Dandan Noodles is a famous traditional snack in Chengdu and Zigong, Sichuan Province, which belongs to Sichuan cuisine. It is said that this dish is named after a porter who carries goods and sells noodles in the street.

According to legend, Dandan Mian was created in 184 1 as a Zigong vendor nicknamed Chen Baobao. In the early days, it was peddled along the street with a shoulder pole, so it was called Dandan Noodles. Dandan Noodles rolled flour into noodles, cooked it and scooped up the fried minced meat.

The cooked noodles are very thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty.

Dandan Noodles is a representative food in Sichuan snacks, and it is an indispensable delicacy for people to taste Sichuan snacks. Today, Dandan Noodles has spread all over the country. Although the method is slightly different, it has become a home-cooked gourmet snack because of its delicious taste.

The origin of the dishes:

The most famous in Dandan Noodles is Dandan Noodles, whose name is Chen Baobao. It was founded in 184 1 by a peddler named Chen Baobao in Zigong, and was later introduced to Chengdu, hence its name.

Dandan Noodles, who walks the streets, uses a copper pot to separate two squares, one for cooking noodles and the other for stewing hooves.

At present, most of Dandan Noodles in Sichuan, such as Chengdu and Zigong, have changed to stores, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.

At present, Chengdu, Zigong and other places have retained the original plain noodles, with Sichuan specialty Xu Fuya as the main material.

There are different opinions about the origin of Dandan Noodles, but the masters of Sichuan cuisine generally believe that it should have originated in eastern Sichuan.