What is Chinese Sichuan Dandan Noodles?
Dandan Noodles/Dan Dan Mian (担担面) are a real classic among Chinese Food: A simple pasta dish with minced meat and vegetables. “Dan Dan” refers to the bamboo poles on which transport the street vendors in China, the courts and “Mian” means noodles. The recipe is originally from Sichuan Province, but is very popular and spread throughout China.
The sauce is spicy, as is customary for dishes from Sichuan. This is not surprising – the famous Sichuan pepper ultimately comes from the region. When Sichuan pepper is the dried berry of the spiked ash, which grows in the mountains in northwest Sichuan. The sharpness of the pepper is very intense and sometimes lightly anesthetic on the tongue, so you should be careful when seasoning the dish with Sichuan pepper and the chili oil.
Do we want to eat Chinese food again? Well, there’re noodles. Dandan noodles, which is street food from Sichuan. The designation Dandan noodles is because the court was originally offered by street vendors. This contributed the ingredients in bamboo baskets through the area, which were fastened to a pole, the seller hung over his shoulder. “Dan” is called this construction in China.
As for the recipe, so I’m relatively unimaginative. Chinese Standard dishes, that is for me Fuchsia Dunlop. In this case, it is Sichuan cuisine, it comes out of her Sichuan cookbook.
The recipe comes from the time when Fuchsia Dunlop lived in Chengdu. Always bought the noodles at their preferred snack stand – and wanted to have the recipe to. The seller did not want to come out, but it has not diminished and somehow found: times he betrayed the ingredients, sometimes she looked over his shoulder ….
Oh, the Dandan noodles are not necessarily what the squeamish – they are quite spicy with their share of Sichuan pepper and chilli.