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Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Noodles were invented in China, and are an essential ingredient and staple in Chinese cuisine. They are an important part of most regional cuisines within China, and other countries with sizable overseas Chinese populations.
The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar Kwang-chih Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions". Over the course of history, he says, "continuity vastly outweighs change."
General Tso's chicken is a sweet deep-fried chicken dish that is served in North American Chinese restaurants. The recipe was invented by Taiwan-based Hunan cuisine chef Peng Chang-kuei. [4] Instant noodles were invented by Go Pek-hok, who later adopted the name Momofuku Ando when he immigrated from Taiwan to Japan. Ando created a method for ...
Momofuku Ando (Japanese: 安藤 百福, Hepburn: Andō Momofuku, March 5, 1910 – January 5, 2007), born Go Pek-Hok (Chinese: 吳百福; Pe̍h-ōe-jī: Gô͘ Pek-hok), was a Taiwanese-born Japanese inventor and businessman who founded Nissin Food Products Co., Ltd. [4] He is known as the inventor of Nissin Chikin Ramen (instant noodles) and the creator of the brands Top Ramen and Cup Noodles.
Noodles were invented in China over 4,000 years ago and have since spread across the world. Chinese noodles come dry or fresh in a variety of sizes, shapes and textures and are often served in soups or fried as toppings.
Wheat noodles in Japan were adapted from a Chinese recipe as early as the 9th century. Innovations continued, such as noodles made with buckwheat ( naengmyeon ) were developed in the Joseon Dynasty of Korea (1392–1897).
[66] [67] [68] The term is a combination of Cantonese/Hakka word for noodles "mein" (Chinese: 面; pinyin: Miàn) and french word for "fried". [67] It was likely introduced in Mauritius by Chinese immigrants who mostly came from the Southeast part of China (mostly from the Cantonese regions) at the end of the 19th century. [69]
Chinese-influenced wheat noodles, served in a meat or chicken broth, have become very popular in the early 20th century. [ 2 ] Ramen (ラーメン) – thin light yellow noodle served in hot chicken or pork broth, flavoured with soy or miso, with various toppings such as slices of pork, menma (pickled bamboo shoots), seaweed, or boiled egg.