Dan Dan Dan Noodles is a famous local traditional noodle snack in Chengdu and Zigong, Sichuan Province.

But no one can say when it was born, a certain year, a certain month, there is a stretcher along the street vendors, the patron yells out to stop picking now do now sell, hand-rolled thick round noodles boiled, scooped up a spoonful of fried minced pork. In addition to the aroma, I can only remember their flat stretcher, hence the name "dan dan noodles". Dan Dan noodles and hot and sour noodles can be called the Sichuan noodles sister flower, but many greedy people do good hot and sour noodles but do not do good Dan Dan noodles, in addition to the need for Sichuan specialties of the sprouts, skills in the minced pork fried and flavored.

Practical Tips

1. Fresh noodles include cut noodles, pulled noodles and pulled noodles. The main nutrients of cut noodles are protein, fat, carbohydrates, dietary fiber and so on. Generally the fresh cut noodles available in the market are mechanism ones, which have better flavor and texture than hanging noodles, but many people still prefer hand-rolled noodles;

2. The method of making noodles keeps changing due to the change of seasons;

3. In winter, when the weather is cold, people eat more noodles in soup, pulling and braising, with some dried vegetables, sauerkraut, or fresh greens in them. Some places people love to eat water noodles, some places people often stirred into the noodle soup batter, this kind of noodles with paste, people commonly known as "paste soup noodles";

4. Summer people eat a lot of fishing noodles, noodles boiled and fished out, put in cool water or yin and yang water (boiled water mixed with cold water) in the pull, mixed with garlic sauce, amaranth, and cucumber shreds, eaten with garlic sauce, amaranth, and cucumber shreds, and then eat a lot of food, and then eat a lot of food, and then eat a lot of food, and then eat a lot of food, and then eat a lot of food, and then eat a lot of food, and then eat a lot of food, The noodles are boiled and pulled out, put in cool water or yin and yang water, mixed with garlic juice, amaranth, thorns and cucumber shreds, which is refreshing and refreshing, and prevents the heat from coming down. When it is the season of harvesting garlic moss and bean curd, every family likes to make lo mein with garlic moss and bean curd. Because these dishes are the fixed dishes for making lo mein, so when garlic moss and bean curd are on the market, it is also the time when people eat the most noodles, and they usually eat at least one lo mein in three or two days.