These noodles once were a very common street snack in Chengdu. Vendors would carry a bamboo pole over their shoulders with a stove on the front end and a bucket with sauce on the rear. As the vendors walked down the street, they would shout “dan dan mian.” When customers appeared, the vendor would cook a small bowl of noodles (about 50 grams) on the stove. The noodles were served in small portions, because the stove and bucket needed to be small enough to carry with the pole. Nowadays, dan dan mian are sold on tourists streets and in restaurants.

  • Wheat noodles
  • Minced pork (may substitute beef or bamboo) (250 g)
  • Scallions (50 g)
  • Soy sauce (50 g)*
  • Gourmet powder (2 g)*
  • Salt (1 g)*
  • Ya cai (fermented bean sprouts) (25 g)
  • Cooking wine (15 g)*
  • Vinegar (15 g)*
  • Chili oil (25 g)*
  • Oil

*Amounts are approximate.

Preparation:

  1. Mince fermented bean sprouts.
  2. Chop scallions and soak in cold water to crisp.

Cooking:

The sauce can be made ahead of time and stored.

  1. Season wok.
  2. Add cold oil.
  3. Add minced pork and stir fry until water has evaporated and oil runs clear.
  4. Add cooking wine.
  5. Drain fat.
  6. Return pork to heat and continue to stir fry until it “sings a song” and is crispy.
  7. Add fermented bean sprouts.
  8. When fermented bean sprouts are fragrant, add sweet flour paste.
  9. Add soy sauce for color and gourmet powder.
  10. Taste and season as necessary.

Serving:

  1. Put a small amount of salt, gourmet powder, soy sauce, chili oil with sediment, stock and scallions in each bowl. (Include vinegar if desired.)
  2. Boil noodles in rapidly boiling water.
  3. Place noodles in each bowl. Top with pork.

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