 Hong Kong–style dandan noodle soup (擔擔湯麵) from a Sichuanese restaurant in Shanghai, with red chili oil, pork, and spring onions | |
| Alternative names | Dandanmian, Tantanmen |
|---|---|
| Type | Noodles, noodle soup |
| Course | Main |
| Place of origin | China |
| Region or state | Sichuan |
| Serving temperature | Hot, cold |
| Main ingredients | Chinese noodles, chili oil |
| Variations | Jinsimian |
| Dandan noodles | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese name | |||||||||||||
| Traditional Chinese | 擔擔麵 | ||||||||||||
| Simplified Chinese | 担担面 | ||||||||||||
| Literal meaning | "carrying-pole noodles"[1] | ||||||||||||
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| Japanese name | |||||||||||||
| Kanji | 担々麺 | ||||||||||||
| Kana | タンタンメン | ||||||||||||
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Dandan noodles or dandanmian (traditional Chinese: 擔擔麵; simplified Chinese: 担担面), literally "carrying-pole noodles",[2] is a Chinese noodle dish originating from Sichuan cuisine. It consists of a spicy sauce usually containing preserved vegetables, such as zha cai (lower mustard stems) or ya cai (upper mustard stems), as well as chili oil, Sichuan pepper, minced pork, and scallions served over noodles.[3] The dish can either be served dry or as a noodle soup.
Dandanmian originated in Chengdu, the capital of Sichuan province. The original dish is served with no soup in a small bowl covered in a mala meat sauce and pickled vegetables, with peanuts and spring onions served on top. The soup variant is from Hong Kong and is more widespread across the rest of China but it is uncommon in Sichuan itself where the traditional style dominates.
Sesame paste or peanut butter is sometimes added, and occasionally replaces the spicy sauce, usually in the American Chinese style of the dish.[4] In this case, dandanmian is considered a variation of ma jiang mian (麻醬麵), sesame sauce noodles, although ma jiang mian usually refers to a specific Shanghainese dish.
- ^ Schaller, G.B. (1994). The Last Panda. University of Chicago Press. p. 42. ISBN 978-0-226-73629-7.
- ^ Alisa Joyce and David Barba (1990-10-14). "The Spot for Hot Pot, the Culinary Delights of Sichuan Province". The Washington Post.
- ^ Kraig, Bruce; Sen, Colleen Taylor, eds. (2013). Street Food around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 95. ISBN 978-1-59884-954-7.
- ^ Dunlop, Fuchsia (2008). Shark's Fin and Sichuan Pepper. W. W. Norton & Co. ISBN 0-393-06657-6.