Chengdu Tomato & Egg Noodles

Quick Overview

The video successfully compares three methods for making the base sauce for Chengdu Tomato and Egg Noodles: using all fresh tomatoes (requiring 650g, boiling, and peeling), using all canned tomatoes (requiring 350g, crushing by hand), and using a mix (450g fresh tomatoes, boiled/peeled, plus 175g canned tomato). The all-canned method yielded the most delicious result, followed by the mix, with the all-fresh version being the sourest, although all versions are considered good for noodles.

Key Points: The all-canned tomato method (using 350g of canned tomatoes, crushed by hand, mixed with 1.5 cups water, 1/4 tsp salt, and 1 tbsp Shaoxing wine) produced the most delicious sauce base. The mixed method (450g fresh, boiled/peeled tomatoes blended with 1/2 cup water, 1/4 tsp salt, 1 tbsp Shaoxing wine, plus 175g canned tomato/sauce) was the second best. The all-fresh tomato method requires 650g of ripe tomatoes, which must be boiled to peel before blending with 1/2 cup water, 1/4 tsp salt, and 1 tbsp Shaoxing wine. The fresh tomato base was slightly sour, but all three bases were deemed good for serving with noodles. Crispy fried eggs, cooked over high heat in a round-bottomed wok until golden and slightly browned on the edges, are essential toppings. The crispy pork belly topping requires rendering the lard in a wok for 15-20 minutes until brown and crispy, reserving the lard for the soup base.

Context: This video is a culinary comparison testing three different approaches to creating the tomato base for the popular Chinese dish, Chengdu Tomato and Egg Noodles (Xi Hong Shi Chao Dan Mian): using only fresh tomatoes, only canned tomatoes, or a combination of both. The video details the precise preparation steps, including rendering pork belly for a topping and preparing the fried eggs, to determine which base yields the superior flavor profile for the final noodle dish.

Detailed Analysis

The video compares three methods for preparing the tomato base for Chengdu Tomato and Egg Noodles: All Fresh, All Can, and a Mix. For the All Fresh method, 650g of ripe tomatoes must be boiled to peel, then blended with 1/2 cup water, 1/4 tsp salt, and 1 tbsp Shaoxing wine. For the All Can method, 350g of canned tomatoes (like the recommended Rega San Marzano) are crushed by hand and mixed with 1.5 cups water, 1/4 tsp salt, and 1 tbsp Shaoxing wine. The Mix method uses about 450g of fresh, boiled/peeled tomatoes plus 175g of canned tomato. The presenter suggests that the All Can method provided the best flavor, while the All Fresh version was slightly sour, though all bases were deemed satisfactory for noodles. The topping involves rendering 300g of fatty pork belly in a hot wok for 15-20 minutes until crispy, reserving the lard for the soup base. The eggs are shallow-fried in the rendered lard until crispy and golden brown on the edges. Aromatics—scallions (white parts), ginger, and garlic—are minced and sautéed in the reserved pork lard for about one minute, followed by 1 tbsp of tomato paste and 1/4 tsp of chili powder, frying until fragrant. Finally, the tomato base and seasonings are added to the aromatics and simmered for at least 30 minutes before assembly.