Hi Yi! Love your channel and I made these noodles recently (made a mistake where i put white vinegar instead of black vinegar so the noodles turned out a bit sour haha). Just some feedback on the recipes: Would you mind putting in the recipe details what the portion/serving size is? For e.g. Ingredients are for 2 serving bowls while soup base is for 1 serving bowl each (just an example). That extra detail would help a lot for beginners like myself!
Fantastic, well presented dish!
My go-to noodles when I was in Chengdu, these are absolutely beautiful
Haha yeah!! They came in small bowls in Chengdu! I miss that a lot 😋🤭
If using italian long pasta, please try to cook with baking soda, which gives a springgines to the noodles...
Beautiful recipe! Will be making it this weekend.
Enjoy 😊
Great cooking!
Thank you 😋
Hi Yi! Love your channel and I made these noodles recently (made a mistake where i put white vinegar instead of black vinegar so the noodles turned out a bit sour haha). Just some feedback on the recipes: Would you mind putting in the recipe details what the portion/serving size is? For e.g. Ingredients are for 2 serving bowls while soup base is for 1 serving bowl each (just an example). That extra detail would help a lot for beginners like myself!
Great suggestion!!! I’ll add the serving size in the future ☺️
u can use peanut butter if u dont have sesame paste, it works pretty well
Great suggestion! 😀
Heresy
Great video and recipe. Please make a vegetarian version with out tofu.
Great suggestion! I’d love to 😊
I remember eating spicy rabbit dish but I can't remember the name... Looking forward to seeing some rabbit dishes in your channel 🤤
Haha I’d love to try to find rabbit in the markets here👍🤭
@Yi's Sichuan Kitchen here in South Jersey I find it sometimes. Love rabbit!
Can you please show the vegetarian version? Would love to try it.
Absolutely!! I’ve been wanting to do that and thank you for suggesting because more and more people are looking for vegetarian options 😊
I have made Dan Dan Noodles dish, only with an American technique
I’ve made this dish a thousand times since 1976.
Question: why on earth would you use a fry pan and not a Wok? (Not a “woke”, by the way)
no ya cai? also u use a lot of chinkiang vinegar and no sugar.
There is Ya Cai when frying the pork! ☺️
Should sugar be on top?