''Cumian'' (; lit. "thick noodles") are thick
Chinese noodle
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 food, staple in Chinese cuisine. They are an im ...
s made from
wheat flour
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread ...
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
Shanghai fried noodles () is a dish made from Shanghai-style noodles, which can be found in most Chinese food markets. The more commonly known Japanese udon can be used as a substitute. The noodles are typically stir-fried with beef cutlets, bok ...
.
[ (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.
References
See also
*''
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 ma ...
'', dried wheat based egg noodles in
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 Maca ...
, some are flat
*''
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 ...
'', a thick wheat
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 ...
*''
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 ...
'', a thick wheat
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 ...
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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 cu ...
'', a thick tapioca
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 fre ...
*''
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 are ...
'', 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'').
Tuscany is known for its landscapes, history, art ...
Chinese noodles
Shanghai cuisine
{{China-cuisine-stub