Zheng Zong Sichuan Dan Dan Mian (Authentic Sichuan Soupless Noodles)
スープがないのが本物！ビリビリ痺れる四川のソウルフード
Description
Completely different from the 'sesame soup ramen' popularized in Japan. Authentic Sichuan Dan Dan Mian is a 'soupless' mixed noodle served in a tiny bowl. Thin noodles and minced pork are violently tossed in an intense base sauce of homemade chili oil (Hong You), Sichuan pepper, black vinegar, and Ya Cai (fermented mustard greens). An ultra-spicy snack.
Restaurants serving Zheng Zong Sichuan Dan Dan Mian (Authentic Sichuan Soupless Noodles)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Thin Chinese noodles
- Minced pork
- Ya Cai(Sichuan fermented greens)
- Chili oil(Hong You)
- Sichuan pepper powder
- Black vinegar
- Peanuts
Instructions
- [Authentic Recipe & Differences]
- (Crispy Pork/Cui Sao) Fry minced pork in oil until completely dry and crumbly. Season with sweet bean sauce, soy, and wine to create 'Cui Sao' (crispy minced pork topping).
- (Base Sauce: This is Life) In the bottom of a tiny bowl, add soy, black vinegar, Sichuan pepper powder, grated garlic, and sesame oil.
- [The Ultimate Point]: NO soup or hot water is added. Dump in Sichuan's special 'Ya Cai' (minced fermented mustard greens) and 2-
- heavy tablespoons of violently spicy, aromatic 'homemade chili oil' (Hong You).
- (Noodles) Boil thin straight wheat noodles, drain well, and place directly over the sauce.
- Top the noodles with the crispy pork, crushed peanuts, and scallions.
Learn more Spice, substitutes, tips
Key spices
Violent numbing of Sichuan pepper、Umami of fermented Ya Cai
Substitutes at Japanese supermarkets
(Substitute Ya Cai with Japanese pickled Takana in a soupless style)
Pairing
Sweet Soy Milk / Bing Fen(Sichuan clear jelly)
Trivia
[Trivia] 'Dan Dan' refers to a carrying pole. Originated when street vendors walked Chengdu carrying a stove on one side of a pole and noodles on the other. It became a soupless 'snack' (Xiao Chi) to prevent spilling. Chef Chen Kenmin famously localized it in Japan by adding soup and reducing the spice.
Eating tips & etiquette
[Unique Eating] When served, vigorously toss everything from the bottom up until the blazing red oil and sauce uniformly dye every single noodle red. One slurp, and the throat-punching spice and Sichuan pepper numbness pierce your brain, followed by the roasted peanut aroma.
Allergen
Wheat, Pork, Soybeans, Peanuts, Sesame