Why Are There Two Versions of Dan Dan Noodles? (Part 2)
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- Опубліковано 22 лип 2024
- In the first part of our dan dan noodle special, we went to Sichuan to try the original recipe- dry and spicy, without any soup. In part two, we head to Hong Kong to learn about how migration and innovation created another version of dan dan noodles, one enjoyed around the world.
This is part two of our two-part series in search of the original dan dan noodles.
Address: Hung Hom, Tak On St, 7號黃埔新天地黃埔花園8期102-103&105號舖
0:00 The origins of Hong Kong-style dan dan noodles
1:53 How Grandpa Yeung came up with the recipe
3:29 Hong Kong-style dan dan noodles today
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If you liked this video, we have more stories about Chinese noodles, including:
We Found the Original Dan Dan Noodles (Part 1)
• We Found the Original ...
China’s Longest Noodle - Eat China (S2E8)
• China’s Longest Noodle...
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Producers: Jessica Novia and Tiffany Ip
Videographer: Nicholas Ko
Animation: Stella Yoo
Editor: Hanley Chu and Samson Jr C De Guzman
Mastering: Victor Peña
Music: Audio Network
#chinesefood #hongkong #noodles
I grew up in HK eating the HK style and always thought that was the original Sichuan style, this was so interesting to learn!
3:43 That receipt soaked deeply flavored in soup really brings out its peanuty aroma
HK version all the way! This was one of my favorite meal while I visited my family there. Can't wait to go back and eat it again 🤤 Hope I can find the restaurant again lol
Your grandfather is a culinary hero!
I lived in Chengdu for 3 years. The DanDan mian there was a bit bland. Mostly chili oil really. The HK version is by far better. Sophisticated and rich.
yeah, flavour-wise chengdu dandan mian is just boring, and they make up for it by usually just chucking in MSG/chicken powder🙄🙄
@@---iv5gj Exactly!!
3:47 The secret ingredient is apparently order tickets
Finally someone else noticed that paper can add complex flavour into food. It's even better than msg.
its the printing ink not the paper that adds that secret umami
Both versions are tasty, I prefer Hong Kong version, though. There is Japanese version also available in Japan. Similar to Hong Kong version, soupy and not that spicy, but using ramen noodle and sesame paste instead of peanut.
The original version is made w sesame paste and not peanut butter. And the Japanese version was created by The original Iron Chef Chinese, it adds miso paste, so it's really a riff off of the HK version, history which is covered here.
I like both and anything in between.
I love these historical perspectives, many chinese americans have been here so long we don't understand the roots of our food culture and think Tian Tian ramen is the real deal....
Love Hong Kong food!!!!
Both. Because they're collectively historic, legendary and delicious!
Both versions are nice. Only if the hong kong version can change its name, it'd be perfect. I am born in chongqing (previously sichuan), i just can't shake off the image that dan dan noodle should be dry and spicy. So whenever i am served with the soupy version, i get shocked. But i like the taste all the same.
Well, I don't think I could choose. Yum...Yum and more Yum. I love the idea of the customers coming generation to generation. That's just fantastic.
Grew up in hk eating this style of dan dan noodles! Still my much preferred version, but I’m biased :)
My favorite noodles ever 😋
I can't say which one I like most because I haven't tried any of them. Never been to China though I would love to some day. I am also very eager to try this kind of food 😋 I live in Los Angeles and as you can imagine outside of what is typically called Chinese food here, not much is known of what is real Chinese cuisine. We do have a growing Chinese community in the San Gabriel area that I will have to explore.
Educational! Looking forward to trying the "authentic" version one day
good food is good food.
Ah, I always wondered!!
Original over that soupy stuff, sorry. I like how even the renegade owner prefers it spicy like the original was lol, I have the Sichuan version of these every other day, sometimes 3 days in a row with 2 crab Xiao Long Bao baskets, scallion pancakes and egg and chilli pepper over rice, a hint of the sesame sauce oil is used in good restaurants, not drowned in soup, the chili oil stays at the bottom, so you can mix how much you like, you get the noodles dry ontop of the oil just like in the other video.
Definitely the Sichuan style.
both look good
My reality is in pieces. I always thought the sesame sauce was what made the dish!! Hopefully I can try both versions someday when I get the chance to visit China.
Oh, and salute to Mr. Yeung for his ingenuity!
Strangely, I don’t know if I’ve ever seen this kind of dan dan mian in New Zealand! The type I’ve seen here are mainly the original chengdu version
I love China.
revolutionary noodles with the spirit of Sun Yat-sen!
I’m so hungry now 🤤
Only had the 🇭🇰 version but prefer the hottest one. Both look amazing to be honest.
the dan dan noodle on my university campus is way different from either of these , cold noodle with peanuts, cucumber, carrot, green onion and a soy kind of sauce but more citrusy
The variety style :D
Sometimes it's called cold dan dan noodles
That sounds like liang mian to me. 👀
sounds like a noodle salad
beautiful and relax 🤑🤑💚💚🖤💟💟
Damnnn that looks bomb
oh this is interesting!
Feels like the third variation of 'tan tan men' at Japanese Ramen shops should also get an honorable mention which often has characteristics of both with the most drinkable broth.
It's like saying we should mention American Pizza along side the original Italian... The Japanese version was created by Iron Chef Chinese, from the original show.
renegade looks fIRE
Real Sichuan style dry Dan Dan noodles all the way!! Great video.
Omg I’ve been searching for the HK style, but keep finding the Sichuan version. If anyone has any recommendations in Melbourne please let me know 😊
Not hi Dan Dan but you’d probably like the Japanese version "tan tan men"
I think it's cold climate vs hot humid climate. It's nice to have soup in cold weather.
HK is never cold though
I live in California and I've never seen the HK style before
crazy family!
Never had the cantonese version. I had the northern and taiwanese version.
both are good, why choose? eat both of them and then work out afterwards :)
3:47
Why the F is the receipt in the dish?
The original is always the best.
I'm confused because I've only eaten dan dan mian in America (it always seemed like there was something different to try in China), at Sichuan restaurants, and it neither one. It's like the "Sichuan" one pictured here but with more sauce, and sesame in the sauce.
Probably a hybrid, which for some people is the best of both worlds.
Thats exactly what they serve in a lot of Sichuan restaurants in NYC. It's the OG one, with a hint of the sesame sauce/penut butter sauce ontop (like 2 table spoons) depending on the place, then dark pork meat, scallions, and chilli oil under the bowl, sometimes 4-5 leaves of spinach or yuchoy for garnish. You then mix it before eating to make it evenly distributed seasoning.
💜💜💜💜💜💜👍👍👍👍👍👍👍👍
i'd pay so much for the recipe :(((
I can't find it anywhere on the internet :((
🤤🤤🤤🤤🙌👍🙌👍👍
Immitation is the most sincere form of flattery. If it is not dan dan noodles, then don't call it dan dan noodles. I been hoodwinked several times when I wanted to eat the authentic dan dan noodles and was served the nutty one...What a let down.
😁😁👍👍👍👍👍👏👏
🥪🍜
How about Japanese tan tan mien. Which was inspired by dan dan noodles can be both dry and soupy.
Could it even be based off the HK one? That's entirely plausible to me
@@JustKiddingNYC It should be based on the HK one, as they usually serve the dry (and cold!!) version with a slightly sweet sesame dressing that feels somewhat similar to the peanut soup base. The soupy version is served with a mild chicken broth with something else as ingredient (daikon puree?) that you pour over the noodles with an assortiment of toppings. They all taste incredible btw, but as far as I remember there was no spice at all in any of those Japanese tan tan mien dishes I had in Japan.
I’ve made this before and it’s tasty! I love the soy milk soup they use...
@@Moonlightrealgirl i still wanna authentic dan dan noodles and tan tan mien from japan.
@@ElbertTreble The Japanese version is a riff off of the chinese version
Eat both and be happy because you just fill your tummy.
Hong Kong's version is served in the US.
Not in NYC honey. It's my favorite meal, eat it 3 times a week at various places. In the US it's typically the Sichuan one, with a tablespoon or 2 of the sesame paste ontop, while the chili oil is under it. It's typically medium spicy to spicy. This is some funny looking soup stuff imo.
@@qweqwe1324 Only if made by the original immigrants from Chengdu, up until 20 years ago, the predominant chinese in america were all from southern China...cantonese
Shouldve called it the yeung dandan sichuan noodles instead so its more recognizable
I've only ever had the Sichuan style. Noodles in a peanut soup seems weird to me.
Ok but why does the narrator sound Singaporean?
I have a question, not to be rude just curious, So in the imperial palace the male kitchen staff don't need to have castration?
Why would they castrate... unless they are servents of royal females
No I don't think so, chef aren't eunuch but I don't think they can enter harem without permission.
I was actually searching for the Dan Dan noodles i had in Taiwan. I don't like Sichuan's version at all. The flavors of this hk version is closer to the Taiwanese one.
I prefer the original Sichuan Dan Dan
What do you mean 2 version? I've also had the Taiwan version. Shanghai version. Japanese version. lol
Git gud. Goldthread.
Obviously the other soupy versions are based on the HK version.
Hk good at messing up dishes. Like for one Singapore noodles, which isn't even from Singapore.
Sichuan is so much better, hk version feels generic af. Sichuan bowl makes me feel like I'm back in Chengdu
HK version tasted bland to me in multiple spots although this is in North America.
Probably the broth is sub par. It's one of the key ingredients for making delicious noodles
Always does, Sichuan one is significantly better seasoned and leaves it up to you to toss with how much oil you like (It's usually under the noodles)
It's Just Noodles...OK ?
Hong Kong version > Sichuan version
Knockoff can never top off the original .
@@aps125 normally I would agree... but that spicy peanut sauce though!
Hk version is much better.