Dandan Noodles is a famous snack, which is deeply loved by Sichuan people and has a unique flavor. Named after being often peddled by vendors. This noodle is red and bright in color, fragrant in winter vegetable sesame sauce, hot and sour, fresh but not greasy, spicy but not dry, and can be called the best in Sichuan pasta. Its noodles are smooth, and the main condiments are red pepper oil, minced meat, Sichuan winter vegetables, sprouts, Chili noodles, red soy sauce, minced garlic, pea tips and chopped green onion. , spicy and palatable. According to legend, Dandan Noodles was created by a Zigong peddler nicknamed Chen Baobao in 184 1 and was later introduced to Chengdu. It was called Dandan Noodles in the early days, because it was sold on the street with a pole. Many Japanese ramen restaurants are also supplied by Sichuan Dandan Noodles.

The most famous in Dandan Noodles is Dandan Noodles, whose name is Chen Baobao. It was founded in 184 1 by a street vendor named Chen Baobao in Zigong, and was later introduced to Chengdu, so it was named after it was originally peddled with a bag on its back. Dandan Noodles, who walks the streets, uses a copper pot to separate two squares, one for cooking noodles and the other for stewing hooves. At present, most of Dandan Noodles in Sichuan, such as Chengdu and Zigong, have changed to stores, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu. At present, Chengdu, Zigong and other places have retained the original plain noodles, with Sichuan specialty Xu Fuya as the main material.

There are different opinions about the origin of Dandan Noodles, but the old masters of Sichuan cuisine generally believe that it should have originated in eastern Sichuan. There is a simple reason. The three factions of Sichuan cuisine, Shanghe Gang (West Sichuan), Xiaohe Gang (Salt Gang) and Xiahe Gang (East Sichuan), use peppers in different ways, while the usage of middle peppers in Dandan Noodles is Xiahe Gang. One of the main raw materials (Sichuan cuisine, that is, what people in eastern Sichuan call old pickles. Not Sichuan and winter dishes). It is a specialty of Dazhou area.