dàndànmiàn.

Dàn, d, rhymes with an, and is pronounced in four tones.

Mean, sound m, rhyme ian, tone four.

Dan Dan Noodles is a traditional snack in the region of Sichuan Province, belonging to the Sichuan Cuisine family. The dish originated in Zigong City and is made from flour, red chili oil, sesame sauce, and chopped green onions.

Dan Dan noodles into a dish, thin noodles, marinade crispy, salty and slightly spicy, fragrant, very flavorful. The dish is widely spread in Sichuan and is often used as a snack for feasts.

In 2013, Sichuan Dan Dan Noodles was selected as one of the "Top Ten Famous Noodles in China" by the Ministry of Commerce and the China Hotel Association for the first time.

There are many other versions of dan dan noodles, such as Zigong dan dan noodles, Chengdu dan dan noodles, Zhengdong dan dan noodles, and family dan dan noodles, which have subtle differences in the ingredients, dosage, and timing, and have different flavors and unique characteristics.

The origin of dan dan noodles varies, but it is rumored that dan dan noodles were created in 1841 by a master named Chen in Zigong. The noodles were named Dan Dan because they were first sold along the streets.

The dan dan noodles that used to be sold along the streets of Chengdu used to be served in a copper pot with two compartments, one for cooking the noodles and the other for stewing the hooves. Nowadays, dan dan noodles have been converted into stores, but they still maintain their original characteristics.