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Traditional dandanmian in manhattan


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Traditional dandanmian in manhattan

Indispensable | May 19, 2014 10:42 AM

In Kentucky where I grew up there was a restaurant that served the version of dandanmian that was soupy, had tons of chili oil, was very spicy, had very thin noodles, and no peanut or sesame. I love this dish more than words can describe. So far in manhattan all of the Sichuan restaurants that I've been to serve the larger noodle-less spicy-with peanut version. Is there traditional dandanmian somewhere in manhattan or New York in general?

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