Beautiful dish, I'll pickup the sweet wheat and sesame paste and I can't wait to make it. I like everyone at ATK although Lan and Bridget are my favorites, I wish we'd see more of them. They have great chemistry on camera and I appreciate their wonderful energy and sense of humor.
Please have both these ladies make more dishes! Love the Pangs also! I’ve never seen Ms. Lan here before, but I appreciate her way of teaching and of course, I have loved Bridget’s way for years. Let’s get Lan to teach us for years also!
@@sandrah7512 Thanks Sandra! I guess I need to watch EVERY video now :) I do watch most and I love all your hosts! I have made many things you all have recommended and bought many kitchen items from a blender to a carbon steel pan based on your recommendations. Thanks to all for their efforts!
I was afraid this was going to be an Americanized version of this until Lan added the pickled mustard greens... They are tricky to find... if you have a chinese grocery store (looking at you 99 ranch market) you can find them there.
Even w/out the pickled mustard greens, this dish is so full of flavours and tasty. This dish is also a popular and quintessential “Chinese Cuisine” dish in all of Japan - I believe the Japanese add hot broth to it; in the cold Japanese winter, this noodle dish in hot soupy broth is so comforting and fantastic!
It's funny how everyone makes them a little different. I usually stick to Fuchsia Dunlops version but will try this one the next time. If I ever had to pick a last meal it would definitely by Dan Dan noodles.
I've never eaten this dish, but I've heard it raved about on the Try Guys YT Channel (Keith in particular loves it). It looks amazing! I've never heard of most of those ingredients so I'd have to do a lot of work tracking them down before I could even try to make this! But it looks awfully good. Thanks!
This looks so good. I don’t know if I can find the fermented vegetable that mixed in the meat. I will try this dish without the fermented veggies if I can’t find it.
Looks really delicious and if I ever can find all the ingredients, I'll try it. But why, in the final assembly, is the sauce placed at the bottom of the bowl and THEN mixed with the noodles? Why not throw all the sauce into all the noodles and then serve the individual portions of noodles? Is there any culinary reason or just tradition & fun?
The origins of the dish are as street food. There are lots of Chinese street food items where a variety of pre prepared items sit around and then when the dish is ordered the important element is cooked to order (here that is the noodles). The vendor then quickly scoops the right amounts of everything into the customer’s bowl and tops it with the hot noodles as they finish cooking. There are some plus to doing it this way even in the home: namely, the chili oil mixture sinks to the bottom as fair bit as you eat the dish. You can keep mixing it up to keep things full spice or you can let it fall a bit to control hot much chili you get.
Wow! I absolutely LOVE recipes where I don't have ANY of the ingredients on hand. ..... "Black Vinegar"?? That's a first for me. ... Thanks America's Test Kitchen! 😊
Lan has such a sophisticated and intellectual presence to her, love to watch and learn from her. I've made a version of this dish before but this recipe looks way better, so will have to try for sure, already have half the ingredients :)
Dan Dan actually means “carrying pole”, it is called Biandan in Mandarin, but People in Sichuan call it Dandan. Dandan mian used to be a street food in Sichuan province. Sellers carried the noodle with a carrying pole and sold it on streets. That is how it got such a name, carrying pole noodle. BTW, Mian means flour, Miantiao means noodle, but people just call noodle Mian for short. Dandan Mian is a Sichuan local food, you can hardly find it outside Sichuan province.
I think it's really common in Shenzhen, which had a ton of (forced) immigration from Sichuan? And I've been told Sichuan cuisine in general is "trendy" in China, not just in the west
@@tommihommi1 Shenzhen is the silicon valley of China, so it is also a city of immigration. People go there for money, you don't have to force people to go somewhere that has many opportunities of earning money. I guess Shenzhen has a lot of people from Sichuan so perhaps Dandan mian is also popular there. BTW, BYD, DJI, Huawei, Xiaomi, Tencent, these big names' headquarters are all in Shenzhen.
@@tuvia4082 You can find it in many parts of China, you can also find it in Japan, but it is not a popular food in China outside Sichuan, although Dandan mian is rated among the top 10 famous noodle in China. this is what I mean.
I have made this at home several times before watching this video. It is so good and ATK really does a great job. The ONLY thing I do different is to go through a much more elaborate and classic preparation for the chinese chili oil. But, that being said, I was afraid they would not put in the fermented/dried mustard greens in the pork topping, AND THEY DID IT. It really is essential and there really is no substitute. Despite living in a highly Asian subdivision of Seattle...those mustard greens sometimes are unavailble in the Chinese supermarket. Order them online! No substitute for the black vinegar or the toasted sesame seed paste either. "Shoaxing Wine"...dry sherry does just fine, but it tends to be a bit more expensive.
Lan is always an instaclick! She's the empress of the best ATK recipes, and she's looking so majestic with those silver hairs coming in! Bow to the queen 😭
Its so nice when she teaches Asian dishes. It gives an air of authority. As opposed to another cook who has to research the dish and probably never had it in her life before.
The "Sichuan chile powder" is - if you look - Sichuan chile FLAKES - so that's what to pick up from store if you don't have it...Asian cooking websites say they're distinctive (vs Italian red pepper flakes), hence a distinctive part of the Sichuan 'flavor profile'. Upshot - get 'em
I agree. That's an actual problem. Let me fix it with the big bowl I use for the familiy salad... ^^ (And no, I won' share. All the tasty goodness is MINE.)
Very nice and a dish I’d love to sample. But I cannot go buy all these ingredients from a who-knows-where source and use them once or twice, thereafter to rot in my fridge. Would love to find this in a restaurant. Story of my cooking life😖
This is so authentic of Sichuan that an ethnic Chinese myself, I sometimes have a hard time sourcing and therefore forego the pickled mustard greens, but this dish is so packed w/ flavours and textures that it is still incredibly delicious w/out the pickled mustard greens anyway.
Don't normally like anyone but Bridget and Julia (together) on this show...BUT...I've changed my mind. Lan has the same good vibe as my two favorite ladies! 🥰🥰🥰
The Dan-Dan recipe is Click-bait! If to want the recipe, you must sign up for a 14 Day free trial...would be nice if we were told this instead of [them] giving users impression that the recipe is free. They're are plenty of free recipes on this App, so I'll keep scrolling😅
What's the point of Bridget being there? Lan Lam could just speak to the camera... Also if you want to cover the noodles with sauce what's the point of washing them? Simply put them into the oil after they finished cooking so you can have an evenly coated noodles.
How do we make this? The ingredients like Yat-sai are not available or if we “seek it out”, do we need them in the pantry to outlast its shelf life. Give alternatives, mention, not crucial/not needed. Think about it!
Count me as one of those pleasantly surprised! I was all set for this to be one of those Hong Kong/big city style DDM offshoots. but this really looks like the real Sichuan thing! Kudos !
![Tee Grizzley - Blow for Blow (feat. J. Cole) [Official Video]](http://i.ytimg.com/vi/wNLN5xsx5dc/mqdefault.jpg)
Lan is a great cook and presenter with a subtle sense of humor. Bridget is also so the combination of those two is fun and informative.
I find Bridgets continuous interruptions extremely annoying. Let Lan Lam do her thing.
Lan is such a G. She just drops ‘people sleep on the bok Chou’ like nothing.
I love this channel. My steaks are on point because of it.
Lan is so fantastic. She’s an incredible chef and her voice is so soothing too.
We love you Lan !!!!
So much love for your amazing videos!!!
I’d love to know you better Paul, that’s if you don’t mind!
Beautiful dish, I'll pickup the sweet wheat and sesame paste and I can't wait to make it. I like everyone at ATK although Lan and Bridget are my favorites, I wish we'd see more of them. They have great chemistry on camera and I appreciate their wonderful energy and sense of humor.
Drooled from beginning to end. Love Lan! Such an easy teacher!
Please have both these ladies make more dishes! Love the Pangs also! I’ve never seen Ms. Lan here before, but I appreciate her way of teaching and of course, I have loved Bridget’s way for years. Let’s get Lan to teach us for years also!
@@sandrah7512 Oh wow, thank you, interesting!
@@sandrah7512 Thanks Sandra! I guess I need to watch EVERY video now :) I do watch most and I love all your hosts! I have made many things you all have recommended and bought many kitchen items from a blender to a carbon steel pan based on your recommendations. Thanks to all for their efforts!
I love this chef love the way she speaks
Lan's voice is so serene. .
Lan is awesome!!!!
Yum...so many seasonings I have yet to try. Thanks for the education
I was afraid this was going to be an Americanized version of this until Lan added the pickled mustard greens... They are tricky to find... if you have a chinese grocery store (looking at you 99 ranch market) you can find them there.
Even w/out the pickled mustard greens, this dish is so full of flavours and tasty. This dish is also a popular and quintessential “Chinese Cuisine” dish in all of Japan - I believe the Japanese add hot broth to it; in the cold Japanese winter, this noodle dish in hot soupy broth is so comforting and fantastic!
I'm happy to see someone mention the 99 ranch market!
Beautiful food. Love Lan.
This really captures the experience of Chinese cooking of needing a million different sauces even for simple dishes like Dan Dan Mien
All the items are listed in the description, except for the bowls would be nice to know where to get those
Sounds delicious, I'm going to have to get the stuff and try this.
Thank you ❤😊
It's funny how everyone makes them a little different.
I usually stick to Fuchsia Dunlops version but will try this one the next time.
If I ever had to pick a last meal it would definitely by Dan Dan noodles.
ATK, HELLO,LAN LAM, This looks doable for me, THANKS,,, ;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸
I believe she has a science background since she always explains and knows the theory of why certain things happen within the ingredients.
WoW !!!
I feel like Dan should of been the co-host on this one just to be festive 🎉
Man that whistle when she said chilli power lmaooo
You have to pay a subscription for the recipes ?
I've never eaten this dish, but I've heard it raved about on the Try Guys YT Channel (Keith in particular loves it). It looks amazing! I've never heard of most of those ingredients so I'd have to do a lot of work tracking them down before I could even try to make this! But it looks awfully good. Thanks!
Don't forget about the $$$$ too.
It's spicy though, so make sure you can handle some heat! :)
This looks so good. I don’t know if I can find the fermented vegetable that mixed in the meat. I will try this dish without the fermented veggies if I can’t find it.
Such a strong Kim Wexler energy going on in here!
Looks really delicious and if I ever can find all the ingredients, I'll try it. But why, in the final assembly, is the sauce placed at the bottom of the bowl and THEN mixed with the noodles? Why not throw all the sauce into all the noodles and then serve the individual portions of noodles? Is there any culinary reason or just tradition & fun?
The origins of the dish are as street food. There are lots of Chinese street food items where a variety of pre prepared items sit around and then when the dish is ordered the important element is cooked to order (here that is the noodles). The vendor then quickly scoops the right amounts of everything into the customer’s bowl and tops it with the hot noodles as they finish cooking. There are some plus to doing it this way even in the home: namely, the chili oil mixture sinks to the bottom as fair bit as you eat the dish. You can keep mixing it up to keep things full spice or you can let it fall a bit to control hot much chili you get.
I regret not eating this when I was in Sichuan.
Wow! I absolutely LOVE recipes where I don't have ANY of the ingredients on hand. ..... "Black Vinegar"?? That's a first for me. ... Thanks America's Test Kitchen! 😊
These look amazing, but there's 6 ingredients that aren't in my pantry. I guess I'll just wing it like always...
Lan Lam Dan Dan Mian. Say it 5 times fast.
Have no idea where to get the ingredients.
impossible to find these ingredients
亂來！
不要亂搞擔擔麵！
Actually, because dandan noodles is a classic Sichuan dish, Chef WangGang is actually better at that
Lan's response to the faux critique at the end: "Sorry, I'll do better." Haha so Asian
So amazing
I’d love to know you better that’s if you don’t mind
Too many special ingredients for a dish of pork and noodles. This is why it is better to enjoy this type of dish in a restaurant.
I love it when Lan is cooking. She’s so good, calming and gorgeous. The dish is gorgeous too. I could devour all that myself. Thank you ATK.
I agree :)
We need to see more of Chef Lan
Lan has such a sophisticated and intellectual presence to her, love to watch and learn from her. I've made a version of this dish before but this recipe looks way better, so will have to try for sure, already have half the ingredients :)
I was on the recipe testing for this dish!!!! I make this all the time with veggie sausage for the meat
Lan Lam's recipes and techniques make me want to run right into my kitchen and start trying them.
Never disappointed by any of Lan’s creations.😋😋😋. Like to see her do more
Dan Dan actually means “carrying pole”, it is called Biandan in Mandarin, but People in Sichuan call it Dandan. Dandan mian used to be a street food in Sichuan province. Sellers carried the noodle with a carrying pole and sold it on streets. That is how it got such a name, carrying pole noodle. BTW, Mian means flour, Miantiao means noodle, but people just call noodle Mian for short. Dandan Mian is a Sichuan local food, you can hardly find it outside Sichuan province.
Thank you! Its fun to learn more about Chinese cooking history.
I think it's really common in Shenzhen, which had a ton of (forced) immigration from Sichuan? And I've been told Sichuan cuisine in general is "trendy" in China, not just in the west
@@tommihommi1 Shenzhen is the silicon valley of China, so it is also a city of immigration. People go there for money, you don't have to force people to go somewhere that has many opportunities of earning money. I guess Shenzhen has a lot of people from Sichuan so perhaps Dandan mian is also popular there. BTW, BYD, DJI, Huawei, Xiaomi, Tencent, these big names' headquarters are all in Shenzhen.
This dish can be had in Yunnan, Nanning, Shenzhen, Beijing, Guangzhou, and many other places. I guess you'd need to travel about to find out.
@@tuvia4082 You can find it in many parts of China, you can also find it in Japan, but it is not a popular food in China outside Sichuan, although Dandan mian is rated among the top 10 famous noodle in China. this is what I mean.
Love the chemistry between these two! Fun video thanks!
I have made this at home several times before watching this video. It is so good and ATK really does a great job. The ONLY thing I do different is to go through a much more elaborate and classic preparation for the chinese chili oil. But, that being said, I was afraid they would not put in the fermented/dried mustard greens in the pork topping, AND THEY DID IT. It really is essential and there really is no substitute. Despite living in a highly Asian subdivision of Seattle...those mustard greens sometimes are unavailble in the Chinese supermarket. Order them online! No substitute for the black vinegar or the toasted sesame seed paste either. "Shoaxing Wine"...dry sherry does just fine, but it tends to be a bit more expensive.
10 minutes. This makes me wonder if 'm not blooming my spices in the fat long/low enough...
Ahh I see your point, but it’s amazing
I’d love to know you better that’s if you don’t mind
This looks great but seems to require a lot of things I don’t have in my pantry.
EXPAND YOUR PANTRY
We need more on Lan Lam. Please and thank you.
Lan is always an instaclick! She's the empress of the best ATK recipes, and she's looking so majestic with those silver hairs coming in! Bow to the queen 😭
Its so nice when she teaches Asian dishes. It gives an air of authority. As opposed to another cook who has to research the dish and probably never had it in her life before.
@@wonhome2711 Lan is prolly the only thing keeping atk going, and also the awesome Dan being a fellow Lan fanbro
This is a very good recipe but I liked it better with a teaspoon of sugar added to the sauce.
The recipe looked fantastic I’d love a try, but it needs crushed peanuts on top as well
How can you cook Dan Dan Mian and not let Dan appear even once?
The "Sichuan chile powder" is - if you look - Sichuan chile FLAKES - so that's what to pick up from store if you don't have it...Asian cooking websites say they're distinctive (vs Italian red pepper flakes), hence a distinctive part of the Sichuan 'flavor profile'. Upshot - get 'em
I'm assuming "sweet wheat paste" means "Tian mian jiang". I've never seen it labelled as the former before.
Lan Lam is a treasure! I hope we see many more videos from them.
Lan is outstanding and the recipe looks absolutely delicious
I agree. That's an actual problem. Let me fix it with the big bowl I use for the familiy salad... ^^ (And no, I won' share. All the tasty goodness is MINE.)
Sichuan (aka "Szechuan") is one of the most complex & sophisticated cuisines I've encountered. On par with Thai food for heavenliness.
Very nice and a dish I’d love to sample. But I cannot go buy all these ingredients from a who-knows-where source and use them once or twice, thereafter to rot in my fridge. Would love to find this in a restaurant. Story of my cooking life😖
I love to watch recipes with ingredients nowhere to be found near me.
This recipe is Sichuan-approved! Nice job Lan!
This is so authentic of Sichuan that an ethnic Chinese myself, I sometimes have a hard time sourcing and therefore forego the pickled mustard greens, but this dish is so packed w/ flavours and textures that it is still incredibly delicious w/out the pickled mustard greens anyway.
Morning ATK
Salutations from California 😋
Dan dan means bouncy bouncy in Chinese my friend
My tongue is definitely vibrating
Great recipe but lets be real here, 3 cloves of garlic...more like 3 heads of garlic next time :-)
Tongues vibrating a little bit lol! I always love the taste of Sichuan pepper!
Don't normally like anyone but Bridget and Julia (together) on this show...BUT...I've changed my mind. Lan has the same good vibe as my two favorite ladies! 🥰🥰🥰
Absolutely amazing personality and voice Lan Oi Dep wah !
The Dan-Dan recipe is Click-bait! If to want the recipe, you must sign up for a 14 Day free trial...would be nice if we were told this instead of [them] giving users impression that the recipe is free. They're are plenty of free recipes on this App, so I'll keep scrolling😅
I have never heard of this dish, but it looks amazing. Plus, I adore Lan!
Well, your wheat mistress is extremely optional. You've lost your charisma, as a RUclips channel. You'll be remembered.
I haven’t had dan dan noodles since I lived in Boston.
I’m so happy to see you posted this recipe!
Love you guys. 🤓
that lady on the left is so wooden
What's the point of Bridget being there? Lan Lam could just speak to the camera... Also if you want to cover the noodles with sauce what's the point of washing them? Simply put them into the oil after they finished cooking so you can have an evenly coated noodles.
How do we make this? The ingredients like Yat-sai are not available or if we “seek it out”, do we need them in the pantry to outlast its shelf life. Give alternatives, mention, not crucial/not needed. Think about it!
Can't find all the ingredients. But looks delicious 😋
The chef is just wow. Once in a while you come across a master and Lan is one
Don't rinse your noodles with hot water from the tap! Home hot-water systems are not meant for drinking/consumption
Okay, but needs at least 1 tsp. of brown sugar. Here you have sodium overload with no balance.
I was really hoping they were going to show how to make the noodles from scratch. The recipe looks fantastic can't wait to try it.
Where have you been Lan, I missed watching you make some delicious dishes.
Some complicated ingredients but I want to give it a try. Thanks!
Count me as one of those pleasantly surprised! I was all set for this to be one of those Hong Kong/big city style DDM offshoots. but this really looks like the real Sichuan thing! Kudos !
So why not coat the noodles with the sauce right after cooking them? Instead of rinsing them and then stirring them in the small bowl?
💕👍
4:41
Why use ingredients that most people do not have and will only use once? Most of these recipes at least suggest replacements
dont know for sure. But your name mines Smart Girl in Vietnamese Thanks
Can someone link the exact name of the Wheat Paste she uses from @Weee or Amazon?
Da:! Click bait again luscious noodles and a smoking hot chef.
first time seeing an ATK vid and the cooking is quite good but man the vibe of the vid is boring af
Sure looks good!
This has inspired me to look up a proper recipe instead of this very dodgy version.
Ok, half these ingredients are not available in my local stores.
I don't know what funky is supposed to mean, but dang I need it.
Er, where in earth does a person get these ingredients?😄🤦🏽♂️
My family does not eat pork. Can I use a different protein?
Seriously get that lady just standing there out of there!!!
So much different then the Dan Dan I was taught!! Can’t wait to try it 🥰🥰🥰 thank you