宜賓燃麵。燃麵一定要有宜賓芽菜，這個好歹也有些⋯⋯ YiBin “burning” noodles, it’s actually noodles tossed in red hot chili herb oil topped with crushed toasted peanuts, chopped spring onion and YiBin “yacai” (a specialty pickle from YiBin, Sichuan). #spicy #chili #chinesefood #chinesecuisine #sichuanfood #latergram #香港 #食 #hongkong #hongkongfood #hkfood #food #foodie #foodies #foodgasm #foodpics #foodstagram #foodspotting #foodism #foodmoment #instafood #chilli #🌶 #noodles #宜賓燃麵 #宜宾燃面

這裏的兩種Dandan Noodles，第二種是湯麪式的「擔擔麪」，英文菜名上著明「Classic Dandan Noodles (Chongqing Style)」。這個他們做的「重慶」式，同樣有宜賓芽菜澆頭。和這裏所有的麪食一樣，有一點細節是我十分欣賞的，就是全店用真瓷碗碟奉客。我對不用令人討厭的塑料仿瓷餐具的食店，有一份尊敬和好感。 The second kind of Dandan noodles here is a soup noodles, claimed by the restaurant as "Chongqing Style". One point I like about this place, is they use ceramic bowls and plates. I hate those plastic tableware, and always have respect to those who insist using real ceramics to serve their dishes. I think it's an indication on how much a chef or cook respects his or her own food. #香港 #食 #hongkong #hongkongfood #hkfood #food #foodie #foodies #foodgasm #foodpics #foodstagram #foodspotting #foodism #sichuanfood #sichuancuisine #chinesefood #chinesecuisine #noodles #spicy #hot #chilli #chili #dandan #dandannoodles #擔擔麵

店名擺名車馬叫「Dandan Soul Food From Sichuan 四川担担面」，主題食物當然是擔擔麪。這裏有兩種Dandan Noodles：第一種是拌麪式的「成都擔擔麪」，醬汁不是港人一般誤會了的花生醬芝麻醬之類，而是味道複雜得多的複合材料。最重要的是上面澆頭的肉末，加了宜賓芽菜，口味正宗。 There are two diff types of Dandan noodles here. This one is what the restaurant claims as "Chengdu style", which is a dish without much soup but sauce. It's also not the mediocre versions you normally find in HK with loads of peanut or sesame sauce. The highlight is the Yibin pickled bean sprouts on top with minced meat. No Dandan noodles is complete with Yibin pickles bean sprouts. #香港 #食 #hongkong #hongkongfood #hkfood #food #foodie #foodies #foodgasm #foodpics #foodstagram #foodspotting #foodism #sichuanfood #sichuancuisine #chinesefood #chinesecuisine #noodles #spicy #hot #chilli #chili #dandannoodles #dandan #擔擔麵