Fried Diandan is a local snack, popular in Pingluo and other places. Because the main component of Dandan Noodles is starch, its shape is a slightly long oblate strip, like a pole, so the locals call it "Dandan Noodles".

[Ingredients] Flour, leek, red pepper, onion, refined salt, monosodium glutamate and vegetable oil.

[Practice] After the flour is agglomerated, the gluten is washed away, and the remaining batter is precipitated, then poured into clear water and naturally fermented in a warm place. When it tastes sour, pour the batter into a wok, stir-fry it with proper amount of vegetable oil until it becomes thick, take it out and put it on a chopping board and knead it into flat round thick strips (commonly known as Diandan) by hand. When frying, cut the thick strips into thin slices, put them in a wok, add leeks, red peppers and other ingredients, and fry until the soup is dry.

[Features] White and bright in color, flexible in taste, slightly spicy and slightly sour.

[Producer] Chen Qixi (Xinmin Fishery Village, Helan County)

﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌ ﹌