DanDan – How it Helped me Discover Sichuan Cuisine

Chinese cuisine is among the most popular cuisines when it comes to either ordering takeout or having a sit-down meal. While I myself prefer Indian cuisine (guilty as charged), I do find myself partial to crispy chilli beef when my friends or family opt for Chinese cuisine.

There is, however, a cuisine from China’s Sichuan region, which has many similarities to Chinese cuisine as a whole. The main difference is that Sichuan cuisine is reputed to offer bolder, spicier flavours, providing more heat for those who consume it. London’s Chinatown introduced its first Sichuan restaurant, Er Mei, in Summer 2020, helping Londoners and visitors discover this cuisine.

The first DanDan restaurant then opened in Spring 2022 in Aldgate East. Four years on, it has successfully opened three more restaurants in Wimbledon, Battersea and London Bridge. A group of friends and I had arranged to go to the DanDan branch in Aldgate East after a night out on the town, and to celebrate one of our group’s birthdays. This allowed me to discover Sichuan cuisine for the first time, thanks to an invitation to their birthday meal.

The exterior of DanDan at Aldgate East

I arrive to meet my friends at DanDan in Aldgate East, looking forward to a Sichuan adventure. A waiter points out the table where my friends are sitting, and I head over and join them. With the full menu in front of me, I read both sides for a somewhat thorough review of what to expect on my first time trying this cuisine, while also ordering a Coke Zero to replenish myself.

On first reading the menu, it seems that the majority of the dishes are found on a standard Chinese restaurant/takeaway menu. One side contains the starters, cold dishes, soup, dim sum, rice and desserts. The other side consists of the main courses, noodle dishes and specials with additional add-ons. Reading both sides of this menu, the Fragrant Chilli Chicken catches my eye.

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DanDan's menu, displaying its array of items

The illustration on the menu indicates the heat it provides due to the surrounding chopped red chillies. Immediately, I am drawn to this illustration and decide to sample this dish. It is also apparent that at least one glass of water will be needed, given its chilli rating. I then examine the available Dim Sum, as I know an accompaniment to the chilli chicken is needed. I go for the HK-style Roasted Pork Buns, as the menu’s illustration once again shows their simple yet appetising look.

The time then passes as I socialise with the friends at my table, while I continue to imagine how my stomach will take the immense amount of dried chilli. Sure enough, I am about to find out as our waiter begins bringing the Sichuan banquet ordered by our table. My Sichuan Fragrant Chilli Chicken is placed in front of me, along with the HK-style Pork Buns, and I request another Coke Zero to help tackle the heat if needed.

The plate itself does not look as attractive in terms of presentation, but on the face of it, the chicken appears crispy, as the menu promised.  The colourful elements are visible thanks to the dried chilli and Sichuan peppercorns, as well as the silver of an accompanying spoon I use. I could use the spoon, but I turn to the chopsticks on our table for a more authentic Sichuan experience. Picking up these chopsticks, I snap them into two and begin using them to pick up and consume my chicken.

The Fragrant Chilli Chicken from DanDan

The chicken, combined with the dried chilli, does not immediately wreak havoc on my palate with heat. The heat is intensified by the chilli oil in the dish and also by the Sichuan peppercorns' spiciness. With each bite, the dried chilli and chilli oil begin to work their magic in creating a heat explosion on my palate. I take regular breaks by drinking water and my Coke Zero, so my mouth can handle more of this heat.

What also helps is the interval I give myself between the Chilli Chicken and the HK-Style Roasted Pork Buns so I can sample them. On the first bite, the buns have a stodgy texture; however, this is quickly overlooked thanks to the Sichuan-based flavourings coming through. They give me the impression of traditional bao buns, which you can find at other Chinese restaurants and takeaways; however, DanDan’s buns have a more upmarket feel.

The HK Style Roasted Pork Buns from DanDan

I then find myself alternating between the Pork Buns and the Chilli Chicken, with the dried chilli taunting me for its sheer quantity. After several alternations, I then give in and ask my waiter for a box to take the remaining Chilli Chicken home with me. After the box arrives and I pile the Chilli Chicken into it, its appearance tells me that I have the challenge of getting through the rest of the dried chilli after I take it away.

The Fragrant Chilli Chicken after being packed in a box

With my first Sichuan cuisine dining experience drawing to a close, I get a sense of how spice plays a vital role in this cuisine. This cuisine can also be described as the sister version of Chinese cuisine; only the flavours of Sichuan food are bolder and more intense. While I would recommend DanDan for your first Sichuan cuisine experience… Be warned, as the majority of its food packs a lot of heat and may not be suitable for those without an asbestos mouth.

Mind you, this will become satisfying once your mouth is trained up to take it more.

DanDan, The Goodman's Field 9, Stable Walk, London E1 8ZF

Food Prices

• Starters and Dim Sum - £6.30-£15.80

• Noodles - £1.80-£14.80

• Sichuan Special Dishes - £36.80 each

• Cold Dishes - £7.90-£12.50

• Main Courses - £8.90-£24.80

• On Rice - £2.90-£12.50

• Soup - £4.80-£6.50

• Desserts - £8.00 each

Drink Prices

• Soft Drinks and Beer - £1.30-£4.50