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Cu Mian
''Cumian'' (; lit. "thick noodles") are thick Chinese noodles made from wheat flour and water. Two types of Chinese noodles are called ''cumian''. One is Shanghai style, thick in diameter, (URL is Google Books) used in Shanghai fried noodles. (URL is Google Books) The other type is Hong Kong style, flat and wide, sometimes yellow-alkaline. The flat ''cumian'' is a popular option in Hong Kong's cart noodles. File:Local cart noodles soup in Hong Kong.jpg, Hong Kong style flat noodles in soup References See also *''Yi mein'', dried wheat based egg noodles in Cantonese cuisine, some are flat *''Garak-guksu'', a thick wheat Korean noodle *''Udon'', a thick wheat Japanese noodle *''Bánh canh'', a thick tapioca Vietnamese noodle *''Pici'', a thick wheat noodle from Tuscany Tuscany ( ; it, Toscana ) is a Regions of Italy, region in central Italy with an area of about and a population of about 3.8 million inhabitants. The regional capital is Florence (''Firenze''). Tuscan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Chinese Words And Phrases
This category is for articles on words and phrases of Chinese Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of va ... origin. For articles on words and phrases related to a specific area of China, or to a specific spoken variant, please refer to one of the subcategories. Words Words and phrases by language {{CatAutoTOC ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantonese Cuisine
Cantonese or Guangdong cuisine, also known as Yue cuisine ( or ) is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau.Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. 005(2005). The food of China: a journey for food lovers. Bay Books. . p17. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong. Scholars categorize Guangdong cuisine into three major groups based on the region's dialect: Cantonese, Hakka and Chaozhou cuisines. The Teochew cuisine and Hakka cuisine of Guangdong are considered their own styles, as is neighboring Guangxi's cuisine despite eastern Guangxi being considered culturally Cantonese due to the presence of ethnic Zhuang influences in the rest of the province. Cantonese cuisine is one of the Eight Cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pici
Pici (; ) is thick, hand-rolled pasta, like fat spaghetti.'' Il Devoto-Oli. Vocabolario della lingua Italiana'', edited by Luca Serianni and Maurizio Trifone, Le Monnier. It originates in the province of Siena in Tuscany; in the Montalcino area they are also referred to as pinci (). The dough is typically made from flour and water only. The addition of egg is optional, being determined by family traditions. Alternatively, finely chopped or shredded spinach can be used in place of water. The dough is rolled out in a thick flat sheet, then cut into strips. In some families, the strip of dough is rolled between one palm and the table, while the other hand is wrapped with the rest of the strip. It can also be formed by rolling the strip between the palms. Either method forms a thick pasta, slightly thinner than a common pencil. Unlike spaghetti or macaroni, this pasta is not uniform in size and has variations of thickness along its length. It is eaten with a variety of foods, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Noodle
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 Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening a ... 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; the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bánh Canh
''Bánh canh'' () are a thick Vietnamese cuisine, Vietnamese noodles that can be made from tapioca flour or a mixture of rice and tapioca flour. "Cake" refers to the thick sheet of uncooked dough from which the noodles are cut. *''Bánh canh cua'' – a rich, thick crab soup, often with the addition of quail eggs. *''Bánh canh bột lọc'' – a more translucent and chewy version of the noodle. *''Bánh canh chả cá'' – the dish includes fish cake and is popular in South Central Vietnam. *''Bánh canh giò heo tôm thịt'' – includes pork knuckle and shrimp. *''Bánh canh Trảng Bàng'' – ''bánh canh'' made in the Southeast (Vietnam), southeastern Vietnamese town of Trảng Bàng, served with boiled pork, tapioca noodles, and local herbs. *''Bánh canh tôm'' – a shrimp-flavoured broth that is also mixed with coconut milk. The Vietnamese word ''bánh'' refers to items such as noodles or cakes that are made from flour, and ''canh'' means "soup." See also *''Udon' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Noodle
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 shape, ... [...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] |
Korean Noodle
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] |
Garak-guksu
In Korean cuisine, ''garak-guksu'' () are thick wheat noodles and noodle dishes made with thick noodles. Preparation The dough is typically made from wheat flour and salt water only. Traditionally, of salt is added per of water. The dough is rolled and cut with a knife. The noodles are boiled in ''malgeun-jangguk'' (), a soup soy sauce-based beef broth made with seasoned ground beef stir-fried in sesame oil and usually served with toppings such as egg garnish and ''eomuk'' (fish cakes). ''Garak-guksu'' can be enjoyed cold, in which case the noodles are rinsed in icy water after they are boiled. Types * ''Naembi-guksu'' (; "pot noodles") − ''garak-guksu'' boiled in a pot. * ''Udong'' () – Korean adaptation of ''udon'', a Japanese noodle dish. See also * ''Cūmiàn'' (Chinese thick noodles) * ''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 prep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yi Mein
Yi mein () 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 soda water used in making the dough, which is then fried and dried into flat patty-like dried bricks. Preparation The Yi mein noodles available at grocery stores were pre-cooked by machines the same way as the modern instant noodles are made. The noodles may be cooked a number of ways. They are boiled first, then can be stir fried, or used in soups or salads. Good noodles maintain their elasticity, allowing the noodles to stretch and remain chewy. Dishes ''Yi mein'' noodles can be consumed directly or used in various dishes: * Plain ''yi mein'' * Plain ''yi mein'' with Chinese chives (韮黃) * Dried fried ''yi mein'' (乾燒伊麵), often comes with Chinese chives and shiitake mushroom * Crab meat ''yi mein'' (蟹肉伊麵) * Lobster ''yi mein'' (龍 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
China
China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and borders fourteen countries by land, the most of any country in the world, tied with Russia. Covering an area of approximately , it is the world's third largest country by total land area. The country consists of 22 provinces, five autonomous regions, four municipalities, and two Special Administrative Regions (Hong Kong and Macau). The national capital is Beijing, and the most populous city and financial center is Shanghai. Modern Chinese trace their origins to a cradle of civilization in the fertile basin of the Yellow River in the North China Plain. The semi-legendary Xia dynasty in the 21st century BCE and the well-attested Shang and Zhou dynasties developed a bureaucratic political system to serve hereditary monarchies, or dyna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cart Noodle
Cart noodle () 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 districts, using carts. Many street vendors have vanished but the name and style of noodle endures as a cultural icon. History With many immigrants arriving from mainland China during the 1950s, hawkers would sell food out of a cart roaming the streets. Some vendors specialising in cooked noodles would sell them with an assortment of toppings and styles. Historically, the cart frames were assembled out of wood with metallic basins. It allowed the heat inside to cook the ingredients. In the old days, it was possible to receive large quantities for a cheap price. The noodles were considered "cheap and nasty". Cost was generally low to appeal to the average citizens. It was known for its poor hygiene. As such, they were also commonly referred to as "filthy noodle" (嗱喳麵). Since ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
