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2015-09-02
1971 瀏覽
I've been wanting to go to this place since it opened and finally made it today, when it was rainy and a nice day for soup. I got the lunch set with Chongqing-style dan dan noodles, cucumbers in vinegar, and a Sprite. It was $70-ish, I can't remember the exact price.I've always said that I don't like dan dan noodles because I thought they always came in peanut sauce. Coming here, I was going to order something else, until I learned that there are dan dan noodles without peanut sauce.They give yo
I've been wanting to go to this place since it opened and finally made it today, when it was rainy and a nice day for soup. I got the lunch set with Chongqing-style dan dan noodles, cucumbers in vinegar, and a Sprite. It was $70-ish, I can't remember the exact price.I've always said that I don't like dan dan noodles because I thought they always came in peanut sauce. Coming here, I was going to order something else, until I learned that there are dan dan noodles without peanut sauce.
They give you a pretty large portion. The noodles I was a big fan of. One of the other reasons I've never liked dan dan in the past is that the noodles are usually mushy. These ones were nice and toothsome and held up well in the broth.
The pork that comes in the soup is also great. It's firm and a little bit crispy, and not overly salted the way ground pork often tends to be. It also does a good job of getting stuck in the noodles.
With regard to the soup, let's talk about spicy. I'm somewhat of a chili-head, and I tend to go for the hottest, all things being equal. DANDAN has four levels of chili: none, regular, hot, and Sichuan. I got the Sichuan hot, but I was not impressed by the spice level. It struck me as more of a "regular". There was extra chili oil on the table, but there was a ton already in the soup. Adding more non-spicy chili oil is just going to make the soup oilier, not hotter. So I'll just say if you're looking to get the endorphins pumping from a legitimate spicy heavyweight, this isn't the place. (There's a Yunnan soup place on Wellington that's pretty spicy.)
That being said, the soup is pretty tasty. It's nicely salted; maybe a little bit oilier than I'd want for everyday fare; there's a hint of Sichuan pappercorn. I like a much stronger numbing punch. There looked to be some ground peppercorn husks on the table, but they weren't labeled in English and, being rather incompetent, I couldn't figure out how the container they were in could be used to disperse them.
I guess that's a good note to end on. I'd have asked how to use the peppercorn-dispensing object, but the three people working there were all busy in the kitchen. This was after 2pm on a weekday and they seemed to be struggling a little to fill orders (and there was an impatient delivery guy waiting there too). I noticed also they were hiring, so they seem to be aware of their shortcomings. I got my check about 10 minutes after I finished, when someone finally emerged from the kitchen to serve the guy next to me.
So, summing up: the soup was really good, and I'll come back to try the other things on the menu. It's not particularly hot, and I think you shouldn't put "Sichuan spicy" on your menu if you don't intend to make it as spicy as someone in Sichuan would make it. They're a little understaffed, but clearly working on it. Great value too, price-wise.
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