Marcus Chen
January 15, 2026
The Best Dan Dan Noodles This Side of Chengdu
I've eaten dan dan noodles in Sichuan Province, and I'm telling you — Golden Dragon's version holds its own. The Sichuan peppercorn tingle is authentic, the pork is coarsely ground and well-seasoned, and the noodles themselves have that springy, hand-pulled texture that machines simply cannot replicate.
Mrs. Wu, the matriarch, still oversees the noodle station from her perch near the kitchen. Her grandson now does most of the pulling, but the recipe hasn't changed since the Reagan administration. The wontons in chili oil are also outstanding — silky wrappers, juicy pork filling, and a sauce that builds heat gradually.
The space is cramped, the service is brusque, and you'll probably have to share a table. None of that matters. Come for the noodles. Stay for the xiao long bao if they have them that day.
Mrs. Wu, the matriarch, still oversees the noodle station from her perch near the kitchen. Her grandson now does most of the pulling, but the recipe hasn't changed since the Reagan administration. The wontons in chili oil are also outstanding — silky wrappers, juicy pork filling, and a sauce that builds heat gradually.
The space is cramped, the service is brusque, and you'll probably have to share a table. None of that matters. Come for the noodles. Stay for the xiao long bao if they have them that day.