DANDAN or 担(Dàn)担(Dàn) NOODLES*

MAIN INGREDIENTS: alkaline noodles (wheat), pork, fermented mustard leaves, peanuts, tahini sauce, sesame oil, Sichuan pepper corns, chili oil, scallions.

HISTORY: The story goes that Dandan, or 担(Dàn)担(Dàn), were invented 100 years ago during the Qing Dynasty by a street peddler in Zigong (now a city in the Sichuan province): Baobao Chen. Baobao sold his noodles in the streets, holding them on a carrying pole, or 担(Dàn). His dish became very popular, and people started calling it “dandan noodles.” Chen would use two copper pots on each end of a pole he carried over his shoulder — one for cooking the raw noodles and the other for stewing meat served in a marinade. It is said that dandan noodles taste even better when seasoned with vinegar or served with marinade made in Zigong. Dandan noodles are a must-try for anyone visiting China.