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GREAT Dan Dan Noodles in San Jose

Melanie Wong | May 18, 200203:39 AM

Following Charlie T’s recommendations in his detailed post

last month I tried House of Yu Rong for the first time with a couple of friends in tow. This turned into a test of their manhood to withstand the fiery capsaicin-power of the very authentic Sichuan dishes here. Nose-running, eyes teary and sweating from every pore (I merely “glowed”), both agreed that the food was ferocious but utterly delicious.

We had the water cooked pork slices, numb hot beef tendon, spring onion shrimp, and potato with bell pepper. The last two provided a soothing respite from the chilis and numbing Sichuan peppercorns of the other dishes. When I ordered the pork dish, the waiter asked me whether I really wanted it and explained that it was really, really spicy. This was the first time I’ve ever experienced any push-back at a Chinese restaurant! All were uniformly excellent and exactly as Charlie described them so well. I asked for the fragrant oil bamboo shoots but the server couldn’t catch my drift. The one item that we chose on our own from the menu, sliced fish and salted vegetable soup, was merely good but not as well-crafted as the version at Little Sichuan.

In addition, I ordered the dan dan noodles and this was everything I’d hoped for. A small bowl of chewy noodles with a little bit of thin almost soupy red chili pepper-flamed sauce with bits of ground pork, tons of minced garlic, abundant Sichuan pepper corns, and chopped scallions - every element in perfect balance. This is my new archetype.


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