冷やし担々麺

Our Chinese tan tan men is never eaten cold,but I love the idea very much.Last year I made with black sesame paste,now this is this year's,with a simple meat sauce with lots of ginger and spring onions,and a separate sesame sauce and chili oil,served with peanuts,cucumber and lettuce,similar to one that I had in Japan,and the possibilities are endless.

Thank you,cold noodle is best for summer!

Aww...this photo...triggered my appetite badly..💘 looks insane tasty! Thank you for this,I'll keep it as my phone's screensaver,and I look at it before every lunch time😌🎶I love love 担々麺...😢💘This 担々麺 awakens my past feelings. I remembering you taught me you like dried type 担々麺 before.Is this that one? Anyways,I love 担々麺 which you made😌👍👍 especially much ginger is perfect for summer and me☀️🐒←me

You are too kind,this can't be good enough for you screensaver.
I think I mentioned some places serve tan tan men in soup,and the mince meat get lost in it and that's what I don't like.But from what I know,the most original tan tan men has no meat sauce,just noodle and sesame sauce,and it's all about good quality noodle.
Anyway,I also love the Japanese version serving it cold,though it is too far from the original,they make it fun with so many varieties.Let me refresh your memory,the idea of this particular one is taken from the one I had in Bamiyan at Kawaguchiko,it did leave good impression,it's the dried type I prefer.They put XO sauce in the meat sauce,I kept it simpler,and XO sauce is too Cantonese anyway.But looking at Bamiyan's this year menu,they have a different version of cold tan tan men,that's the kind of fun I mentioned...

I see,thank you for the explanation😊 but Why do ya know Bamiyan this year's menu??
No need to answer,we'll talk soon again😊

I looked at their web site,they have a '飄香冷伴坦々麵'(the name is too beautiful!)this year,very different to what I had last year..