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Another style of "dapanji".

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The version of "dapanji" at the "Tianshan" restaurant. Here the flavours are slightly different and the dish has more onion, but still with the principal spicing of chilli, Sichuan pepper, and, most importantly, Star anise. Less chilli oil as a base, so the sauce is less red in colour. At the Tianshan, they will serve the dapanji on a bed of "nang" bread like this, if you wish. The bread soaks up the sauce and is exceedingly "more-ish".

6/May/2005 19:12

Exposure mode: program (auto)
Metering Mode: matrix
Exposure time: 0.0100 s (1/100)
Aperture: f/2.8
Exposure bias: -0.66
Focal length: 6.0mm (35mm equivalent: 36mm)
ISO: 100
Flash: Yes (auto, red eye reduction mode)
File size: 271080 bytes
File date: 4/June/2005 22:38
Camera maker: Panasonic
Camera model: DMC-FZ10
Shooting date: 6/May/2005 19:12