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Dandan noodles
Dandan noodles or ''dandanmian'' (traditional Chinese: 擔擔麵, simplified Chinese: 担担面) is a noodle dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce 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.
Sesame paste and/or peanut butter is sometimes added, and occasionally replaces the spicy sauce, usually in the Taiwanese and American Chinese style of the dish. In this case, ''dandanmian'' is considered as a variation of ''ma jiang mian'' (麻醬麵), sesame sauce noodles. In American Chinese cuisine, ''dandanmian'' is often sweeter, less spicy, and less soupy than its Sichuan counterpart.
==Origin and name==
The name refers to a type of carrying pole (''dan dan'') 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. The noodles cost almost nothing, and gradually local people came to call them ''dandan'' noodles. Literally, the name translates 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'', and the last word may also be spelled ''mein''.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Dandan noodles」の詳細全文を読む
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