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Dandan noodle, literally means "carrying-pole noodles". Started as street food sold, now it is the most widespread Chinese dish. The spicy, rich and numbing sauce, together with crunchy preserved vegetables, will shock your taste buds and make you crave more.

As a real local Sichuanese, I want to share with you the authentic flavors of Dandan noodle. It is a humble dish, yet it does require many ingredients. It will take some time to prepare, but it’s well worth the effort.

The story of Dandan noodle

is a noodle dish originating from China Sichuan, which is noted for its spicy food. It consists of a spicy sauce usually containing preserved vegetables, chili oil, Sichuan peppercorns, minced pork, and scallions served over noodles.

The pole was carried on the shoulders of the vendor with two baskets on either side, one containing handmade noodles and the other containing the sauce. The vendor would stop for whoever wanted a bowl of his noodles.

Main Ingredients

  • 碎米芽菜 Preserved Chinese mustard greens: You can find this ingredient in local Asian market or Amazon. The brown look vegetable has a nice crunchy texture, it can bring deeply savory umami funk, a touch of warm spice, and a slight sweetness to all sorts of dishes. It is made of sun-dried mustard greens, rubbing them with salt, spices and sugar, and allowing the greens to ferment for months.

  • Minced pork (5:5): The original dandan noodle recipe calls for pork belly because it contains so much fat. The fat plays an important role in this dish and that’s where the special rich flavor comes from.

  • Chili oil: The key ingredients for noodles and cold dishes in Sichuan.



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