''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 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.
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
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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
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Udon'', a thick wheat
Japanese noodle
*''
Bánh canh'', a thick tapioca
Vietnamese noodle
*''
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
Chinese noodles
Shanghai cuisine
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