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Xiao mian noodles are typically prepared using wheat. [2] [5] There are two main types of xiao mian dishes: noodles with soup and noodles without soup. Chongqing noodle dishes are typically spicy and prepared using a variety of spices, seasonings and sauces. [2] [9] Sichuan pepper is often used in the dish's preparation. [2]
This dish was inspired by Chinese dan dan noodles—ground pork and noodles in a spicy broth. We use ground turkey and omit the traditional Sichuan peppercorns for convenience, but add hot sesame oil.
Liangpi (simplified Chinese: 凉皮; traditional Chinese: 涼皮; pinyin: liángpí; lit. 'cold skin noodles') is a Chinese dish composed of cold noodles made from wheat or rice flour. It is a specialty dish originating from the cuisine of Shaanxi Province , [ 1 ] but has now spread throughout China.
Cold wheat noodles with a chili and vinegar sauce. Spicy soup: 胡辣湯: 胡辣汤: hú là tāng: Vermicelli in lamb's blood soup: 粉湯羊血: 粉汤羊血: fěn tāng yáng xué: A soup composed of ingredients such as congealed lamb's blood, paomo and other condiments. It is eaten with vermicelli and cilantro.
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Dandan noodles (traditional Chinese: 擔擔麵; simplified Chinese: 担担面; dandanmian, literally 'carrying pole noodles') [2] is a Chinese noodle dish originating from Sichuan cuisine. It consists of a spicy sauce, usually containing pickled vegetables such as zha cai (lower mustard stems ) or ya cai (upper mustard stems), as well as chili ...
Boil the noodles until tender but still chewy, about 25 seconds. Drain and return the noodles to the pot. Rinse twice under cold water and drain; let stand in the colander.
Taiwan, Malaysia, Singapore and many other Overseas Chinese communities in Southeast Asia may use Hokkien instead (e.g. "mee" for wheat noodles, "hoon" or "hun" for non-wheat). Wheat noodles, for example, are called mian in Mandarin, mein in Cantonese, men in Japanese, mee in Thai and guksu in Korean. [3]