Dandan noodles

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 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. ==Related dishes==

store, which is based on Hong Kong-style dandanmian The same sauce is frequently served over bang bang chicken, and on steamed, meat-filled dumplings in another Sichuan dish called suanla chaoshou. The dish was introduced to Japan by Sichuanese chef Chen Kenmin. It is known as in Japanese, formally written , as in Chinese, but often written with an iteration mark as , or with instead of . It is sometimes considered a form of ramen. Jinsimian Jinsimian () or "gold thread noodle" is a variation of the dandan noodles, which was invented by chef Li Hong-kai () in 1989. which was beaten by Li Enhai in 2010 by adding two more threads. The latter also holds the record of the thinnest noodle at 0,18 mm. As of 2024, there are other chefs as well, who cook the dandan dish using jinsimian. ==Gallery==

File:Dandanmian in Chengdu (20180218142856).jpg|Dandanmian from Chengdu File:Dan-Dan-Mien (Chinese spicy noodle) and coconut milk pudding (2151877162).jpg File:冷やし担々麺.jpg|Japanese tantanmen File:汁なし担々麺.jpg|Japanese soupless tantanmen File:Tokyo Twilight (11920703834).jpg|Store selling tantanmen in Tokyo ==See also==