Tan Tan Tan Noodles is named after the people who carry them and sell them.

It is said that "Dan Dan Noodles" got its name because of the carriers who sold the noodles on the streets. Once upon a time, when they were walking down the street, they would divide a copper pot into two compartments, one for cooking the noodles and the other for stewing their hooves.

With the development of the times, there are fewer and fewer "dan dan noodles" on the streets, and most of them have been put into stores, but the distinctive flavor is still people's favorite. In Sichuan cuisine, dan dan noodles is a more famous cuisine, in 2013 for the first time was selected as "China's top ten famous noodles" one, can be said to be far-flung.

Legend has it that dan dan noodles originated in Zigong, Sichuan Province, and were created by a master named Chen in 1841, and are characterized by thin noodles, crispy marinade, and salty, fresh and slightly spicy sauce. The noodles smelled so good and tasted so good that they soon became popular in Sichuan.

Dan Dan Dan Noodles home cooking:

Prepared ingredients: 250 grams of fresh cut noodles, 40 grams of baby greens, 80 grams of minced pork, 60 grams of Brussels sprouts, a pinch of salt, 25 grams of chili oil, 2 teaspoons of soy sauce, 1 teaspoon of vinegar, 30 grams of shallots, 30 grams of garlic, 25 grams of chili oil, 15 grams of tempeh, 1 tablespoon of cooking wine, sesame seeds, cooking oil. 5g, cooking oil to taste.

Methods: Chop the scallions and garlic, and chop the sprouts and edamame; mince the ready-made pork for a while to make it more delicate, or you can buy the pork and chop it yourself. The pan is hot with oil, half of the garlic and half of the onion, put the minced meat, stir-fry over medium-low heat, stir-fry the minced meat until there is oil precipitation, and gradually become crispy and fragrant.

Put in the edamame and sprouts, and the cooking wine, and stir-fry evenly until fragrant, then set aside. Add the salt, vinegar, soy sauce, remaining minced green onion and garlic from the chili oil and the cooked white sesame seeds to a bowl and whisk well to make a dressing and set aside. Wash the baby greens, cut in half or quarters lengthwise if thicker, and blanch until browned, then remove and set aside.

The noodles are cooked and fished out, put into a bowl, add a small bowl of noodle soup, pour in the sauce and stir well, put on the blanched baby greens, and topped with stir-fried Brussels sprouts and minced pork can be.