This rustic, satisfying dish is a classic meal in a bowl from the Sichuan province of China. Traditionally, street food vendors would carry two large buckets over their shoulders balanced on a pole called a ‘dan dan’ which is where the dish gets its name. The key flavour, apart from chilli, is Sichuan pepper - it’s popular for its complex flavour and tingling effect on the tongue - which becomes surprisingly addictive the more you eat!
Adding a dessert blend? We'll email you the recipe once you've ordered!
Firstly, I absolutely love the Spicery... but for me this has been the only disappointment since I signed up 2 years ago.
Lacks that flavour hit and it’s hotter than 3/5 for sure. The ingredients look like it could be a winner but just doesn’t come through and the Szechuan is too intense. Tasted a bit like Lemon Dettol Wipes, sorry!
My husband really liked this noodle dish which I made with tofu for a change. However it was too hot for me. I am going to try it again but this time strain the chillie flakes from the oil once coloured in order to give a milder chilli flavour to the dish and then give the strained flakes to my husband to add the heat that he likes to his portion.
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