How to Make the Mouthwatering Dandan Noodles？

都说“南米北面”，但四川其实是一个隐藏的吃面大省，尤其是一碗咸鲜微辣、香气扑鼻的担担面，是多少四川人的“梦中情面”啊！

Although there is a saying: "Southern China mainly eats rice, Northern China mainly eats noodles", Sichuan is a southern province that inexplicably also enjoys noodles as a staple food. A bowl of appetizing and somewhat spicy Dandan noodles is an old favorite of countless Sichuanese people.

据说，担担面起源于19世纪40年代，因最初由商贩挑着担子沿街叫卖而得名。这种“挑挑美食”帮商贩省了房租，还降低了食物价格，让美味更亲民。

It is said that Dandan noodles have a history dating back to the 1840s, and that their name comes from the traders who originally peddled them through the ancient and bustling city streets. Those selling them would carry a pole aloft as they wandered the streets, not only saving on rent and helping attract customers, but also reducing the cost of delivering the delicacy to wherever those customers might be.

今天这道纯素食担担面，在传统做法的基础上做了点小创新：用菠菜汁和面，煮出来的面条翠绿清香、富含维生素；花生、开心果、腰果三种坚果碎，能让风味更独特；宜宾芽菜经过风干处理，嚼起来更清爽酥脆；加了鸡枞菌汤的辣椒油，混合了花生酱的麻酱，则是香气浓郁的关键。

Today we are going to prepare vegetarian Dandan noodles, an innovation on the conventional recipe: The noodles are made from spinach juice and flour, which grants the noodles a fresh green appearance, a delicate flavour, and a rich source of vitamins; chopped peanuts, pistachios, and cashews add their own distinctive tastes; air-dried Yibin sprouts bestow a refreshing and crisp texture to the dish; while chili oil mixed with termite mushroom soup and a blend of sesame paste and peanut butter are crucial elements to achieve that trademark tantalizing aroma.

朋友们，只需要一口煮意面的锅子，一双筷子，就能轻松驾驭。快跟着米其林指南一星餐厅主厨学起来！

And as for cooking utensils, all you need are a pasta pot and a pair of chopsticks. Let’s learn from the chef of a Michelin restaurant with one star, as featured in The Michelin Guide.