Dandan Noodles is a famous snack in Sichuan and has a history of more than a hundred years. It was created in 1841 by a Zigong vendor nicknamed Chen Baobao. He carried a shoulder pole (Bian Dan) and sold the noodles along the street, hence the name “Dandan Noodles”.
Dandan Noodles have a bright red color, a strong scent of winter vegetable and sesame paste, and a taste of spicy and sour. It is tasty but not greasy, hot but not dry. It is the best among Sichuan-style noodles. The noodles are thin and smooth. The main ingredients are red pepper oil, minced meat, Sichuan winter vegetables, sprouts, pepper, red soy sauce, minced garlic, pea tips and chopped spring onions.
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