1. First of all, the noodles used in Chongqing are different from those used in Dandan Noodles. The noodles in Chongqing are much thinner than those in Dandan Noodles.
2. Generally, Dandan Noodles is dry-mixed, and there is no noodle soup in it, while Chongqing noodles are made of soup.
Green leafy vegetables can be added to Chongqing noodles, but not in Dandan Noodles.
In addition, Chongqing noodles are sold for two. Dandan Noodles sells by the bowl.
Dandan Noodles () is a traditional snack in Sichuan Province, belonging to Sichuan cuisine. This dish originated in Zigong city and is made of flour, red pepper oil, sesame paste, chopped green onion and other materials.
Chongqing noodles, belonging to Sichuan pasta, are one of the four characteristics of Chongqing. Chongqing facet originated from the main city of Chongqing, a municipality directly under the central government. It is one of the staple foods in Chongqing, and it is a special snack of Han nationality originated in old Chongqing. Noodles belong to the noodle soup type, which is spicy. Small noodles in a narrow sense refer to spicy noodles. Breakfast is especially common. Chongqing Xiao noodles are the simplest kind of pasta in Chongqing. The main ingredient is fresh wheat flour, which Chongqing people call "water surface" and "water leaf".