Signature Dish of Kempinski Hotel, Chongqing
We are delighted to present you our recipe of our famous Signature Dish Dandan Noodles.
According to the legend from 1841, “Dandan” noodles were created by a vendor called Chen baobao from Sichuan. He carried a pole, called “Dandan”, over his shoulder with two baskets containing noodles and sauce attached at either end. This type of carrying is typical for the mountain region Chongqing with its steep hills and many stairs. The combination of the noodles and sauce became immensely popular & due to its origin people began naming them “Dandan” Noodles.
The dish is a perfect reflection of Chongqing and introduces typical local flavors with the Sichuan pepper and Sichuan Chili Oil. Chongqing is well known for its fragrant spicy food, which is widely available from vendors on every street corner.
As henceforth mentioned the name is derived from the origin of the dish and literally translates into “Noodles carried on a pole”, however a more used translation is “Peddler’s Noodles”.
Add the sesame paste, peanut butter, Sichuan pepper oil, Chinese fragrant vinegar, sesame oil，Chinese soy sauce, dark soy sauce, chicken powder and chili oil in a bowl. Carefully whisk until all ingredients form a mix.
When ingredients are mixed, add the chicken stock and stir to mix.
Take a serving bowl and add 6 tablespoons of the sauce mixture.
When adding ingredients to the serving bowl stir the sauce mix to incorporate all ingredients!
Add to the serving bowl one teaspoon of chopped garlic and 1 teaspoon of chopped ginger.
Cook the noodles.
Add the leaf-vegetables to the noodles for the last 10 sec to blanch.
Drain the noodles and add to the sauce mix (do not stir!)
Top the dish with a serving spoon of pickled pork, peanuts and spring onions.
Total Cooking Time: 20 min