担担面，是川菜里最经典的面食之一。肉末炒得酥香，配上芽菜、花生碎和红油，面条裹满麻辣鲜香的酱汁，一口下去超级上头。看似简单，却能把人香迷糊了。
Dan Dan Noodles is one of the most classic noodle dishes in Sichuan cuisine. The minced meat is crispy and savory, mixed with preserved vegetables, crushed peanuts, and chili oil. The noodles are coated in a spicy, numbing, and aromatic sauce that’s incredibly addictive.
🌴食材 | Ingredients：
主料： 面条，200g（推荐细面或碱水面）；猪肉末，100g。/ Main: Noodles, 200g (thin or alkaline noodles recommended); Minced pork, 100g.
辅料： 芽菜/冬菜，1勺（约15g，灵魂）；花生碎，1勺；葱花，1根；蒜末，2瓣。/ Auxiliary: Preserved mustard greens, 1 tbsp (about 15g, the soul); Crushed peanuts, 1 tbsp; Scallion, 1 stalk; Minced garlic, 2 cloves.
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
香醋，1勺（约10ml）。/ Chinkiang vinegar, 1 tbsp (about 10ml).
辣椒油，2勺（约20ml，灵魂）。/ Chili oil, 2 tbsp (about 20ml, the soul).
花椒面，1小勺（麻味关键）。/ Ground Sichuan peppercorn, 1 tsp (key for the numbing taste).
芝麻酱，1勺（约15g，增香）。/ Sesame paste, 1 tbsp (about 15g, for aroma).
白糖，1小勺（约5g，提鲜）。/ Sugar, 1 tsp (about 5g, to enhance flavor).
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，炒肉末
锅里倒油，放入猪肉末，中火煸炒到变色、微微出油。加入芽菜/冬菜和蒜末，炒出香味。加入1勺生抽和少许白糖，翻炒均匀，盛出备用。⚠️ 千万别把肉末炒得太干，否则口感发柴。我试过炒过头，肉末硬得像小石子。
Heat oil in a pan, add the minced pork, and stir-fry over medium heat until it changes color and releases oil. Add the preserved mustard greens and minced garlic, and stir-fry until fragrant. Add 1 tbsp of light soy sauce and a pinch of sugar, mix well, and set aside. ⚠️ Never overcook the meat, or it will become dry and tough.
2，调底料
取一个面碗，放入1勺生抽、1勺香醋、2勺辣椒油、1小勺花椒面、1勺芝麻酱和少许白糖，搅拌均匀。⚠️ 花椒面千万别放太多，否则会发苦。我试过放多了，整碗面都是苦味。
In a noodle bowl, combine 1 tbsp of light soy sauce, 1 tbsp of vinegar, 2 tbsp of chili oil, 1 tsp of ground Sichuan peppercorn, 1 tbsp of sesame paste, and a pinch of sugar. Mix well. ⚠️ Never add too much Sichuan peppercorn, or it will turn bitter.
3，煮面条
锅里烧水，水开后放入面条，煮到八分熟（比包装说明少煮1分钟），捞出沥干，直接放入调好底料的面碗中。⚠️ 面条别煮太软，拌的时候容易坨。我试过煮过了，一拌就全断了。
Bring a pot of water to a boil, add the noodles, and cook until 80% done (1 minute less than package instructions). Drain and place directly into the bowl with the sauce. ⚠️ Never overcook the noodles, or they will break apart when mixing.
4，加料出锅
在面条上铺上炒好的肉末、花生碎和葱花。吃之前，用筷子从底部往上翻拌均匀，让每一根面条都裹满红油和肉末。⚠️ 拌面一定要从底部翻拌，不然底部的酱料出不来。
Top the noodles with the cooked meat, crushed peanuts, and scallions. Before eating, mix thoroughly from the bottom to coat every strand with the chili oil and meat. ⚠️ Always mix from the bottom to bring the sauce up.
宝宝们，担担面的精髓在于“麻辣鲜香，面条裹汁”。肉末要炒得酥香，芽菜和花生碎是灵魂。花椒面是麻味的关键，但千万别放多，不然会发苦。拌面的时候从底部往上翻，让酱汁均匀裹在面条上。
Tips: The key to Dan Dan Noodles is “spicy, numbing, and savory with coated noodles.” Fry the meat until crispy. Preserved mustard greens and crushed peanuts are the soul. Sichuan peppercorn is key for the numbing taste, but don’t overdo it. Mix from the bottom to coat every strand.
这道【担担面 | Dan Dan Noodles】是川菜里最经典的面食之一。如果你喜欢这种麻辣鲜香的口感，还可以试试我之前写的【麻婆豆腐 | Mapo Tofu】。想看更多面点和小吃，可以逛逛我的【主食/小吃 | Rice, Noodles & Dim Sum】分类。
If you enjoy this spicy and savory flavor, you should also try my Mapo Tofu. For more dim sum and snacks, check out my Rice, Noodles & Dim Sum category.
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