Hong Kong–style dandan noodle soup (擔擔湯麵) served in a Sichuan restaurant in Shanghai with traditional red chili oil sauce, pork, and spring onions
Chinese name
Traditional Chinese
擔擔麵
Simplified Chinese
担担面
Literal meaning
"carrying-pole noodles"[1]
Transcriptions
Standard Mandarin
Hanyu Pinyin
dàndànmiàn
IPA
[tântânmjɛ̂n]
Yue: Cantonese
Jyutping
daam1 daam 1 min6
Japanese name
Kanji
担々麺
Kana
タンタンメン
Transcriptions
Romanization
Tantanmen
Dandan noodles or dandanmian (traditional Chinese: 擔擔麵; simplified Chinese: 担担面), literally "carrying-pole noodles",[2] is a noodle dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce usually containing preserved vegetables (often including zha cai (榨菜), lower enlarged mustard stems, or ya cai (芽菜), upper mustard stems), chili oil, Sichuan pepper, minced pork, and scallions served over noodles. The dish can either be served dry or as a noodle soup.
The 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.[3] 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.
^Dunlop, Fuchsia (2008). Shark's Fin and Sichuan Pepper. W. W. Norton & Co. ISBN 0-393-06657-6.
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