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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":504,"pronunciation":528,"substitutions":529,"slug":540,"title":541,"shortTitle":542,"nativeName":543,"romanized":544,"countrySlug":545,"region":546,"baseServings":468,"prepMinutes":547,"cookMinutes":548,"difficulty":549,"course":550,"diet":553,"mainIngredients":555,"images":556,"keywords":566,"publishedAt":574,"updatedAt":574,"authorSlug":575,"summary":576,"localeSlug":540,"alternates":577},[394,397,400,403,406],{"answer":395,"question":396},"Traditionally no. In Chengdu the sauce sits at the bottom of a small bowl and the noodles are tossed through it dry, with no broth. The soupy version widespread in restaurants abroad, especially Taiwanese-influenced ones, is a genuine adaptation rather than an error — this recipe leans dry but tells you how to loosen it into a soup bowl.","Are dan dan noodles supposed to have soup?",{"answer":398,"question":399},"It is not chili and it is not really hot. It has a bright citrus-pine aroma and produces a tingling, slightly numbing buzz on the lips and tongue called má. You can leave it out and the noodles will still be good, but the numbing-hot málà balance that defines Sichuan cooking will be missing.","What does Sichuan peppercorn taste like, and can I leave it out?",{"answer":401,"question":402},"Sesame paste seizes when liquid is added too fast, the same way tahini does. Add the soy, vinegar and hot noodle water a spoonful at a time, stirring hard after each addition, and it will loosen into a smooth, pourable sauce. If it has already clumped, keep whisking with more hot water — it recovers.","Why did my sesame sauce turn into a stiff clump?",{"answer":404,"question":405},"Fresh thin wheat noodles are traditional, about the thickness of spaghetti. Dried Chinese wheat noodles work well and so does spaghetti at a pinch. Avoid rice noodles and egg noodles: rice noodles do not hold this sauce, and egg noodles bring a richness that fights the sesame.","What noodles should I use?",{"answer":407,"question":408},"It is moderately hot as written, since most of the heat comes from chili oil you control directly. Use less oil and more of the sediment for color and flavor with less burn, or reduce both and add an extra spoonful of sesame paste to keep the sauce rich. The dish stays recognizable at almost any heat level.","How spicy is this and can I tone it down?",[410,411,412,413,414,415],"Stir the sesame paste jar from the bottom before measuring. The solids settle like concrete and the top layer of oil alone will not emulsify.","Use starchy noodle cooking water, not plain hot water, to loosen the sauce — the starch is what makes it cling to the strands instead of pooling.","Toast Sichuan peppercorns in a dry pan for 60 seconds until fragrant, then grind and sieve out the gritty husks. Pre-ground powder is usually stale and merely bitter.","Fry the pork over medium-high heat without crowding until it stops steaming and starts crackling; if it stews it will never turn crumbly.","Taste the sauce before you build the bowls. It should be a little too salty and too sharp on its own — the noodles dilute it substantially.","Serve immediately and tell everyone to stir hard from the bottom. Dan dan mian that sits unstirred is a bowl of plain noodles with sauce underneath.","🍜","Dan dan mian is a small bowl of wheat noodles tossed at the table into a sauce that was waiting underneath them: sesame paste and chili oil, sharpened with black vinegar and soy, lifted by ground Sichuan peppercorn, and crowned with dark, crisp crumbles of pork fried with ya cai preserved mustard greens. The first mouthful is nutty and rich, the second brings chili warmth, and by the third your lips are quietly buzzing from the peppercorn — the málà effect that Sichuan treats as a flavor in its own right. It is fast food in the literal sense: fifteen minutes from pantry to bowl, once the chili oil is in your fridge.","The name refers to the dan, the shoulder pole a hawker carried through Chengdu with a basket of noodles at one end and a pot of sauce and toppings at the other. Sold by the small bowl to people standing in the street, it was cheap, portable food, and the portion size reflects that: a proper dan dan mian is a snack, not the trough of noodles the name usually gets attached to abroad. The pork topping is measured in spoonfuls, seasoning meat rather than a meat course.\n\nThe biggest thing to know before cooking is that there are two very different dishes under one name. In Chengdu, dan dan mian is essentially dry: a spoonful of intensely seasoned sauce in the bottom of the bowl, noodles piled on top, and you stir vigorously until every strand is coated, with no broth at all. The soupy, heavily sesame-thickened version most people meet outside China developed largely through Taiwanese and overseas Chinese restaurants, where a mellower, richer bowl sold better. Neither is fake — the recipe below sits close to the Chengdu style with just enough noodle water to loosen the sauce, and it tells you how to push it either way.\n\nTwo ingredients carry the identity. Ya cai, the salt-preserved mustard stem from Yibin, is fried with the pork until both go dark and almost dry, giving a savory, faintly funky crunch that no fresh vegetable imitates. And Sichuan peppercorn, toasted and ground just before serving, supplies the tingling numbness locals call má, which is not heat and does not come from chili. Skip either and you have a decent sesame noodle; include both and it tastes like Chengdu.","The pork topping keeps 4 days refrigerated and reheats to crispness in a dry pan; it also freezes well. The sauce base can be mixed and refrigerated for a week, though it will stiffen — loosen with hot water and stir before using. Assembled bowls do not keep at all: the noodles absorb the sauce, swell, and go pasty within an hour, so cook the noodles only when you are ready to eat.",[421,422,423,424],"Follows the Chengdu logic of building the sauce in the bowl, so the noodles arrive hot and get coated in seconds rather than sitting in cooling liquid.","The pork is fried past the point most recipes stop, until it is genuinely crisp and crumbly — that texture against soft noodles is the whole dish.","Toasts and grinds the Sichuan peppercorn at the end, when its citrus aroma and tingle are at full strength instead of cooked away.","Gives honest guidance on the dry Chengdu bowl versus the soupier restaurant version, so you can build the one you actually want.",[426,427,428],"Wok or heavy frying pan","Large pot for noodles","Small dry pan and grinder for the peppercorns",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},30,78,5,1500,26,690,[437],"A plain cucumber salad smashed with garlic and vinegar, or a bowl of clear soup — Sichuan tables answer a numbing-hot dish with something cooling rather than more chili.",[439,442,445],{"name":440,"description":441},"Chengdu dry style","Use only 2 tablespoons of noodle water in total so the sauce clings as a thick paste, and serve in small bowls. This is the original street format — intense, and eaten in a few minutes.",{"name":443,"description":444},"Soupy restaurant style","Loosen each bowl with 150 ml of hot unsalted stock instead of noodle water. Milder, more filling, and the version most people outside China first encounter.",{"name":446,"description":447},"Vegetarian dan dan","Replace the pork with finely chopped shiitake mushrooms and crumbled firm tofu, fried hard until dark and dry. Keep the ya cai and the dish holds up completely.",[449,455,458,462,464,467,472,474,478,480,484,487,490,495,497,501],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},250,"ground-pork","ground pork","g","For the topping",{"qty":456,"name":457,"unit":453,"group":454},60,"ya cai (Sichuan preserved mustard greens), rinsed and chopped",{"qty":459,"name":460,"unit":461,"group":454},1,"neutral oil","tbsp",{"qty":459,"name":463,"unit":461,"group":454},"Shaoxing rice wine",{"qty":459,"ref":465,"name":466,"unit":461,"group":454},"soy-sauce","dark soy sauce",{"qty":468,"name":469,"note":470,"unit":461,"group":471},4,"Chinese sesame paste","or tahini plus sesame oil","For the sauce",{"qty":468,"ref":465,"name":473,"unit":461,"group":471},"light soy sauce",{"qty":475,"ref":476,"name":477,"unit":461,"group":471},2,"vinegar","Zhenjiang black vinegar",{"qty":432,"name":479,"unit":461,"group":471},"Sichuan chili oil, with some of its sediment",{"qty":468,"ref":481,"name":482,"unit":483,"group":471},"garlic","garlic, finely grated","clove",{"qty":475,"name":485,"unit":486,"group":471},"sugar","tsp",{"qty":475,"ref":488,"name":489,"unit":486,"group":471},"sesame-oil","toasted sesame oil",{"qty":491,"ref":492,"name":493,"unit":453,"group":494},400,"pasta","thin fresh or dried wheat noodles","To assemble",{"qty":475,"name":496,"unit":486,"group":494},"Sichuan peppercorns, toasted and ground",{"qty":468,"ref":498,"name":499,"unit":500,"group":494},"scallions","scallions, thinly sliced","piece",{"qty":502,"name":503,"unit":453,"group":494,"optional":8},100,"blanched leafy greens such as bok choy or spinach",[505,510,513,516,519,522,525],{"tip":506,"text":507,"title":508,"timerSeconds":509},"Crowding is the enemy here. If your pan is small, fry in two batches or the pork will simmer in its own juices and stay soft.","Heat the oil in a wok over medium-high and add {qty:ground-pork} of pork, breaking it apart with a spatula. Keep frying past the point it turns gray — 6–8 minutes — until it stops releasing steam, starts crackling, and the crumbles are dark brown and separate.","Fry the pork until crumbly",480,{"text":511,"title":512},"Splash in the Shaoxing wine and let it hiss away, then stir in the ya cai and dark soy sauce. Fry 2 minutes more, until the mixture smells savory and toasted and looks almost dry in the pan. Scrape into a bowl and set aside.","Add the preserved greens",{"text":514,"title":515,"timerSeconds":456},"Wipe out the wok and toast the Sichuan peppercorns over low heat for about a minute, shaking the pan, until they smell sharply citrusy and start to darken. Grind them to a powder and sift out the woody husks.","Toast and grind the peppercorns",{"text":517,"title":518},"Whisk the sesame paste with the light soy sauce, black vinegar, garlic, sugar and sesame oil, adding the liquids gradually so the paste loosens instead of seizing. Stir in the chili oil last; the sauce should be glossy, pourable and noticeably intense on its own.","Mix the sauce base",{"text":520,"title":521},"Boil the noodles in plenty of unsalted water until just tender with a slight bite, then lift them out with tongs, saving a mug of the starchy cooking water. Do not rinse — the surface starch is what helps the sauce grip.","Cook the noodles",{"text":523,"title":524},"Spoon the sauce into the bottom of four warmed bowls and slacken each with 2–3 tablespoons of hot noodle water until it flows. Pile the hot noodles on top, add the blanched greens if using, and crown with the crisp pork.","Build the bowls",{"text":526,"title":527},"Scatter over the ground Sichuan pepper and sliced scallions, then serve immediately with the instruction to stir hard from the bottom until every strand is coated in dark sauce. Eat while the noodles are still hot enough to steam.","Finish and toss at the table","dahn-dahn MYEN",[530,533,537],{"note":531,"swap":532,"original":469},"Chinese sesame paste is made from fully toasted seeds, so it is darker and much more aromatic. Tahini plus sesame oil closes most of the gap; unsweetened natural peanut butter is a rougher but usable stand-in.","Tahini plus 1 tsp toasted sesame oil",{"note":534,"swap":535,"original":536},"All are salt-preserved and give similar savory depth. Rinse zha cai first, as it is saltier and spicier. Without any of them, add a teaspoon of soy sauce and accept a simpler topping.","Tianjin preserved vegetable (dong cai), or chopped zha cai","Ya cai (Sichuan preserved mustard greens)",{"note":538,"swap":539,"original":477},"Black vinegar is malty and low in sharpness; plain white vinegar is far too aggressive here and will overwhelm the sesame.","Balsamic vinegar cut with a little rice vinegar","dan-dan-noodles","Dan Dan Mian (Sichuan Sesame Chili Noodles)","Dan Dan Mian","担担面","Dàndàn miàn","china","Sichuan (Chengdu)",15,20,"medium",[551,552],"main","street-food",[554],"dairy-free",[451,492,481,465],[557,560,562,564],{"alt":558,"src":559},"Bowl of dan dan noodles with chili oil sauce, crisp minced pork, preserved greens and sliced scallions","\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero.jpg",{"alt":558,"src":561},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-16x9.jpg",{"alt":558,"src":563},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-4x3.jpg",{"alt":558,"src":565},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-1x1.jpg",[567,568,569,570,571,572,573],"dan dan noodles","dandan mian","sichuan","chili oil","sesame paste","chengdu","noodles","2026-08-19","dishroute-kitchen","Chengdu street noodles built on a pool of sesame paste, chili oil and black vinegar at the bottom of the bowl, topped with crumbly fried pork and preserved mustard greens.",{"en":578},"\u002Frecipe\u002Fdan-dan-noodles",{"items":580,"total":664,"page":459,"limit":859,"hasMore":860},[581,614,648,658,691,717,743,773,804,829],{"slug":582,"title":583,"shortTitle":584,"nativeName":585,"romanized":586,"countrySlug":545,"region":587,"baseServings":468,"prepMinutes":548,"cookMinutes":588,"restMinutes":589,"difficulty":549,"course":590,"diet":591,"mainIngredients":593,"images":596,"keywords":606,"publishedAt":574,"updatedAt":574,"authorSlug":575},"char-siu","Char Siu (Cantonese Barbecue Pork)","Char Siu","叉燒","Chāshāo","Guangdong",40,720,[551],[554,592],"nut-free",[594,465,481,595],"pork-shoulder","ginger",[597,600,602,604],{"alt":598,"src":599},"Sliced Cantonese char siu pork with glossy dark red glaze and charred edges, served over steamed rice","\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero.jpg",{"alt":598,"src":601},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-16x9.jpg",{"alt":598,"src":603},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-4x3.jpg",{"alt":598,"src":605},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-1x1.jpg",[607,608,609,610,611,612,613],"char siu","cantonese","barbecue pork","siu mei","roast pork","hong kong","guangdong",{"slug":615,"title":616,"shortTitle":617,"nativeName":618,"romanized":619,"countrySlug":545,"region":620,"baseServings":468,"prepMinutes":430,"cookMinutes":548,"restMinutes":621,"difficulty":622,"course":623,"diet":626,"mainIngredients":628,"images":630,"keywords":640,"publishedAt":574,"updatedAt":574,"authorSlug":575},"cong-you-bing","Cong You Bing (Flaky Chinese Scallion Pancakes)","Cong You Bing","葱油饼","Cōng yóu bǐng","Northern China & Shanghai",45,"easy",[624,625,552],"bread","snack",[627,554,592],"vegetarian",[629,498],"flour",[631,634,636,638],{"alt":632,"src":633},"Golden flaky scallion pancake cut into wedges showing thin layers, with a dish of black vinegar dip","\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-4x3.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-1x1.jpg",[641,642,643,644,645,646,647],"cong you bing","scallion pancake","chinese flatbread","laminated dough","street food","breakfast","northern china",{"slug":540,"title":541,"shortTitle":542,"nativeName":543,"romanized":544,"countrySlug":545,"region":546,"baseServings":468,"prepMinutes":547,"cookMinutes":548,"difficulty":549,"course":649,"diet":650,"mainIngredients":651,"images":652,"keywords":657,"publishedAt":574,"updatedAt":574,"authorSlug":575},[551,552],[554],[451,492,481,465],[653,654,655,656],{"alt":558,"src":559},{"alt":558,"src":561},{"alt":558,"src":563},{"alt":558,"src":565},[567,568,569,570,571,572,573],{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"romanized":663,"countrySlug":545,"baseServings":475,"prepMinutes":664,"cookMinutes":665,"difficulty":622,"course":666,"diet":668,"mainIngredients":669,"images":672,"keywords":682,"publishedAt":690,"updatedAt":690,"authorSlug":575},"egg-fried-rice","Egg Fried Rice (Wok-Style Dan Chao Fan)","Egg Fried Rice","蛋炒饭","Dan chao fan",10,8,[551,667],"side",[627],[670,671,498,465],"rice","eggs",[673,676,678,680],{"alt":674,"src":675},"Wok-fried egg fried rice with separate golden grains, soft egg curds and sliced scallions","\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-4x3.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-1x1.jpg",[683,684,685,686,687,688,689],"fried rice","egg","wok","chinese home cooking","day-old rice","wok hei","quick dinner","2026-08-18",{"slug":692,"title":693,"shortTitle":694,"nativeName":695,"romanized":696,"countrySlug":545,"region":697,"baseServings":468,"prepMinutes":548,"cookMinutes":548,"restMinutes":430,"difficulty":549,"course":698,"diet":699,"mainIngredients":700,"images":702,"keywords":712,"publishedAt":574,"updatedAt":574,"authorSlug":575},"jianbing","Jianbing Guozi (Tianjin Savoury Breakfast Crepe)","Jianbing Guozi","煎饼果子","Jiānbing guǒzi","Tianjin and Shandong",[646,552],[627,554],[671,629,498,701],"sesame-seeds",[703,706,708,710],{"alt":704,"src":705},"Folded jianbing crepe cut in half showing egg, scallion, dark bean sauce and a sheet of crisp fried cracker inside","\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero.jpg",{"alt":704,"src":707},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-16x9.jpg",{"alt":704,"src":709},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-4x3.jpg",{"alt":704,"src":711},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-1x1.jpg",[692,713,645,714,715,716,684],"chinese breakfast","mung bean crepe","tianjin","savory crepe",{"slug":718,"title":719,"shortTitle":720,"nativeName":721,"romanized":722,"countrySlug":545,"region":723,"baseServings":468,"prepMinutes":547,"cookMinutes":547,"difficulty":622,"course":724,"diet":725,"mainIngredients":726,"images":728,"keywords":738,"publishedAt":690,"updatedAt":690,"authorSlug":575},"mapo-tofu","Mapo Tofu (Sichuan Tofu in Chili-Bean Sauce)","Mapo Tofu","麻婆豆腐","Mapo doufu","Sichuan",[551],[554,592],[727,451,481,595],"tofu",[729,732,734,736],{"alt":730,"src":731},"Mapo tofu with soft tofu cubes in glossy red chili-bean sauce, topped with scallions and ground Sichuan peppercorn","\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-4x3.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-1x1.jpg",[739,569,740,741,742,727,572],"mapo tofu","doubanjiang","sichuan peppercorn","mala",{"slug":744,"title":745,"shortTitle":746,"nativeName":747,"romanized":748,"countrySlug":545,"region":749,"baseServings":468,"prepMinutes":548,"cookMinutes":548,"difficulty":622,"course":750,"diet":753,"mainIngredients":754,"images":756,"keywords":766,"publishedAt":574,"updatedAt":574,"authorSlug":575},"hot-and-sour-soup","Suan La Tang (Chinese Hot and Sour Soup)","Suan La Tang","酸辣汤","Suān là tāng","Northern China & Sichuan",[751,752],"soup","appetizer",[554,592],[727,755,671,476],"mushrooms",[757,760,762,764],{"alt":758,"src":759},"Bowl of hot and sour soup with egg ribbons, wood ear strips, tofu matchsticks and sliced scallions","\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero.jpg",{"alt":758,"src":761},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-16x9.jpg",{"alt":758,"src":763},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-4x3.jpg",{"alt":758,"src":765},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-1x1.jpg",[767,768,769,770,771,772,727],"hot and sour soup","suan la tang","chinese soup","wood ear","black vinegar","white pepper",{"slug":774,"title":775,"shortTitle":776,"nativeName":777,"romanized":778,"countrySlug":545,"region":779,"baseServings":468,"prepMinutes":588,"cookMinutes":547,"restMinutes":548,"difficulty":622,"course":780,"diet":782,"mainIngredients":784,"images":787,"keywords":797,"publishedAt":574,"updatedAt":574,"authorSlug":575},"tangyuan","Tangyuan (Black Sesame Rice Balls in Ginger Syrup)","Tangyuan","汤圆","Tāngyuán","Jiangnan — Shanghai and Ningbo",[781],"dessert",[627,783],"gluten-free",[785,701,595,786],"sticky-rice","butter",[788,791,793,795],{"alt":789,"src":790},"White glutinous rice balls floating in clear ginger syrup, one cut open showing dark black sesame filling","\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero.jpg",{"alt":789,"src":792},"\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero-16x9.jpg",{"alt":789,"src":794},"\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero-4x3.jpg",{"alt":789,"src":796},"\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero-1x1.jpg",[774,798,799,800,801,802,803],"black sesame","lantern festival","glutinous rice balls","chinese dessert","winter solstice","ningbo",{"slug":805,"title":806,"shortTitle":807,"nativeName":808,"romanized":809,"countrySlug":545,"baseServings":475,"prepMinutes":664,"cookMinutes":664,"difficulty":622,"course":810,"diet":811,"mainIngredients":812,"images":814,"keywords":824,"publishedAt":690,"updatedAt":690,"authorSlug":575},"tomato-egg-stir-fry","Tomato Egg Stir-Fry (Fanqie Chao Dan)","Tomato Egg Stir-Fry","番茄炒蛋","Fanqie chao dan",[551,667],[627,783],[813,671,498],"tomato",[815,818,820,822],{"alt":816,"src":817},"Soft scrambled eggs folded through jammy stir-fried tomatoes with scallions, served over white rice","\u002Fimages\u002Frecipes\u002Ftomato-egg-stir-fry\u002Fhero.jpg",{"alt":816,"src":819},"\u002Fimages\u002Frecipes\u002Ftomato-egg-stir-fry\u002Fhero-16x9.jpg",{"alt":816,"src":821},"\u002Fimages\u002Frecipes\u002Ftomato-egg-stir-fry\u002Fhero-4x3.jpg",{"alt":816,"src":823},"\u002Fimages\u002Frecipes\u002Ftomato-egg-stir-fry\u002Fhero-1x1.jpg",[825,826,686,827,671,828,670],"tomato egg","fanqie chao dan","stir-fry","weeknight",{"slug":830,"title":831,"shortTitle":832,"nativeName":833,"romanized":834,"countrySlug":545,"region":835,"baseServings":468,"prepMinutes":836,"cookMinutes":456,"restMinutes":837,"difficulty":838,"course":839,"diet":840,"mainIngredients":841,"images":842,"keywords":852,"publishedAt":574,"updatedAt":574,"authorSlug":575},"xiaolongbao","Xiaolongbao (Shanghai Soup Dumplings)","Xiaolongbao","小笼包","Xiǎolóngbāo","Jiangnan (Shanghai & Wuxi)",75,240,"hard",[752,551],[554,592],[451,629,595,498],[843,846,848,850],{"alt":844,"src":845},"Pleated Shanghai soup dumplings in a bamboo steamer with a dish of black vinegar and slivered ginger","\u002Fimages\u002Frecipes\u002Fxiaolongbao\u002Fhero.jpg",{"alt":844,"src":847},"\u002Fimages\u002Frecipes\u002Fxiaolongbao\u002Fhero-16x9.jpg",{"alt":844,"src":849},"\u002Fimages\u002Frecipes\u002Fxiaolongbao\u002Fhero-4x3.jpg",{"alt":844,"src":851},"\u002Fimages\u002Frecipes\u002Fxiaolongbao\u002Fhero-1x1.jpg",[830,853,854,855,856,857,858],"soup dumplings","shanghai","steamed dumplings","pork","dim sum","jiangnan",24,false,1788563759519]