) - Sichuan spicy and eight of the dumplings of the day.
The meal was served with lemon tea, which was OK (nothing special), but the food was sublime.
The dan dan was exceptional. It had the angry red of potent chili oil and the soup had a good depth of murkiness. In my experience, soups from that part of the world should have the colour of dirty river water. It is always a good sign. Having lived in Souttheast Asia and China, I swear by it. They used a sparing hand with the hua jiao (sichuan peppercorns), which was welcome as many laces tend to overdo it a little. They did not spare the chili though and it delivered the great heat that it promised. With a dan dan, it's got to be spicy. The noodles were good and had a nice firmness and the minced meat added to the symphony. A great bowlful.
The dumplings were excellent. They were filled with pork and leek and served in a spicy broth. The wrapper was big and allowed for a lot of broth to coat the dumpling. The filling did not play second fiddle to the sauce and they were just great.
We will be returning as soon as we can to try the Chengdu style dan dan and see how it compares. This place is very good.
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