On Sun, 19 Nov 2006 14:57:23 +0100, "Saudades (FG)"
wrote:



i'm curious as to why you have an impression dian
dian mian is 'soupy'. having spent 8 days in
Chengdu where this dish is Sichuan's most famous
snack i can confidentally say that it's not soupy.
it's so good and cheap i ate it several times during
my stay [dian dian mian: --
http://bonvivantnl.fotopic.net/p32396409.html]

Wow, this picture is very different from what I call dan dan men in
Japan. The picture above shows quite a thick noodle? Almost medium
udon size and distinctly white noodle? The reason I called soupy is
because this is what I'm most familiar with coming from Japan:

http://neusync.jugem.jp/?eid=3
http://ramen.gnavi.co.jp/shop/jp/g525400n.htm

personally like dried noodles as they retain their
'al dente-ness' however, other dishes with
*handpulled noodles* being made before my eyes, were
also excellent so i can't really say which is best
to use.

We have a place nearby that does some handpulled noodle and it is very
tasty. I see you and Steve mentioned soaking dried in hot water
instead of boiling and that may be the trick as I'm not happy with the
texture of Chinese style noodle I make. But, I usually boil first and
stir fry. I always seem to have certain gumminess that I dislike.



Nona
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