Dandan noodles

Dandan noodles is a Chinese noodle dish originating from Sichuan cuisine. The dish consists of wheat noodles served with a spicy sauce that usually contains pickled vegetables such as zha cai (lower mustard stems) or ya cai (upper mustard stems), chili oil, Sichuan pepper, and minced pork, and is topped with scallions and peanuts. The dish can be served either dry, as in the Chengdu style, or as a noodle soup, as in the Hong Kong style. 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.

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