If you love noodles and Sichuan food, you’re probably well versed in dan dan mian and all its chewy, spicy, electric glory. The dish, named for the pole that vendors use to tote ingredients, is iconic street food within the province, where diners savor even the act of mixing together their own portion—a custom known as “ban.” The ritual starts with four color-blocked elements neatly composed in a bowl: a pool of vivid red chili sauce, a mound of ivory wheat noodles, crispy browned bits of seasoned ground pork, and lengths of jade-green baby bok choy. Then, with the nudge of your chopsticks, all that color, heat, and savory tang washes over the noodles—and then your palate. Just as the numbing sensation and richness builds and nearly overwhelms your tastebuds, a juicy, cooling piece of bok choy swoops in and resets your system for the next bite. If there’s a more dynamic noodle‑eating experience out there, I don’t know it.