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Yi mein or yimian is a variety of flat Cantonese egg noodles made from wheat flour.They are known for their golden brown color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the lye water used in making the dough, which is then fried and dried into flat patty-like dried bricks.
Wheat noodles, for example, are called mian in Mandarin, mein in Cantonese, men in Japanese, mee in Thai and guksu in Korean. [ 3 ] Sometimes, the principal ingredient used in the preparation such as wheat, buckwheat, rice, potato, corn flour, bean, soybean flour, yam flour, mung-bean starch, sweet potato, cassava, etc. may also form the basis ...
Silver needle noodle (simplified Chinese: 银针粉; traditional Chinese: 銀針粉; pinyin: yín zhēn fěn), rat noodle (老鼠粉; lǎo shǔ fěn), bee tai bak (simplified Chinese: 米筛目; traditional Chinese: 米篩目; Pe̍h-ōe-jī: bí-thai-ba̍k), runny nose vermicelli (Chinese: 鼻涕嘜; Jyutping: bei6 tai3 mak1) or lot (Khmer: លត), giam ee (เกี้ยมอี๋) is a ...
Pork with cellophane noodle (猪肉炖粉条) Free range chicken with honey fungus (小鸡炖榛蘑) Catfish with eggplant (鲇鱼炖茄子) Pork ribs with common bean (排骨炖豆角) Northeastern hotchpotch (东北乱炖, potato, bean, Chinese cabbage, eggplant, wood ear and random vegetables stewed with pork belly) Fatty pork with blood ...
The term lo mein comes from the Cantonese 撈麵, meaning "stirred noodles". [1] The Cantonese use of the character 撈, pronounced lou and meaning "to stir", in its casual form, differs from the character's traditional Han meaning of "to dredge" or "to scoop out of water" in Mandarin, in which case it would be pronounced as laau or lou in Cantonese (lāo in Mandarin).
Instant noodles began appearing on Polish store shelves during the early 1990s. Despite being called "Chinese soup", the first brands on the market were produced in Vietnam and had a somewhat spicy, garlic-flavored taste. The noodle packages contained pouches of flavored soup base, spicy oil, dried vegetables, or even minuscule shrimps.
Ximian (lit. ' thin noodles ') are a variety of Chinese noodle widely used in Southern China, especially in the cuisines of Hong Kong and Guangdong. [1] It has also been selectively used in the dishes of Shanghai, Malaysia, and Singapore. [2]
A bowl of thin noodles with sour wheat gluten and fish curd at a restaurant in Sham Shui Po A menu in a cart noodle restaurant in Wan Chai. Cart Noodles (traditional Chinese: 車仔麵; simplified Chinese: 车仔面) is a noodle dish which became popular in Hong Kong and Macau in the 1950s through independent street vendors operating on roadsides and in public housing estates in low-income ...
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