Besides, noodles are actually noodles or toppings called by mainlanders. Sichuanese are used to dividing noodles into three types: noodle soup, fine noodles and dried noodles. Noodles in soup are noodles with soup, such as braised beef noodles, clear beef noodles and stewed chicken noodles with mushrooms. Fine Zhajiang Noodles is thick, and generally has a thickening process, such as Zhajiang Noodles and eel noodles with garlic. Dry noodles are fried noodles, which are usually dry, like miscellaneous sauce noodles and Dandan Noodles noodles. Dandan noodles are very distinctive, and we are used to calling them "crispy noodles". As soon as we heard the name, we knew they were delicious. It was actually no trouble to make them: chop the pork leg into minced meat and dissolve the sweet noodle sauce with a little oil; Then put the pot on fire, add a little oil to heat it, then add minced meat to stir fry, add cooking wine to dry it, add salt, pepper and monosodium glutamate to taste, then add a proper amount of sweet noodle sauce to stir fry until the minced meat is attractive brown (if the color is lighter, add a little soy sauce), and then spit out the oil slightly and set aside. Don't be tempted by this smell. You can't help but steal a bite. It is estimated that you will turn noodles into a dish:) Let's talk about seasonings. There are many seasonings in the fixed bowl in Dandan Noodles: salt, monosodium glutamate, soy sauce, vinegar, Chili oil, sesame oil, white sugar, shredded rice sprouts, chopped green onion and a little fresh soup. Some people even add some chopped peanuts and sesame powder to enhance the flavor. It seems troublesome, but this is the beauty of Sichuan chefs.
Sichuan chefs are smart, they are good at stimulating your taste buds with taste, attracting your appetite with taste, and making people forget after eating; The subtlety of Sichuan cuisine chefs is that they can combine many seasoning ingredients to make them harmonious and unified, and set off each other blindly, which is better than blindly. Stir-fry the noodles, add seasoning, and you can start cooking noodles. When the noodles are cooked, fish them into a seasoning bowl and sprinkle with a little noodles. If you come to Chengdu, you can go to Taisheng South Road in Chengdu (there is a "Mobile Phone Street", which is not far from Chunxi Road, and everyone in Chengdu knows it), find a noodle restaurant called "Dandan Noodles" and order a bowl until you sweat and drool. But after eating, you should remember the characteristics of Dandan Noodles, so that when people ask, you will only say "delicious". Salty and fresh, slightly sour and spicy, and the sprouts are rich in flavor.
Other related foods: Dandan Noodles in Longxi, Gansu (also known as cold noodles).