In the battle between Sichuan and Chongqing, who is better than Dandan noodles or small noodles?

Everyone has their own preferences and taste preferences, and I personally think that the noodles taste better, and if it were me, I would choose the noodles.

It is said that the dandan noodles were made in 1841 by a Zigong vendor named Chen Baobao. In the early days, it was sold along the street, and there were flat tans, so it was called dan dan noodles. It has both a spicy and spicy taste.

The noodles are thick. In 2013, it was rated as "China's Top Ten Noodles" by the Ministry of Commerce and the China Hotel Association for the first time.

As for the taste and taste, you can see the ingredients: the main ingredients are chili oil, sesame paste, minced meat, Sichuan and winter vegetables, sprouts, chili noodles, red soy sauce, garlic, pea tips, and green onions, etc., which are spicy and refreshing!

It's hungry. Because it has a strong taste, you can't go without drinking water. Your stomach is always bulging, "Since the Chinese are angry to the tip of the tongue, then the entrepreneurial training in Chongqing will also follow, so which one is better?"

When you come to Chongqing, you can find the place where the noodles fly around the corner of the alley. You can eat all the noodles in Chongqing and all the noodle shops on the list.

Don't be surprised. Both Chongqing and outsiders are deeply in love with this steaming bowl of noodles. However, the top 50 noodle restaurants in Chongqing are only a small part of Chongqing's noodle restaurants.

There are many noodle shops hidden in the high-rise buildings and Tikan alleys. Strange citizens and tourists are in trouble.

But for those who love them, these are nothing. If you want good business and good taste, this is the eternal truth of the catering industry. A bowl of noodles, if Chongqing noodles do not taste good, it is difficult to retain the stomach of diners, and in the long run, the noodle shop will go out of business.

Dandan noodles are better than small noodles, because they are among the top 10 noodles in China.

Chongqing noodles are even better because Chongqing noodles are one of the five most famous noodles in China.

The difference between dandan noodles and small noodles lies in the ingredients, and I personally think that small noodles are superior.

Chongqing noodles and dandan noodles are both known for their spicy taste. For now, it may be more popular.

I think Dan Dan Noodles is even better because Dan Dan Noodles is one of the top 10 famous noodles in China.

Since ancient times, the Sichuan-Chongqing dispute has been in full swing, and the heat has never subsided. There are 1,000 Hamlets for 1,000 people, Chengdu Dandan Noodles and Chongqing Small Noodles are both local specialties, there is no distinction between high and low, you can only say which one is more suitable for your taste.

How many shops in Chengdu and even Sichuan sell dandan noodles? And in Chongqing, there are small noodles everywhere. Dandanmen is just like the three major cannons, and they are all open to outsiders! There is no need to compare.

I think that in terms of fame, Chongqing's noodles are more popular.

Well, I think both dandan noodles and small noodles have their own merits, but it depends on which one you prefer to eat.

It should be related to personal taste, but I still like to eat more small noodles.

There are many small noodle restaurants in other provinces, and Dandan noodles are not as powerful as small noodles.

The people of Henan have found a place for Hu spicy soup, and the people of Sichuan and Chongqing have found their ancestors for Dandan noodles.

I think the dandan noodles are even better, with a full range of flavors and tastes, and they are delicious.

The difference between dandan noodles and Chongqing small noodles:

1. The surface is different.

Dandan noodles are made of stick noodles, two coarse; Chongqing noodles are also stick noodles, but they are much thinner;

2. Is there soup?

Dandan noodles are dry-mixed without noodle soup; Chongqing noodles are added with soup and without soup;

3. Whether there are leafy vegetables.

Dandan noodles without leafy vegetables; Chongqing noodles should be added;

4. Different ways to sell:

Dandan noodles are sold one bowl at a time, and there is no such thing as 1 tael or 2 taels; Chongqing noodles are sold for 1 tael, 2 taels or large bowls and small bowls;

5. Whether to put peanut butter:

Peanut butter should be placed on the dandan noodles; Chongqing noodles do not let go.

The main differences are that the properties are different, the main ingredients are different, and the tastes are different, as follows:

First, the nature is different.

1. Chongqing noodles.

In a narrow sense, small noodles refer to spicy noodles seasoned with onions, garlic, sauce, vinegar and chili peppers. In the discourse system of old Chongqing, even noodles with luxurious toppings such as beef mixed sauce and pork ribs are called small noodles, such as: beef, fat sausage, pea mixed sauce noodles, etc.

2. Dandanmian.

Tandan noodles are made by rolling out flour into noodles, boiling them, and scooping them with stir-fried minced meat.

Second, the main ingredients are different.

1. Chongqing noodles.

Essence of chicken, soy sauce, spicy seeds, peppercorn noodles, noodles, meat, greens, peas, peanuts, fried eggs, chopped green onions, coriander, vegetables, lard, etc.

2. Dandanmian.

Flour, meat, soybeans, minced garlic, chili oil, peppercorn noodles, minced chives, sesame paste, soy sauce, sugar, etc.

Third, the taste is different.

1. Chongqing noodles.

Fresh, fragrant, numb, spicy.

2. Dandanmian.

Salty, fresh and slightly spicy.

There is a comparison of local competition will not be small, Sichuan dandan noodles and Chongqing noodles are very famous local noodle snacks. On the variety show, Le Jia also indicated his dissatisfaction with this ranking and his love for Chongqing noodles.

So, what is the difference between Sichuan dandan noodles, one of China's top ten noodles, and Chongqing noodles?

Seasoning of small noodles:

Oil, sesame oil, monosodium glutamate, oil and pepper, peppercorns, chopped green onions, ginger water, garlic water, these are a must. Lard, puff pastry peanuts, sprouts, mustard, tahini and so on.

Seasoning of the dandan noodles:

1. Chop the winter vegetables into minced pieces and put them in a seasoning bowl. Blanch the tips of the peas and put them into a bowl with the sauce. 2. When the water is boiling, pick the dough into a bowl and mix well after it is cooked. Tip: Winter vegetables, also known as sprouts, can be bought on the pickle shelves of supermarkets.

Dandan noodles are the representative snacks of the Xiaohe Gang, because in the early years, they were sold and operated by walking the street code chain and alleys, so it got its name. Dandan noodles originated in Zigong, the salt capital of Sichuan, and after arriving in Chengdu, after many generations of chefs have improved, the flavor has become more and more unique, forming today's appearance: the noodles are thin and smooth, the marinade is crispy and fragrant, the taste is salty and slightly spicy, the spicy and sour taste is prominent, fresh and spicy is guarded, cool but not dry, and it has become a Sichuan-style noodle dish that is well-known throughout the country.

Dandan noodles should be delicious, and the noodles should be handmade, and they should have a smooth texture; The soup must be a fresh soup, in the previous period when the dandan noodles were walking through the streets and alleys, one end of the dan was a copper pot for boiling noodles, and the other end was a soup pot with hoofs or stewed chicken, the noodles were cooked, and fresh soup was added to taste.

There is also minced pork with cooking wine and salt fried until crispy, plus soy sauce, lard, chili oil, pepper powder, vinegar, sprouts, green onions, etc., to have a bowl of spicy, sour and sour noodles. In Chengdu, the dandan noodle vinegar is made of Sichuan Baoning vinegar, the chili pepper is made of Erjintiao sea pepper produced in the suburbs of Chengdu, the soy sauce is the red soy sauce that is a specialty of Bazi in western Sichuan, and the sprouts are authentic Sufu sprouts.

The dandan noodles prepared in this way are soft and powerful, smooth and smooth, with a strong aroma and a special flavor. It's just that this kind of dandan noodles are difficult to eat in Beijing, and although some of them are good, the noodles are machine-made noodles, as if because of health problems, and there is no lard for seasoning, and the restaurant has saved a lot of effort, but the taste is still a little different from the original.

There will be a lot of cooking, but the speed of cooking noodles at the end will be much faster, so the authentic Sichuan dandan noodles are indeed a dish that is very in line with the daily work needs of ancient people to "carry the burden and shuttle through the streets and alleys to sell noodles" (because of the fast speed of noodles). The burden of the face drives away the cold in the body, and the whole person is happy. Many people say that the dandan noodles are not authentic, but in fact, there is a very important step in making dandan noodles.

It is to put the sweet noodle sauce and soy sauce and the minced meat together to stir-fry it into a meat sauce, don't look at this simple meat sauce.

The seller carries a burden on one end, one end of which is the stove and the pot in which the noodles are cooked, and the other end of the noodles is condiments such as soy sauce, vinegar, red oil, Sichuan pepper powder, chopped green onions, salt, and bowls and chopsticks. Due to its simplicity and ease of operation, there are such vendors in almost every side street and alley. Eating, my favorite is dandan noodles, the salty, fresh and slightly spicy taste has always made me unforgettable, because I like it extremely so I have the idea of developing my own method, after a chef in Chengdu guidance, we developed a sauce specifically for dandan noodles.

Add a little sweet noodle sauce, continue to stir-fry until the minced meat is coated with sauce, continue to stir-fry slowly until the minced meat is golden brown, spit out the oil and fragrant, add soy sauce and monosodium glutamate to color, enhance the flavor, then fry the minced meat evenly and then turn off the heat and get out of the pot, which is the crispy cheeky in Chengdu. Large and small particles, put salad oil in the pot and cook to 40% hot oil temperature, add meat granules and stir-fry to add cooking wine, fry until the pork is crispy and crispy, add sweet noodle sauce and stir-fry until fragrant, and get out of the pot. Here, attention should be paid to the degree of dryness, which should not only fry the water vapor in the meat, but also be crispy and fragrant, and not excessive.

Tableware, stoves, ingredients ingenious layout, shoulder to shoulder, perhaps no one can be like the Sichuan people, will be just a livelihood of the stomach, with the talent for food, hard pick out Chinese dishes, become a veritable walking delicacy. A good bowl of dandan noodles should taste salty, sour, and spicy. Don't look at this small bowl of noodles, in Sichuan, dandan noodles are known as the "five major noodles" in China, along with Beijing fried sauce noodles, Shanxi knife-cut noodles, Lanzhou ramen, and Wuhan hot dry noodles.

This is because this type of noodle is made by special processing means, so it is called dandan noodles.

It's because in the early days there was a man who picked up a flat shoulder and sold noodles on the street. Hence the name. The original name was Dandanmen.

In fact, the main reason for this noodle is that the shape of this noodle is like a flat dan, so it has such a name, and this noodle tastes very delicious, so everyone has such a good name.

This is because in the process of selling this kind of noodles, they are generally sold by hawkers, and this is also a local specialty, and noodles are also very important to this bowl of noodles.

Because in ancient times, it was a person who carried a burden to sell this kind of noodles, he filled one basket with dishes and chopsticks, and another basket with noodles, which was very delicious, and everyone liked to eat it.

Chongqing noodles and dandan noodles are both traditional Chinese noodle dishes, and they have some differences in taste, seasoning and preparation. Next, I will introduce the differences between these two dishes from the aspects of historical origin, production method, taste characteristics, etc.

First, let's look at the historical origins. Chongqing noodles originated in the Chongqing area and is a special snack with a history of 100 years. It is made by a simple method, mainly made from wheat flour, plus a variety of seasonings and side dishes, such as chili oil, sesame paste, bean sprouts, tofu skin, etc.

Dandan noodles originated in Chengdu, Sichuan, and are also a traditional food with a long history. Its production method is relatively complex, requiring the use of a variety of seasonings and ingredients, such as bean paste, peanut butter, minced meat, green onions, ginger and garlic.

Second, let's take a look at how to make it. The process of making Chongqing noodles is relatively simple, mainly by adding flour and water to stir into a dough, then kneading it into long strips, cutting it into thin noodles, then cooking it in boiling water, and finally adding various seasonings and side dishes. The production process of dandan noodles is relatively complicated, you need to first stir-fry bean paste, peanut butter, pepper powder and other seasonings until fragrant, then add minced meat and stir-fry until cooked, and finally add green onions, ginger and garlic and other ingredients to stir-fry well.

Finally, let's take a look at the taste characteristics. The taste of Chongqing noodles is relatively delicate, the noodles are firm and chewy, and the soup is refreshing and delicious, with a strong spicy taste. On the other hand, the texture of the dandan noodles is rougher, the noodles are slightly harder, the soup is thicker, and the spicy and numb flavor is more prominent.

To sum up, although Chongqing small noodles and dandan noodles are both among the traditional Chinese noodle dishes, they are different in terms of historical origin, production methods, and taste characteristics. No matter what kind of food it is, it has a unique charm and appeal. I hope you will try these two delicacies and feel the deliciousness and joy they bring!

There are obvious differences between Chongqing noodles and dandan noodles in terms of taste, appearance and production methods.

Taste: Chongqing noodles are a spicy noodle dish that is usually filled with chili, pepper, crushed peanuts, ginger and garlic and other seasonings, and has a spicy and spicy taste, which is very suitable for people who like spicy tastes. Dandan noodles are a kind of sweet, fresh and salty pasta, usually with soy sauce, sugar, vinegar, sesame paste, Sichuan pepper and other allergens, the taste is relatively enlightened and rich.

Appearance: The noodles of Chongqing small noodles are thin and soft, usually accompanied by some green vegetables, crushed peanuts and other ingredients, and the whole noodles look red and oily, which is very appetizing. The noodles of dandan noodles are thicker and are usually served with some bean sprouts, cucumber shreds and other ingredients, and the whole noodles look white and bright, which is very distinctive.

Chongqing noodles are usually cooked by mixing noodles and spices, and finally adding some ingredients such as green vegetables. Dantanmen, on the other hand, is more complicated by cooking the noodles first, then mixing the seasonings and ingredients, and finally pouring the noodles and ingredients into the seasoning and mixing well.

In general, Chongqing small noodles and dandan noodles have their own characteristics and advantages in terms of taste, appearance and production methods, and they are both very popular noodles.