12种中国面条简介
2023-01-22 09:47阅读：
A Guide to 12 Types of Chinese Noodles
Apple Mandy
If you walk down the noodle aisle of an Asian supermarket, chances
are you’ll come across many types of Chinese noodles. Some are made
from wheat, while others are made from rice, mung beans, or
potatoes. Chinese noodles come in a dizzying number of varieties,
sizes, and shapes. Thin, thick, narrow, and wide — the options are
endless.
Origin of Noodles
Many believe that noodles were created in China. Records show its
history dates back to Eastern Han Dynasty, around 3rd century BC –
3rd century AD. Noodles, made of wheat dough, became the staple
food of many Chinese people. It was inexpensive, filling, and
affordable. Since then, Chinese noodles have become an integra
l part of Chinese regional cuisines, and as they have evolved and
developed over the years, other countries have also adopted them in
their cuisine.
Forming the Noodle List
As a third-generation Filipino-born Chinese, I was exposed to
different types of Chinese noodles when I was growing up. Misua,
known in the United States as rice vermicelli, is prepared each
year to celebrate my birthday, while glass noodles, also known as
cellophane noodles or fen si, is traditionally served at family
banquets.
I also had the opportunity to learn other types of Chinese noodles,
while I worked and lived in Shanghai and Hong Kong for 15 years. As
a food critic, I interacted with local chefs and I would often ask,
“How many types of Chinese noodles are there?”and the response I’d
get was the following: “Too many.” It was difficult to determine
how many Chinese noodle types there are. So when I came up with
this list, I narrowed it down to noodle types often served at U.S.
restaurants or sold at Asian markets.
So prepare your chopsticks and slurp your way to a delicious bowl
of Chinese noodles. Here are the 12 Chinese noodle types explained.
Types of Chinese Noodles
Mi Xian ( 米线 ) (Yunnan Rice Noodles)
Rice noodles come in different shapes, and the most common one is
the round, spaghetti-like noodles called Yunnan rice noodles or mi
xian. Originating from Yunnan province in southwest China, the
noodles are often made fresh from a mixture of non-glutinous rice
and water. There are many variations of Yunnan rice noodle dishes,
and the most popular one is the Crossing the Bridge Rice Noodles
(guoqiao mixian). The dish is made of chicken and pork stock
infused with ginger and spices, topped with ground pork and pickled
mustard greens. The noodles can also mix into cold salads or
stir-fry with eggs, tomatoes, meat, spring onions, and chili.
Mi Fen ( 米粉) (Rice Vermicelli)
Rice vermicelli (mi fen) is a very fine noodle originating from
southern China. Thin, brittle, and white, it’s often sold dried and
in blocks in the Asian foods section of supermarkets. This type of
noodle doesn’t really need to be cooked; it can be soaked in hot
water for 10 minutes, drained, then added to broths and stir-fries.
The noodles are great at absorbing flavors, and they tend to be
less oily. Rice vermicelli is also widely used in other parts of
Asia, and it is served in different ways. In Hong Kong, it is
simmered in broth with fish or beef balls; in the Philippines, it
is used to make pancit bihon, a noodle dish that combines cabbage,
carrots, mushrooms, peas, shredded chicken, shrimp, and pork,
tossed in soy sauce and chicken stock. And it’s often used to make
pad Thai.
He Fen (河粉 ) (Flat Rice Noodles)
This thick, flat variety of rice noodles is believed to have
originated in Shahe, a town in Guangzhou province, southern China.
Also called shahe fen, it is often dry-fried with meat and/or
vegetables, like in the Cantonese dish chow fun, or cooked in a
thick, starchy sauce. A thinner version, about half the thickness
of the traditional rice noodles, is sometimes served in broths.
Both variations are white and somewhat slippery. Made with rice
flour and water, they are generally sold fresh in strips or sheets
that may be cut to the desired width and length.
Yin Zhen Fen ( 银针粉) (Silver Needle Noodles)
This noodle type has a white, semi-transparent color, a short
length of about 5 centimeters long, and pointy ends. A popular dish
among the Hakka Chinese, silver needle noodles (yin zhen fen) was
originally made using cooked rice and water. As the mixture turned
into a paste, it was shaped into strips. Wheat starch (sometimes
with a mix of cornstarch/tapioca starch) was eventually introduced
to substitute the rice paste, and as it produced a soft, chewy
texture, the noodles became a hit among Cantonese people. They
incorporated the noodles to their cooking, and today it can be used
for stir-fries, soups, or tossed with a sauce of your choice.
La Mian ( 拉面) (Hand-Pulled Noodles)
Hand-pulled noodles (la mian) are formed by pulling dough by hand
into long, elastic strips. They are made from wheat flour, salt,
and water, and sometimes alkaline is added to make the noodles
springier. When cooked, they can get smooth and slippery, and
chewier in texture. They are always served fresh, as the pulling
and cooking happen at the same time. Unlike other types, these
noodles can be thin and round, or flat and wide. Depending on
preference, you can mix them with a saucy ground pork mixture to
make Dan Dan Noodles or add them in hot broth to make Lanzhou Beef
Noodles, a classic dish from northwest China.
Fen Si ( 粉丝) (Glass Noodles)
These skinny, long noodles have a glass-like transparency that’s
easy to notice. Depending on the starch used — mung beans,
potatoes, sweet potatoes, or tapioca — they can appear snowy white,
light gray, or with a brownish tint. You can boil them for three to
five minutes, or let them sit in warm water and soften that way.
These noodles are versatile; stock up on some and use them
throughout the year to make flavorful noodle bowls with pork. In
the colder months, toss them into a wok with sautéed vegetables, or
add them into soups or hotpot. In the hotter months, use them to
make salads, spring rolls, or japchae, a popular Korean dish
stir-fried with beef, vegetables, sesame oil, and soy sauce.
Mi Sua (面線) (Wheat Vermicelli)
If you’ve been invited to a birthday party and the host is from
Fujian, eastern China, you’re most likely going to come across
these very thin and extremely delicate wheat-based vermicelli
(misua). Hand-made and sun-dried, they are made by stretching out
dough to over 30 meters. Known as the longest noodle in China, it
is typically served at birthdays to signify long life. You can use
them in soups with pork meatballs, duck, or beef, or toss them in
low heat with scrambled eggs, Chinese chorizo, shiitake mushrooms,
roasted nuts, fried anchovies, and green onions.
Húntun Mian (雲吞面) (Wonton Noodles)
These thin noodles, made from egg, water, and lye water, look like
angel hair pasta. Originating from southern China and Hong Kong,
they are cooked al dente (the noodles are blanched for 10 seconds
and rinsed under cold water). A popular ingredient in Cantonese
cuisine, they are traditionally served in broth with shrimp
wontons, Chinese broccoli (kai lan), and garnished with garlic
chives. In some parts of Asia, like in Malaysia, Thailand,
Singapore, and the Philippines, the noodles are served dry, topped
with barbecued meat, and accompanied with broth on the side.
Dao Xiao Mian (刀削面 ) (Knife-Cut Noodles)
When you order knife-cut noodles (dao xiao mian), you’ll find each
strand varies in size, shape, and length. That’s because it uses a
technique that can be mastered only after years of practice. A
skilled chef holds a firm slab of dough made of wheat flour, water,
and oil, and uses a special knife to cut it at a 30-degree angle
downwards into strips, directly into the boiling water. Some says
chefs can typically slice up to 200 strands per minute. The
resulting noodles are thick with rugged edges, and chewy. A
specialty in Shanxi province, northern China, they are often boiled
in broth and stir-fried with vegetables.
Chao Mian ( 炒面 ) (Chow Mein)
Chow mein, translated to “fried noodles,” is a staple at Chinese
takeout restaurants. These thin, crinkly, and crispy noodles,
originating from Guangdong, China, are made with wheat flour, eggs,
and water. Whether they are freshly made or dried, they must be
cooked in boiling water, rinsed, and drained before stir-frying.
Fresh noodles are boiled for two to three minutes, while dried
noodles are parboiled in boiling water for up to six minutes,
depending on thickness. Vegetables and meat are kept to a minimum
so the noodles can stand out. A way to prepare the noodles is by
pressing them flat while frying, and the ingredients and sauces are
layered on top.
Lao Mian ( 捞面) (Lo Mein)
Soft, silky, and thicker than chow mein, lo mein is another type of
Chinese egg noodle prepared differently. Lo mein, meaning “tossed
noodles,” are boiled first and then gently tossed with sauce and
cooked meat and vegetables in a wok. This way it allows the noodles
to be coated in a rich, smooth sauce, to give it a bold, delicious
flavor. When cooked, they are chewier and slippery in texture.
You Mian (油面) (Oil Noodles)
Oil noodles (you mian) are tubular yellow strands served at street
carts in Hong Kong. Known as chei zai mien, the noodles are
relatively thick, bouncy, and go well with dry sauce. They are
often sold fresh at specialty Asian markets and if you want to make
them at home, the dough is simply made from a mixture of water,
wheat flour, and salt. Egg whites or whole eggs are added as
binding agents, along with corn oil and a preservative ingredient
called sodium benzoate to maintain its freshness. The noodles are
typically boiled for about 15 minutes and once cooked, transfer
them to a bowl with oil and seasonings, and add your choice of
cooked meat, broth, or vegetables. The noodles can be served hot or
cold.
