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
Traditional Chinese幼麵
Simplified Chinese幼面
Literal meaningthin noodle
Transcriptions
Standard Mandarin
Hanyu Pinyinxi miàn
Yue: Cantonese
Jyutpingjau3 min6
Southern Min
Hokkien POJiù-mī

Description

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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.

Use in dishes

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Depending on the cuisine, thin noodles may be boiled with some type of broth or stir-fried in a wok.

List of use in dishes

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See also

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References

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  1. ^ 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.
  2. ^ 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.