Is there a perfect bowl of Dan Dan noodles in the world? What should be the standard for Dan Dan noodles?
One of the most intriguing questions is: Should it have soup or not? Actually, there's no definitive answer. While the basic ingredients are similar, every person's preparation differs, and naturally, so does the taste!
What makes it authentic? There's no clear answer either. Perhaps, whatever you enjoy the most is the most authentic.
First, let's talk about spiciness. Some people can't live without spicy food. In Sichuan, people always expect their Dan Dan noodles to be spicy. But some people flee at the sight of the red oil floating on top.
Dan Dan noodles are known for their spiciness and numbing flavor. However, many people from southern China, especially in the Fujian and Guangdong regions, can't handle spicy food well. Even if they can tolerate spiciness, the numbing sensation might be another challenge!
People in Hong Kong, for instance, often can't stand the numbing flavor of Sichuan peppercorns. It can make their lips tingle and their tongues lose sensation. But this numbing sensation is the essence of Dan Dan noodles. That's why many Sichuan restaurants in Hong Kong offer a "modified version" of Dan Dan noodles for those who can't handle the numbing spice.
...
Judge Charme's gaze first settled on the freshly prepared Dan Dan noodles by Kuga. The noodles were fine and long, like silver ribbons coiled in the bowl, giving an appearance of neatness and a free-flowing beauty. A thick layer of meat sauce, bright red, covered the noodles. The finely minced meat in the sauce was evenly mixed with the seasonings, creating a unique visual effect.
Next to the noodles and meat sauce were finely chopped peanuts and green onions, adding a crunchy texture and fresh color to the dish. The golden, crispy peanuts contrasted with the noodles and meat sauce, enhancing the overall appeal, while the green onions added a fresh, vibrant touch to the dish.
Sichuan cuisine emphasizes strong flavors, and Dan Dan noodles are no exception. The key lies in the sauce and seasonings. The minced meat is stir-fried with seasonings like rice wine, salt, and pepper, along with sweet bean paste to create an enticing color before being removed from the heat. The aroma of this dish, with its savory and spicy notes, was already tempting Charme's appetite.
...
"Judges, please don't forget to dip the noodles in my special sauce," Kuga said with a smile as he approached Charme and the others.
"Okay," Charme nodded. The snow-white noodles paired with different sauces and meat toppings provided a unique flavor experience. Vinegar is essential for Dan Dan noodles, and a small spoonful of red chili oil completes the dish, making it irresistible.
As Charme picked up the chopsticks and lifted the noodles, they shimmered under the light like slender fingers dancing over the noodles. The noodles, as they were lifted, arched gracefully through the air.
Blowing gently on the noodles to cool them, Charme slurped them up.
...
The taste was just right, with an oily, fragrant, and spicy sensation. The Dan Dan noodles were bright red, with a rich aroma from the pickled vegetables and sesame paste. Even a light bite delivered a prominent spicy and sour taste. The flavor was fresh without being greasy, spicy without being overly hot, a perfect example of Sichuan noodle dishes.
The carefully prepared minced meat in the sauce made it irresistible, and the seasonings used in the Dan Dan noodles played a crucial role in its flavor. The combination of chili oil, Sichuan pepper, soy sauce, and vinegar created a taste that was both numbing and spicy. This taste not only stimulated the taste buds but also brought a unique pleasure, making it hard to stop eating!
Moreover, the interplay of different flavors in the Dan Dan noodles offered an exciting taste experience. The richness of the meat sauce and the numbing and spicy seasonings complemented each other. This experience truly embodied the fiery and intense flavors of Sichuan cuisine, constantly revealing new tastes and surprises.
The seasoning for the Dan Dan noodles was very elaborate, including salt, soy sauce, vinegar, chili oil, sesame oil, sugar, chopped preserved vegetables, green onions, and a bit of fresh broth. Kuga even added some crushed peanuts and sesame powder to enhance the flavor. This complexity showcased Kuga's mastery as a former Elite Ten member, particularly skilled in Sichuan cuisine, using the numbing and spicy flavors to captivate diners' palates.
...
Without a doubt, the entire bowl of Dan Dan noodles highlighted two key aspects: numbing and spicy! Combining various seasonings in harmony, each ingredient supported the others, creating a delicious balance. The noodles were smooth, and the meat sauce was crispy. The salty, fresh, slightly sour, and spicy flavors, along with the fragrant pickled vegetables, made the Dan Dan noodles truly magical.
"Ah, I see," Charme, after taking the first bite, squinted and understood. As a second-class officer of the WGO culinary organization, Charme only needed a few bites to discern the many secrets of this bowl of Dan Dan noodles!
"The beauty of this Dan Dan noodles lies in the rich mix of ingredients," Charme noted. "Soybean oil, vinegar, chili oil, broth, green onions, pickled vegetables, Sichuan pickled vegetables, pea tips...a total of 12 ingredients and spices. The combination of vinegar and chili is perfect. A few drops of vinegar, a small spoonful of chili, large lotus seeds, and rich green onion broth, all mixed together and cooked in one pot, this is the origin of the deliciousness of Dan Dan noodles."
"The combination of white, yellow, gray, green, and red..." Charme continued, "when chewed, the smooth noodles and the crunch of the lotus seeds and cucumbers form an interesting symphony in your mouth."
Charme's words, though simple, reflected the effort Kuga put into making these Dan Dan noodles!
...
At that moment, as Charme was engrossed in the noodles, they unexpectedly slipped down his throat. Immediately, a sharp aroma surged up his nose.
"Hmm?" Charme blinked. Kuga had indeed mastered the art of combining numbing and spicy flavors. In the end, Charme's taste buds were numbed by the intense aroma, losing sensation on his tongue.
Numbing and spicy can indeed coexist. The noodles were smooth, the crispy meat, pickled vegetables, and chili oil—all were meticulously prepared by Kuga. In this cold winter, enjoying such spicy Sichuan cuisine was a true delight, warming Charme up entirely.
"Food has no fixed flavor; the best-tasting food is the one you enjoy the most," Charme concluded, quoting a classic saying in Sichuan cuisine. Although Kuga's Dan Dan noodles differed somewhat from the "authentic" version from China, Charme couldn't deny how delicious they were.
Soon, Charme finished the entire bowl of Dan Dan noodles. Each smooth strand was coated in a slightly sweet, numbing, spicy base with crispy meat bits and a rich, flavorful green onion broth. The complex flavors created an overwhelmingly satisfying experience, as if tasting relaxation and peace.
...
Finally, Charme turned his attention to Ryo's tuna sushi. He picked up a piece, inhaled deeply, and was immediately enveloped by the rich aroma of fresh fish. Such a pure flavor demonstrated Ryo's culinary skill, befitting his new position as the Ninth Seat of the Elite Ten.
Sushi has always been a traditional Japanese dish, mainly made of rice seasoned with sushi vinegar, accompanied by fish, seafood, vegetables, or eggs. Sushi typically retains the original flavors of its ingredients.
The first impression is freshness. Whether traditional or modern, the combination of vinegared rice and fresh fish offers endless creative possibilities for talented chefs. Sushi satisfies all expectations: low calories, raw preparation, organic ingredients, fresh taste, and beautiful presentation. Sushi's simplicity is one of its greatest features!
Eating sushi emphasizes consuming it in one bite to fully appreciate its flavors.
...
The small piece of tuna sushi, though not much, filled Charme's mouth with the fragrant blend of rice and fish as he chewed. The flavors fused perfectly, leaving no room for escape and lingering in his mouth.
Tuna is one of the most famous ingredients for sushi. There are eight types of tuna, with the smallest weighing just 3 kilograms and the largest, the bluefin tuna, reaching up to 4 meters and 800 kilograms. The "akami" or lean part, usually from the back, is the most commonly used portion for sushi, known for its low fat content, tender texture, and refreshing, mildly sour taste.
Sushi is more than just food; it's a delicate art form. The beauty of the raw fish, the harmony of colors, and the creative presentation of the platter can stimulate appetite just by looking at them.
...
After finishing the first sushi, Charme's eyes sparkled with delight. Seeing this, Ryo let out a visible sigh of relief, indicating that his tuna sushi had thoroughly pleased Charme.
Without hesitation, Charme picked up another piece of tuna sushi and placed it in his mouth. The combination of fresh fish and vinegared rice, enhanced by the sushi chef's skillful preparation, offered a delightful taste experience.
The tuna's freshness is short-lived; if not eaten quickly, the flesh softens and develops a slight sour taste. Freshly cut tuna meat is bright and glossy, firm, and sweet, with no fishy smell. It offers a unique flavor whether eaten alone or dipped in soy sauce with wasabi.
The only downside is that it's not enough. Soon, Charme finished all the tuna sushi in front of him.
...
"Now, let's announce the results," Charme said after a brief moment of contemplation, looking at
Kuga and Ryo. The entire venue fell silent. Both Kuga, who had lost his seat on the Elite Ten, and Ryo, the current Ninth Seat, held their breath, eager to hear the final verdict.
"The Dan Dan noodles win," Charme declared, not one to mince words.
"Finally, a win," Kuga exhaled a sigh of relief, though a closer look revealed a drop of sweat trickling down his forehead. Despite winning, the battle with Ryo had not been an easy one. Given the challenging conditions, with limited ingredients in such a remote and cold place, it was no small feat to achieve victory.
"Sigh... I lost, after all," Ryo murmured, feeling a deep sense of disappointment. However, compared to Nene and Eizan's losses, his defeat seemed less severe.
For 10 advance chapters: patreon.com/angelictranslating