Dan dan noodles
Hand-pulled wheat noodles, sesame paste, minced pork and preserved mustard green.
On 8th Avenue since 2011
Sichuan food that tastes like Chengdu
We import our doubanjiang from Pixian and grind our own chili blend weekly. If you want it mild, say so, and we will cook it that way.
14 yrson 8th Avenue
70seats
Dailyhand-pulled noodles
The menu
What people order here
Spice level runs one to five. Three is how we would eat it.
Mapo tofu
Silken tofu in Pixian bean paste with ground beef and fresh ground Sichuan peppercorn.
Dry pot, choice of protein
Wok-tossed with lotus root, celery, potato and dried chili. Chicken, beef, shrimp or mixed vegetable.
Chongqing chicken
Twice-fried chicken buried in dried chilies and toasted peppercorn. Order it to share.
Water-boiled fish
Sliced tilapia poached in chili broth, finished tableside with hot oil.
Lunch special, 11am to 3pm
Choice of ten dishes with rice and hot and sour soup, weekdays only.
The kitchen
One family, one wok station
Chef Liang Wei cooked in Chengdu for eleven years before opening Golden Pear with his wife Hui in 2011. He still runs the wok station six nights a week. The noodles are pulled to order and the chili blend is toasted and ground in the kitchen every Monday, which is why the numbing is sharp rather than dusty.
•Doubanjiang imported from Pixian, not a domestic substitute
•Noodles pulled to order, never frozen
•Vegetarian versions of most dishes, ask and we will adjust
Reviews
Regulars keep saying
“The mapo tofu is the closest thing to what I ate in Chengdu that I have found in New York. Ask for a four and mean it.”
Wen Z., Sunset Park regular
“We order the dry pot for the whole table every time. They will make it mild for the kids and full heat on a second one for us.”
Danielle R., Family dinner, Bay Ridge
“Takeout is packed properly so the noodles are not a brick by the time I get to Borough Park.”
Yosef K., Weekly takeout order
FAQ
Good to know before you come
How spicy is the food really?
We cook on a one to five scale and default to three. A three has real heat and the numbing tingle from Sichuan peppercorn, which is different from chili burn. Tell your server a one or two and the kitchen will adjust, no attitude about it.
Do you have vegetarian options?
Yes. Mapo tofu, dry pot and dan dan noodles can all be made vegetarian, and we have about a dozen vegetable dishes on the regular menu. Note that some sauces contain fermented shrimp, so mention it and the kitchen will substitute.
Do you take reservations?
For parties of six or more, yes, by phone. Smaller tables are walk-in only. Friday and Saturday between 6:30 and 8:30 the wait can run 30 minutes, so come early or order ahead for pickup.
Do you deliver?
We deliver ourselves within about a mile and a half, with a $20 minimum and no delivery fee. Beyond that we are on the usual delivery apps, though the food travels best if you pick it up.
Contact
Order ahead or just walk in
Call for pickup and it is usually ready in 15 to 20 minutes. Large party orders need a day's notice.
Phone(718) 555-0193
Address5412 8th Ave, Brooklyn, NY 11220, Brooklyn, New York
HoursDaily 11am to 10:30pm, kitchen closes 10pm
AreaSunset Park, Bay Ridge, Borough Park, Dyker Heights