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Yi mein or yimian 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 lye water used in making the dough, which is then fried and dried into flat patty-like dried bricks.
Thin noodles are generally made with eggs. A well-known variety of thin noodles is called cyun daan min [ yue ] (Cantonese; translating roughly as "whole egg noodles"). This variety is almost exclusively found in East and Southeast Asia , in regions with sizable Chinese populations.
Eel noodles (Chinese: 鱔魚意麵; pinyin: shànyú yìmiàn; Pe̍h-ōe-jī: siān-hî ì-mī) comprise a signature Taiwanese noodle dish consisting of thick, chewy, egg noodles with young yellow or finless eels, and a brown sweet and sour sauce or viscous soup. [2]
Chinese noodles also cook very quickly, generally requiring less than 5 minutes to become al dente and some taking less than a minute to finish cooking, with thinner noodles requiring less time to cook. Chinese noodles made from rice or mung bean starch do not generally contain salt.
Ifumi is an Indonesian crispy deep fried thick noodle dish, popular in Maritime Southeast Asia, served in a thick savoury sauce with pieces of meat or seafood and vegetables. The dishes are to be served hot while the noodles are still crisp until the noodles are softened by the sauce and are ready to be eaten.
Thin al-dente rice noodles. Often eaten 'dry' (乾; ta/kan, without soup) with mushroom and ground pork. [45] Nantou: yi mein: 意麵: ì-mī: Soft tender noodles in soup. [citation needed] Taichung: suncake: 太陽餅: One of the most noted pastries of Taichung, suncake is a baked layered puff pastry with a sweet center often made with honey ...
Lamian (traditional Chinese: 拉麵; simplified Chinese: 拉面; pinyin: Lāmiàn; "pulled noodles") 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. [ 1 ]
The noodles, touted as one of the "eight curiosities" of Shaanxi (陕西八大怪), [1] are described as being like a belt, owing to their thickness and length. Biangbiang noodles are renowned for being written using a unique character. [2] The character is unusually complex, with the standard variant of its traditional form containing 58 strokes.