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 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.
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!
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.
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! 🥰🥰🥰
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!
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.
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
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 !
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.
Dandanmian is my absolute favorite dish, I even make a big batch of chili oil...but the sui mi ya cai I can't find anywhere in Rome! The owner of my favorite shop gave me a sub which is made from the stem of the mustard. They sell in tiny little packets used for snacking and they're so good too!
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😖
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 love atk however, i would never use vegetable oil ever again. avocado oil would work just as well without a bunch of health concerns. i love dan dan noodles!
There should be a little bit more seaseme paste. The end result should be like a Carbonara, creamy to the extend it almost looks like a paste, so that every little bits clings on to the noodles.
Its so nice seeing an professional asian cook teaching how to make an asian dish. Lan is one of the best instructors at ATK. She doesn't need a ton of makeup like Bridget and Julia have been wearing lately.
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!
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
Lan is so fantastic. She’s an incredible chef and her voice is so soothing too.
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 Lam's recipes and techniques make me want to run right into my kitchen and start trying them.
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 :)
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.
Never disappointed by any of Lan’s creations.😋😋😋. Like to see her do more
We need more on Lan Lam. Please and thank you.
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!
Lan Lam is a treasure! I hope we see many more videos from them.
Love the chemistry between these two! Fun video thanks!
Lan is outstanding and the recipe looks absolutely delicious
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.
Where did you buy the mustard greens
I was on the recipe testing for this dish!!!! I make this all the time with veggie sausage for the meat
The chef is just wow. Once in a while you come across a master and Lan is one
I love these two together
Drooled from beginning to end. Love Lan! Such an easy teacher!
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.
Lan's voice is so serene. .
Absolutely amazing personality and voice Lan Oi Dep wah !
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!
Lan Lam is my queen.
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.
Sichuan (aka "Szechuan") is one of the most complex & sophisticated cuisines I've encountered. On par with Thai food for heavenliness.
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.
Oh, that was spectacular! I love all the blends of spices and oil. Terrific job!
This is amazing I just bought sichuan for the first time I am blown away
I love this chef love the way she speaks
Thank you so much Lan for all of your recipes best regards
Chị Hạnh
I have never heard of this dish, but it looks amazing. Plus, I adore Lan!
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 recipe looked fantastic I’d love a try, but it needs crushed peanuts on top as well
This chef is amazing.
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. 🤓
Lan needs her own show!!
Lan it looks delicious and you too! Thank you.
Yum...so many seasonings I have yet to try. Thanks for the education
Lan is awesome!!!!
So much different then the Dan Dan I was taught!! Can’t wait to try it 🥰🥰🥰 thank you
I think Lan is the best
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.
This really captures the experience of Chinese cooking of needing a million different sauces even for simple dishes like Dan Dan Mien
Where have you been Lan, I missed watching you make some delicious dishes.
Beautiful food. Love Lan.
Sounds delicious, I'm going to have to get the stuff and try this.
I really love the black vinegar!
Morning ATK
Salutations from California 😋
😋 yum this deserves a like
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!
All the items are listed in the description, except for the bowls would be nice to know where to get those
Beautiful, love it
Dan dan means bouncy bouncy in Chinese my friend
I lost it when the white lady whistled at the spicyness
In a past life I traveled occasionally to Chengdu and this was the one local dish that I specifically sought out each trip - very yummy!
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.
Love love this this very very much much.
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
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 !
Some complicated ingredients but I want to give it a try. Thanks!
Sure looks good!
Looks yummy. Cannot wait to try...
Incredible. I'm going to try this.
Love the Lan. 💯
This was delicious. I made it tonight, so good!
Looks amazing nice tutorial
My tongue is definitely vibrating
Great. Now I'm hungry.... :)
Thank you ❤😊
ATK, HELLO,LAN LAM, This looks doable for me, THANKS,,, ;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸
Lovely!
Obsessed with dandan atm
I made it a minute in and stopped, I couldn't break the feeling I was watching rescue 911 and it was the 90's again.
I feel like Dan should of been the co-host on this one just to be festive 🎉
My favorite!
I believe she has a science background since she always explains and knows the theory of why certain things happen within the ingredients.
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.
Pork noodles! Mmmm!
Looks AMAZING.
It’s so amazing 😢
I’d love to know you better that’s if you don’t mind!
I'm assuming "sweet wheat paste" means "Tian mian jiang". I've never seen it labelled as the former before.
Love Lan's recipes and tips. I don't think we needed Bridgett here. Lan talking directly to the viewers is a better format IMO
Can't find all the ingredients. But looks delicious 😋
Genuinely impressed that ATK’s version didn’t try and avoid asking cooks to seek out sui mi ya cai and so on. Nice!
Dude, thanks for spelling it for me!
Dandanmian is my absolute favorite dish, I even make a big batch of chili oil...but the sui mi ya cai I can't find anywhere in Rome! The owner of my favorite shop gave me a sub which is made from the stem of the mustard. They sell in tiny little packets used for snacking and they're so good too!
I gotta make this
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.)
Bravo !
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😖
Man that whistle when she said chilli power lmaooo
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.
Cooking with out heat/fore?
i love atk however, i would never use vegetable oil ever again. avocado oil would work just as well without a bunch of health concerns. i love dan dan noodles!
There should be a little bit more seaseme paste. The end result should be like a Carbonara, creamy to the extend it almost looks like a paste, so that every little bits clings on to the noodles.
4:41
You have to pay a subscription for the recipes ?
Lmao @ her whistle
Its so nice seeing an professional asian cook teaching how to make an asian dish. Lan is one of the best instructors at ATK. She doesn't need a ton of makeup like Bridget and Julia have been wearing lately.
Tongues vibrating a little bit lol! I always love the taste of Sichuan pepper!
My family does not eat pork. Can I use a different protein?
This is a very good recipe but I liked it better with a teaspoon of sugar added to the sauce.
I don't know what funky is supposed to mean, but dang I need it.
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!