I just made F. Dunlop's Traditional Dan Dan Noodles. I was hoping for a taste similar to the old Sam Lok restaurant in San Francisco's downtown chinatown. Instead, it was quite different. And, even though I reduced the soy sauce by about 1/2, it was too salty. What has been your experience?
Fuschia offers a second Dan Dan Noodle recipe, called Xie Laoban's Dan Dan Noodles. The recipe calls for ground beef, instead of ground pork. Is this correct?
Do chowhounds prefer one Dan Dan Noodle version over the other?