Chinese noodle dish
Dandan noodles (; dandanmian, literally 'carrying pole noodles') is a Chinese noodle dish originating from Sichuan cuisine. It consists of a spicy sauce, usually containing pickled vegetables such as "zha cai" (lower mustard stems) or "ya cai" (upper mustard stems), as well as chili oil, Sichuan pepper, minced pork, and scallions served over noodles. The dish can either be served dry or as a noodle soup.
 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 spring onions served on top. The soup variant is from Hong Kong and is more widespread across the rest of China but it is uncommon in Sichuan itself where the traditional style dominates. 
Sesame paste or peanut butter is sometimes added, and occasionally replaces the spicy sauce, usually in the American Chinese style of the dish. In this case, is considered a variation of (), sesame sauce noodles, although usually refers to a specific Shanghainese dish.
Origin and name.
 refers to a type of carrying pole that was used by walking street vendors who sold the dish to passers-by. The pole was carried over the shoulder, with two baskets containing noodles and sauce attached at either end. As the noodles were affordable due to their low cost, the local people gradually came to call them noodles, referencing the street vendors. The name translates directly as 'noodles carried on a pole', but may be better translated as 'peddler's noodles'.
A variety of English spellings are used. The first word may be either "dandan", "dundun" or "tantan". The last word "mian" (noodle) may also be spelled "mein" in Cantonese pronunciation.
Related dishes.
The same sauce is frequently served over bang bang chicken, and on steamed, meat-filled dumplings in another Sichuan dish called "suanla chaoshou". 
The dish was introduced to Japan by Sichuanese chef Chen Kenmin. It is known as in Japanese, formally written , as in Chinese, but often written with an iteration mark as , or with instead of . It is sometimes considered a form of ramen.
Jinsimian.
Jinsimian () or "gold thread noodle" is a variation of the dandan noodles, which was invented by chef Li Hong-kai () in 1989. Using a special kneading technique, Li was able to make a dough consistency that does not become mushy when cooking even if cut really thin. The noodles are cut so thin they can be threaded through a needle. Li was registered in "Guinness World Records" for the most noodles (45) threaded through a needle, which was beaten by Li Enhai in 2010 by adding two more threads. The latter also holds the record of the thinnest noodle at 0,18 mm. As of 2024, there are other chefs as well, who cook the dandan dish using jinsimian.
References.
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