https://gianhiltbrunner.ch/tags/sichuan/Recent content in Sichuan on Gian HiltbrunnerHugoen-us© Gian HiltbrunnerMon, 04 Aug 2025 21:00:00 +0100https://gianhiltbrunner.ch/posts/vegetarian-tantanmen/Mon, 04 Aug 2025 21:00:00 +0100https://gianhiltbrunner.ch/posts/vegetarian-tantanmen/<p>Tantanmen descends from Sichuan dan dan mian, which reached Tokyo in the 1950s as a dry noodle dish and was rebuilt for Japanese tastes around a bowl of soup and a heavy pour of sesame paste. This vegetarian version keeps that structure: a light vegetable chintan, a sesame and doubanjiang tare, soy milk for body, and a soboro made with plant-based mince.</p> <h2 id="sources">Sources</h2> <blockquote> <p>The Book of Ramen; Michael T. Satinover and Scott J. Satinover</p>