I have made this dish before, but son-in-law Chris asked for this hot and sour dish as his birthday meal. Last time, I made this fairly close to the traditional recipe. This time, I decided to add more meat and use some tricks I have picked up to boost the flavor.
Tag Archives: Sichuan cuisine
Dàn dàn miàn (担担面; “peddler’s noodles”) are boiled noodles with a spicy sesame/peanut sauce poured over them. The story goes that lunch peddler’s would carry a dàn dàn—a shoulder pole with a bucket on either end—with the cooked noodles in one bucket and the spicy sauce in the other. When you bought your lunch you were expected to provide your own bowl and the seller would put in some noodles and splash some of the sauce over them.
I decided to make barbecued chicken with a Sichuan glaze this Sunday. This is something a Chinese cook from “the Mainland” would never do. This, however, is a California Fusion recipe, taking something from one cuisine and mashing it together with the techniques of another. I am also serving dàn dàn miàn and pickled cabbage.