There are many rumors about Dan Dan noodles, there are general references to the streets and alleys to pick and choose to sell noodles, there are legends from The direction of Dazhou, Sichuan Province, a kind of noodles with winter vegetables, the most common rumor refers to a Zigong peddler nicknamed Chen Bao Bao in 1841 who created a small noodle alone, because in the early days it was sold along the street with a flat shoulder, so it was called Dan Dan noodles. Now, at the side of the Chengdu Sending Xian Bridge, the owner of a family called "Liao Ye Dan Dan Noodles" claims that his grandfather is the creator of Chengdu Dan Dan Noodles, and this subversive general perception has caught my attention.
As soon as they entered the noodle restaurant, they were shook by the facilities and equipment in the back kitchen of his front hall, and the full range of pots and pans and cooktops made their staff handy and stretched freely. The cleanly packed shop implies the habits and qualities of professional chefs, and everything is proceeding in an orderly manner.
According to his family, Liao Ye created Dan Dan noodles at the age of fifteen, or re-presented the appearance of Dan Dan noodles, so that the street food of the past entered the shop hall, if true, this should be a contribution and inheritance of Chengdu noodles, we should remember his old man's name. In fact, all historical anecdotes come from stories, especially in our context, which has never respected history. After 1949, willing or unwilling, all the roads in China led to one direction, and restaurant noodle shops were no exception, and it was rare to find a differentiated taste in a kind of conditioning. Only good food has this treatment.
"Liao Ye Dan Dan Noodles" grasps all the jianghu legend details of this noodle, half soup, crisp, salty and sour and slightly spicy, but there is no excessive rendering in the aroma, it feels that the classic food language is not strongly expressed, and the blandness may be its original taste. In fact, all cuisines will be affected by the slight changes in ingredients, cooking and seasoning caused by taste differences, which is also the sense of after-food brought about by the non-standardization of Chinese food. Lacking a little wind, too pinched, the taste is more restrained.
"Gold Medal Seafood Noodles" is eye-catching as soon as it is presented, all the ingredients are unveiled in the standard, there is no twisting state, but in addition to the small family atmosphere, neat, powerful, hue. Unfortunately, just ate dan dan noodles, the taste of the legend is still faintly hidden, under the heavy mouth, many subtle branches in this bowl of white noodles are plundered by the strong spicy flavor, light and elegant silence, the peaceful fragrance is still shrouded in the mouth and nose, but did not appreciate the strong marine atmosphere, it seems that the taste can not be chaotic, red and white, thick and light is appropriate.
In the conversation with Liao Kai, the third generation of Liao family dan dan noodles, it was learned that he also stepped into the catering circle at the age of twelve, learned to do dan dan noodles with his grandfather Liao Desheng, studied with the special pastry master Chen Daifu at the age of sixteen, in 1988 he founded The grandfather Liao Dan dan noodle shop, and then learned Sichuan cuisine with the father of the Sichuan cuisine master Liao Xianshou, opened the famous "Golden Bean Flower Restaurant" in Chengdu and served as the head chef, and later with the encouragement of his son, the family opened the door of this "Liao Ye Dan Dan noodles", and the "Golden Wind Jade Dew" created by him was the original "Golden Wind Jade Dew" The noodles have become a mysterious blockbuster in his family, only accepting advance reservations, but also have to start from three copies, for this reason, even out of curiosity, but also to ask three or two friends to go together to see what the mysterious thing really tastes like?