Arguably Sichuan’s most famous noodle export, Dan Dan Noodles are a street food classic. The name comes from the carrying pole (dan dan) vendors used to hawk the noodles. The dish consists of a base of Chinese wheat noodles topped with a complex, fiery sauce and a savory topping of minced pork that has been stir-fried with ya cai (preserved vegetables) and doubanjiang. The sauce in the bowl is the heart of the dish: a potent mix of chili oil, Sichuan peppercorn, soy sauce, sesame paste (or peanut butter), and crushed peanuts. The diner mixes everything together before eating, combining the chewy noodles, savory pork, crunchy peanuts, and the spicy, nutty, and numbing sauce into a harmonious yet explosive mouthful. The balance is key—the richness of the sesame paste and pork should counterpoint the sharp heat and numbing sensations, creating a dish that is incredibly rich, satisfying, and multi-layered in flavor and texture.
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