Take a culinary tour of China with Dandan’s Taste of China dinner series


Beginning today, Chefs Dan Jacobs and Dan Van Rite will debut their new Taste of China dinner series, an opportunity to explore the major culinary regions of China without leaving Milwaukee.

The monthly series will feature a menu of four shareable courses ($80 for two guests), which will be available for a limited time. The dishes will highlight the various flavors, spices and techniques that are unique and notable to each geographic region.

Ultimately, guests have the opportunity to embark on a culinary journey that begins in Sichuan and ends in Jiangsu.

January’s menu, which will be available Jan. 23-25, will take guests through the region of Sichuan with a menu that showcases the diversity (and tongue-numbing spiciness) of one of China’s most influential regions.

Course 1

  • Tudou Si: Stir Fried Potato Strings, Dried Chili, Chinkiang Vinegar
  • Chengdu-Style Bing: Griddled Sandwich, Wind-Cured Pork Belly, Radish
  • Chuanbei Liangfen: Cold Noodle with Numbing-Hot Sauce

Course 2

  • Shaokao: Cumin Lamb Meatballs and Vegetable Skewers, Grilled Over Hot Coals
  • Paigu Mian: Pork Spare Rib Soup, Orange Peel, Sichuan Pickles

Course 3

  • Ma La Zha Yu: Whole Fried Sea Bass, Doubanjiang, Crispy Shallot, Herbs
  • Gan Bian Dou Jiao: Dry Fried Green Beans, Sichuan Peppercorn, Ginger, Chinese Mustard Greens

Course 4

  • Youtiao, Fried Doughnut Sticks: House-Made Soymilk, Sichuan Caramel
  • Tanghuli: Candied Assorted Fruit

Mark your calendars and check out all the regions featured during the dinner series, which runs through November.

Jan. 23-25: Sichuan (numbing heat, flavorings like peppercorns, chilies, garlic, peanuts, sesame and ginger)

Feb. 9-10: Special menu for the Lunar New Year

March 19-21: Hunan (spicier than Sichuan, salty; flavorings like chilies, shallots, garlic, smoked and cured ingredients)

April 23-25: Guangdong (AKA Cantonese; balanced modest flavors; flavorings like soy sauce, rice wine, vinegar, scallion, ginger, garlic and sesame oil)

May 21-23: Fujian (light flavors, seafood; soups; flavorings like fermented fish sauce; shrimp paste and red yeast rice)

Sep. 24-26: Zhejiang (light, fresh flavors; ingredients like bamboo shoots, ham, mushrooms, green vegetables, shallots, ginger, garlic)

Oct. 22-24: Shandong (umami, sweet and sour; ingredients like seafood and sea cucumbers, scallion, ginger, garlic)

Nov. 19-21: Jiangsu (mild, sweet, caramelized; duck, seafood, lotus root, water chestnuts)


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