Danmian is a popular and special snack in Sichuan. Because it is often carried by hawkers, it gets its name. This noodle is red and bright in color, with strong fragrance of winter vegetables and sesame paste, outstanding spicy and sour taste, fresh but not greasy, spicy but not dry, so it can be called the leader of Sichuan style pasta. It is characterized by thin noodles, the main seasonings are red pepper oil, sesame paste, Sichuan winter vegetables, Chinese prickly ash noodles, red soy sauce, minced garlic, green vegetables and scallion, etc. the taste is spicy and delicious. It is said that Danmian was created by a Zigong peddler nicknamed Chen Baobao in 1841. It was called Danmian because it was carried on the shoulder and sold along the street in the early days. Many Ramen restaurants in Japan also offer Dandan noodles.


200g noodles
50g water spinach
1 teaspoon sesame paste
1 teaspoon chili oil
2 chives
1 teaspoon Chinese prickly ash noodles
2 teaspoons soy sauce
Three cloved garlic
1 teaspoon pepper oil
1 teaspoon sesame oil
10 grams of Chuandong cuisine
Appropriate amount of water


Step 1
Prepare tamarine noodles and water spinach

Step 2
Prepare chopped green onion, garlic and Chuandong vegetables

Step 3
In a small bowl, add 1 teaspoon of sesame paste

Step 4
Mix sesame paste with sesame oil, add 2 tbsp soy sauce, 1 tbsp pepper oil, add minced garlic and Sichuan winter vegetable

Step 5
Boil the water in the pot. After the water boils, put the water spinach into the pot and heat it well. Take it out and put it in a bowl

Step 6
In the next into the alkali noodles, the water a boil out, control water shake cool, add the right amount of vegetable oil mix, prevent noodles stick together

Step 7
Take a bowl of noodles, drizzle with sesame sauce, add 1 spoonful of chili oil, sprinkle with scallion and Zanthoxylum noodles