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{{Chinese|pic=Dandan noodles (擔擔麵).jpg|piccap=A bowl of homemade Dandan Noodles (擔擔麵)|s={{linktext|担担面}}|t={{linktext|擔擔麵}}|p=dàndànmiàn|j=daam1 daam 1 min6|kanji=担々麺|kana=タンタンメン|romaji=Tantanmen}}
{{Chinese|pic=Dandan noodles (擔擔麵).jpg|piccap=A bowl of homemade Dandan Noodles (擔擔麵)|s={{linktext|担担面}}|t={{linktext|擔擔麵}}|p=dàndànmiàn|j=daam1 daam 1 min6|kanji=担々麺|kana=タンタンメン|romaji=Tantanmen}}
'''Dandan noodles''' or '''''dandanmian''''' ({{zh|t=擔擔麵|s=担担面}}) is a [[noodle]] dish originating from [[China|Chinese]] [[Szechuan cuisine|Sichuan cuisine]]. It consists of a spicy sauce usually containing preserved vegetables (often including ''[[zha cai]]'' (榨菜), lower enlarged [[Mustard (plant)|mustard]] stems, or ''[[ya cai]]'' (芽菜), upper mustard stems), [[chili oil]], [[Sichuan pepper]], minced pork, and [[scallion]]s served over noodles. The dish can either be served dry or as a [[noodle soup]].
'''Dandan noodles''' or '''''dandanmian''''' ({{zh|t=擔擔麵|s=担担面}}) is a [[noodle]] dish originating from [[China|Chinese]] [[Szechuan cuisine|Sichuan cuisine]]. It consists of a spicy sauce usually containing preserved vegetables (often including ''[[zha cai]]'' (榨菜), lower enlarged [[Mustard (plant)|mustard]] stems, or ''[[Sprouting|bean sprouts]]'' (芽菜), upper mustard stems), [[chili oil]], [[Sichuan pepper]], minced pork, and [[scallion]]s served over noodles. The dish can either be served dry or as a [[noodle soup]].


[[Sesame paste]] and/or [[peanut butter]] is sometimes added, and occasionally replaces the spicy sauce, usually in the [[Chinese American cuisine|American Chinese]] style of the dish.<ref>{{Cite book | last = Dunlop | first = Fuchsia | authorlink=Fuchsia Dunlop | title = Shark's Fin and Sichuan Pepper | publisher = W.W. Norton & Co | year = 2008 | isbn = 0-393-06657-6 | url-access = registration | url = https://archive.org/details/sharksfinsichuan00dunl }}</ref> In this case, ''dandanmian'' is considered as a variation of ''ma jiang mian'' (麻醬麵), sesame sauce noodles, although ''ma jiang mian'' usually refers to a specific Shanghainese dish. In American Chinese cuisine, ''dandanmian'' is often sweeter, less spicy, and less soupy than its Sichuan counterpart.
[[Sesame paste]] and/or [[peanut butter]] is sometimes added, and occasionally replaces the spicy sauce, usually in the [[Chinese American cuisine|American Chinese]] style of the dish.<ref>{{Cite book | last = Dunlop | first = Fuchsia | authorlink=Fuchsia Dunlop | title = Shark's Fin and Sichuan Pepper | publisher = W.W. Norton & Co | year = 2008 | isbn = 0-393-06657-6 | url-access = registration | url = https://archive.org/details/sharksfinsichuan00dunl }}</ref> In this case, ''dandanmian'' is considered as a variation of ''ma jiang mian'' (麻醬麵), sesame sauce noodles, although ''ma jiang mian'' usually refers to a specific Shanghainese dish. In American Chinese cuisine, ''dandanmian'' is often sweeter, less spicy, and less soupy than its Sichuan counterpart.

Revision as of 22:04, 10 March 2020

Dandan noodles
A bowl of homemade Dandan Noodles (擔擔麵)
Chinese name
Traditional Chinese擔擔麵
Simplified Chinese担担面
Japanese name
Kanji担々麺
Kanaタンタンメン

Dandan noodles or dandanmian (simplified Chinese: 担担面; traditional Chinese: 擔擔麵) 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 bean sprouts (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.

Sesame paste and/or peanut butter is sometimes added, and occasionally replaces the spicy sauce, usually in the American Chinese style of the dish.[1] In this case, dandanmian is considered as a variation of ma jiang mian (麻醬麵), sesame sauce noodles, although ma jiang mian usually refers to a specific Shanghainese dish. In American Chinese cuisine, dandanmian is often sweeter, less spicy, and less soupy than its Sichuan counterpart.

Origin and name

Dandan noodle soup (擔擔湯麵), served in a Sichuan restaurant in Shanghai with the traditional red chili-oil sauce, pork, and scallions.

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. As the noodles were affordable due to their low cost, the local people gradually came to call them 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, and the last word may also be spelled mein (Cantonese pronunciation).

Related dishes

Tantan-men

The same sauce is frequently served over poached chicken (called bonbon or bangbang chicken (棒棒鸡)), and on steamed, meat-filled dumplings in another Sichuan dish called suanla chaoshou. The corresponding Japanese dish is tantan-men, a form of ramen (formally 担担麺, as in Chinese, but often written with 々, or with 坦 instead of 担).

See also

References

  1. ^ Dunlop, Fuchsia (2008). Shark's Fin and Sichuan Pepper. W.W. Norton & Co. ISBN 0-393-06657-6.

External links

Wikimedia Commons has media related to Dan dan mian.
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