Yi mein

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.

Yi mein

Lobster with e-fu noodles in Hong Kong
Alternative names	e-fu noodles, yee-fu noodles, yi noodles, yifu noodles
Type	Chinese noodles
Place of origin	China
Main ingredients	Wheat flour, eggs
Media: Yi mein

yi mein
Traditional Chinese	伊麵
Simplified Chinese	伊面
Transcriptions Standard Mandarin Hanyu Pinyin yīmiàn Yī miàn Wade–Giles i-mien I mien Yue: Cantonese Yale Romanization yī mihn Jyutping ji1 min6 Southern Min Hokkien POJ i-mī
Alternative Chinese name
Traditional Chinese	伊府麵
Simplified Chinese	伊府面
Transcriptions Standard Mandarin Hanyu Pinyin Yī fǔmiàn Wade–Giles i-fu-mien I fu-mien Yue: Cantonese Yale Romanization yī fú mihn Jyutping ji1 fu2 min6 Southern Min Hokkien POJ i-hú-mī

Preparation

The yi mein noodles available at grocery stores were pre-cooked by machines the same way as the modern instant noodles are made.

The noodles may be cooked a number of ways. They are boiled first, then can be stir fried, or used in soups or salads. Good noodles maintain their elasticity, allowing the noodles to stretch and remain chewy.

Dishes

Yi mein noodles can be consumed directly or used in various dishes:

• Plain yi mein
• Plain yi mein with Chinese chives (韮黃)
• Dried fried yi mein (乾燒伊麵), often comes with Chinese chives and shiitake mushroom
• Crab meat yi mein (蟹肉伊麵)
• Lobster yi mein (龍蝦伊麵), it is sometimes served with cheese in Hong Kong.
• Yi mein with black mushrooms and eggplant
• Yi mein in soup
• I fu mie, fried yi mein noodles served in sauce with vegetables, chicken or prawn.

History

Yi mein is traditionally credited to the Qing official Yi Bingshou (t 伊秉綬, s 伊秉绶, Yī Bǐngshòu; 1754–1815), who is taken to be their namesake ("Yi-style noodles") and who is also credited with popularizing Yangzhou fried rice.

Traditions

When yi mein is consumed on birthdays, it is generally referred to as long life or longevity noodles or sau mein (壽麵/寿面). The Chinese character for "long" (長壽麵/长寿面) is also added as a prefix to represent "long life". Usually it is consumed with longevity buns on such occasions.

Yi mein is also a popular Lunar New Year dish. Tradition holds that the chef cannot cut the noodles, and each strand should be eaten whole.

Gallery

• 
  Fisherman style fried yi mein
• 
  Western and Chinese style yi mein with lobster
• 
  A bag of yi mein at a store in Yuen Long, Hong Kong
• 
  E-Fu noodle with ground dried shrimp at a Chinese noodle restaurant in Yuen Long, Hong Kong

See also

• Mì
• Wonton noodles
• Yangzhou fried rice

External links

• E-fu noodles from The Cook's Thesaurus site