Dan Dan noodles (担担面, aka spicy Sichuan noodles) is named after the traditional carrying pole “Dan Dan” that street vendors use. They place the ingredients, bowls, chopsticks & cookwares in two baskets tied to each end of the pole. Walking around with the pole over their shoulders, they cook and serve the noodles in the street whenever stopped by customers.
Chongqing is one of the four direct-controlled municipalities of China, locates in southwest area. Hot pot is the first label of Chongqing. However a new trend is the plain Chongqing noodles(xiaomian 小面). Xiaomian refers to a group of plain noodles seasoned with vinegar, sugar, red oil, ginger and scallion. Sometimes the noodle may topped with braised beef(牛肉小面), braised beans, braised pig’s large intestines, fried meat sauce (炸酱面).
Cold dishes in Sichuan cuisine are not only widely used in Large and small restaurants also frequently appear on the family table . At the same time, cold salad is also an important part of Sichuan cuisine. Whether it is variety of varieties and flavors, or production methods , can compete with hot Sichuan dishes . In terms of application scope, material selection, production method, knife shaping and stacking style, color matching, taste structure, etc., cold salad dishes in Sichuan cuisine are "unique", there is no doubt. The cold dishes in Sichuan cuisine are also unique in their production methods. In addition to " cold dishes ", there are also " fried dishes ". In terms of taste, apart from what everyone is familiar with there are thousands of kinds of "spicy flavor".
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