Dandan noodles

 "Dandan" is a way of selling food on a load, such as selling with baskets, selling with bamboo poles, selling with push carts, etc. Food stalls are also called "small stalls", which are mobile food stalls set up on streets, roadsides, markets or squares. They were called "floating shops" in ancient times. Small noodle stalls, as the people of Bashu call them, refer to these street stalls that sell small or plain noodles.

 Food carry a load food is relatively simple. Some only carry food and do not carry the stove. Others carry raw materials or semi-finished products in one end and carry the stove in the other. They are cooked and sold when customers come. In the past, many cities in Sichuan sold dandan noodles. One end contained a hot stove, fuel, and a copper pot. The copper pot was divided into two compartments, one for cooking noodles, and one for stewing chicken or ham; one end contained cups, plates, bowls, Cups, chopsticks, spoons, ingredients, seasonings, plus water for cooking noodles and washing dishes. The pole is passed through the rope harness, and one pole is lifted up at both ends. It can go at any time and stop when called.

The characteristics of Dandan noodles are: "thin noodles without soup, spicy and fresh taste." The method is to use "thin round noodles cooked, with cut pea tips (or other young vegetable leaves), add red soy sauce, melted Pair lard, sesame oil, sesame paste, minced garlic, chopped green onion, red oil chili, pepper noodles, vinegar, bean sprouts, MSG, etc. into a seasoning bowl and serve." This summary method should be considered from the perspective of all Sichuan (including Chongqing). "Spicy" is undoubtedly the flavor accepted by many regions and people in Sichuan, and it is also the most prominent feature of Sichuan Dandan Noodles.

 Today, Dandan noodles have not only evolved into varieties with local characteristics, but as an independent brand, it is going out of Sichuan and facing the world. Its future prospects are even more promising and exciting.