Dandan noodles are a famous traditional central noodle snack in Chengdu, Sichuan and Zigong, and it is said that it originated from the porters who carried dandan noodles on the street, hence the name. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 Info Tantan noodles are made by rolling out flour into noodles, boiling them, and scooping them with stir-fried minced meat. The noodles are thin, the marinade is crispy, salty, fresh and slightly spicy, the aroma is tangy, and it is very flavorful. Dandan noodles are the representative food of Sichuan snacks, and they are a must-have delicacy for people to taste Sichuan snacks.

In the past, dandan noodles have spread all over the country, although the method is slightly different, but because of its deliciousness, it has been loved by people everywhere and has become a home-cooked food snack. In 2013, Dandan noodles were selected as one of the "Top Ten Famous Noodles in China" by the Ministry of Commerce and the China Hotel Association.

Dandan noodles are a famous snack that is very common among Sichuan folk and has a special flavor. Because it is often carried by hawkers to carry the burden and sell, hence the name. This face is red and bright, winter vegetables, sesame sauce is fragrant, spicy and sour is prominent, fresh but not greasy, spicy but not dry, can be described as the best in Sichuan pasta. Its noodles are smooth and smooth, and the main condiments are red pepper oil, minced meat, Sichuan winter vegetables, sprouts, pepper noodles, red soy sauce, minced garlic, pea tips and chopped green onions, etc., the taste is fragrant and spicy, and it is palatable. According to legend, Dandan noodles were created in 1841 by a Zigong hawker nicknamed Chen Baobao, and then introduced to Chengdu. Many ramen restaurants in Japan also offer Sichuan dandan noodles.

The most famous of the dandan noodles is Chen Baobao's dandan noodles, which was founded in 1841 by a vendor named Chen Baobao in Zigong and then introduced to Chengdu. The dandan noodles that walk through the streets and alleys are separated by two grids with a copper pot, one is boiled noodles, and one is stewed hooves. Nowadays, most of the dandan noodles in Chengdu, Zigong and other Sichuan regions have been changed to store operations, but they still adhere to the original characteristics, especially the characteristics of dandan noodles in Chengdu are the strongest. At present, Chengdu, Zigong and other places insist on the original somen flavor, with Sichuan specialty Xufu sprouts as the main ingredient.

The origin of dandan noodles is different, but the teachers in the Sichuan cuisine faction generally believe that it should come from eastern Sichuan. The reason is very simple, the three major factions of Sichuan cuisine, Shanghe Gang (western Sichuan region), Xiaohe Gang (Yanbang cuisine), and Xiahe Gang (eastern Sichuan region) each use chili peppers in different ways, and the use of chili peppers in dandan noodles is the usage of Xiahe Gang. One of the main raw materials, Chuandong cuisine, that is, the old pickles called by the people of Sichuandong. And not Sichuan winter vegetables. It is a specialty of the Dazhou area. Zigong Yibin range is used with sprouts. Therefore, it can be clearly said that the dandan noodles are from the Dazhou area in eastern Sichuan.

The main nutrients of noodles are protein, fat, carbohydrates, etc.; Noodles are easy to digest and absorb, and have the effects of improving anemia, strengthening immunity, and balancing nutrient absorption.

"Night Sailing Boat": "Wei makes soup cakes, Jin makes no trust." "Explanation of Names and Evidence Supplement": "The cake is suspected to be the water leading the cake." "Qi Min Yaoshu" has the practice of "water leading cakes": "Fine silk sieve noodles, to adjust the meat [Yuehuo] juice, hold it cold." The water is drawn, pressed as big, one foot and one break, and the dish is soaked in water. It is advisable to put your hands on the bell, knead it so that it is as thin as a leek leaf, and boil it one by one. Shu Hui's "Cake Fu" said that it is advisable to eat soup cakes in winter: "The cold in the winter, the early morning meeting, the snot freezes in the nose, and the frost becomes outside the mouth." Fill the void and solve the war, and the soup cake is the most. ”

The so-called "shaved pick-one is hot", and the same is true for the picks of dan noodles: this end is a briquette stove, and there is a pot sitting on it, and of course there is hot water in it; At the other end are the dishes, chopsticks, spices and buckets for washing dishes. Then you can use the flat shoulder on your shoulder, swaying, trembling along the street, and shouting while walking: "Dan Dan Noodles, Dan Dan Noodles" The name of Dan Dan noodles comes from this special era and selling methods; Dandan noodles are well-known for their seasoning and common noodles.

Let's talk about noodles first, in fact, they are called noodles or toppings by people from other provinces. Sichuan people are accustomed to divide noodles into three types: soup noodles, thin marinated noodles and dry noodles. Soup noodles are noodles with soup, such as braised beef noodles, beef noodles in clear soup, stewed chicken noodles with mushrooms, etc.; Dilute braised noodles are thicker than noodles, and there is usually a thickening process, such as braised noodles, garlic eel noodles, etc. Dry stewed noodles refer to fried noodles, which are generally more dry, such as noodles with mixed sauce and dandan noodles.

The dough of dandan noodles is very distinctive, we are used to calling it "crispy noodles", as soon as you hear the name, you know that it is delicious, and it is not difficult to make: take the pork leg meat and chop it into minced meat, and the sweet noodle sauce is dissolved with a little oil; Then put the pot on the fire, put a little oil to heat, then fry the minced meat, add cooking wine to fry the water, add salt, pepper, monosodium glutamate to taste, and then put in an appropriate amount of sweet noodle sauce and fry until fragrant, the minced meat presents an attractive brown color (if the color is lighter, you can add a little soy sauce), gently spit out the oil to be able to get out of the pot and put it aside.

Don't be seduced by this aroma and can't help but steal two mouthfuls, and guess you'll turn the dough into a dish. Let's talk about seasoning. There are a lot of seasonings in the bowl of dandan noodles: salt, monosodium glutamate, soy sauce, vinegar, chili oil, sesame oil, sugar, broken rice sprouts, chopped green onions, and a little fresh soup, and some people will add some crushed peanuts and sesame powder to enhance the flavor. It may seem like a lot of work, but that's where the Sichuan chef comes in.

Sichuan chef Gao Ming is high at using taste to stimulate your taste buds and absorb your appetite with taste, so that people can't forget it after eating; The subtlety of Sichuan chefs lies in the ability to combine a lot of seasoning ingredients together, so that they can be blended and unified, and one flavor is better than another. Stir-fry the noodles and put the seasonings in them, and you can start cooking the noodles. Once the noodles are cooked, put them in a seasoned bowl and sprinkle with a little pasta.

If you come to Chengdu, you can go to Chengdu Taisheng South Road, which is a "mobile phone street", not far from Chunxi Road, Chengdu people know. Find a noodle shop called "Dandan Noodles", call for a bowl, and keep it until you sweat and salivate, but after you eat it, you must remember the characteristics of Dandan noodles, so as not to say "delicious" when others ask, if you can say the following paragraph like me, it will definitely make others' eyes widen and their saliva flow: the noodles are smooth, the noodles are crispy and fragrant; Salty, fresh, slightly sour and spicy, and the sprouts have a strong fragrance.

The characteristics of dandan noodles are that the noodles are thin, the meat is crispy, the seasoning is mainly chopped green onions, sprouts, lard, slightly soup, delicious and refreshing, spicy but not heavy and slightly sour.

The secret to the deliciousness of tantan noodles is the abundance of ingredients. Put soybean oil, vinegar, monosodium glutamate, red oil chili, good soup, chopped green onions, and minced sprouts into 12 bowls, chop the pork into particles the size of mung beans, put lard in the pot, wait for the oil to heat, put in the pork, drain the water, add salt, soybean oil, and color, until the ingredients are golden brown.