Picked on a stretcher and hawked.

Dan Tan Tan Noodles is a famous traditional snack in the cities of Chengdu and Zigong, Sichuan Province, belonging to the Sichuan cuisine, the dish is said to have gotten its name from the pickers who picked up and sold the noodles on the streets.

Tan Tan Tan 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.

Sichuan Dan Dan Noodle 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 in 2013.

Origin of Sichuan Dan Dan Noodles

The origin of Sichuan Dan Dan Noodles varies, but it is rumored that the dish was created in 1841 by a Zigong chef named Chen. The name Dan Dan Mian came from the fact that 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. The noodles have been changed to stores, but they still retain their original character.