Specialty food has always been a vital part of our lives.

Although in our country, the types of snacks are also very different in taste, each one is a true reflection of the culture of the region.

It is precisely because of this that our Chinese specialties can become so famous.

I don’t know if my friends who made such bold and ambitious goals as “eating all over China” have achieved it?

Why does Chongqing pay attention to mixing it 12 times when eating Sichuan dandan noodles?

It would be embarrassing if I didn't know any more.

Pasta is one of the most common delicacies in northern and southern China.

But when it comes to pastries, those who pay the most attention to pastries are probably our friends in the north. Not only do they have a variety of tastes, but they also pay a certain amount of attention when eating them.

I don’t know if friends have ever understood that when eating Sichuan dandan noodles in Chongqing, the number of times of mixing cannot exceed 12 times.

This in the end is why?

This type of Sichuan dandan noodles is no less popular in Chongqing than Chongqing hot pot restaurants.

As you can see, Sichuan Dandan noodles are mainly noodles-based, with the sauce-flavored food of stir-fried pork on top, and some crushed peanuts.

It gives people a very "light and elegant" feeling, which is already a visual enjoyment.

You can take it after the merchant serves the food.

When eating, use chopsticks to mix food and noodles quickly for 12 times while it is hot. More is not good, less is not good.

After saying 12 times, the taste of the noodles is also mixed with the sauce flavor of the meat sauce, which means it is better.

The noodles are not dry but not greasy, and have full elasticity while having a smooth taste.

It allows the aroma of the meat sauce to be completely blended together.

However, whether a bowl of dandan noodles is delicious or not depends mainly on how well the noodles are cooked.

The production of saozi is done by master chefs.

First, mince the pork completely and stir-fry it with oil. When you eat it, it will have a fat but not greasy texture. When paired with mushrooms and other ingredients, the taste is fragrant and delicate.

The degree of oil control is very precise.

Therefore, we can ensure that the delicate taste comes out after stirring for 12 times.

This is why when eating dandan noodles in Chongqing, you usually need to stir it 12 times.

It seems to have been agreed upon.

However, many people said that there is actually no difference in taste when stirring more or less times.