Dandan Noodles is a very famous snack in Sichuan, which has a history of hundreds of years. According to legend, it was created by a Zigong hawker nicknamed Chen Baobao in 184 1. In the early days, it was sold along the street with a pole, so it was called Dandan Noodles.
The so-called "carrying pole with its head shaved-a hot pole", so is Dandan Noodles's carrying pole with its head shaved: this is a briquette stove with a pot sitting on it, and of course it is hot water inside; At the other end are bowls, chopsticks, spices and buckets for washing dishes. Then you can carry it on your shoulder with a pole, wander along the street swaying and trembling, and call while walking: "Dandan Noodles, Dandan Noodles" Dandan Noodles's name comes from this special era and selling method; Dandan Noodles is famous for its flavor and unique noodles.
Let's talk about noodles, which are actually noodles or toppings called by mainlanders. Sichuanese are used to dividing noodles into three types: soup noodles, thin noodles and dried noodles. Soup noodles are noodles with soup, such as braised beef noodles, clear beef noodles, stewed chicken noodles with mushrooms, etc. Thin noodles with soy sauce are thick, and generally have the process of thickening, such as noodles with soy sauce and garlic eel noodles. Dry noodles are fried noodles, which are generally dry, like miscellaneous sauce noodles and Dandan Noodles noodles. Dandan Noodles's noodles are very distinctive, and we are used to calling them "crispy noodles". As soon as we hear the name, we know that they are delicious, and it is actually no trouble to make them: chop pork leg into minced meat, and dissolve the sweet noodle sauce with a little oil; Then set the pot on fire, add a little oil to heat it up, then add minced meat and stir-fry it, add cooking wine to dry it, add salt, pepper and monosodium glutamate to taste it, and then add a proper amount of sweet noodle sauce to stir-fry until the minced meat is attractive brown (if it is lighter in color, you can add a little soy sauce), and then spit out the oil slightly and put it aside. Don't be seduced by this aroma. You can't help stealing two mouthfuls. It is estimated that you will turn noodles into a dish:) Let's talk about seasoning. There are a lot of seasonings for fixing bowls in Dandan Noodles: salt, monosodium glutamate, soy sauce, vinegar, Chili oil, sesame oil, white sugar, chopped 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 very troublesome, but this is the beauty of Sichuan chefs.
Sichuan chefs are clever, and they are good at stimulating your taste buds with taste, and attracting your appetite with taste, which makes people forget it after eating; The subtlety of Sichuan chefs lies in that they can combine many seasoning ingredients together, so that they can be harmonious and unified, and blindly set off the other, which is better than blindly. Stir-fry the noodles, put in the seasoning, and you can start cooking the noodles. After the noodles are cooked, fish them into a seasoned 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 shop called "Dandan Noodles", order a bowl, and keep it until you sweat and drool. But after eating it, you should remember the characteristics of Dandan Noodles, so that when others ask, you will only say "delicious". Salty and fresh, slightly sour and spicy, and the sprouts are rich in flavor.
Dandan Noodles also has Longxi Dandan Noodles in Shaanxi, also known as cold noodles, which is a famous pasta popular in Longxi County, Gansu Province. Dan Dan Noodles
Eighteen pulls are the eighteen kinds of pulling methods in pasta practice, such as big width, two width, leek leaves, clams, thick bars, two fineness, capillary, and a nest of silk (extremely fine). In Dandan Noodles, Longxi, six kinds of long noodles, which are common in the eighteen pulls, are first "hemp" into cold noodles with cooked vegetable oil, and then placed in professional "noodles". Others can only be enjoyed at home or in noodle restaurants.
To sum up, the characteristics of Dandan Noodles in Longxi are: clear, white, red, green, yellow, bright, soft, neat, gorgeous and fresh.
Noodle soup in Dandan Noodles, Longxi is divided into "clear soup" and "paste soup" according to seasons. Paste soup is used from July 13th of the lunar calendar, and clear soup is used from the fourth day of the first lunar month to July 13th of the lunar calendar. Dandan Noodles can eat hot food or cold food all year round. When eating hot food, first put the cold noodles into a bowl and then use boiling soup to "wash hot". Cold food does not need to be washed again. There are also tofu, carrots, spinach and chopped green onion cut into small pieces in the soup pot, thus forming a delicious soup with "one clear and two white, three red and four green".
When eating, add seasonings such as garlic paste, mustard red, red oil, refined salt, balsamic vinegar, fermented milk, etc., and optionally add eggs or braised pork. Dandan Noodles in the process of making a bowl is like a blooming peony, especially when there are three or five diners around a noodle stand, making a sound and eating, which really makes people squirm.
Nowadays, the varieties of Dandan Noodles in Longxi have been divided. Almost all the original soup from Dandan Noodles has become "paste soup", which no longer has the characteristics of "clear", while "clear soup" has become a pure hot and sour soup, and the noodles have also been renamed as hot and sour noodles.
But in any case, Dandan Noodles in Longxi is still delicious.