8 Chinese Dishes You Need to Know

8 Chinese Dishes You Need to Know

SpoonFed: Via Guide By Carolyn Alburger August 12, 2013

Asian fusion is over, and one thing is clear: across the country, the best chefs are diving deeper into their obsession with hyper-regional fare. They’re going beyond the chow fun and pad Thai that have become as American as apple pie to approximate new delicacies like xiao long bao and larb moo. To guide you through this new Asian food movement, Zagat brings you a four part series, outlining the dishes that will define the Chinese, Thai, Korean and Japanese menus of the future, along with suggestions for where to try each dish. Here’s part one, detailing our favorite Sichuan, Cantonese and Hainan dishes that are increasingly showing up on American menus.

 

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Dan Dan Mein (Dan Dan Noodles)

Before there were “dan dan noodles” here in the U.S., there was dan dan mein, a common street noodle dish peddled from a bamboo pole (dan) in the Sichuan province of China. Original versions of the dish start with warm, long, fresh noodles piled over chile oil. Many recent takes finish the dish off with minced pork and pickled vegetables (ya cai) such as mustard greens. Depending on the cook’s taste (and, of course, the customer’s), other versions include peanut oil, peanuts, peanut butter, sesame paste, dark soy sauce, black Chinese vinegar, scallions and Sichuan peppers. Some versions are even served cold. The end goal of all of them: a slurpy, delicious and fortifying bowl of noodles.[...] read more

 

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