Dandan noodles

Dandanmian originated in Chengdu, the capital of Sichuan. The original dish is served with no soup in a small bowl covered in a mala meat sauce and pickled vegetables, with peanuts and scallions served on top. The soup variant is from Hong Kong, which tones down the spice, and sometimes includes sesame paste or peanut butter. The Hong Kong variant is uncommon in Sichuan itself, where the traditional style dominates, but it is widespread throughout the rest of China and in Chinese restaurants overseas.

Origin and name

Dandan refers to a type of carrying pole 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. The last word mian (noodle) may also be spelled mein in Cantonese pronunciation.