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Tantanmen

Heat level 3. Sesame, Sichuan pepper, and no apologies.

Sesame chili paitanHottestHot
Tantanmen as a sealed freeze-dried puck: noodle lattice and toppings held under frost.
Frozen · 131 g
Tantanmen ninety seconds after the pour: steaming broth with its full toppings.
Bloomed · 90 s

How this one is built

Chicken paitan loaded with fresh-ground white sesame, doubanjiang, and a rayu we press in-house. Numbing Sichuan peppercorn is dosed at 0.4 g — enough to register, not to anesthetize. The fattiest, loudest bowl in the lineup, and the one our kitchen eats most.

In the bowl

  • Spiced pork mince
  • Baby bok choy
  • Crushed peanut
  • Rayu chili crisp
  • Negi

Tare & noodle

Sesame-doubanjiang tare, house rayu, black vinegar

Medium straight noodle, 1.2 mm

Allergens

Wheat, soy. See toppings for egg, pork, chicken, fish, sesame, dairy. Shared equipment.

Specification

Nutrition · per bowl, rebloomed
Energy650 kcal
Protein30 g
Fat32 g
Carbohydrate62 g
Sodium1740 mg
Preparation & handling
Net weight131 g
Water400 ml at 100 °C
Bloom90 s, lid on
Above 2,000 m+20–30 s, stir at end
StorageBelow 27 °C, no freezer

Next to it on the shelf

Same method, different register

All eight bowls