About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 29. Chapters: Cellophane noodles, Char kway teow, La mian, Chow mein, Biang biang noodles, Wonton noodles, Dotori guksu, Ajisen Ramen, Crossing the bridge noodles, Dan dan noodles, Rice vermicelli, Hokkien mee, Mee pok, Shahe fen, Beef noodle soup, Re gan mian, Zha jiang mian, Lo mein, Liang pi, Rice noodles, Cart noodle, Champon, Silver needle noodles, Yi mein, Misua, Ban mian, Ka tieu, Beef chow fun, You mian, Ants climbing a tree, Henan braised noodles, Jook-sing noodles, Shrimp roe noodles, Lai fun, Mung bean sheets, Mi xian, Luosifen, Oil noodles, Shanghai fried noodles, Saang mein, Satay bee hoon, Cu mian, Millinge. Excerpt: Noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, as well as in Taiwan, Singapore, and other Southeast Asian nations with sizable overseas Chinese populations. Chinese-style noodles have also entered the native cuisines of neighboring East Asian countries such as Korea and Japan (dangmyeon and ramen, for example, are both of Chinese origin), as well as Southeast Asian countries such as Vietnam, the Philippines, Thailand, and Cambodia. A Northwest hand-pulled noodle restaurant in AustraliaNomenclature of Chinese noodles can be difficult due to the vast spectrum available in China and the many dialects of Chinese used to name them. In Chinese, mian (simplified Chinese: traditional Chinese: often transliterated as "mien" or "mein" ) refers to noodles made from wheat, while f n () or "fun" refers to noodles made from rice flour, mung bean starch, or indeed any kind of starch. Each noodle type can be rendered in pinyin for Mandarin, but in Hong Kong and neighboring Guangd...
