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Hokkien POJ. pán-mī. Banmian (traditional Chinese: 板麵; simplified Chinese: 板面; pinyin: bǎnmiàn) or pan mee (Min Nan Chinese: pán-mī) is a popular Chinese noodle dish, consisting of handmade noodles served in soup. [1] Other types of handmade noodles include youmian (similar dough texture and taste, but thinner round noodles), or ...
noodles, meat broth, beef or lamb. Media: Laghman. Laghman served in a Uyghur restaurant in Tokyo. Laghman (Uyghur: لەغمەن, leghmen, ләғмән; Kazakh: лағман, lağman; Uzbek: lagʻmon; Tajik: лағмон, lağmon; Kyrgyz: лагман, lagman) is a dish of meat, vegetables and pulled noodles from Uyghur cuisine and Central ...
Fujian cuisine or Fujianese cuisine, also known as Min cuisine or Hokkien cuisine, is one of the native Chinese cuisines derived from the cooking style of China 's Fujian Province, most notably from the provincial capital, Fuzhou. "Fujian cuisine" in this article refers to the cuisines of Min Chinese speaking people within Fujian.
Romanization. Futtieutsu~on. Buddha Jumps Over the Wall, also known as Buddha's Temptation or Fotiaoqiang (Chinese: 佛跳牆; pinyin: fótiàoqiáng; Pe̍h-ōe-jī: hu̍t-thiàu-chhiûⁿ), is a variety of shark fin soup in Fujian cuisine. [1][2] This dish has been regarded as a Chinese delicacy known for its rich taste, [1][3] and special ...
Beef noodle soup is a noodle soup made of stewed or braised beef, beef broth, vegetables and noodles.It exists in various forms throughout East and Southeast Asia.. One of the oldest beef noodle soups is the Lanzhou lamian (蘭州拉麵) or Lanzhou beef noodle soup which was created by the Hui people of northwest China during the Tang dynasty.
Ban mian (板面; bǎn miàn), hand-made flat noodles served with vegetables, minced meat, sliced mushrooms, and an egg in an anchovy-based soup. Noodle variations are common. "Ban mian" refers to flat, long noodles; "mee hoon kuay" (米粉粿; mí fěn guǒ; 'rice vermicelli cake') refers to flat, rectangular noodles; "you mian" (幼面; yòu ...
Media: Noodle soup. Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
Similar to Red soup zajiang mian, clear soup zajiang mian is a soup-based adaption of zajiang mian but with a non-spicy soup base. [ 1 ] : 187.1 It is often served in Sichuanese school and workplace canteen due to its simplicity and lighter taste.