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Traditional versions of banmian use egg noodles that are simply a blend of egg, flour, water and salt that is kneaded and then formed into noodles. However, the modern day banmian is mainly made by using a pasta maker which cuts noodles in all sizes. The base of the soup can be water, but is more commonly a type of fish stock. Normal fish stock ...
The dish is notable for its peculiar method of cooking, as the noodles are boiled with a small wooden lid floating in the cooking pot. The lid, typically made of fir, is said to impart a particular aroma on the noodles. Pot-lid noodles are typically served with toppings such as pork, eel, vinegar, soy sauce, garlic, and scallions. [1]
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The Chinese spoon or Chinese soup spoon is a type of spoon with a short, thick handle extending directly from a deep, flat bowl. [1] It is a regular utensil in Chinese cuisine used for liquids, especially soups, or loose solid food.
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Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They can also be steamed, pan-fried, deep-fried, or baked. Noodles are often served with an accompanying sauce or in a soup, the latter being known as noodle soup. Noodles can be refrigerated for short-term storage or dried and stored for future use.
Pot Noodle is a brand of instant noodle snack foods from the United Kingdom, available in a selection of flavours and varieties. This dehydrated food consists of noodles, assorted dried vegetables and flavouring powder. It is prepared by adding boiling water, which rapidly softens the noodles and dissolves the powdered sauce.