Because the vendors who first sold Dan Dan Noodles carried burdens and sold them on the streets, it was named "Dan Dan Noodles".

The name of Dan Dan Noodles is said to come from the fact that the vendors who first sold Dan Dan Noodles carried burdens to sell on the streets, so they named it "Dan Dan Noodles".

Dandan noodles are now a well-known delicacy across the country, and you can see them being sold in commercial streets everywhere. It is generally made by rolling the mixed dough into noodles, and then adding special minced meat, marinade, pickles, vegetables, etc. after cooking. Authentic Dandan noodles are slender and chewy, and the marinade is salty and fresh. Green vegetables and pickles go well with rice.

The most famous dan dan noodles are those made by a small vendor named Chen Baobao in the Zigong area. In 1841, this vendor created dan dan noodles. Later, this eating method spread to Sichuan. It has become a popular snack type there.

Dandan noodles were born in the hands of small vendors, so the first way to sell them was to sell them on the burdens carried by the vendors. This kind of burden is divided into two ends. On one end is the briquettes stove, and the pot for cooking noodles is placed on it to boil hot water. On the other side are the dishes and chopsticks and the bucket for washing dishes.

Vendors carried these things on poles and sold them along the street: "Dandan noodles, Dandan noodles..." Because of this way of selling, the name "Dandan noodles" came into being, and because of the deliciousness of Dandan noodles, it became popular among locals. This food has been passed down ever since.

What are the ingredients of Sichuan Dandan Noodles?

Sichuan Dandan Noodles are made with sea pepper minced meat, green onions and tender garlic, plus dark soy sesame oil to make a sauce and poured over the noodles. The biggest feature is spicy. It's fragrant and you won't get tired of eating it.