Dandan Noodles is one of the famous pasta in China, which is a unique flavor of Sichuan. Dandan Noodles is a kind of pasta sold by a vendor named Chen Baobao in Zigong City, which was founded in 184 1 year. It was originally named after peddling along the street with a burden.

It has always been a combination of meat and vegetables, including noodles and "wonton". The standard noodle shoulder is made of hardwood, and one end of the shoulder is a "console" and a "storage room", where noodles, wonton skin, meat stuffing, vegetables and various seasonings are placed; At the other end is a "kitchen cover" and a small bellows, which can cook noodles on the spot. Red oil, pepper, salty soy sauce, bean sprouts, chopped green onion, monosodium glutamate, vinegar, etc. are used as rice blending, and minced meat is very delicious. Its ingredients include red soy sauce, lard, sesame oil, sesame sauce, garlic paste, chopped green onion, red oil pepper, pepper noodles, vinegar, malt and monosodium glutamate. It is characterized by fine noodles without soup and spicy taste. Famous Sichuan-style pasta, such as plain noodles, plain pepper miscellaneous sauce noodles, clear soup miscellaneous sauce noodles, red soup noodles, hot and sour noodles and clear red soup wonton soup, can all be made on this pair of noodle shoulders. This noodle is ready to eat, the soup is boiling and smooth, the seasoning is complete, and it is economical and convenient.

In the past, Dandan Noodles, who walked the streets in Chengdu, used a copper pot to separate two compartments, one for cooking noodles and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to store management, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.

Shandong yifu noodles

According to legend, Yi Bingshou, the sage of Ninghua, celebrated his mother's birthday when he was the magistrate of Yangzhou, and ordered the chef to create a fried egg noodle, which was highly praised by the guests. Later, it was often used to entertain guests, hence the name. Later generations are also referred to as "Yimian". It has been more than 300 years since its birth, and its popularity has spread all over the world. Friends in many countries regard it as the representative of Chinese noodles, and some people praise it as the earliest instant noodle in the world.

Shandong Yifu Noodles is a famous noodle in China, which is popular in the Central Plains. When making, one catty of refined flour and four fresh eggs are selected to make egg slurry. After kneading, they are rolled into thin slices, soaked into powder to make noodles, boiled with clear water, taken up and dried, and then put into an oil pan to fry until golden brown, that is, crispy and firm egg noodles. Because of its low water content, it can be stored for a long time without deterioration, and it is very convenient to take it at any time. When eating, add clear water to cook until it is half cooked, then add seasonings such as fried meat, bamboo shoots, mushrooms, fish, chives, etc., and add broth to cook together. After cooking, the color, fragrance and taste are good and unique, or add sea cucumber, scared kernels, shredded chicken, etc., which is called "Three Fresh Soups Yifu Noodles". After cooking for seven times, fry it in oil, and then stir-fry it. It's golden in color and delicious in soup. Therefore, it is memorable and unforgettable after tasting. Nowadays, the instant noodles that are popular all over the world can be said to be a household name, known to all women and children. In fact, the Yi Fu noodles in Ninghua, the ancestral home of Hakka, can be described as the same work, not inferior, and it was invented more than 100 years earlier than the instant noodles that first appeared abroad.