tag:blogger.com,1999:blog-8604043030135960226.post6493678891660137809..comments2024-02-20T19:25:27.930+08:00Comments on KC賞味隨筆: 谷媽媽小店 ~ 貴在家常KChttp://www.blogger.com/profile/08327198362235099881noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8604043030135960226.post-82540793797226962912012-04-09T22:23:14.173+08:002012-04-09T22:23:14.173+08:00I agree about the comments on 擔擔麵. What appears to...I agree about the comments on 擔擔麵. What appears to have started as a simple street vendor food item has spawned so many different variants and complexities (similar to numerous interpretations of macaroni and cheese in the USA). In the early 80s, 詠藜園 from Diamond Hill sort of became the standard, at least for me. Nothing else measured up. But in the USA, the worst Sichuan restaurant could get away with using a thick udon like noodle with peanut butter and chili oil, and call it 擔擔麵, no mature chicken and Chinese ham stock, and of course no hand made noodles. So I tend to find Japanese style tantanmen at ramen shops locally that are just a notch closer to 詠藜園, but still no comparison...at least there's more sesame broth flavor and the minced puffy pork in tantanmen resembles Taiwanese style.Beef No Guyhttps://www.blogger.com/profile/17255895629727111344noreply@blogger.com