Dandan Noodles's snack reviews.

The so-called "hot shoulder pole with shaved head", the same is true of Dandan Noodles's shaved shoulder pole: this is a briquette stove with a pot sitting on it, and of course it is hot water inside; At the other end are bowls, chopsticks, spices and dishwashing buckets. Then you can carry it on your shoulder with a pole, wander along the street wobbly and trembling, and call "Dandan Noodles, Dandan Noodles" while walking. Dandan Noodles's name comes from this special era and selling method; Dandan Noodles is famous for its flavor and unique noodles.

Let's talk about noodles first, which is actually what mainlanders call noodles or toppings. Sichuanese are used to dividing noodles into three types: noodle soup, noodles and dried noodles. Noodles in soup are noodles with soup, such as braised beef noodles, stewed beef noodles and stewed chicken noodles with mushrooms. Zhajiang Noodles is relatively thick, and it generally thickens, such as Zhajiang Noodles and garlic eel noodles. Noodles are fried noodles, which are usually dry, such as miscellaneous sauce noodles and Dandan Noodles noodles. Dandan noodles are very distinctive, and we are used to calling them "crispy noodles". As soon as we heard the name, we knew they were delicious, and it was actually no trouble to make them: chop the pork legs into minced meat and dissolve the sweet noodle sauce with a little oil; Then put the pot on fire, add a little oil to heat it, then add minced meat and stir fry, add cooking wine and stir fry, add salt, pepper and monosodium glutamate to taste, then add a proper amount of sweet noodle sauce and stir fry until the minced meat is attractive brown (if the color is lighter, add a little soy sauce), then spit out the oil slightly and set aside. Don't be tempted by this smell. I couldn't help stealing two bites. I guess you will turn noodles into vegetables:) Let's talk about seasoning. There are many seasonings in the fixed bowl in Dandan Noodles: salt, monosodium glutamate, soy sauce, vinegar, Chili oil, sesame oil, white sugar, broken rice sprouts, chopped green onion and a little fresh soup. Some people even add some chopped peanuts and sesame powder to add flavor. It seems troublesome, but this is the beauty of Sichuan cuisine chefs.

Sichuan chefs are smart and good at stimulating your taste buds with taste, attracting your appetite with taste, and making people forget after eating; The subtlety of Sichuan cuisine chefs is that they can combine many seasoning ingredients to achieve harmony and unity, and it is better to set off each other blindly than blindly. Stir-fry the noodles, add seasoning, and you can start cooking the noodles. After the noodles are cooked, take them out and put them in a seasoning bowl, and sprinkle with a little noodles. If you come to Chengdu, you can go to Taisheng South Road in Chengdu (there is a "mobile phone street", which is not far from Chunxi Road, and everyone in Chengdu knows it), find a noodle restaurant called "Dandan Noodles", order a bowl and eat until you sweat and drool. But after eating, you should remember the characteristics of Dandan Noodles, so that when people ask, you will only say "delicious". Salty and fresh, slightly sour and spicy, and the sprouts are rich in flavor.

Other related foods: Dandan Noodles (also known as cold noodles) in Longxi, Gansu.