Roll the flour into noodles, cook it, and scoop in the fried pork powder. The cooked noodles are very thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a banquet snack. The most famous Dandan Noodles is Dandan Noodles, which was founded by a street vendor named Chen Baobao in Zigong at 184 1. It was originally named after peddling along the street with a burden on its back.

Dandan Noodles, who used to walk around in Chengdu, used a copper pot to separate two compartments, one for cooking noodles and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to stores, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu. The ingredients are: fine noodles1000g, pea seedlings100g, sesame sauce100g, soy sauce120ml, 50 ml of balsamic vinegar, monosodium glutamate, garlic paste, chopped green onion, pepper noodles, 200ml of red oil and chicken soup. Dandan Noodles method 1 raw material formula flour 500g, red pepper oil100g, sesame paste 75g, Sichuan winter vegetables100g, chopped green onion 50g, pepper noodles 2.5g, red soy sauce120g, minced garlic 50g and pea tip 200g.

Put the above seasoning (5 bowls) into 5 small bowls, add a small amount of broth to each bowl, and take out the noodles and put them into the bowls when they are cooked. Product features: spicy and bright red. Dandan Noodles Method 2 Ingredients: 500g flour, Deyang soybean oil, monosodium glutamate, red pepper, egg, lard, pea tip, good soup, vinegar, chopped green onion, bean sprouts, bean powder and pork. Method: 1 add water to flour and eggs, and roll them into fine leek leaves by hand. Bean flour is used as loose powder when rolling noodles.