Cumian
 | This article needs additional citations for verification. (August 2021) |
 Shanghai fried noodles | |
| Type | Chinese noodles |
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| Place of origin | China |
| Region or state | East Asia |
| Main ingredients | Wheat flour, water |
| Cumian | |||||||||||||||
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| Traditional Chinese | 粗麵 | ||||||||||||||
| Simplified Chinese | 粗面 | ||||||||||||||
| Literal meaning | thick noodle | ||||||||||||||
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Cumian ([tsʰu˥mjɛn˥˩]; lit. "thick noodles") are thick Chinese noodles made from wheat flour and water. Two types of Chinese noodles are called cumian. One is Shanghai-style, thick in diameter,[1] used in Shanghai fried noodles.[2]
The other type is Hong Kong-style, flat and wide,[1] sometimes yellow-alkaline.[3] The flat cumian is a popular option in Hong Kong's cart noodles.[3]
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Hong Kong-style flat noodles in soup
References
[edit]- ^ a b Hui, Yiu H. (2006). "Table 157.1 Classification of wheat-based noodles from two ethnic groups". Handbook of Food Science, Technology, and Engineering. Vol. 4. CRC Press. pp. 157–2. ISBN 9780849398490.
cu mien
(URL is Google Books) - ^ Cosmo, Serena (2017). "Shanghai stir-fried noodles with pork and chinese broccoli". The Ultimate Pasta and Noodle Cookbook. Simon and Schuster. p. 445. ISBN 9781604337334. Retrieved 2021-08-12. (URL is Google Books)
- ^ a b 香港の庶民の味 車仔麺 [Hong Kong's cart noodle]. 香港ポスト (Hong Kong Post) (in Japanese). Mikuni Co. 2012-10-19. まずは麺選びから – 粗麺. Archived from the original on 2021-08-12. Retrieved 2021-08-13.
See also
[edit]- Yi mein, dried wheat-based egg noodles in Cantonese cuisine
- Garak-guksu, a thick wheat Korean noodle
- Udon, a thick wheat Japanese noodle
- Bánh canh, a thick tapioca Vietnamese noodle
- Pici, a thick wheat noodle from Tuscany
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