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 vendor nicknamed Chen Baobao in 184 1 year. In the early days, it was peddled along the street with a pole, so it was called Dandan Noodles. The so-called "hot shoulder pole with shaved head", the same is true of Dandan Noodles's shaved shoulder pole: 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 dishwashing buckets. Then you can stagger around the street with a pole on your shoulder. While walking, you can also call: "Shoulder ~ ~ face ~ ~, Shoulder ~ ~ face ~ ~" Dandan Noodles's name comes from this special era and selling method; Dandan Noodles is famous for its flavor and unique noodles. Danzai noodles are a specialty of Taiwan Province Province. About 130 years ago, a local fisherman in Taiwan Province Province, who had no fish to fish from Qingming to Mid-Autumn Festival, learned from an old man to make minced meat noodles and sold them everywhere. From then on, everyone remembered: minced meat noodles. Its biggest feature is that the meat inside is roasted with charcoal. According to the current practice, a shrimp is usually added to the noodles, and the minced meat and braised pork are fried together. In Taiwan Province Province, there is even a saying: Where there are China people, there are noodles. Some people call it minced meat noodles. Mr. Lin Shangquan told reporters that minced meat is actually a kind of braised pork, and now it has become a classic snack in the southern province of Taiwan Province. Braised pork in Taiwan Province Province, especially braised pork, is very famous overseas. Braised pork is pure lean meat, marinated in sweeter marinade, diced and fried with fresh garlic cloves, which is very fragrant. Add it to the noodles after frying, and it is the noodles. It is worth noting that the noodles on the shoulder are not ordinary noodles, but a kind of noodles called "oil noodles". This round noodle tastes smooth and elastic, does not stick to each other, and can match the taste of meat. The noodles we ate were minced meat noodles cooked by Mr. Lin Shangquan himself. The aroma of sesame oil on the surface is refreshing, mixed with the aroma of minced meat, rich and nostalgic.