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Ximian (lit. 'thin noodles') are a variety of Chinese noodle widely used in Southern China, especially in the cuisines of Hong Kong and Guangdong.[1] It has also been selectively used in the dishes of Shanghai, Malaysia, and Singapore.[2] Youmian is also used in some dishes in overseas Chinese communities.
| Youmian | |||||||||||||||
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| Traditional Chinese | 幼麵 | ||||||||||||||
| Simplified Chinese | 幼面 | ||||||||||||||
| Literal meaning | thin noodle | ||||||||||||||
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Description
editThin noodles are generally made with eggs.
A well-known variety of thin noodles is called cyun daan min (Cantonese; translating roughly as "whole egg noodles"). This variety is almost exclusively found in East and Southeast Asia, in regions with sizable Chinese populations.
Use in dishes
editDepending on the cuisine, thin noodles may be boiled with some type of broth or stir-fried in a wok.
List of use in dishes
edit- Wonton noodle
- Lo mein
- Beef ball noodle
- Fish ball noodle
- Fish slice noodle
See also
editReferences
edit- ^ Cosmo, Serena (2017-10-24). The Ultimate Pasta and Noodle Cookbook: Over 300 Recipes for Classic Italian and International Recipes. Simon and Schuster. pp. 95–96. ISBN 978-1-60433-733-4.
- ^ Green, Aliza (2012-01-01). Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More. Quarto Publishing Group USA. p. 96. ISBN 978-1-61058-195-0.
