One of the chapters in Fuchsia Dunlop's book "Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China" is about Szechuan Dan Dan noodles. I could only find two places in the metro that served them. Mon Jin Lau and PF Chang/Pei Wei. I had lunch at Pei Wei today and if their version of Dan Dan warranted a whole chapter I think I'm tracking the wrong chinese cuisine writer (I'm reading her Hunan and Szechuan books at the moment). Noodles were tepid spaghetti-like and the spicy ground chicken sauce was mono-dimensional and just plain uninteresting. The coolest part of the whole ordeal was I got to sit at the bar and watch the cooks assemble the dishes. Their kitchen is very clean and the operators are well trained and smooth. The show was almost worth the $8. But, I guess I'll have to wait for the next SF trip for Dan Dan.