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Noodles
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures (for example, Chinese noodles, Filipino noodles, Indonesian noodles, Japanese noodles, Korean noodles, Vietnamese noodles, and Italian pasta) and made into a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English, was borrowed in the 18th century from the German word ''Nudel''. History Origin The earliest written record of noodles is fou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Noodles
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. Chinese noodles can be made of wheat, buckwheat, rice, millet, oats, beans, potatoes, sweet potatoes, and even fish. There are over 1,200 types of noodles commonly consumed in China today. Chinese noodles have also entered the cuisines of neighboring East Asian countries such as Korea and Japan, as well as Southeast Asian countries such as Vietnam, Cambodia, and Thailand. Nomenclature 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 (; often transliterated as "mien" or "mein" ) refers to noodles made from wheat flour, whil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Noodles
Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as ''"guksu"'' in native Korean or ''"myeon"'' in hanja character. Preparations with noodles are relatively simple and dates back to around BC 6000 to BC 5000 in Asia. In Korea, traditional noodle dishes are ''onmyeon'' (beef broth-based noodle soup), called ''guksu jangguk'' (noodles with a hot clear broth), ''naengmyeon'' (cold buckwheat noodles), ''bibim guksu'' (cold noodle dish mixed with vegetables), ''kalguksu'' (knife-cut noodles), ''kongguksu'' (noodles with a cold soybean broth) among others. In royal court, ''baekmyeon'' (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. ''Naengmyeon'', with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisk broth, was eaten in court during summer. Noodles by ingredients * Dangmyeon (당면; cellophane noodles) - made from sweet potato starch * Mem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and trading, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Noodles
Noodles are a staple of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes.Sakui, S. (2009, July 1st)Somen: Chilled, the Japanese Noodles are a Summer Delight ''Los Angeles Times.'' Retrieved January 9th, 2010 Noodles were introduced into Japan from China during the Southern Song dynasty (1127–1279) over a period beginning around the end of the Heian period (794–ca. 1185) until the early Kamakura period (ca. 1185–1333). Japanese noodles ''Ramen'' are thin, wheat-based noodles made from wheat flour, salt, water, and ''kansui'', a form of alkaline water. The dough is risen before being rolled. They were imported from China during the Meiji period. How it made the jump from China to Japan is still under debate, but it's generally accepted that in 1910 a Chinese restaurant in Yokohama started serving a dish known as lamian. ''Ramen'' noodles have a firm texture and are usually pale yellow in color. The noodles may vary in shap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Noodles
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes. History Chinese influences are evident in Indonesian food, with the adoption of various Chinese noodles that developed within Chinese Indonesian cuisine such as ''bakmi'', ''mie ayam'' and ''kwetiau goreng''. Indonesian noodles originated from Chinese influence that resulted from the immigration of Chinese settlers to the Indonesian archipelago. According to Denys Lombard in the book ''Le carrefour Javanais. Essai d'histoire globale II'' (The Javanese Crossroads: Towards a Global History, 2005), the consumption of noodles on the island of Java is thought to have existed since the Majapahit era. Starting from the word ''hanglaksa'' which was found in the Biluluk inscription dated from 1391. ''Hanglaksa'' in Kawi means "vermicelli maker". In Sanskrit, '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Noodles
Vietnamese cuisine includes many types of noodles. They come in different colors and textures and can be served wet or dry, hot or cold, and fresh (tươi), dried (khô), or fried. Types of noodles Vietnamese noodles are available in either fresh (''tươi'') or dried (''khô'') form. *Bánh canh - thick noodles made from a mixture of rice flour and tapioca flour or wheat flour; similar in appearance, but not in substance, to udon * Miến - cellophane clear glass noodle. Slightly chewy, thin, and cylindrical. **Bánh canh bột lọc - made from tapioca flour **Bánh canh Trảng Bàng - made from rice flour * Cháo canh - similar to bánh canh, popular in North-Central region. *Hủ tiếu * Bánh phở - flat rice noodles; these are available in a wide variety of widths and may be used for either ''phở'' soup or stir-fried dishes * Bún - thin white round noodles (often called rice vermicelli) steamed in leaves and offer a hint of sourness. **Bún lá- used in Bún l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancit
Pancit ( ), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, or the ingredients. Most pancit dishes are characteristically served with calamansi, as its freshly-squeezed juice may be used for additional seasoning. Noodles were introduced to the Philippines by Chinese immigrants over the centuries. They have been fully adopted and nativized into the local cuisine, even incorporating Spanish influences. There are numerous regional types of pancit throughout the Philippines, usually differing on the available indigenous ingredients of an area. Unique variants do not use noodles at all, but instead substitute it with strips of coconut, young papaya, mung bean sprouts, bamboo shoots, or seaweed. Description The term ''pancit'' (or the standardised but less common ''pansít'') is derived from either the Philippine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, (mixed tempura fritter), (sweet, deep-fried tofu pouches), (sliced fish cake), and spice added to taste. Standard broth differs by region. Dark soy sauce is added in eastern Japan, while light soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. More unusual variants include stir-fried and curry udon made with Japanese curry. It is often used in or Japanese hot pot. Origin There are many stories explaining the origin of udon. One story says that in AD 1241, Enni, a Rinzai monk, introduced flour milling technology from Song China to Japan. Flou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lajia
Lajia () is a Bronze Age archaeological site in the upper reaches of the Yellow River, on the border between the Chinese provinces of Gansu and Qinghai. As at other sites of the Qijia culture (c. 2300–1500 BCE), the people of Lajia had an agricultural economy based primarily on millet cultivation and sheep herding. They also kept pigs for use in ritual activities, including making oracle bones, and experimented with a high temperature-fired pottery described as proto-porcelain. The world's oldest known noodles were discovered at the site in 2005. A natural disaster that buried the site and killed many of its inhabitants in around 1920 BCE, but archaeologists continue to debate the exact cause of the catastrophe. Background Lajia is associated with the Qijia culture, an archaeological culture of northwestern China dated to the late Neolithic and early Bronze Age periods (c. 2300–1500 BCE). Excavations at the site have unearthed various Qijia artifacts, including pottery, rin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamian
Lamian (simplified Chinese: 拉面; traditional Chinese: 拉麵; pinyin: ''Lāmiàn'') is a type of soft wheat flour Chinese noodle that is particularly common in northern China. Lamian is made by twisting, stretching and folding the dough into strands, using the weight of the dough. The length and thickness of the strands depends on the number of times the dough is folded. This unique method of making noodles originated in China. The ''Songshi Yangsheng Bu'' (), which was written by Song Xu and dates back to 1504, has the earliest description of the method to make lamian. Description The hand-making process involves taking a lump of dough and repeatedly stretching it to produce many strands of thin, long noodle. Literally, ''lā'', (拉) means to pull or stretch, while ''miàn'' (simplified Chinese: 面; traditional Chinese: 麵) means noodle. There are several styles of twisting the dough but they all employ the same concept: a piece of soft wheat dough is repeatedly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Staple Food
A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for a given person or group of people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. A staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small number of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include tubers and roots, grains, legumes, and seeds. Among them, cereals, legumes, tubers, and roots account for about 90% of the world's food calories intake. Early agricultural civilizations valued the foods that they establis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panicum Miliaceum
''Panicum miliaceum'' is a grain crop with many common names, including proso millet, broomcorn millet, common millet, hog millet, Kashfi millet, red millet, and white millet. Archaeobotanical evidence suggests millet was first domesticated about 10,000 BP in Northern China. The crop is extensively cultivated in China, India, Nepal, Russia, Ukraine, Belarus, the Middle East, Turkey, Romania, and the United States, where about half a million acres are grown each year. The crop is notable both for its extremely short lifecycle, with some varieties producing grain only 60 days after planting, and its low water requirements, producing grain more efficiently per unit of moisture than any other grain species tested. The name "proso millet" comes from the pan-Slavic general and generic name for millet ( sh-Latn-Cyrl, separator=/, proso, просо, cs, proso, pl, proso, russian: просо). Proso millet is a relative of foxtail millet, pearl millet, maize, and sorghum within the gra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
