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 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.

Dandan refers to a type of carrying pole that was used by walking street vendors who sold the dish to passers-by.

[6] 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.