@@ThatForeignBloke Considering he's not speaking german in the videos in general, the context is rather obvious without needing to grammar nazi anything.
@@ThatForeignBloke While that's true there's no ambiguity because you cannot refer to a person from England as an "English", you must refer to them as an "Englishman"
No shame in adding other cooking techniques into other dishes that don't otherwise use them. I can only imagine the unexplored portal to mixing techniques, truly a gateway to amazing results.
AvoidingCape I live in Milan and is not that bad for finding also niche stuff, the Chinese community is pretty big so the are dedicated market. I know for sure is the same in Florence and Rome
I am straight from Sichuan Area and the first two years in Germany we only had access to Spaghetti, you really brought us some memories back. btw. my twist of tradition is instead of using mince pork or beef, slice whole pack of pork belly, full spoon of sichuan bean sause (豆瓣酱）and sweet bean sause (甜面酱), add whole can of beer instead of cooking wine or water which will help creating the richness then of course garlic and ginger.1+ hour braising and maybe some starch water in the end, you will have a bowl of bolognese-like greatness. besides all that, you forgot your GOOD STUFF!!
I have been doing this for years, started with the difficulty of sourcing proper asian wheat noodles and slowly over the years progressed with me refining italian and french techniques/ingredients in chinese dishes out of fun. Using italian pasta methods and french braising and sauce making methods does some magical things to chinese cuisine. PS. Butter is the secret ingredient you never knew you needed to balance out your black vinegars and oyster sauces :)
If you're wondering how much I enjoy your recommendations, Andong, here is a quick view: The Food of Sichuan is the only cookbook I've ever bought, and whenever I return to my hometown, my former boss at a Canto-Vietnamese restaurant gifts me a bottle of Ming River. You're a great asset to lovers of food worldwide.
I'm just going to take a moment to appreciate the in depth style of your videos. You put in so much work, the research, the presentation, the inventions, camera and audio work and the entire vibe of the video, from your decorations to the way you present a topic in a simple yet intriguing way. It must be so much work behind the scenes to deliver these masterpieces to us every single time. So thank you for the high standard you operate on. You keep setting the bar higher for yourself and it's amazing to watch and very inspiring. Keep up the amazing work! Wirklich tolle Videos, vielen Dank für alles ❤️
Amazing video! I am Italian, a pretty good home cook (at least that's what my family and friends say :) ) and I love Chinese cuisine, so this video really touched my heart
BRAVO !!! I am forwarding this video to my Chinese friends from Sichuan. Meanwhile, because my pantry is limited and I too lazy, I have been using for years dry linguini or fettuccini for Chinese noodle dishes, for example, sesame sauce/peanut butter noodles, because they are flat; my friends use dry vermicelli for other more delicate Chinese noodle dishes, and they taste great. Also, Fuchsia Dunlop is the amazing top of Chinese food authority in the West, even more knowledgeable about Chinese food than the majority of the Chinese themselves, therefore earning much respect and appreciation from the Chinese; another non-ethnic-Chinese Chinese food authority is an American man named Michael Rosenblum.
sir安东is teaching me how to cook food of my country, but as a Chinese that lives in Italia, i have to said, the Italian old lady wouldn't be pleased, I definitely is pleased tho
I sometimes sub in sauerkraut for the pickled mustard greens if I can't find them. I think it hits a lot of the same notes but is infinitely easier to source outside China
I'm italian, and I think you did a good job with the spaghetti. you used the proper technique to make them perfect (mantecatura), and tweaked the original sauce to suit better the characteristics of the spaghetti. excellent job, this is how cultures cross contaminate with each other!
I'm Italian, I love dandan mien and asian cuisine, but since I can't always have at hand all different kinds of chinese, korean and japanese wheat noodles, I found out that using regular spaghetti boiled with salt and a pinch of baking soda it's usually a pretty decent alternative, and you can limit yourself to have like 2 types of spaghetti for most recipes.
As a Chinese I'm glad that only 319k people will know our state secrets of food exposed by this outrageous man.... But yeah there should definitely be more subs for Andong
Andong, I appreciate a lot your passion in food and your mind openness to different cultures, and your videos of quality which always make my mouth watering, I decide to donate on patreon. Carry on!
I already had about 3 different 担担面/ DanDanMien Noodle recipes. My favourite version is 牛肉担担面, which is with a crispy fried beef topping. But most times I make them just with sauce and glass noodles.
tried your version and I have to say I like both of them combine together. like using 广州碱水面to get da thin bonce texture but cooking them in Italian method to give em a better coating on the noodles.
I mean you are using De Cecco, that’s like the best industrial production pasta you can find on the market. I’m definitely gonna try using these high quality spaghetti with some Asian condiments! Great video as always.
Back to 2004, when I was a freshman student in France and my very first year in France, the nearest Asian grocery from my university took me at least 1 hour to go, I actually used the spaghetti to make some chinese noodles dishes.
Looks like it will taste great. The one change I would make is to add a little butter at the end away from the fire, will give it a creamier mouth feel.
I actually cook my Dan Dan sauce and most of my Asian noodles sauces like you did for the second one, but I use regular ramen noodles (easy to find at the supermarket here in Japan). I'm a bit scared about making the jump to pasta but this convinced me to try.
Well, errr, not really, because 'schleppen' is and has been a German verb which means 'to carry something heavy or cumbersome' for a loooong time. It probably came into German via Yiddish, or vice versa, that is difficult to say. It was only fairly recently added to American English (comparatively).
A testimony from a Sichuanese lives in Germany: my girlfriend and I always use Barilla spaghetti No.1 to make all the Sichuanese Noodle (凉面/担担面) and it works so well!
New subscriber, I absolutely love the content. The italian pasta methods combined kinda threw me. I initially was about to shake my head at the thought of not using hand pulled noodles, or using japanese noodles for dan dan mein, but then I realized I've done more than my share of fusion cooking in my day and the dish itself looked pretty damn good. I will definitely give this a try even if I'm a bit of a spice wimp! lol. Keep up the great content, glad to be a subscriber!
Spaghetti's texture makes it really well suited in a lot of traditional chinese noodles dishes as long as you are not making a soup. On the other hand, making your tomato based pasta sauce a bit soupy can make it work with chinese noodles, I never dared to try with the creamy sauce though.
I just made the traditional one following your recipe. Never had a dish featuring Szechuan pepper before. The flavor was super interesting and aromatic. I really loved it!
Your video just saved my whole wardrobe of extra pasta that I have no idea how to cook and half a package of leftover pork... with basically everything else already in my kitchen as well, nice!
Hey buddy, I love the cross over. I just wanted to bring something up: In thailand we have this dish called kee mao, which is essentially drunken noodle. Usually made with rice noodle, it is actually better when made with Italian pasta instead of rice noodle. I think the answer to that would be because of the firmness of the pasta that gives it the extra crunch of flavor. Love the videos and ideas!
The Korea peppers are not spicy enough but the color is very beautiful. So, I mixed the Chinese/Thai spicy peppers with Korean peppers to make the chili oils~
my family uses creamy peanut butter watered down with hot water to get the creaminess with less hassle. Only thing that I'm not too sure about is substituting yacai with the regular pickled veg.
Great video as usual! I've been making dan dan for years -- one of the all time best noodle dishes when done right -- and order it at any Sichuan place that has it. Plus I've crawled around Chengdu a bit trying variants. If I'm lazy, I often use really really good bucatini from Mancini Pastificio Agricolo as the noodles -- works well. I've experimented also with different versions of Italian pasta technique more or less like you did. I view this essentially as a dairy-less version of mantecare in that it's about emulsifying the fats to thicken the sauce and coat the noodles. It also worked well. But my best dan dan results are with a combo technique where I mix the chili oil and seasoned nut paste in a bowl with hot pasta water and then froth it into an emulsion. Then add noodles (my favorite are homemade alkaline noodles) and a bunch of toppings including the traditional meat/pickle mix (but I like to use 50/50 beef and lamb and I "fortify" it with homemade tallow). I also usually use a garlic water/paste, crushed peanuts, etc as toppings. Then mix well. I sort of like the traditional "topped noodle aesthetic" and at the right ratio (and speed of prep and serving) the emulsified "bottom" will coat very nicely.
Damn, I have been in an exploring phase with Italian pasta and Chinese and Japanese noodles this past few years (that is why I watch your excellent channel along with many others) and not so long as two months ago I had this exact idea : making Italian spaghetti with the flavouring of a chinese noodle dish, perhaps inconsciously because I saw your video on german ramens. I didn't know with what dish to start and so put that project aside. Thank you so much for this video !
SG banana potatoes XD, his pronunciation is relatively good already, and include terms in chinese that are more used in china that in Singapore though, including "ba shi".
Funny thing is SG people discriminate against mainlanders for not speaking English, when as a mainlander I laugh at SG people's thick accented English.
@@glenncain "Ba shi" is a word you find only in the Southwestern Mandarin dialect. Most Chinese (especially the younger ones) know this word but it's not something used in their daily conversations. It's like how non-Latino American know the meaning of "amigo" but they associate it with the Lations and don't use it themselves.
Dude you speak Chinese that is soo cool. Your recipes are always inspiring and authentic as can be, I like that and the history of the recipe is always interesting. I just Subscribed to your channel and I'm watching like 3 episodes in a day. Liebe Grüße von Österreich.
ich bin schon froh damals auf dich gestoßen zu sein und dich bis hierher und natürlich noch weiter verfolgen zu dürfen :3..thanks for all your efforts you are rlly insipiring :3 ...big herz für you :3
firstly, your grandparents are awesome. second, i just made a ghetto dan dan sauce out of canola oil, red pepper flakes, cayenne, peanut butter, sesame oil, gochujang, soy sauce and oyster sauce. it was all i had in my pantry-- but it was fairly tasty.... thanks for your inspiration.
Dear Andong. I love your channel, your recipes, your enthusiasm. I like experimenting too, like you’ve done here. Using (De Cecco?) pasta in your Dan Dan Tsien recipe sounds great! May I suggest one thing, completely detached from the food part of your videos? At the end of this video, you’re talking in some form of Chinese. Unfortunately I don’t understand this language. And since the subtitles are impossible to read, because of all the ads and channel buttons on the bottom half of the screen, I have no clue as to what you were saying. So would it be possible to place the subtitles on the top half of the screen? Or, alternatively, would it be possible to dispense with the “middle-of-the-screen” ads entirely? Anyways, danke sehr, Спасибо большое, thank you for your ever-enjoyable videos!
I've been doing this for a while. Didn't know that this was a thing. I learned this while learning to make pasta from scratch at home. Pretty solid technique!
Using spaghetti instead is what I would do. Normally noodles from Asian market would cost a bit more since a lot were shipped over see. One of my mom’s friends uses spaghetti for cold noodle dishes, and it tastes so good.
I do that quite often with Asian noodle dishes, cooking them in Italian style, and the result is almost always positive. Besides saving a lot of time cleaning the dishes, I think the main two reasons why it works so well is that a) the pasta finishes cooking in the sauces and absorbs some of its taste, and b) as you mention, the starch in the pasta water helps to create a smoother emulsion that coats itself around the pasta. It's essentially the reason why you finish your pasta in the sauce when doing any of the four Roman dishes or just a simple tomato sauce but applied to Asian style noodles. Actually, many Asian noodle dishes are quite similar afaik (think stir fry), but usually don't use the pasta water or with finishing the cooking in the pan (or wok). Definitely recommend doing that, but never thought you could do Dandan as simple as in the video, which is nice, and I wonder if you could do a similar thing with Tantamen (given that it usually sits in a soup).
So happy I'm a Patreon supporter.. your videos have been so good lately. My brother loves making Dan Dan Noodles. I love making Ragu with pasta.. We can finally collaborate :D
I just found your channel and it's fantastic, I love your knowledge and respect for all cuisines it's very refreshing I did something similar recently, made mapo tofu without the tofu added some tomato sauce and mixed in pasta. It was delicious but if any of my Italian friends were around they might have slapped me.
Exactly. I live in Italy so finding amazing pasta at a good price is not a problem, and the noodles I find at the Asian stores seem "industrial". I guess you can get better ones in China, but here I stick to pasta.
Italian living in Guangdong and just back from a trip to Chengdu...I have to say this was a rollercoaster of emotions ;-) but I’ll give it a try for sure!
been doing that forever! using italian pasta and combining with chinese, asian sauce, italian way of cooking.... it's just the simpler, easier way to cook and enjoy a fusion cuisine at home!
Tbh, living in Canada for almost a decade, traditional refined noodles are no longer my favorite. Chewy and wheat flavour spaghetti works even better in Chinese cuisine
Info sourced from Chinese Cooking Demystified: You can get YaCai from Amazon. There's a single vendor I know of on Amazon that sells it, and they sell individual packets of yacai. However, the price is significantly inflated for shipping overseas. There are a couple of vendors online that sell Sichuanese Er Jing Tiao chiles, but they are difficult to find and often out of stock. Even if they are in stock, they take a while to ship overseas, with extra charges for overseas shipping. An acceptable substitute is Mexican Chile de Arbol for a similar heat level and flavor. Many international grocers in the states will sell it, and it's much more readily available on Amazon. Also, the Ming River Baijiou is delicious, can highly recommend.
I’ve actually been doing this for a while now. I found that the sauce clings much better to linguine compared to the traditional thin Dan dan noodles. Great video!
as an italian, you're not only changing the game but also saving my wallet. The pasta you used is 2.70 euros for 1kg whereas most asian noodles are more than 10 euros per kilo in my local supermarket.
Andong, do you rinse your Yacai before adding it to the wok? I found a couple packets of Yacai today. I made your recipe using Tianjian preserved cabbage last week because it was the only preserved Chinese vegetable I had on hand. I usually have some spicy Zha Cai, but not this time.
The pasta al dente is a little too chewy based on the fresh noodle standard but it is a cheat trick that we can use from time to time, fast and consistent.
Love your videos!!! You're the first non-Chinese RUclipsr I come across that knows how to cook proper Chinese food. ;D About the 芽菜, you can buy from this online Chinese grocery store called 打酱油, just google the name, I think it's even based in Germany. Me and my friends have been ordering stuff from there since the quarantine started, found so many authentic ingredients from there.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I am from Chengdu,after i saw this video
I immediately went to the supermarket to buy pasta and made this dish
IT'S TASTE DAMN GOOD
wait how are you on youtube
@@The_Horizon Do you not know NordVPN?
@@The_Horizon He said from Chengdu not in Chengdu 🤦
Nitrate 1984 It tastes damn good
Also, Chengdu native and fusion cuisine is blasphemy.
"ANDONG, THE UNITED NATIONS OF CUISINE".
BRINGING DIFFERENT CULTURES TOGETHER
Well done Andong. Carry on.
So long, to one Andong. Am I wrong?
English speaking German with a Russian mother, an Israeli grandmother, and also speaks Chinese?? Mr world wide here
@@shittshittt yep, that's what is written in the comment
dale!
@@ThatForeignBloke Considering he's not speaking german in the videos in general, the context is rather obvious without needing to grammar nazi anything.
@@ThatForeignBloke While that's true there's no ambiguity because you cannot refer to a person from England as an "English", you must refer to them as an "Englishman"
@@julianrachele757 What? Is that actually true?
Your Chinese is actually pretty good, also I live in Italy but I’m Chinese so I always mix up the two cuisine and I really enjoy the results
No shame in adding other cooking techniques into other dishes that don't otherwise use them. I can only imagine the unexplored portal to mixing techniques, truly a gateway to amazing results.
Where in Italy do you live, exactly? I feel like it's always a pain in the ass to find good Asian supermarkets over here
I'm Italian and I took many time inspiration for me delicious Chinese cuisine.
Lovely combinations can be created.
AvoidingCape I live in Milan and is not that bad for finding also niche stuff, the Chinese community is pretty big so the are dedicated market. I know for sure is the same in Florence and Rome
@@ZombiesSlaier you can find asian supermarkets in every big city 😉
That Chinese outro was a completely unnecessary flex and I'm here for it
As an italian I can't state how happy i am at seeing you use De Cecco and not Barilla
I discovered only recently that the basic Barilla doesn't use bronze dies.
Hmm, I will remember this if I can find De Cecco here in Finland. It's usually Barilla or store brand :(
@@GadBoDag If you can find Barilla collezione that's also a good choice. Also recommend La Molisana
Why De Cecco?! We usually go for the Barilla here in the State.
@@linat3392 barilla is low quality pasta
I am straight from Sichuan Area and the first two years in Germany we only had access to Spaghetti, you really brought us some memories back. btw. my twist of tradition is instead of using mince pork or beef, slice whole pack of pork belly, full spoon of sichuan bean sause (豆瓣酱）and sweet bean sause (甜面酱), add whole can of beer instead of cooking wine or water which will help creating the richness then of course garlic and ginger.1+ hour braising and maybe some starch water in the end, you will have a bowl of bolognese-like greatness. besides all that, you forgot your GOOD STUFF!!
I have been doing this for years, started with the difficulty of sourcing proper asian wheat noodles and slowly over the years progressed with me refining italian and french techniques/ingredients in chinese dishes out of fun.
Using italian pasta methods and french braising and sauce making methods does some magical things to chinese cuisine.
PS. Butter is the secret ingredient you never knew you needed to balance out your black vinegars and oyster sauces :)
Good call on the butter, makes sense in that sesame paste is somewhat creamy.
whaaat!!!?? my mind is blown. definitely gonna try the butter suggestion. ;)
L))
If you're wondering how much I enjoy your recommendations, Andong, here is a quick view: The Food of Sichuan is the only cookbook I've ever bought, and whenever I return to my hometown, my former boss at a Canto-Vietnamese restaurant gifts me a bottle of Ming River. You're a great asset to lovers of food worldwide.
Im watching this with a friends that's curently high, and when you started speaking chinese my friend just lost his mind
🤣🤣🤣🤣🤣
Wait, was I at your house?
I love how he has more of a German accent when he speaks Chinese than when he speaks English
I'm just going to take a moment to appreciate the in depth style of your videos. You put in so much work, the research, the presentation, the inventions, camera and audio work and the entire vibe of the video, from your decorations to the way you present a topic in a simple yet intriguing way. It must be so much work behind the scenes to deliver these masterpieces to us every single time. So thank you for the high standard you operate on. You keep setting the bar higher for yourself and it's amazing to watch and very inspiring. Keep up the amazing work! Wirklich tolle Videos, vielen Dank für alles ❤️
"They don't just have a topping they also have...a bottoming"
wow I'm gonna....use this on all my dating apps
@Kali Southpaw she's a nintendo
Wow, at least they are not toping from the bottom...
Quite a versatile dish
Wowww! I'm itałian and a BIG lover of (real) chinese cuisine. This sounds very intriguing!!! I'll try this right away for sure! Thanks
Amazing video! I am Italian, a pretty good home cook (at least that's what my family and friends say :) ) and I love Chinese cuisine, so this video really touched my heart
This is how I have always made Asian noodle dishes. My favorite is Sriracha, soy sauce, peanut butter, and ground chicken. Quick and delicious.
BRAVO !!! I am forwarding this video to my Chinese friends from Sichuan. Meanwhile, because my pantry is limited and I too lazy, I have been using for years dry linguini or fettuccini for Chinese noodle dishes, for example, sesame sauce/peanut butter noodles, because they are flat; my friends use dry vermicelli for other more delicate Chinese noodle dishes, and they taste great. Also, Fuchsia Dunlop is the amazing top of Chinese food authority in the West, even more knowledgeable about Chinese food than the majority of the Chinese themselves, therefore earning much respect and appreciation from the Chinese; another non-ethnic-Chinese Chinese food authority is an American man named Michael Rosenblum.
I had some leftover Dan Dan meat and sauce. Ended up serving it over humous, with a sprinkle of dry dill and good olive oil.
Was amazing. Not kidding.
sir安东is teaching me how to cook food of my country, but as a Chinese that lives in Italia, i have to said, the Italian old lady wouldn't be pleased, I definitely is pleased tho
安東 안동
I sometimes sub in sauerkraut for the pickled mustard greens if I can't find them. I think it hits a lot of the same notes but is infinitely easier to source outside China
good idea. or even pickles 🙊🙊
@@mynameisandong wouldn't occur to me, but thinking now, if You shredded them, totally XD
i tried it with kimchi and it was amazing, that being said i never tasted the original so I don't know how close to it, my version tasted
kimchi is definitely spicier than ya Cai, but I'd say sourness level is about the same
I was thinking of trying preserved lemons
I'm italian, and I think you did a good job with the spaghetti. you used the proper technique to make them perfect (mantecatura), and tweaked the original sauce to suit better the characteristics of the spaghetti. excellent job, this is how cultures cross contaminate with each other!
I'm Italian, I love dandan mien and asian cuisine, but since I can't always have at hand all different kinds of chinese, korean and japanese wheat noodles, I found out that using regular spaghetti boiled with salt and a pinch of baking soda it's usually a pretty decent alternative, and you can limit yourself to have like 2 types of spaghetti for most recipes.
I made DanDan noodles yesterday with spaghetti at home- I am thankful for the reassurance, and for you!
It's a good day when you find a new amazing RUclips channel.
This is simply put, the best channel on youtube. I found you this week and have been here for 10+ years. Amazing work bro.
how the hell you only have 319k subs, it should be 3.19 mill with this kind of content!!
As a Chinese I'm glad that only 319k people will know our state secrets of food exposed by this outrageous man.... But yeah there should definitely be more subs for Andong
So true. Andong is awesome.
Give the channel time. It's still growing.
@@zyctc000 😄🤣👍👍👍
Your content is honestly some of the most consistent, entertaining and insightful on RUclips
Andong, you are truly an excellent filmmaker, storyteller, and creative chef. Keep it up ✨✨✨
this channel is dope... i wish every town had a restaurant with this cooking philosophy...
Try angel hair pasta (Capellini) cooked with baking soda. You get a springy texture almost like ramen. It works perfect for this kind of dish.
I tried that a few times, but the only difference I noticed was that I had to clean my stoves from the overflowing mass of soda foam afterwards.
Andong, I appreciate a lot your passion in food and your mind openness to different cultures, and your videos of quality which always make my mouth watering, I decide to donate on patreon. Carry on!
this is, hands down, the best recipe for dandan ive seen. and ive seen lots.
I already had about 3 different 担担面/ DanDanMien Noodle recipes. My favourite version is 牛肉担担面, which is with a crispy fried beef topping. But most times I make them just with sauce and glass noodles.
tried your version and I have to say I like both of them combine together. like using 广州碱水面to get da thin bonce texture but cooking them in Italian method to give em a better coating on the noodles.
I actually saw you on Wednesday in Berlin. I was too shy to say hi :(
But just wanted to say that I love your channel! :)
thanks!! was it in hackescher markt?😁 next time say hi!
@@mynameisandong Close! It was at Alte Schönhauser Str. :)
Maybe I'm lucky and get to say hi some day!
I mean you are using De Cecco, that’s like the best industrial production pasta you can find on the market. I’m definitely gonna try using these high quality spaghetti with some Asian condiments!
Great video as always.
Back to 2004, when I was a freshman student in France and my very first year in France, the nearest Asian grocery from my university took me at least 1 hour to go, I actually used the spaghetti to make some chinese noodles dishes.
just love how decisively and aggressively you shove those noodles in your mouth, like "you're not gonna fall on my shirt, not today!"
Looks like it will taste great. The one change I would make is to add a little butter at the end away from the fire, will give it a creamier mouth feel.
I actually cook my Dan Dan sauce and most of my Asian noodles sauces like you did for the second one, but I use regular ramen noodles (easy to find at the supermarket here in Japan). I'm a bit scared about making the jump to pasta but this convinced me to try.
Excellent use of “schlep” in your description. Love your show and creativity. Keep it up, Andong‼️‼️‼️
Well, errr, not really, because 'schleppen' is and has been a German verb which means 'to carry something heavy or cumbersome' for a loooong time.
It probably came into German via Yiddish, or vice versa, that is difficult to say. It was only fairly recently added to American English (comparatively).
A testimony from a Sichuanese lives in Germany: my girlfriend and I always use Barilla spaghetti No.1 to make all the Sichuanese Noodle (凉面/担担面) and it works so well!
New subscriber, I absolutely love the content. The italian pasta methods combined kinda threw me. I initially was about to shake my head at the thought of not using hand pulled noodles, or using japanese noodles for dan dan mein, but then I realized I've done more than my share of fusion cooking in my day and the dish itself looked pretty damn good. I will definitely give this a try even if I'm a bit of a spice wimp! lol. Keep up the great content, glad to be a subscriber!
Spaghetti's texture makes it really well suited in a lot of traditional chinese noodles dishes as long as you are not making a soup. On the other hand, making your tomato based pasta sauce a bit soupy can make it work with chinese noodles, I never dared to try with the creamy sauce though.
I just made the traditional one following your recipe. Never had a dish featuring Szechuan pepper before. The flavor was super interesting and aromatic. I really loved it!
Your video just saved my whole wardrobe of extra pasta that I have no idea how to cook and half a package of leftover pork... with basically everything else already in my kitchen as well, nice!
Hey buddy, I love the cross over.
I just wanted to bring something up:
In thailand we have this dish called kee mao, which is essentially drunken noodle. Usually made with rice noodle, it is actually better when made with Italian pasta instead of rice noodle.
I think the answer to that would be because of the firmness of the pasta that gives it the extra crunch of flavor.
Love the videos and ideas!
Pad kee mao is a favorite of my wife and me.
Freshly made Chinese noodles are amazing, but I feel for quick cook store bought noodles, italian noodles are the better choice for sure.
The Korea peppers are not spicy enough but the color is very beautiful. So, I mixed the Chinese/Thai spicy peppers with Korean peppers to make the chili oils~
my family uses creamy peanut butter watered down with hot water to get the creaminess with less hassle. Only thing that I'm not too sure about is substituting yacai with the regular pickled veg.
I really enjoy these videos. You are a very good teacher and communicator...
Great video as usual! I've been making dan dan for years -- one of the all time best noodle dishes when done right -- and order it at any Sichuan place that has it. Plus I've crawled around Chengdu a bit trying variants. If I'm lazy, I often use really really good bucatini from Mancini Pastificio Agricolo as the noodles -- works well. I've experimented also with different versions of Italian pasta technique more or less like you did. I view this essentially as a dairy-less version of mantecare in that it's about emulsifying the fats to thicken the sauce and coat the noodles. It also worked well. But my best dan dan results are with a combo technique where I mix the chili oil and seasoned nut paste in a bowl with hot pasta water and then froth it into an emulsion. Then add noodles (my favorite are homemade alkaline noodles) and a bunch of toppings including the traditional meat/pickle mix (but I like to use 50/50 beef and lamb and I "fortify" it with homemade tallow). I also usually use a garlic water/paste, crushed peanuts, etc as toppings. Then mix well. I sort of like the traditional "topped noodle aesthetic" and at the right ratio (and speed of prep and serving) the emulsified "bottom" will coat very nicely.
Damn, I have been in an exploring phase with Italian pasta and Chinese and Japanese noodles this past few years (that is why I watch your excellent channel along with many others) and not so long as two months ago I had this exact idea : making Italian spaghetti with the flavouring of a chinese noodle dish, perhaps inconsciously because I saw your video on german ramens. I didn't know with what dish to start and so put that project aside. Thank you so much for this video !
I'd also really recommend making stir fry noodles (or 炒面) with spaghetti! The texture is just so much better than with regular egg noodles.
Holy shit when you realise his Mandarin is better than your Mandarin even after being born "Chinese-Singaporean"!
SG banana potatoes XD, his pronunciation is relatively good already, and include terms in chinese that are more used in china that in Singapore though, including "ba shi".
Funny thing is SG people discriminate against mainlanders for not speaking English, when as a mainlander I laugh at SG people's thick accented English.
@@zeitgeistx5239 but we also recognise Singlish as well XD
Colonialism fucked us over in so many ways. But we can enjoy our differences and uniqueness in a good way too.
@@glenncain "Ba shi" is a word you find only in the Southwestern Mandarin dialect. Most Chinese (especially the younger ones) know this word but it's not something used in their daily conversations. It's like how non-Latino American know the meaning of "amigo" but they associate it with the Lations and don't use it themselves.
I love how you are always thinking outside the box, it keeps me sharp in experimenting with new techniques :)
Dude you speak Chinese that is soo cool. Your recipes are always inspiring and authentic as can be, I like that and the history of the recipe is always interesting. I just Subscribed to your channel and I'm watching like 3 episodes in a day. Liebe Grüße von Österreich.
totally agree the pasta and Chinese styled sauce, mum used to stir fry pasta with Chinese canned pork cube for dinner, always a loved treat
ich bin schon froh damals auf dich gestoßen zu sein und dich bis hierher und natürlich noch weiter verfolgen zu dürfen :3..thanks for all your efforts you are rlly insipiring :3 ...big herz für you :3
that's what i do daily since 2003
i'm italian and i love asian cooking, so i had to adapt the things i can find here
I live in Canada, my roommate is from Indonesia and he cooks with Italian pasta all the time. Seriously legit results
firstly, your grandparents are awesome. second, i just made a ghetto dan dan sauce out of canola oil, red pepper flakes, cayenne, peanut butter, sesame oil, gochujang, soy sauce and oyster sauce. it was all i had in my pantry-- but it was fairly tasty.... thanks for your inspiration.
So creative and spot on! Greetings from Sichuan, or former Sichuan: Chongqing😅👍
This was such an amazing video, I'm glad I found this channel
Dear Andong. I love your channel, your recipes, your enthusiasm. I like experimenting too, like you’ve done here. Using (De Cecco?) pasta in your Dan Dan Tsien recipe sounds great!
May I suggest one thing, completely detached from the food part of your videos?
At the end of this video, you’re talking in some form of Chinese. Unfortunately I don’t understand this language. And since the subtitles are impossible to read, because of all the ads and channel buttons on the bottom half of the screen, I have no clue as to what you were saying.
So would it be possible to place the subtitles on the top half of the screen?
Or, alternatively, would it be possible to dispense with the “middle-of-the-screen” ads entirely?
Anyways, danke sehr, Спасибо большое, thank you for your ever-enjoyable videos!
I've been doing this for a while. Didn't know that this was a thing. I learned this while learning to make pasta from scratch at home. Pretty solid technique!
Both versions look sooo good! Super impressed by your language skills too! You're awesome!
Using spaghetti instead is what I would do. Normally noodles from Asian market would cost a bit more since a lot were shipped over see. One of my mom’s friends uses spaghetti for cold noodle dishes, and it tastes so good.
This is an awesome recipe but can we also get a quick round of applause for that super easy chili oil recipe? Hidden gem of the video for sure
I love those noodles saw them in the making a few times! And also using spaghetti?! That will be interesting to see as well!!
I do that quite often with Asian noodle dishes, cooking them in Italian style, and the result is almost always positive. Besides saving a lot of time cleaning the dishes, I think the main two reasons why it works so well is that a) the pasta finishes cooking in the sauces and absorbs some of its taste, and b) as you mention, the starch in the pasta water helps to create a smoother emulsion that coats itself around the pasta. It's essentially the reason why you finish your pasta in the sauce when doing any of the four Roman dishes or just a simple tomato sauce but applied to Asian style noodles. Actually, many Asian noodle dishes are quite similar afaik (think stir fry), but usually don't use the pasta water or with finishing the cooking in the pan (or wok). Definitely recommend doing that, but never thought you could do Dandan as simple as in the video, which is nice, and I wonder if you could do a similar thing with Tantamen (given that it usually sits in a soup).
Can't wait to veganize this! Love your energy and creativity. Keep em coming! 👏🏻
Hey Aandong would you create a list of your favourite berlin restaurants?
Wtf. Deine Chinesisch skills.... through the roooof! Ich werd mal eine vegetarische Version davon versuchen, schaut auf jeden Fall lecker aus (;
So happy I'm a Patreon supporter.. your videos have been so good lately. My brother loves making Dan Dan Noodles. I love making Ragu with pasta.. We can finally collaborate :D
The ultimate combo! :D And thanks so much for your support 😍
@@mynameisandong if you're ever close to Gneisenaustrasse, let me know and we'll serve you some Dan Dan Spaghetti
@@mynameisandong here's my brothers version of Dan Dan Noodles ruclips.net/video/VAv-bEXFa3Q/видео.html
@@BoweFrankema dawg, that looks tasty AF
ah yes food history class with andong
I just found your channel and it's fantastic, I love your knowledge and respect for all cuisines it's very refreshing
I did something similar recently, made mapo tofu without the tofu added some tomato sauce and mixed in pasta.
It was delicious but if any of my Italian friends were around they might have slapped me.
I don't get how you can make such great quality videos so frecuently. At least for me it's great.
That’s an outstanding recipe! I spent some time in Sichuan and remember the taste of those noodles. Ingenious to use spaghetti!
This video was pretty awesome, I’ve gotten you in my recommended on rare occasion but I think I’ll sub now
Also user spaghetti for Korean Noodle dishes like bibimnaengmjeon (냉면) and it worked really great :) much cheaper and still super delicious
Exactly. I live in Italy so finding amazing pasta at a good price is not a problem, and the noodles I find at the Asian stores seem "industrial". I guess you can get better ones in China, but here I stick to pasta.
Italian living in Guangdong and just back from a trip to Chengdu...I have to say this was a rollercoaster of emotions ;-) but I’ll give it a try for sure!
been doing that forever! using italian pasta and combining with chinese, asian sauce, italian way of cooking.... it's just the simpler, easier way to cook and enjoy a fusion cuisine at home!
Tbh, living in Canada for almost a decade, traditional refined noodles are no longer my favorite. Chewy and wheat flavour spaghetti works even better in Chinese cuisine
Same here lol
I wish I weren't on a diet...
Do it. Just one meal, it's okay. Just imagine how delicious it would be. If you're afraid just go run for an hour or so afterwards
If you're on food allergies related diet u can't even try it. :(
@@HDR95 bro I had/have anorexia and that's a really bad tip and way to view food
So what, just add more soja sauce and more hot oil. i'll come back out like in no time :-D
weird flex , but ok
Info sourced from Chinese Cooking Demystified:
You can get YaCai from Amazon. There's a single vendor I know of on Amazon that sells it, and they sell individual packets of yacai. However, the price is significantly inflated for shipping overseas.
There are a couple of vendors online that sell Sichuanese Er Jing Tiao chiles, but they are difficult to find and often out of stock. Even if they are in stock, they take a while to ship overseas, with extra charges for overseas shipping. An acceptable substitute is Mexican Chile de Arbol for a similar heat level and flavor. Many international grocers in the states will sell it, and it's much more readily available on Amazon.
Also, the Ming River Baijiou is delicious, can highly recommend.
Or just buy it ftom your asian market.
Just love these chinese dishes they're just so satisfying to cook and watch being cooked. Keep up the good work
I’ve actually been doing this for a while now. I found that the sauce clings much better to linguine compared to the traditional thin Dan dan noodles. Great video!
as an italian, you're not only changing the game but also saving my wallet. The pasta you used is 2.70 euros for 1kg whereas most asian noodles are more than 10 euros per kilo in my local supermarket.
Andong, do you rinse your Yacai before adding it to the wok? I found a couple packets of Yacai today. I made your recipe using Tianjian preserved cabbage last week because it was the only preserved Chinese vegetable I had on hand. I usually have some spicy Zha Cai, but not this time.
Thank you for always mentioning halal/muslim friendly alternatives in your videos :) Means a lot. will definitely try this out! Much love. x
There are also vegans who don’t eat meat at all
hallobre yes of course! love how he also mentions vegan alternatives as well
You're an inovator Andong! Love your channel
I'm Chinese and my mum makes chow mien with store bought spaghetti when it's on sale lol
The pasta al dente is a little too chewy based on the fresh noodle standard but it is a cheat trick that we can use from time to time, fast and consistent.
I thought you were going to use the baking soda hack and was surprised when you didn't. I will definitely try this dish your way. Great job.
the flex at the end...legendary :D
I love fusion Italian food! Love love love! Thanks for this recipe :)
Love your videos!!! You're the first non-Chinese RUclipsr I come across that knows how to cook proper Chinese food. ;D About the 芽菜, you can buy from this online Chinese grocery store called 打酱油, just google the name, I think it's even based in Germany. Me and my friends have been ordering stuff from there since the quarantine started, found so many authentic ingredients from there.
Hi! You would you want to help out with a link? I haven't managed to Google it by myself 😅
The optics improved a lot! Editing also! Keep it up
Ad spot is waaaay to long though...
Hi Andong, imma try this recipe ! Don't have a gas burner though. Would you mind indicating me which burner are you using ? Thanks !