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Cumian ([tsʰu˥mjɛn˥˩]; lit. "thick noodles") are thick Chinese noodles made from wheat flour and water. Two types of Chinese noodles are called cumian. One is Shanghai style, thick in diameter, [1] used in Shanghai fried noodles. [2] The other type is Hong Kong style, flat and wide, [1] sometimes yellow-alkaline. [3]
Various noodles commonly found in Southeast Asia Misua noodle-making in Lukang, Taiwan. This is a list of notable types of noodles. A separate list is available for noodle dishes. Noodles are a type of staple food [1] made from some type of unleavened dough which is rolled flat and cut into long strips
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. Whether you’re ...
Nomenclature of Chinese noodles can be difficult due to the vast spectrum available in China and the many dialects of Chinese used to name them. In Mandarin, miàn ( simplified Chinese : 面 ; traditional Chinese : 麵 ; often transliterated as "mien" or "mein" ) refers to noodles made from wheat flour , while fěn ( 粉 ) or "fun" refers to ...
The ratio of potato starch and wheat flour was improved to make it delicious even after a long time. The origin of the name "heavy snow udon" is the foot of Mount Yōtei, a heavy snowfall area, and the appearance of the noodles which is slightly translucent like snow. [7] Hakata udon (博多うどん): a thick and soft type from Fukuoka.
Ash reshteh – A type of aush (Iranian thick soup) featuring reshteh (thin noodles) and kashk (a dairy product, made from cooked or dried yogurt), commonly made in Iran and Azerbaijan. Beshbarmak – A dish from Central Asian cuisine, usually made from finely chopped boiled meat with noodles and often served with chyk , an onion sauce.
The thick yellowish coconut milk based soup contains ground (dried shrimp) to give it unique taste. [24] Bogor Laksa (Laksa Bogor) is perhaps the most famous laksa variant in Indonesia from Bogor, West Java. The thick yellowish coconut milk-based soup is a mixture of shallot, garlic, candlenut, turmeric, coriander, lemongrass and salt.
The noodles are boiled in malgeun-jangguk (맑은장국), a soup soy sauce-based beef broth made with seasoned ground beef stir-fried in sesame oil and usually served with toppings such as egg garnish and eomuk (fish cakes). [2] [4] Garak-guksu can be enjoyed cold, in which case the noodles are rinsed in icy water after they are boiled. [2]
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