Dadad Noodles

Dadad Noodles

　　Dadad Noodles are said to have a history of half a century. At that time, the noodle shop was located on a back street, where passersby on market days would hurry by without a glance, paying no attention. To attract attention, the owner began repeatedly slapping the dough onto the cutting board while making the noodles, stretching the dough thinner and thinner with each slap. The rhythmic sound drew many pedestrians to stop and watch, and thus the noodles got their name, Dadad Noodles.

　　Dadad Noodles are served in a broth made from bone marrow and chicken stock. The stretched noodles are cooked in boiling water, then scooped into a bowl of broth, topped with a spoonful of savory toppings, sprinkled with chopped scallions, and emit an inviting aroma. They are delicious, flavorful, and affordable, gaining fame along the Yongning River. Later, improvements were made to the toppings by combining flavors of southern Sichuan-style noodles with the original soup of Dadad Noodles, making not only the preparation a kind of performance art but also enhancing both taste and texture to better meet people’s preferences, turning it into a renowned local snack.