The Sichuan delicacy Dandan Noodles got its name from the fact that it was sold on a burden.

Sichuan Dandan Noodles is a traditional snack in Sichuan Province. It belongs to Sichuan cuisine. This dish originated in Zigong City and is made of flour, red pepper oil, sesame paste, chopped green onion and other ingredients. Sichuan Dandan noodles are bright red in color, with strong aroma of winter vegetables and sesame sauce, prominent spicy and sour taste, fresh but not greasy, spicy but not dry, thin noodles, crispy marinade, salty and slightly spicy. After the Dandan noodles are cooked, the noodles are thin, the marinade is crispy and fragrant, salty and slightly spicy, fragrant and very delicious. This dish is widely spread in Sichuan and is often served as a snack at banquets.

In 2013, Sichuan Dandan noodles were selected into the "Top Ten Famous Noodles in China" selected for the first time by the Ministry of Commerce and the China Hotel Association. Dandan noodles are Sichuan folk snacks. There are many versions, such as Zigong Dandan noodles, Chengdu Dandan noodles, Zhengdong Dandan noodles, and Family Dandan noodles. There are subtle differences in materials, dosage, and usage time, and different flavors. Each has its own merits.

Preparation method:

Step 1.

Ingredients: 500g flour, 100g red chili oil, 75g sesame paste, 100g Sichuan winter vegetables, 50g chopped green onion, 2.5g pepper noodles, 125g red soy sauce, 50g minced garlic, 200 pea tips gram.

Operation method:

(1) Use 500 grams of Fuqiang flour and 125 grams of water to knead the noodles, mix well and roll into slices, then cut into thin noodles.

(2) Put the above condiments (calculated based on 5 bowls) into 5 small bowls, add a small amount of broth to each bowl, wait until the noodles are cooked, and put them into the bowls.

Method 2.

Ingredients: 500 grams of flour, Deyang soybean oil, monosodium glutamate, red oil chili, eggs, lard, pea tips, good soup, vinegar, chopped green onion, bean sprouts, soy flour, and appropriate amounts of pork.

Operation method:

(1) Add water to flour and eggs to form a dough, and roll it out by hand to make thin leek leaf noodles. Soybean flour is used as loose powder when rolling out noodles.

(2) Put the soybean oil, vinegar, MSG, red oil chili pepper, good soup, chopped green onion and minced bean sprouts into 12 bowls respectively.

(3) Chop the pork into mung bean-sized particles. Put the lard in the pot, wait until the oil is hot, add the pork, drain out the water, add salt and soybean oil, add color, until the meat spits out the oil and becomes golden brown, then take it out of the pot.

(4) Boil the water in the pot, put in the noodles and cook them, put them into 12 bowls with seasonings, put the pea tips into each bowl, and put one on top. The minced meat is ready.