Dandan Noodles is a kind of traditional pasta with special flavor, which is very common among Sichuan people. It is made by cooking handmade noodles, adding Sichuan Yibin sprouts as the main ingredient, and matching with seasonings such as noodles. Its characteristics are: thin and smooth noodles, crisp and fragrant noodles, fresh and fragrant soup, salty and slightly spicy.

Early Dandan Noodles did not refer to the taste, nor to the shape of noodles, but to the way of selling noodles. Because it was often sold by vendors, it was named Dandan Noodles. According to legend, Dandan Noodles originated in 1841 and was created by a vendor nicknamed Chen Baobao in Zigong, Sichuan (now Zigong City), and then spread to Chengdu and all parts of Sichuan. Because Dandan Noodles has been formed for a long time, there are slight differences in the production and seasoning in different parts of the country. Chongqing, Zigong and other places still maintain the original flavor of Dandan Noodles's vegetarian noodles, while Chengdu has added pork crispy noodles on the basis of the original vegetarian noodles to make it more distinctive. Dandan Noodles is often used as a banquet in Sichuan.