| Dandan noodles | |
| Alternate Name: | Dandanmian, Tantanmen |
| Country: | China |
| Region: | Sichuan |
| Type: | Noodles, noodle soup |
| Served: | Hot, cold |
| Course: | Main |
| Main Ingredient: | Chinese noodles, chili oil |
| Variations: | Jinsimian |
Dandan noodles (; dandanmian, literally 'carrying pole noodles')[1] is a Chinese noodle dish originating from Sichuan cuisine. It consists of a spicy sauce, usually containing pickled 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.[2] The dish can either be served dry or as a noodle soup.
Chinese: Dandanmian originated in Chengdu, the capital of Sichuan. 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, Chinese: dandanmian is considered a variation of Chinese: ma jiang mian (Chinese: 麻醬麵), sesame sauce noodles, although Chinese: ma jiang mian usually refers to a specific Shanghainese dish.
Chinese: Dandan refers to a type of carrying 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. As the noodles were affordable due to their low cost, the local people gradually came to call them Chinese: dandan noodles, referencing the street vendors. The name translates directly as 'noodles carried on a pole', but may be better translated as 'peddler's noodles'.
A variety of English spellings are used. The first word may be either dandan, dundun or tantan. The last word mian (noodle) may also be spelled mein in Cantonese pronunciation.
The same sauce is frequently served over bang bang chicken, and on steamed, meat-filled dumplings in another Sichuan dish called suanla chaoshou.
The dish was introduced to Japan by Sichuanese chef Chen Kenmin.[4] It is known as Japanese: tantan-men in Japanese, formally written Japanese: 担担麺, as in Chinese, but often written with an iteration mark as Japanese: 担々麺, or with Japanese: 坦 instead of Japanese: 担. It is sometimes considered a form of ramen.
Jinsimian (Chinese: 金絲麵) or "gold thread noodle" is a variation of the dandan noodles, which was invented by chef Li Hong-kai (Chinese: 李紅凱) in 1989. 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 in Guinness World Records for the most noodles (45) threaded through a needle,[5] which was beaten by Li Enhai in 2010 by adding two more threads.[6] The latter also holds the record of the thinnest noodle at 0,18 mm.[7] As of 2024, there are other chefs as well, who cook the dandan dish using jinsimian.[8]