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Chinese type noodles are generally made from hard wheat flours, characterized by bright creamy white or bright yellow color and firm texture. [13] Before the automatic noodle machine was invented in 1950s, the processing of Chinese noodles were made with four steps, including:
Youmian or thin noodles: Asian egg noodles common throughout China and Southeast Asia [27] Lokshen: wide egg noodles used in Eastern European Jewish cuisine [28] Kesme or erişte: Turkic egg noodles [29] Spätzle: Egg noodle generally associated with the southern German states of Baden-Württemberg and Bavaria [30]
There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China , as well as in Taiwan , Singapore , and other Southeast Asian nations with sizable overseas Chinese populations.
Unlike Chinese glass noodles, they are usually made from potato starch. They are commonly used to make salads, or as an ingredient in hot pot dishes. They are also often used to make Japanese adaptations of Chinese and Korean dishes. Shirataki noodles are translucent, traditional Japanese noodles made from the konjac yam and sometimes tofu.
These type of noodles are commonly used in hotpot dishes and salads, and used to create Japanese adaptations of Korean and Chinese noodle dishes. [8] Harusame dishes include harusame salad , which is a cold noodle salad that features three main ingredients of julienned cucumbers, ham, and carrots.
Sōmen is another type of noodle of Chinese origin made from wheat flour, but in Japan it is distinguished from the noodles used in ramen. The noodles used for ramen today are called chūkamen (中華麺, lit. ' Chinese noodles ') and are made with kansui (鹹水, alkaline salt water).
The world of Asian noodles is expansive—there are rice noodles and wheat noodles; flat, wide and round noodles; and noodles made from root vegetables, just to name a few. ...
The origin of rice noodles dates back to China during the Qin dynasty when people from northern China invaded the south. Due to climatic conditions, the northern Chinese have traditionally preferred wheat and millet which grew in cold weather while the southern Chinese preferred rice which grew in hot weather.
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