 Hong Kong–style dandan noodle soup (擔擔湯麵) from a Sichuanese restaurant inShanghai, with redchili oil, pork, andspring onions | |
| Alternative names | Dandanmian,tantanmen |
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| 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 | |||||||||||||
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| 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 (traditional Chinese:擔擔麵;simplified Chinese:担担面;dandanmian, literally 'carrying pole noodles')[2] are a Chinese noodle dish originating fromSichuan cuisine. The dish consists of wheat noodles served with a spicy sauce that usually contains pickled vegetables such aszha cai (lower mustard stems) orya cai (upper mustard stems),chili oil,Sichuan pepper, andminced pork, and is topped withscallions andpeanuts.[3] The dish can be served either dry, as in the Chengdu style, or as a noodle soup, as in the Hong Kong style.
Dandanmian originated inChengdu, the capital ofSichuan. The original dish is served with no soup in a small bowl covered in amala meat sauce and pickled vegetables, with peanuts and scallions served on top. The soup variant is fromHong Kong, which tones down the spice, and sometimes includes sesame paste or peanut butter. The Hong Kong variant is uncommon in Sichuan itself, where the traditional style dominates, but it is widespread throughout the rest of China and in Chinese restaurants overseas.[4]
Dandan refers to a type ofcarrying pole that was used by walking street vendors who sold the dish to passers-by. The pole was carried over the shoulder, with two baskets containing noodles and sauce attached at either end.[3] As the noodles were affordable due to their low cost, the local people gradually came to call themdandan noodles, referencing the street vendors. The name translates directly as 'noodles carried on a pole', but may be better translated as 'peddler's noodles'.[3]
A variety of English spellings are used. The first word may be eitherdandan,dundun ortantan. The last wordmian (noodle) may also be spelledmein inCantonese pronunciation.
The same sauce is frequently served overbang bang chicken, and on steamed, meat-filled dumplings in another Sichuan dish calledsuanla chaoshou.
The dish was introduced to Japan by Sichuanese chefChen Kenmin.[5] It is known astantan-men in Japanese, formally written担担麺, as in Chinese, but often written with aniteration mark as担々麺, or with坦 instead of担. It is sometimes considered a form oframen.
Jinsimian (金丝面) or "gold thread noodle" is a variation of the dandan noodles, which was invented by chef Li Hong-kai (李红凯) in 1989.[6] Using a special kneading technique, Li was able to make a dough consistency that does not become mushy when cooking even if cut really thin. The noodles are cut so thin they can be threaded through a needle. Li was registered inGuinness World Records for the most noodles (45) threaded through a needle,[6] which was beaten by Li Enhai in 2010 by adding two more threads.[7] The latter also holds the record of the thinnest noodle at 0,18 mm.[8] As of 2024, there are other chefs as well, who cook the dandan dish using jinsimian.[9]
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