Dandan Noodles, a famous local traditional pasta snack in Chengdu and Zigong, Sichuan, is said to have originated from porters carrying loads and selling noodles in the street, hence its name. Dandan Noodles is made by rolling flour into noodles, cooking them and scooping up fried minced meat. Regan Noodles in Wuhan, Zhajiang Noodles in Beijing, Daoxiao Noodles in Shanxi, Lamian Noodles in Lanzhou and Dandan Noodles in Sichuan have always been called "the five biggest noodles in China".

After Dandan Noodles became a dish, the noodles were thin, the marinade was crisp and fragrant, salty and slightly spicy, and the aroma was tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a feast snack. In 20 13, Dandan Noodles, Sichuan was selected as "Top Ten Noodles in China" by the Ministry of Commerce and China Hotel Association for the first time.

Evaluation of dishes in Dandan Noodles

Sichuan Dandan Noodles is the favorite of countless people, and its production technology is exquisite. Adding a little edible alkali to the dough and kneading it repeatedly not only increases the cooking resistance of the noodles, but also makes them fresh and tender. The gap in cooking noodles is just a good time for seasoning. Soy sauce, red oil, balsamic vinegar, bean sprouts, pepper noodles, sesame seeds, etc. meet unexpectedly, and add soup to make it. Many and miscellaneous ingredients are blindly held, which does not affect their taste.

Face into the bowl, a touch of green, a spoonful of minced meat, a pinch of peanuts and shallots, and a bowl of Dandan Noodles: the face is red and bright, the sesame sauce is fragrant, fresh but not greasy, spicy but not dry, reflecting the multi-level cultural experience in the southwest hinterland and the straightforward and hot of Bashu people. Dandan Noodles pays attention to slightly sour and spicy, and puts more vinegar and red oil in the seasoning, instead of pepper, so that it will taste like Chengdu after the last bite of noodles, whether it is a rich lady a hundred years ago or a banquet diner a hundred years later.