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2015-12-22
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I don't know much about Sichuan food. I can't make any authoritative (or even assertive) opinion about Sichuan food.But I do know this. Sichuan food can and should be mouth watering, 5 alarm fire, "oh god it burns", level of spicy. There should be the presence of the Sichuan peppercorns (花椒) which produce that pleasant "ma la" affect, simultaneously numbing your tongue while lashing it with heat. And pain. And pleasure in that pain.I do know that Dan Dan Soul food is not a hole in the wall outfi
But I do know this. Sichuan food can and should be mouth watering, 5 alarm fire, "oh god it burns", level of spicy. There should be the presence of the Sichuan peppercorns (花椒) which produce that pleasant "ma la" affect, simultaneously numbing your tongue while lashing it with heat. And pain. And pleasure in that pain.
I do know that Dan Dan Soul food is not a hole in the wall outfit. It's not staffed by locals, unless the Caucasian guy with an Aussie accent working from front of house is secretly from Chengdu. Rather, it's a fairly slick (although not pretentious) store front in COSCO tower, a short stones throw away from the financial hub of Hong Kong.
I do know that the hallmark dan dan noodles ($60) is a massive bowl of goodness - pleasantly chewy noodles, crumbles of minced pork, and an errant stalk of choi sum, all awash in a sea of fierce red oil that is certain to cause much gastrointestinal distress for the uninitiated. The diarrhea and is more than worth it. And I do know that the mixed sichuan pickles ($20) make a great, but also spicy, foil to the heaviness of the noodles.
I don't know much about Sichuan food. But I'd sure like to learn more at Dan Dan Soul Food.
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